Have you been searching for the perfect healthy birthday cake? Something that doesn’t contain white sugar or gluten? Something totally delicious and perfect for your baby’s first birthday?! This is it! This cake is perfect not only for what it’s made of, but also because it’s pretty enough for a true birthday party. What’s more – this recipe makes enough for a large cake AND an extra smash cake or cupcakes for the birthday girl!
Birthdays are a big deal in our family, and we do not want to skimp on celebration details like birthday cakes just because we don’t want to feed our little ones unhealthy ingredients. This cake is a fabulous alternative because it’s a whole foods cake. It is high in protein and healthy fats, while of course, being naturally sweetened. And don’t worry! Every ingredient in this cake is something that you already have on hand or can easily find.
This cake’s dense and moist texture is absolutely delicious despite how healthy it actually is. We added tons of vanilla to promote it’s natural sweetness and decorated it with a beautifully sweetened strawberry cream frosting! An ombre appearance makes this cake festive and pretty!
Roses seem to complete the look but feel free to decorate this healthy cake in any way! The light cream frosting is easy to work with. We were very happy with the results of this healthy cake and your little one-year-old will be, too!
Healthy First Birthday Cake
1 cup Coconut Flour
1 teaspoon Sea Salt
1 teaspoon Baking Soda
10 Organic Eggs
1 cup Melted Organic Butter
1 1/2 cups Honey or Agave
4 teaspoons Pure Vanilla Extract
Zest of 1 small Orange
Ombre Strawberry Frosting:
16 ounces, Heavy Cream Or Canned Chilled Full-Fat Coconut Cream
3 ounces Cream Cheese of choice, Softened (Use vegan cream cheese if you want this to be dairy-free)
1- 1 ½ teaspoon Pure Vanilla Extract, to taste
4 Tablespoons Raw Honey Or Agave
2 Tablespoons Brown Rice Flour or Oat Flour
8 Tablespoons (1/2 cup) Dehydrated Strawberries, blended until powdered.
Pre-heat oven to 325 degrees. Line two 8-inch cake pans or two 9-inch pans with parchment paper and lightly butter the edges. 8-inch cakes will give you extra batter for about 4 or 5 cupcakes or another small cake. Set aside.
In a mixing bowl, whisk the coconut flour, salt and baking soda. In another large bowl, beat the eggs, butter, honey and vanilla and orange zest together until smooth. Add the dry to the wet in 2 batches and mix until just combined. Pour batter into the prepared pans about 3/4 the way full and bake for 35-40 minutes, cakes will be golden. If baking cupcakes, bake for only 10-16 minutes. Allow cake to cool.
Cover and wrap well and place in the freezer for at least 2 hours (or overnight). Freezing helps lock in moistness and flavor but also makes the cakes easy to frost so DO NOT skip this step. Remove from freezer and set out for 30 minutes.
FOR THE FROSTING: In a small bowl, beat cream until thick and fluffy. Add the cream cheese, vanilla and honey and beat until smooth.
To create the ombre white to dark pink look, scoop out a generous 1/3 portion of the frosting and place in another mixing bowl. Beat in 2 tablespoons of flour to the 1/3 portion of frosting. Slather some frosting on top of the first cake for the inner filling, about 1/4 cup. Place the second cake on top.
Fill a pastry bag with the white frosting with a large star tip (or anything that you like the look of). Start piping a row of roses on the upper 1/3 part of the cake. Pipe roses by creating a continuous circle of frosting until your desired size. Work upwards to cover the top portion of the cake in white roses.
Next, add 4 tablespoons of the strawberry powder to the remaining frosting (or however much powder to reach desired hue). This part will be the light pink color so don’t add too much. Pipe another row of roses on the cake right below the layer of white roses, leaving enough space for the last, darker pink row.
Add the rest of the powdered strawberries to the remaining frosting and beat in until smooth. If the color is not as dark as you’d like, you can add a few drops of strawberry or beet juice or natural food dye. We ended up using 2 drops of natural food dye. Pipe the last row and marvel at your beautiful healthy cake!
Note: The strawberries do not create a very strong flavor and act as more of a powdered sugar substitute while giving color to the ombre appearance. You can substitute with powdered xylitol if you do not want the pink color or fear your baby may be allergic to strawberries. If you don’t want to use xylitol, you may add 5 tablespoons of a flour of choice (not wheat, so it doesn’t change the color) and liquid stevia to taste.