The Ultimate No Added Sugar First Birthday Smash Cake
The perfect added sugar-free, dairy-free, gluten and grain-free, first birthday cake for your baby's special day! Easy to make and so moist your baby will easily smash into it for those adorable first birthday smash cake photos!
Equipment
- 4 round baking pans (4 inches in diameter)
- 2 round baking pans (8 inches in diameter)
- Choose one or the other
Ingredients
Cake Batter
- 1 cup Medjool dates (pitted)
- ½ cup water
- 3 eggs
- 1 cup almond or peanut butter
- 1 tsp pure vanilla extract
- ¾ tsp baking soda
- ¼ tsp salt
Coconut Whipped Frosting
- 4 x 13½ oz cans of full fat coconut milk
- 2 tsp pure vanilla extract
Instructions
- Place 4 cans of coconut milk in the fridge overnight.
- Preheat the oven to 350ºF. Grease round springform pans with coconut oil.
- In a blender or food processor, combine dates and water and blend until smooth.
- Add in the eggs, almond butter, vanilla, baking soda and salt and blend again until smooth.
- Pour the batter into the cake pans and smooth the tops with a spatula. Bake for about 25 min if using 8 inch pans, or for 10 min if using 4 inch pans, until lightly golden.
- While the cakes bakes, remove the coconut milk from the fridge and turn the cans upside down. Using a can opener, open the cans from the bottom and discard the water that separated from the cream.
- Scoop the thick cream into a small mixing bowl. Add the vanilla extract and whip with a hand mixer until light and fluffy. Place in fridge until cake is done baking.
- Remove cake from the oven and let cool completely. Remove them from the pans and stack each cake on top of another.
- Immediately frost the cake, top with fruit if desired, and enjoy!
Notes
Store at room temperature for 2 days, or refrigerate in an airtight container for up to a week.
Add in strawberry or raspberry chia seed jam between each layer for more fruity flavour!
Tried this recipe?Let us know how it was!