Baby's First Birthday Cake doesn't have to be a sugary cake from a bake shop.
Try one of these Healthy & Delicious Cake Recipes for Baby's First Birthday Cake!
Many parents wish to continue the healthy eating habits of their babies when it comes to the all important First Birthday Cake. One idea is to make a small "healthy" cake just for baby and then make a sweeter cake for the "big kids".
This accomplishes two things; 1) baby gets her own cake to smoosh, smash, mangle and bite into without Mom and Dad having to worry about serving a perfect cake to guests and 2) the "big kids" get to indulge their sweet tooth.
You will notice that some of these recipes do contain granulated or brown sugar in some quantity. A little bit of natural sugar should pose no harm to your baby on her First Birthday. Keep in mind that if a recipe calls for 1 cup of sugar, your baby will NOT be consuming 1 cup of sugar. The most important thing is to try and keep sugar and sugary items out of baby's daily menu.. Omit ingredients where necessary due to baby's food sensitivities and/or allergies.
Visit the sugar substitute page to learn about using substitutes for sugar.
Here are a few recipes that have been given the thumbs up from babies and parents. These recipes may be divided and made into smaller cakes as well as muffins if you decide to make a cake just for baby.
Baby's First Birthday Cake (Carrot Cake)
Read about Eggs and Your Baby
(Makes 1 double-layer 9-inch square cake; adapted from "What to Expect")
2 1/2 cups thinly sliced carrots
2 1/2 cups apple juice concentrate (you may use slightly less)
1 1/2 cups raisins
2 cups whole-wheat flour
1/2 cup vegetable oil
2 whole eggs
4 egg whites
1 tablespoon vanilla extract
3/4 cup unsweetened applesauce
1/2 cup wheat germ
2 Tbsp low sodium baking powder
1 Tbsp ground cinnamon
Prep: Preheat oven to 350 F. Line two 9 inch square cake pans with waxed paper and spray the paper with vegetable spray/shortening.
1. Combine the carrots with 1 cup plus 2 tablespoons of the juice concentrate in a medium size saucepan.
2. Bring to a boil, then lower the heat and simmer, covered, until carrots are tender, 15 to 20 mins. Puree in a blender of food processor until smooth.
3. Add the raisins and process until finely chopped. Let mixture cool.
4. Combine the flour, wheat germ, baking powder, and cinnamon in a large mixing bowl. Add 1 1/4 cups juice concentrate, the oil, eggs, egg whites, and vanilla; beat just until well mixed. Fold in the carrot puree and applesauce. Pour the batter into the prepared cake pans.
5. Bake until a knife inserted in the center comes out clean, 35 to 40 mins. Cool briefly in the pans, then turn out onto wire racks to cool completely. When cool, frost with Cream Cheese Frosting below or sprinkle a wee bit of powdered sugar if desired.
Apple Swirl Cake
2 c Apples
3 tb Sugar
1 tsp Cinnamon
2 c Sugar
1 c Cooking oil
1/4 c Orange juice
2 tsp Vanilla
3 c Sifted flour
1 tb Baking powder
1/2 tsp Salt
Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside.
In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat.
End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar if desired or lightly frost with cream cheese frosting.
Apple Spice Cake
As with any "non traditional" cake, the batter for this cake will not seem "right" so don't panic!
1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda
1-3/4 cup flour
1 tsp ginger
Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.
**The batter may be a bit dry and you may need to add more applesauce or a bit of water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**
I have added a bit of pure cocoa (2 tablespoons) to make a chocolate flavor.
Vanilla Cake adapted from a recipe for diabetic cooking
1 cup all-purpose unbleached flour
1/2 cup pastry flour
1/4 cup sugar (diabetics use Diabetisweet measure for measure to replace sugar)
1 teaspoon baking powder
1/2 teaspoon baking soda
1/8 teaspoon salt
3/4 cup plain yogurt
1/2 cup buttermilk
2 tablespoons canola oil
1 teaspoon vanilla extract
2 egg whites
Preheat oven to 350ºF. Spray an 8" X 8" baking pan with low-fat spray. Sift the dry ingredients and set aside.
Whisk together wet ingredients in a mixing bowl. Add the dry to the wet and mix until most of the lumps are gone. Pour mix into the pan and bake at 350ºF for 30-35 minutes or until knife or toothpick inserted in the center comes out clean.
You may add all ingredients together if using a stand mixer - just be sure to mix up the dry for about 30 seconds to ensure the soda and powder are spread out.
Applesauce Spice Cake
1/4 cup vegetable oil
1 cup unsweetened applesauce
1 1/4 cup frozen apple juice concentrate, thawed
2 1/4 cups all-purpose flour
1 tablespoon baking soda
1 teaspoon ground ginger
1 teaspoon cinnamon
dash of nutmeg
1/2 cup chopped dates
1 1/2 cups ground almonds (optional)
2 Macintosh apples - peeled, cored and finely chopped
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch square baking pan.
Beat the eggs until they drop like ribbons from the beaters. Continue beating and add the oil in a thin stream. Beat in the 1 cup applesauce and the 1 cup unsweetened apple juice concentrate then mix in the flour gradually until well blended. Add the baking soda, ground ginger, ground almonds and apples. Fold together until well mixed.
Pour the batter into the prepared pan and bake at 350 degrees F about 40 minutes or until the cake tests clean with a knife or toothpick. Cool completely before frosting.
Apple Bread - double the recipe for a nice Bundt birthday cake.
1/2 cup canola oil
1 cup of sugar
1tsp vanilla (we use about 3 tsp.)
1 large egg
2 cups sifted flour (we never sift flour.)
1/2 tsp cinnamon (we use about 2 tsp.)
1/2 tsp salt
2 tsp baking powder
2 tblsp. milk
1/2 cup raisins (optional - add some dates.)
2 large apples, finely chopped
(after years making this, i find that using an apple slicer (the round kind with the slots) and then cutting the slices in half and then chopping them works best. If your apples are not of some sort of uniform size, the bread can get a bit too moist in some places and not enough in others)
1/2 cup walnuts, - optional - chopped finely or coarsely depending on how you prefer them
Combine oil, sugar and vanilla and cream until light and fluffy. Add eggs and beat well. Sift together flour, cinnamon, salt and baking powder.
Add milk, raisins, apples and nuts and dry ingredients to the creamed sugar/oil/vanilla. Stir only until flour is well dampened
Bake at 375 degrees F in a well greased (and floured best) 9x5x4 loaf pan (the "regular size" Bake time 50-60 minutes and when you see top begin to crackle
Cool and remove from pan
***This bread/cake is very dense so the dough may seem not quite right to you as you are mixing it up. It will appear a bit thick and chunky.***
You can make a nice powdered sugar glaze and pour on top when bread is almost cooled. We skip this mostly esp. as our boys love this bread without it.
This makes a YUMMY french toast when baked as bread - slice thick enough so that the bread won't crumble and gently dip in an egg batter. Fry in a pan and top with real maple syrup or spread with whipped cream cheese mixed with blueberry puree.
Applesauce Healthy Cake Recipe
(This recipe is reprinted in it's entirety from the Prostate Cancer Alternatives website. While the recipe calls for Splenda, I note that you should use natural sugar. This recipe is very very yummy and sweet enough with the use of natural sugar. You could probably even leave out the sugar.)
1/2 cup Earth Balance soy buttery spread, softened
1/3 cup brown sugar
8 Splendas, a sugar substitute (use real sugar for kids - 8 teaspoons or tablespoons)
3 egg whites, lightly beaten
1 1/2 cups applesauce
1 Tsp cinnamon
1/8 Tsp ground cloves
1/2 Tsp salt
1 Tsp pure vanilla extract
1 1/2 cups unbleached white flour
1/2 cup whole rye flour
2 Tsp baking soda
1/2 cup sliced dates (optional)
1/2 cup chopped walnuts (optional)
1/2 cup raisins (optional)
Sprinkle of Confectioner’s sugar (optional)
1. Preheat oven to 350. In a large bowl, beat together the buttery spread, brown sugar and sugar until smooth.
2. Add egg whites, applesauce, cinnamon, cloves, salt and vanilla, then mix well. Add both of the flour and baking soda. Stir until blended, then add the dates, walnuts, and/or raisins, if desired.
3. Spray the Bundt pan with Pam or the like. Pour the batter into a Bundt pan. Bake at 350 degrees for 45 minutes, until a toothpick inserted in the center comes out clean. Let the cake cool slightly, then turn it out upside down onto a serving plate. Sprinkle with confectioner’s sugar if desired.
Heavenly Ice Cream Cake
Please note that the recommendation for introducing strawberries is after a baby has reached 12 months of age. Many infants are introduced to strawberries earlier than 12 months old; most often when they have been eating Stage 2 commercial baby foods.
If you have any concerns regarding the introduction of strawberries (or other potentially allergenic foods) please consult your pediatrician. Learn More About Strawberries and why they are in Stage 2 Baby Foods
1 angel food cake (8 inches in diameter)
1/2 gallon vanilla ice cream or frozen yogurt, slightly softened (do not soften if using Frozen Yogurt as frozen yogurt is not as hard or solid as ice cream)
2 qt. fresh strawberries*
(blueberries, peaches etc..)
Sugar to taste
Cut the cake in half; tear one half into small pieces and set aside.
Cut the other half into 12 to 14 thin slices; arrange in the bottom of a 13 x 9 x 2 baking pan, lined with wax paper. Overlap slices as needed.
Spread softened ice cream over cake pressing down to smooth. Gently press the small cake pieces into the ice cream.
Cover and freeze.
Just before serving, slice strawberries and sweeten to taste.
Cut dessert into squares and top with strawberries.
*Strawberries Please note that the current recommendation for introducing fresh strawberries is after a baby has reached 12 months of age. Many infants are introduced to strawberries earlier than 12 months old; most often when they have been eating Stage 2 commercial baby foods. Visit our Strawberry Baby Food Recipes & Info. page to learn more about strawberries.
Whipped Cream Frosting
Makes 1 frosting for a 2 layer cake
1 (8 ounce) package cream
1 cup white sugar
1/8 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups heavy cream
1 In a large bowl, beat cream cheese, sugar salt and vanilla until smooth. In a small bowl, whip the heavy cream until stiff peaks form. Fold into the cream cheese mixture.
1/2 med. banana
1 tsp. lemon juice
1/2 c. chopped nuts optional
2 or more c. powdered sugar
Mash banana well add lemon juice and nuts. Gradually add powdered sugar until you obtain right spreading consistency. Ice cake after completely cool.
Sugar-Free Cream Cheese Frosting Submitted by Kristi - Frosts one 2-layer cake
½ cup apple juice concentrate
1 pound light cream cheese
2 tsp vanilla extract
½ cup finely chopped raisins
1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, vanilla, and raisins in a blender or food processor until smooth. Transfer to a mixing bowl.
3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin.
4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake
Remember, always consult with your pediatrician regarding introducing solid foods to your baby and specifically discuss any foods that may pose allergy risks for your baby.