Baby's First Healthy smash cake

Recipe // Baby’s First Healthy Cake

A baby’s first healthy birthday cake, easy to make with all natural ingredients. A delicious, healthy smash cake.

I truly can’t believe that a year has already passed since our sweet baby girl was born. It seems like just yesterday I was on the way to the hospital filled with excitement and anticipation. Jasmine has the happiest, sunniest personality of any child I have ever met. She is so very content, always smiling and giggling, which in turn keeps us smiling a lot. babies first healthy cake  Healthy 


It’s almost Jasmine’s 2nd birthday (Sep. 27th), I thought I would practice my baby’s first healthy birthday cake and make some changes while I am on it. The old recipe version is basically for kids with egg allergies, so I left them out, which made the cake a little dense.

Recipe // Baby’s First Healthy Cake

Babies first Healthy Birthday cake by Oh Everything Handmade1

Baby’s First Healthy Cake – Step by step instructions:

Babies First Healthy smash cake-Step 1Babies First Healthy smash cake-Step 2Babies First Healthy smash cake-Step 3Babies First Healthy smash cake-Step 4Babies First Healthy smash cake-Step 5

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Healthy smash cake
Healthy smash cake
4.0 from 8 reviews
Recipe // Baby's First Healthy Cake
Prep time
Cook time
Total time
Recipe type: Cake
  • 4 or 5 ripe bananas
  • ¾ cup organic cinnamon apple sauce
  • 1 teaspoon baking soda
  • 1½ cups whole wheat flour
  • 3 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • 2 egg whites, beaten
  • For The Frosting
  • 1 cups (8 ounces) cream cheese (if you need to make more frosting, double the ingredients)
  • ¼ cup (2 ounces) organic cinnamon apple sauce
  • 1 teaspoons pure vanilla extract (alcohol free)
  1. Mash the bananas in a medium bowl.
  2. In a separate large bowl, mix the flour, baking soda, cinnamon, and nutmeg together.
  3. Add the mashed bananas, applesauce, and vanilla to the flour mixture. Mix just until incorporated. Beat two egg whites until you receive a cone when pulling out the whisk, fold in carefully the beaten egg whites.
  4. Spray your 8 or 9″round (6" pans are perfect for this) pans with non-stick cooking spray or coat with butter and flour.
  5. Spread the batter into the bottom of both pans.
  6. Bake at 400° for 20 minutes.
  7. Cool the cakes, then use an overturned 16oz glade storage round to cut out 4 small cake rounds.
  8. Prepare the frosting, add in between each layer 2 tbsp. of your cream cheese mixture. When all layers are stacked on top of each other, cover the cake with the remaining frosting and decorate as desired.
  9. For The Frosting
  10. Soften the cream cheese.
  11. Whisk the cream cheese with the apple sauce and vanilla extract until creamy.
  12. Decorate as desired!

Where to buy organic ingredients for this cake:

Hope you enjoy the cake, please share yours with us! We are on Instagram as @oheverythinghandmade and all our Babies First Healthy Cakes for this recipe are hashtagged with #ohbabyhealthycake on Instagram and facebook.

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Our favorite nursery prints:

Baby Print - Iloveyoutothemoon-Boy
BOY- Baby Nursery Print
Baby Print - I love you to the moon
GIRL – Baby Nursery Print


  • Reply Ambro Wright October 3, 2012 at 6:54 am

    This sounds like the recipe I plan on using for Milo in January, but I didn’t have a frosting recipe, so thanks!! Happy 1st birthday to your little ball of sunshine!

    • Reply Bettina Johnson October 3, 2012 at 7:08 am

      The frosting is super simple to make and delish! Just make sure your cream cheese is room temp.
      Thanks for the wishes!

  • Reply Kimberly March 16, 2013 at 5:27 pm

    What size cake does this make?

    • Reply Bettina Johnson March 16, 2013 at 5:33 pm

      you should be fine making a 9″ round cake with it

  • Reply Chrissy June 6, 2013 at 6:49 pm

    I tried making the icing & it is really runny. Is it supposed to be? I used frozen apple juice concentrate. I wasn’t aware of any other way to buy it. Suggestions? Thanks!

    • Reply Bettina Johnson June 6, 2013 at 8:20 pm

      @Chrissy I would add more cream cheese until it has your desired consistency. The frozen apple juice may have watered down the icing a bit!

  • Reply Purduekel June 9, 2013 at 8:38 am

    I tried this recipe yesterday as a trial run for my son’s b-day and while everything tasted alright, my frosting was runny (saw the tip above, will try more cream cheese next time) and the cake looked nothing like the one in the picture (is that a picture of this actual recipe?). The cake was sooooo dense my 8″ round was literally only 3/4″ thick and it didn’t have any cracking on top. I did halve the recipe but followed it to a t other than that. Am I missing something? Did yours puff nicely? I’m thinking maybe it’s the lack of egg or maybe I didn’t bake it long enough. Let me know if you have any suggestions. 🙂

    • Reply Bettina Johnson June 9, 2013 at 9:17 am

      @Purduekel Thank you for trying my recipe, however I am sorry to hear your first batch didn’t come out right.
      The image of my cake was taken from the actual cake, with the recipe above!
      What I would try is to use baking or cake flour, that should help you get a lighter dough and have it rise.
      If you are certain that your little one has no egg allergies, you can use 1-2 eggs (depending on the size).

      Let me know if that helped you!

      • Reply Purduekel June 9, 2013 at 6:39 pm

        Thanks for the tips, I’ll let you know how it works out. 🙂

        • Reply Bettina Johnson June 9, 2013 at 6:48 pm

          Did you read my comment after yours? You can also try to whip 2 egg whites and fold them in.
          My mom used to give cakes more fluff that way!

          I’ll bake the cake this coming week, and will fold in some egg whites as an addition. So if you like to wait, I’ll be happy to let you know how it comes out.

          • Purduekel June 15, 2013 at 7:16 am

            Any luck with the egg whites? Giving it another shot now! 🙂

          • Bettina Johnson June 15, 2013 at 7:21 am

            I will make the cake today, we have been really busy. I let you know!

          • Purduekel July 26, 2013 at 9:07 pm

            Wanted to circle back and let you know that I tried the original recipe again (without the eggs) and it worked beautifully. I made it once in a bunt pan and then again in a loaf pan and it was perfect. The first time I made it I used a 9″ round and I think it was just too big so the cake was really thin. My son had a little cake with two stacked rounds cut out of the loaf pan version for his first birthday and it was perfect. Loved the frosting too!! Thank you!

          • Bettina Johnson July 26, 2013 at 11:03 pm

            @purduekel I am so glad you came back to share your outcome! Hope your little guy enjoyed the cake. Reminds me, I have a video that I should share on the blog, of my daughter eating the cake from the second trial.

    • Reply Bettina Johnson June 15, 2013 at 5:36 pm

      I have re-done the cake and changed a few things. I will be updating this post in a few minutes.
      Purduekel, I also added 2 egg whites and folded them into the cake.
      Before you make the cake, please wait for my updated post on this recipe.

  • Reply Bettina Johnson June 9, 2013 at 9:23 am

    I have also adjusted the frosting ingredients, to 1 more cup of cream cheese so it’s not as runny.

    • Reply Paige February 20, 2016 at 8:34 pm

      Hi!! Can you make this with the frosting night before and leave out at room temp??

      • Reply Bettina Johnson February 20, 2016 at 8:42 pm

        You can use frosting but, I would not recommend leaving it out over night. You can keep it in the fridge and pull it out 1-2h before the party.

  • Reply Janice June 9, 2013 at 10:44 am

    Would this work for cupcakes? I’d like her to have a little cake of her own to go to town on. . .

    • Reply Bettina Johnson June 9, 2013 at 11:06 am

      @Janice I haven’t tried it as a cupcake yet, I believe it should come out just right if you fold in 2 medium egg whites into the entire dough to make it fluffier. Be sure that your baby girl has no egg allergies!

    • Reply Michelle Perez August 27, 2016 at 8:02 am

      Hi I was just wondering if you had made the cupcakes and how many it made

  • Reply Cindy August 28, 2013 at 11:25 pm

    I am writing a blog post about unique ideas for birthday cakes for babies. I am linking to your recipe and was wondering if I could use a photo of your cake in the post? Thanks so much!

  • Reply Sarah October 21, 2013 at 11:52 am

    Hi…what id the white stuff that you put ib your batter
    ? I don’t see it on your ingredients list. Is it yogurt? How much goes in? Thanks! 🙂

    • Reply Bettina Johnson October 21, 2013 at 12:13 pm

      Hi Sarah, I am guessing you are talking about the egg white that I had beaten until it was foamy. It’s a great binder and gives cakes fluff! Let me know if you have any other questions.

  • Reply Nicola October 31, 2013 at 7:52 pm

    Hi! Am looking to do a trial run of this cake on the weekend. No egg allergy so will use egg whites. Just wondered if I should mix wet & dry ingredients together 1st, then the beaten egg whites??? And how much should the egg whites be beaten? Fluffy & stuff like for pavlova?
    Thanks 🙂

    • Reply Bettina Johnson October 31, 2013 at 9:20 pm

      Hi there Nicola,

      glad you want to give my cake a try, its super delicious and after you have made it once you will be surprised how easy it will come when baking it again.

      To your question:
      1. Should I mix wet & dry ingredients together 1st?: Yes, please mix everything together before you add the egg whites
      2. How much should the egg whites be beaten?: Beat them until they are nice and fluffy, to the point where you can still see bubbles but dense enough to hold together if turned upside down.

      Note: The egg white go in last, so make sure you fold it in carefully so you keep the air in the whites intact. (This will make the cake nice and fluffy instead of a cookie dough textured after baking.)

      Hope this helped you, let me know if you have any other questions.

      • Reply Nicola October 31, 2013 at 9:41 pm

        Thank you so much. Will let you know how it goes. The challenge is the oven… We’ve recently moved cities and are leasing at the moment and its a ridiculously hot oven. Everything burns on the bottom. Have only done baked dinners so far, reducing temp each time to the point that the last 2 dinners have been charcoal free! This will be my first cake bake.

        • Reply Bettina Johnson October 31, 2013 at 9:45 pm

          Oh, that’s challenging, you will have to keep a close eye on the cake then!
          Hope it works out!

          • natasha trump January 24, 2017 at 9:29 am

            can u use the whole egg or does it have to be just the whites?

          • Bettina Johnson January 24, 2017 at 9:56 pm

            You only need the egg white for this recipe. Let me know how it turns out!!!?

  • Reply Becky Halden December 3, 2013 at 6:02 am

    Once made and iced how long will the cake last. I need to make this at the weekend for a party on the Friday.

    • Reply Bettina Johnson December 3, 2013 at 6:32 am

      We ate the cake in 2 days, which was refrigerated. It may last longer if you freeze it, but I never tried to freeze mine!
      Sorry I wasn’t able to help you with your question!

  • Reply rebecca January 12, 2014 at 11:15 pm

    can you add colored dye to make like an ombred effect when cut open?? if so wat would u suggest??

    • Reply Bettina Johnson January 12, 2014 at 11:45 pm

      Rebecca, yes you can! However since the cake is made with banana, the batter is going to naturally brown even before baking. However I would suggest using organic or fresh veggies and fruite from your local farmers market. Simply juice each veggie or fruit separately then add the juice to each batter. Bake each colored batter individually. Make sure you taste the batter before baking. Some veggies can alter the taste quite a bit!
      These are the veggies I recommend:
      Beet for red, carrot for orange, egg yoke for yellow, spinach for green, blueberries for blue and blackberries for purple.

      Happy baking

      • Reply Dzifa April 10, 2015 at 2:02 pm

        Hi Bettina,
        I am planning on making this recipe tomorrow for my son’s second birthday and was thinking of doing a green and a blue layer. How much spinach and blueberry juice would you recommend though? I don’t want to make the batter to liquid. And do you think a marbled effect would work or might it be easier to simply make solid colors? I’m not really a big baker but trying for my little guy so I hope that made sense 🙂

        • Reply Bettina Johnson April 11, 2015 at 8:49 pm

          Hi Dzifa, I saw this video the other day on Facebook and thought you might want to try it. It doesn’t seem to be too hard to make.

          As far as the coloring, if you have concentrated spinach and blueberry colors you should be fine with just one teaspoon. Not sure if it will work with the juice alone.

          Sorry I didn’t see your comment sooner, we are in the middle of packing and moving. So my time on the computer is cut down.
          Let me know if it turned out, or what you did!

    • Reply Bettina Johnson January 21, 2014 at 11:22 am

      Hi Rebecca, I have researched about natural food coloring and this is the best tip I found. All natural food coloring, no juicing needed.

  • Reply Connie January 30, 2014 at 10:03 pm

    Hello, I am curious about the sprinkles you used in this picture. is there such a thing as sugarfree sprinkles or do you have to give in to make it look pretty and festive. I would like to add a little bit of something, decoration like, to make it more fun since it is his first birthday. Thanks!

    • Reply Bettina Johnson January 30, 2014 at 10:22 pm

      Connie, I would recommend Williams-Sonoma Natural Sprinkles ( they are made with natural ingredients and are only semi-sweet, but since you won’t use an entire jar on your cake, your Bebe should be fine having a little sweetness. Happy baking!

      (FYI it appears that the Williams-Sonoma Site is down at the moment)

  • Reply Holly February 1, 2014 at 1:16 pm

    Hi, I see the egg in the ingredients list, but it doesn’t say in the instructions when to add it?

    • Reply Bettina Johnson February 2, 2014 at 8:34 pm

      HI Holly, thank you for pointing that out to me. I just updated the recipe.

  • Reply Kristina February 8, 2014 at 11:21 pm

    Hi! DO you have the original recipe you used without adding eggs? My son’s doctor does not recommend him having eggs before his first birthday and I would love to use your original recipe if you still have it.

    Thank you!

    • Reply Bettina Johnson February 9, 2014 at 12:53 am

      Hi Kristina,
      you simply leave the egg whites out for my original recipe. I would recommend on backing the mixture in small Tart/Quiche pans, filling them only about 1/2″ inch. That way they bake all through and won’t stay gooey.
      NOTE: Please bake only one Tart dish at the listed temp. and time, instead of your entire mixture. Should you have to make changes on the temp or time, please let me know so I can add this option to the recipe.

  • Reply Nina February 11, 2014 at 9:51 am

    I tried this recipe without the egg whites and didnt like that it came out so dense. I just think it would be too hard for my lil guy to dig into. With the egg whites does it make it alot fluffier? I was also wondering if it would make it lighter if i used a different flour? Thanks:)

    • Reply Bettina Johnson February 11, 2014 at 11:33 am

      Hi Nina,
      yes, the cake will be dense if the egg whites are left out. However you can use cake flower or Bread flour for this recipe. I simply tried to keep this recipe a healthy choice, but if you like to leave the egg whites out, I recommend using the alternate flours.

      • Reply Cheri February 19, 2014 at 7:53 pm

        If I would like to replace the wheat for all purpose flour is it the same amount and would I still use eggs whites??

        • Reply Bettina Johnson February 19, 2014 at 8:43 pm

          Cheri, you can substitute all purpose flour, cake flour or bread flour. Same amount and keep the egg whites to give it more volume.

          • Cheri February 19, 2014 at 9:51 pm

            Awesome! Thanks, I’ve already tried the recipe as above, and liked it, but I think I’ll make it with regular flower for my twins first birthday this weekend. I’m hoping it’ll be a little more “cake like” instead of bread. I really appreciate the quick response.

          • Bettina Johnson February 19, 2014 at 10:40 pm

            Great, please take a picture of your birthday cake and submit it to our site, so we can pin it to our #birthdaycake Pinterest board at

  • Reply Nina February 11, 2014 at 12:08 pm

    Thanks! I’ll use the egg whites. I have an organic unbleached all purpose baking flour also and didn’t know if using that and the egg whites would work?

  • Reply Mary February 13, 2014 at 10:14 pm

    This cake is in the oven right now. My little boy’s first birthday party is on Saturday! The batter (without the eggs) tasted delicious. I love the texture of the batter with the egg whites added in. I’m baking the cake in three loaf pans so that I can stack it and turn it into a fire engine. Thanks for this recipe. I was pleased to find a healthy, natural, and sugar-free alternative to the traditional birthday cake that I can feel good about him digging into.

    • Reply Bettina Johnson February 14, 2014 at 8:50 am

      Mary, I am very happy to hear that you’re going to use my recipe for your little one! Hope he’ll enjoy it just as much as my daughter did. I might post a video of her eating her left overs.

      • Reply Mary February 18, 2014 at 11:07 pm

        Isaac LOVED the cake! I dyed the icing red because I transformed the cake into a fire engine. It was tasty and moist…our party guests enjoyed it, too!

        • Reply Bettina Johnson February 19, 2014 at 9:17 am

          Mary, I am so happy to hear you had a successful cake! Do you happen to have a picture of it to share with us?

  • Reply Amber February 14, 2014 at 8:41 am

    This looks great, I’m going to try it for my baby’s first birthday in March. Any reason not to use the whole eggs (instead of just the egg whites)?

    • Reply Bettina Johnson February 14, 2014 at 8:53 am

      Amber, when you use hole eggs in this recipe it will most likely change the texture of the cake. My concern is that you won’t get the same results by using whole eggs instead of pure egg whites; but you could give it a try and make a trial cake before your baby’s b-day!
      I haven’t used whole eggs in this recipe, yet. If you do, please let us know!

  • Reply Kaloline February 25, 2014 at 3:27 pm

    Hi Bettina! My first try it was dense, but wheat can do that without a rising agent. I did add lemon juice to the applesauce mixture before I combined them. I have systemic candida (I cannot have white sugar or flour and no yeast) and discovered in my baking that lemon juice acts as a natural “rising” agent; it just keeps things fluffy. It didn’t change the flavor either! Not getting the eggs whites right makes a different, they really give it that fabulous puffy flavor. Thank you for sharing this!!

    Do you know about how long this cake can stay refrigerated and still be good for?

    • Reply Bettina Johnson February 25, 2014 at 8:18 pm

      Hi Kaloline, I am so touched after reading your comment! I never thought that my healthy cake would make it this far, and that I am able to help someone with a special allergy makes me even happier.
      I didn’t know that lemon juice was a natural rising agent, that’s good to know -thank you for sharing.

      I had the cake refrigerated for 3 days after my daughter’s second birthday, the cream cheese frosting was exposed to air, so it really didn’t look and taste good anymore after 3 days.

      Hope I have been helpful, let me know if you have any other questions.

  • Reply Miss.A March 15, 2014 at 9:13 pm

    Do you have to add the spices?

    • Reply Bettina Johnson March 15, 2014 at 9:31 pm

      Hi Miss.A if you or your little one are allergic to nutmeg or cinnamon you can leave them out. You can use these spices to give the cake some flavor: mace, allspice or cloves are great substitute spices!

      Hope this helped, let me know if you have any other questions.

  • Reply Leah March 31, 2014 at 2:38 pm

    I will be making this cake for my daughter’s 1st birthday this Saturday. I’m so excited to give it a try!!!

    • Reply Bettina Johnson March 31, 2014 at 11:26 pm

      Leah, please share a few images with me after the party. Or if you have a blog and will post about it, I’d like to take a look.
      Enjoy the cake and happy birthday to your daughter.

  • Reply Maureen April 9, 2014 at 7:46 pm

    I’d like to make this for my daughter’s 1st birthday next month. I have a gluten sensitivity and she eats mostly gluten free based on what we have in the house. Do you think coconut flour would work and or a gluten free all purpose flour? (King Arthur’s) Thanks!!

    • Reply Bettina Johnson April 10, 2014 at 9:40 pm

      Maureen, I would recommend the gluten free all purpose flour. Make a trial cake and adjust ingredients if needed. Let me know if you have any other questions.
      P.s. please share your cake with us on instagram with the hashtag #ohbabyhealthycake

      • Reply Maureen May 1, 2014 at 9:02 pm

        Unfortunately, the trial cake turned out very dense. Not smashable in my opinion. LOL. My daughter took a couple bites and threw the rest on the floor. I ended up eating the whole cake myself. 😉

        • Reply Bettina Johnson May 2, 2014 at 11:42 am

          oh NO, did you add the egg white at the end? Try another gluten free flour sometimes it all depends on the brand.
          Let me know if you have any questions!

  • Reply Elle April 19, 2014 at 12:57 pm

    Just made this cake for my little boy & it is the absolute perfect cake for the little ones! Wow, I made homemade applesauce & recommend adding a raw vanilla bean to make it even more flavorful. Best 1st birthday cake ever thanks to you 🙂

    • Reply Bettina Johnson April 19, 2014 at 9:56 pm

      Elle, so happy to hear that you made the cake. I love the idea of adding homemade applesauce and a vanilla bean. Please share images on instagram by hashtaging your photo with #ohbabyhealthycake and tagging @oheverythinghandmade


      • Reply Elle April 26, 2014 at 2:28 pm

        Just added to @eeee1982

        Hope to see more of your creations 🙂

  • Reply Shannon May 1, 2014 at 9:54 am

    Hi! So I’m clueless. I’m making this cake today… I have no clue what to do with the egg whites. I’ve never made a cake before. They look almost cooked… Can I just use the white from normal eggs or do I have to buy the jug of egg whites. Jeeze, I must sound like an idiot lol. And what do you mean fold in?

    • Reply Bettina Johnson May 1, 2014 at 10:16 am

      Hi Shannon,

      You know how you have the yellow and clear in a raw egg? You need the clear from the egg. So crack it open (carefully) and separate the yellow from the clear. YouTube it on how to separate an egg white if you are not sure!
      Then you need to use a handheld electric mixer and mix the whites (still in its raw stage) until you have bubbly white foam, it is done and ready to be used when you can turn the bowl upside down and nothing falls out or you can form a cone shape when lifting a spoon trough it! Hope that makes sense to you???

      Folding in will be your next step, you need to have your cake mix ready made, so make sure you get all ingredients mixed together before you start making the egg whites.

      YouTube how to fold in egg whites, it’s had to explain, you’ll see it’s not as hard as it sounds!

      Let me know if you have any other questions.

  • Reply Dee May 23, 2014 at 5:50 pm

    Hi. Can I make this as a bundt cake? will the size give for a bundt cake? and i’ll just spread the icing on top of the bundt cake. What do you think? =)

    • Reply Bettina Johnson May 23, 2014 at 6:19 pm

      Absolutely, just make sure you add the egg whites!!!

  • Reply Elizabeth J June 5, 2014 at 4:06 pm

    Thank you thank you thank you. This is absolutely perfect. Just finished cooking the cake and it tastes like a wholesome muffin. Tomorrow I can have the cute little pictures of my little girl smashing the cake around AND know I am not giving her gross amounts of sugar or something her little digestive system can’t handle. I made an 8 inch cake and 18 mini-muffins with your recipe. Fyi –you may have already stated this somewhere, but 10 minutes in mini-muffin tins worked nicely. Again – thank you.

  • Reply Amanda R. July 13, 2014 at 10:41 am

    I made this recipe for my one year old’s first birthday and my nieces’s second birthday (born on the same day!). I followed the recipe to a T and used all of the same ingredients but got a DRASTICALLY different looking cake. The frosting is definitely not white (as shown in the picture). Try offwhite since you’re using apple sauce and cinnamon. And it is SUPER goopy. I have no clue how the author got such a pretty looking cake but my frosting was lumpy (I whipped it for a good 5 minutes) and really runny. I ended up adding powdered sugar (trying to avoid the sugar!) to thicken it up. And refrigerated it for 2 hours. Still goopy. If you’re going to use this recipe there are a few things you should know. Make sure you level the cake before baking. It comes out really lumpy if you don’t and since they’re so thin there’s not much to shave off to make it flat. If you’re going to use the frosting recipe make sure you use vanilla without alcohol (I didn’t see this mentioned by the author but it seems pretty important if you’re using it for a little one’s bday). Or better yet, find a different frosting recipe. I’m crossing my fingers the cakes stay upright until the little ones have a chance to knock them over.

    • Reply Bettina Johnson July 13, 2014 at 11:14 am

      Hi Amanda, so sad it didn’t work out for you! I have made my cake recipe 3 times now, all images are from my cakes. And yes I used alcohol free vanilla extract and will updated the recipe as soon as I can. The cakes can also be backed in 6″ pans that way you will be able to use more cake for each layer. The frosting should be applied after the cake is fully cooled. I will also add some more details to the recipe about the frosting.

  • Reply Claire August 1, 2014 at 10:16 pm

    So I dont think that I beat the eggs long enough. My cake has come out very gooey (still yummy though). I’m gonna wing it and try to help dry it up a bit but do you have any suggestions for fixing this after the fact?

  • Reply Candi September 16, 2014 at 5:54 pm

    Hi Bettina! I’m going to dry my dab at this cake tomorrow… I have a question though, what temp and time would you recommend for using an XL cupcake pan and would you suggest I bake each halve by themselves separately or together is fine?

    • Reply Bettina Johnson September 17, 2014 at 1:27 pm

      Hi Candi,

      I would suggest to back a single XL cupcake first, before you do the rest! I haven’t backed them as cupcakes yet, so I want to avoid you having to create another cake batch.
      As far as heat and time, I would say 350 for 30-35 minutes. You can use a tooth pick at 30 min. to check if the dough is fully baked.
      Let me know if you should have any trouble or more questions as you go. Email me if you can or use FB, like you did today.

      • Reply Candi September 17, 2014 at 2:17 pm

        Thank you, it’s in the oven now so we shall see 🙂

  • Reply Tasha October 3, 2014 at 2:08 pm

    I was wondering if anyone tried this with coconut flour.

  • Reply Hilary November 28, 2014 at 6:39 pm

    Just tried making this cake without eggs as my son has an egg allergy. It tastes good but its very thin and has a weird texture. I used two 9 inch round pans. Should I double the recipe next time if using two pans? And what can I do to make the cake a bit lighter? Thanks

  • Reply Hallie December 29, 2014 at 9:29 pm

    Hi Bettina,

    I just made this cake as a trial run for my son’s first birthday on Jan 8 and it came out great! I used regular vanilla extract because the adults were going to eat it, but I’d like to get the alcohol free version for when I make it for him. What kind did you use or do you recommend? The imitation McCormick’s I looked at in the store still had alcohol in it….
    Thanks for the recipe!

    • Reply Bettina Johnson December 31, 2014 at 2:52 am

      Hi Hallie, sorry I didn’t get to answer you sooner. I used this recipe before to make my own vanilla extract, alcohol-free Vanilla extract but you can also get it on amazon

      Hope this helped!? Please share some images on FB or Instagram after the birthday. Happy birthday to the little one!

      • Reply Hallie January 1, 2015 at 5:50 pm

        Thanks! I found that Frontier one at Whole Foods and I will try it for his cake next week! Sniff sniff I’m so happy but emotional!! I’ll try to share on Facebook if I remember! Thanks again for the recipe!

        • Reply Bettina Johnson January 1, 2015 at 6:09 pm

          Remember to always treasure the moment, they grow up so fast. My little one is already 18 months, I just love each stage they go through. It’s challenging but I know we will laugh about it one day.

  • Reply Lynne January 20, 2015 at 2:20 pm

    I want to make this for my son’s 1st birthday (Feb 1st). My question is does it make 2 8″ cakes or 1? If I get 6″ cake pans (assuming it makes 2), how long do I bake those? Thanks.


    • Reply Bettina Johnson January 20, 2015 at 11:33 pm

      Hi Lynne, You can only make one 8″ cake. But, I made two 6″ cakes before and stacked them with the cream cheese frosting in between. I backed both at 375 for 25-30 minutes (just make sure to keep an eye on them, if they bake too long they will turn out dry).

  • Reply Heather January 24, 2015 at 3:59 pm

    I have a question…. it seems like no matter how long I beat the egg whites they don’t fluff. What am I doing wrong?

  • Reply Ania January 28, 2015 at 7:20 pm

    Hi Bettina,

    I don’t know what I did wrong, but my cake frosting is really gross. Is it maybe because I use Philadelphia cream cheese? It is salty and sour and really runny and not white like the picture. Please help! I have the cake smash photo shoot tomorrow

  • Reply Kelly Kirkwood February 3, 2015 at 1:40 pm

    Loved this recipie… The 4 year old that I nanny for had a blast making a Valentine’s day version of this cake with me. We added raisins and strawberries to the cake, and added red food coloring to the frosting, with red sprinkles. Very healthy and easy to make!

  • Reply Larrisa henington February 4, 2015 at 1:18 pm

    I love this recipe. I actually used it for my son’s first birthday/smash cake photo shoot… Here is a link to the pics

    Thank for a great recipe that we both like!!
    Larrisa Henington

  • Reply Brandi February 10, 2015 at 10:10 pm

    Hey! Just did a trial run of this recipe and halved it. It turned out pretty good. The texture reminds me of zuchinni bread – which I love. I’m not a huge banana fan though and wish you couldn’t taste them as much or that there was an alternative. And I feel that the cream cheese frosting is too strong. I may try to add something else to cover the cream cheese taste a little more. Other than that it tastes really light and wholesome and I feel safe giving it to my 1 year old on OUR birthday, tomorrow! Thank you for a great recipe!

    • Reply Bettina Johnson February 10, 2015 at 11:08 pm

      Oh Brandi, I am so glad to hear you like it! I can’t wait to see some pictures of your sweet baby and the cake. Happy birthday

  • Reply Anna February 26, 2015 at 4:10 pm


    I just took two batches of this out of the oven, hoping to have it ready for my son’s 3rd birthday tomorrow.
    One question: How should I store this until tomorrow morning? Should I slather on the frosting and store it all ready to go in fridge? Or separate? Will the cream cheese keep ok?

    Thanks so much for sharing this recipe!


    • Reply Bettina Johnson February 26, 2015 at 4:28 pm

      Hi Anna, store the cake once cooled down in your fridge. I would make the frosting in the morning and apply it to the cake a couple of hours before. You can store everything in the fridge until ready for the party.

      • Reply Anna February 26, 2015 at 4:34 pm

        Oh crap. Already made the frosting. Will cover it and hope for the best in the morning. Thank you for your prompt reply!!

  • Reply Sophia March 5, 2015 at 4:33 pm

    I’m thinking about making this tomorrow for my daughter’s first birthday. My fear is that it will be too dense for her to tear apart herself. I just wanted to put it in front of her and let her destroy it. But, banana bread is a much tougher than cake….so my question is… does this recipe produce more of a bread or a cake consistency?

    • Reply Bettina Johnson March 5, 2015 at 5:32 pm

      Sophia, it is a little more dense but if you add the whipped egg whites you should be fine!

  • Reply Chelsea March 6, 2015 at 1:18 pm

    Is the applesauce a sweetened or unsweetened version?


  • Reply Sarah Ann March 10, 2015 at 8:36 am

    Thanks for posting this. I’m looking forward to making our baby’s cake this weekend but didn’t want to give him simple sugars when his diet has been so pure. I’m not a great cook so can you tell me how you beat your eggs? Can you beat only two egg whites in a kitchenaid? Or do I beat them by hand? Do they foam up like that without sugar?

    • Reply Bettina Johnson March 10, 2015 at 9:00 am

      Hi Sarah,

      I absolutely understand, and keeping his diet clean will only benefit. You can certainly beat the egg whites in a kitchen aid- it may take longer, but I will be the easiest way.
      Just beat them for 5-10 minutes and they should foam up (no sugar needed).
      Let me know if you run into difficulties. I will do my best to help you.

  • Reply Elizabeth March 20, 2015 at 8:49 pm

    This cakes looks beautiful and delicious and I would really like to make this for my daughters first birthday cake, but she is currently intolerant to wheat. Do you have any suggestions on a flour substitute that I could use?

    • Reply Bettina Johnson March 20, 2015 at 9:46 pm

      I hope you will make it for her, I found this website for you. I haven’t tried any of these alternative flours, but would love to hear how it turned out if you’ll use one of them.

      Good luck.

  • Reply Michele April 15, 2015 at 2:06 pm

    I made this for my baby’s first birthday party. I wanted a smash cake that wasn’t loaded with sugar. This worked on the low-sugar front, but the cake was rather dense. Maybe some babies are more exuberant about plunging in, but mine just kinda gnawed on it quizzically. As for the flavor, I wasn’t expecting much, but this was still pretty “meh”. Even when I broke it up into bite-size pieces my baby wasn’t interested, and she eats EVERYTHING.

  • Reply FromMotherOwl June 3, 2015 at 11:36 pm

    Just made a trial run of this cake for my little girl’s 1st.
    It’s like banana bread had an affair with an apple muffin, so yummy!!
    I love the slight tartness of the icing. I plan on having her dig into it tomorrow!
    I wish I could figure out how to add a picture. I did add 3 drops of food coloring to the icing to make it pink, husband says he doesn’t think it will have any effect but I worry that it makes me a horrible mommy

    • Reply Bettina Johnson June 4, 2015 at 12:12 am

      So glad you like the cake, you are welcome to share an image on our Facebook page if you like @oheverythinghandmade can’t wait to see how it will turn out with the pink frosting.

  • Reply Carina July 1, 2015 at 9:29 am

    Amazing cake, everyone including my little one was very impressed. I only used 3 tiers as it was big enough. But my little one has been eating leftovers for snacks all week. I will make the cake again without the frosting just as a snack cake! I am not a cake maker usually so thank you for such a great recipe!

  • Reply Jessica P. July 1, 2015 at 3:22 pm

    Hi! This is the type of cake I’ve been looking for! My daughter turns one next weekend and lovvvves apples and bananas. May I bother you with a couple of questions?

    1. If I don’t have round cake pans, what would you suggest using? Could I use a regular cake pan, and maybe just cut out two round layers?

    2. I just made a batch of applesauce by simply boiling apples (she loves the chunks and puree). Do you think I could use this with a dash of cinnamon instead of buying organic applesauce?

    Thanks so much!

    • Reply Adele June 12, 2016 at 7:57 pm

      Hi, just wondering if you tried this with making your own applesauce? I will need to do that too as i live in Asia and not sure my supermarket sells applesauce… Thanks

      • Reply Bettina Johnson June 12, 2016 at 11:48 pm

        Adele, no I haven’t tried to make my own applesauce, but I am pretty sure if you search Pinterest you’ll find and easy recipe.

  • Reply graphicskt September 14, 2015 at 4:22 pm

    I know this is an older post, but I am just looking for healthy options for my little girl’s first birthday cake on Pinterest and this popped up. I can’t wait to make this cake recipe, but I was wondering if you have any alternative suggestions for the cream cheese. My little girl has had some issues with dairy and I would like to avoid a lot of it if I can. If there is an easy substitute, I would love to try it! Thanks!

    • Reply Bettina Johnson September 15, 2015 at 8:18 am

      Hi there, here is a link with all sorts of dairy free frosting recipes.

      Hope this helps, and thank you for stopping by.

      • Reply Leona September 15, 2015 at 4:51 pm

        hi there-

        do you think I could use baking powder instead of baking soda? my baking soda says not recommended for cooking?


        • Reply Bettina Johnson September 15, 2015 at 10:32 pm

          We recommend to use the Ingredients in the recipe. If you don’t have the right Baking Soda, please find some at your local grocery store.

  • Reply Sonja Lundahl October 15, 2015 at 11:53 pm

    I just made my 2nd batch. The first one was too dense since I didn’t whip the egg whites enough. Both ended up with kind of a skin on the cake. Is that normal? I have them cooling in the fridge before cutting out the circles.

  • Reply Sophia January 20, 2016 at 10:15 pm

    Hi Bettina,
    My daughter is turning one in a few weeks and I’m so glad I found your recipe. I’m super excited to make it for her. Bananas are her favorite! Before starting, I’m curious on the type of cream cheese you use. I have some Philly cream cheese, but hesitant to use it. Please let me know what you suggest.

    • Reply Bettina Johnson January 25, 2016 at 8:09 am

      Hi Sophia, sorry I am just now replying. I used the organic cream cheese that Sprouts sold. But, you can use regular cream cheese of course. Thanks for stopping by!
      xoxo Betty

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  • Reply Jayme March 24, 2016 at 7:06 am

    Hey there I am doing a theme which calls for a chocolate cake. If there a way to add something that would make this look chocolate and still taste the same? I am going to do a test run this weekend. Thanks!

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  • Reply Adele June 12, 2016 at 7:54 pm

    Hi, This recipe looks perfect for my little girls first birthday! Thanks! However i would like to colour the frosting, would it take well to natural food dye? and is it stiff enough to pipe into roses? or what would you suggest? Thanks 🙂

    • Reply Bettina Johnson June 12, 2016 at 11:53 pm

      If you like to make little roses I would recommend adding more powder sugar and less applesauce to the creme cheese.
      I haven’t tried coloring my frosting, but you should be fine adding just a little of the beet juice (a few drops, and if not pink enough add additional drops).
      Hope this helped! Please share your cake with me, once done. That would make me very happy.

  • Reply Jenn June 16, 2016 at 5:42 pm

    I’m going to make this tomorrow for my baby’s smash cake but I couldn’t find any alcohol free vanilla extract and I don’t want to make my own from scratch. Can I just use maple syrup as a substitute? Or is there another substitute I can use? Or if I leave it out will it still taste good? Thanks!

  • Reply Erin July 6, 2016 at 10:41 pm

    Can you substitute the bananas for pureed pumpkin?

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  • Reply Nicole C July 23, 2016 at 9:32 pm

    Tried this healthy cake recipe today for my sons 1st birthday and it turned out great! He loved it! I made the cake the night before and the frosting today. Thanks for the recipe.

    • Reply Bettina Johnson July 23, 2016 at 10:05 pm

      That’s great Nicole, so glad it turned out good for you. Happy birthday to the little guy!

  • Reply Jan August 1, 2016 at 4:18 pm

    My little guy is allergic to eggs, is there a recipe without eggs? Thanks!

    • Reply Bettina Johnson August 1, 2016 at 5:23 pm

      You can make this recipe without eggs, it will be denser if you leave them out!

  • Reply Karolina August 8, 2016 at 1:06 pm

    I used the recipe last week, and it was great- thank you!
    … but now a friend asked for the recipe and I see you have no list of ingredients?? you have changed it into a list of links to where one can buy the stuff but it is a nightmare for someone who is trying to actually make the cake. Unless the list was above the links? in that case there is some error in the code and it is not displaying properly 🙁 please fix it?

    • Reply Bettina Johnson August 8, 2016 at 2:11 pm

      Karolina, thanks for the catch. It is actually an error in the plugin I am using, and I have contacted the support team to take care of it. But, I made you a recipe card that can be downloaded for free.
      When you print the recipe card, use the same printed paper and print the frosting recipe to the back.

    • Reply Bettina Johnson August 8, 2016 at 2:15 pm

      It is working again!

  • Reply Kathryn August 19, 2016 at 1:51 pm

    I want this cake to have a strong banana flavor. Is that the case with the addition of the applesauce? Can I omit the applesauce and add additional bananas instead? I’m going to try a peanut butter whipped cream for the frosting. Thanks for your help!

  • Reply Aj August 22, 2016 at 7:27 pm

    Hi! Do you have any recipe for applesauce. I dont think i can find it easly on our groceries store. Thank you!

  • Reply Agnes October 17, 2016 at 3:14 pm

    You got a bunch of rewievs and replied to all of them. So interesting to read it!
    You don’t know how i am excited to find your page! I can’t wait to try it for the 1st bth of my baby boy! My mum makes cakes with egg whites so I am familiar with it. She actually uses like 4 egg whites for one. Makes it so fluffy.
    I couldn’t figure out how to decorate it that it looks so cute like on your picture and I came with an idea that I should just use colorful fruit like strawberry, blueberry and kiwi, to cut them in a little piece, I think that could work nicely! Going to do trial first.

    • Reply Bettina Johnson October 17, 2016 at 7:49 pm

      Hi Agnes, yes I reply to all my comments if time allows it. So glad you will give my cake a try and make it for your little one, I think cutting up the fruit and decorating the cake with it is a very good idea. I hope you will share some images on my FB or IG; you can find the hashtag on the bottom of this post. Good luck! xo Betty

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  • Reply Sam December 31, 2016 at 3:36 pm

    Can you use plain white flour??? Thanks

    • Reply Bettina Johnson January 1, 2017 at 12:05 am

      Sam, I haven’t tried it with white flour yet, but I am sure it will be just as delicious.

  • Reply Joanna January 2, 2017 at 6:43 pm

    Hi! I’ve heard so many good things about this cake. If I wanted to do one large cake for the entire birthday party rather than a smash cake, would I need to make any adjustments beyond just not cutting out the small cake circles from the 9 inch round? Thanks!

    • Reply Bettina Johnson January 3, 2017 at 6:49 am

      You can make one cake with this recipe. Just skip the cutting out part!

  • Reply Sarah January 12, 2017 at 8:43 pm

    Bettina – curious if this might work for cupcakes? If so, how many would you guess? Have been looking for a healthy cake / cupcake recipe for my 3 year olds bday.

    • Reply Bettina Johnson January 14, 2017 at 3:36 am

      I think you can easily get 12 cupcakes out of this batch. Fill them 1/2 to 3/4 of the way.

  • Reply Sarah February 27, 2017 at 7:26 am

    Hi! Just came across this recipe and it looks great! I’m big on doing as much prep work for events a few days before. Is this a recipe that I can make the night before? If so, how would you suggest storing it until the party? Would you frost it the day of?

    Thank you!

    • Reply Bettina Johnson February 28, 2017 at 6:11 am

      Hi Sarah, So glad you will give this cake a try. To answer your questions, I found that storing it in the fridge overnight is best, or if you have time to make it in the early morning even better. Frosting should always be applied on the day with cakes like this one, simply because it could start running even if placed in the fridge.
      I hope your little one will enjoy the cake as much as my babies did! xo Betty

  • Reply Noel March 29, 2017 at 7:12 pm

    Hi Bettina,
    Do you have any suggestions on what type of gluten free flour would work best?

    Also, is the cake and frosting sweet enough without the added sugar?

  • Reply Teresa April 22, 2017 at 5:50 pm

    My little one will be turning 1 next week. I made this cake today as a trail one and my boy loves it. However, it is super dense! I put two whole eggs I’m wondering if that is the problem. Either way he loves it and I’ll definitely be making it again next week.

    • Reply Bettina Johnson April 22, 2017 at 6:14 pm

      Hi Teresa, instead of adding the entire eggs, just use the egg white and beat it until fluffy. Then mix it into the mixture carefully. Happy Birthday to the sweet birthday boy/girl!

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  • Reply Brea June 2, 2017 at 11:57 pm

    Omg this sounded so nice and dandy until…
    I baked the recipe in two 6 in rounds for 20 min at 400 degrees, I used a toothpick in the centers and it was clean. However when I flipped them out to cool they got all mushey and didn’t set. How is this possible? Is it safe to eat or egg is dangerous? So disappointed.. party tomorrow. :/

    It smells good at least
    Please help…

    • Reply Bettina Johnson June 3, 2017 at 8:09 am

      This hasn’t happened with any of my readers yet, so it might be the oven! I hope you can fix it before the party.
      Do you have enough ingredients to make another one, and then bake it longer 25-30 min.

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  • Reply Kat July 21, 2017 at 12:31 pm

    I am using 6 inch cake pans is the time above for the six-inch or the 9 inch ?

    Thank you

  • Reply Kat July 21, 2017 at 12:42 pm

    I want to make the cakes a few weeks early and store the cakes in the freezer. Any tips? Thank you for your time.

    • Reply Bettina Johnson July 21, 2017 at 8:06 pm

      I haven’t personally tried it. But I don’t think you will have any issues if you do so. Just add the cake to a zip lock bag once completely cooled down.
      To answer you first question, you can use a 6″ and just keep an eye on it once you have reached the time. Use a toothpick to see if it fully baked.

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