Healthy First Birthday Cake (no added sugar)

Healthy First Birthday Cake (carrot, apple and banana cake with ricotta frosting)

Healthy First Birthday Cake (no added sugar)

A baby friendly carrot, banana and apple cake made without any added sugar. It's naturally fruit sweetened and full of wholegrains and healthy fats. I made this as a healthy first birthday cake for my twin boys! The cake is wheat free and can be kept dairy free as well.

4.80 from 5 votes

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Course: Desserts and Sweets, Healthy Baking

Cuisine: dairy free, freezer friendly, sugar free, vegetarian

Prep Time: 25

Cook Time: 45

Total Time: 1 10

Servings: slices

Calories: 216kcal

Ingredients

75 grams almond meal - 3/4 cup
75 grams oat flour - slightly over 3/4 cup
50 grams coconut flour - 1/3 cup
1 tsp cinnamon
2 tsp baking powder
pinch salt
2 large bananas - as overripe as possible, approximately 180 grams
1/2 cup apple puree (use unsweetened, plain apple puree)
1 large carrot
3 eggs
2 tbsp olive oil or coconut oil, or melted butter
2 tsp vanilla extract

Instructions

Preheat oven to 180 C (350 F). Line a baking tin with baking paper - I recommend a smaller tin, either a 20cm round or 20cm square.
Combine almond meal, oat flour, coconut flour, cinnamon, baking powder and salt in a mixing bowl. Set aside. Grate the carrot and set aside as well.
Mash the two bananas into a puree. Add the eggs to the bananas and whisk together. Then, stir in the apple puree, oil and vanilla.
Pour the wet mixture into the dry ingredients mix. Stir, then fold in the grated carrot.
Scoop the batter into the lined baking tin, smooth the top down and then bake for 40-50 minutes, or until the cake feels firm to touch in the centre and the edges are browning.
Allow the cake to cool to room temperature before adding any icing so it doesn't melt off! The cake can be stored in the fridge for 4-5 days, though I find it lasts longer and keeps much better without icing, so if you're making it in advance add the icing on the day you want to eat it. You can also freeze the cake (without any icing) for around 3 months.

Notes

*The cake pictured is iced with a mixture of ricotta and cream cheese with a touch of vanilla bean paste.

*This recipe can easily be made into muffins or a loaf cake instead! It would make great toddler mini muffins.

*So long as you make the cake with olive or coconut oil, and do not use a cheese-based icing, the cake is dairy free. You could use a vegan cream cheese, cashew cream or coconut yoghurt to ice the cake instead.

*I'm sorry but I've not come up with a nut free version of this cake just yet! I understand that some children can't have nuts - or can't have nuts in a school lunch box - so I'll try to come up with a nut free version soon!

Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!

Nutrition

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