Homemade Gluten Free First Birthday Cake

Posted by Erica Winn
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Holy moly! Your baby is turning ONE! What an exciting milestone for you and your family. This first birthday smash cake is not only gluten free, but also grain free, dairy free and there is no added sugar. Plus, it’s easy to make! So, come along. Let’s celebrate your little’s first birthday with an allergen friendly cake the whole family can enjoy! 

What you need to make a first birthday smash cake

I tried to make this cake as simply as possible and also as gentle and easy to digest for you little as well. Here’s what you’ll need. I also provide some ideas for substitutions as well. 

  • Coconut milk (or you can use whole milk if your babe does tolerate dairy)
  • Apple cider vinegar
  • Vanilla extract
  • Ripe bananas
  • Egg yolks
  • Ghee (or butter or coconut oil)
  • Cinnamon
  • Baking soda
  • Sea salt
  • Cassava flour (this is a great gluten and grain free, nut free and highly digestible flour)
  • Coconut cream
  • Two 4” cake pans
  • Hand or stand mixer to make whipped cream 

How to make a cake for your babe’s 1st birthday

Even if you’re not a die hard baker, don’t worry. This first birthday cake is easy to make! Here are the steps. 

  1. Preheat oven to 350 degrees F and line cake pans with parchment paper. 
  2. Mix coconut milk, ACV and vanilla in a small bowl or jar and set aside.
  3. Place bananas in a bowl and mash, add egg yolks, ghee, cinnamon, baking soda and sea salt. Mix to combine. 
  4. Add cassava flour and mix. 
  5. Stir in milk mixture. Don’t overmix.
  6. Transfer to parchment lined cake pans – these a 4″ cake pans
  7. Bake for 30 minutes. 
  8. Cool completely before icing the cake. 
  9. While cakes bake, make whipped cream. You can use coconut cream or heavy whipping cream if your babe tolerates dairy. 
  10. Use a stand mixer or hand mixer to whip until peaks form. I added no sweetener. Cover and refrigerate until you go to ice the cake. 
  11. Once cakes have cooled, place one cake on a plate or cakestand and top with a generous amount of whipped cream. Add second cake on top. Add more whipped cream on top and on the sides. Use a spatula to even the icing out. You can top it with whatever cake toppers you like. I used a little topper that said ONE and some fresh flowers. 

Topping your baby’s first birthday smash cake

You can use whatever you’d like to top your baby’s cake. Here are some ideas. 

Time to celebrate and make this first birthday smash cake!

Happy birthday to your sweet babe, and happy birthday to you as becoming a parent! It really is a huge milestone and I hope this allergen friendly cake makes celebrating your little one so sweet! Leave a comment and rating below to let us know how it goes. We’d even love to see a pic on Instagram of your celebration. Tag us @healthy.little.bellies

Homemade Gluten Free First Birthday Cake

Course: Dessert
Author: Erica Winn
Print Recipe

Ingredients

  • 1 can coconut cream (or heavy whipping cream if your baby tolerates dairy) to make whipped cream
  • 1/4 cup whipped cream
  • 1/2 tsp apple cider vinegar
  • 1/2 tsp vanilla
  • 2 ripe bananas
  • 2 egg yolks
  • 1 tbsp ghee  room temp
  • 1/2 tsp cinnamon
  • 1/4 tsp baking soda
  • pinch sea salt
  • 1/4 cup cassava flour

Instructions

  • Preheat oven to 350° Fahrenheit and line two 4" cake pans with parchment. If you don't have cake pans you can use a metal loaf pan and then cut the loaf in half to make a square cake.
  • Make whipped cream (either with coconut cream or heavy whipping cream if your babe tolerates dairy). Use a stand mixer or hand mixer to whip until peaks form. I added no sweetener. Use 1/4 cup in the next step and then cover and refrigerate until you go to ice cake.
  • Mix 1/4 cup whipped cream, apple cider vinegar and vanilla in a small bowl or jar and set aside.
  • Place bananas in a bowl and mash, add egg yolks, ghee, cinnamon, baking soda and sea salt. Mix to combine.
  • Add cassava flour and mix.
  • Stir in whipped cream mixture. Don't overmix.
  • Transfer to parchment lined cake pans, half of the batter in each pan.
  • Bake for 30 minutes.
  • Allow to cool completely before icing cake.
  • Once cakes have cooled, place one cake on a plate or cakestand and top with a generous amount of whipped cream. Add second cake on top. Add more whipped cream on top and on the sides. Use a spatula to even the icing out. You can top it with whatever cake toppers you like. I used a little topper that said ONE and some fresh flowers.

Notes

*Make sure you refrigerate your coconut cream overnight before making whipped cream.

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