Naturally sweetened, this dairy-free smash cake is healthy and fun! This healthy first birthday smash cake uses bananas for sweetness thus making it processed sugar-free. The sugar-free smash cake can be made as a cake or into cute cupcakes. Top the first birthday cake with a dye-free, cream cheese frosting. This is one of the only blog posts on the site that has a lot of personal preferences and the story of my experience with first birthday cakes. If you don’t want to read, JUMP to the recipe. When it comes to your babes first birthday most people are looking at the smash cake.. or pictures of it! However, no one is looking at the ingredients. I’m not sure who invented the smash cake idea for a baby’s first birthday- I both love and hate it. Really, I love the pictures, the fun mess, and the celebration. Having gone through this twice now, I’m super happy that I took the untraditional route and opted for a sugar-free, dairy-free smash cake. Have you ever heard a mom say something like “he was a great eater until just after one! And then he stopped eating anything healthy. It’s my personal belief that this is around the point when parents change their kid’s taste buds. Giving them more sugar (starting with the first birthday smash cake) and then processed foods, how can you expect your babe to adore broccoli when he/she just tasted a sugar explosion? You can learn more about eliminating and scaling back on sugar in this podcast with Michael Collins (chairman of Food Addiction Institute) If you read this blog you know that I am a bit crazy about food. I believe in quality food, choosing real food over all the processed options out there. Likewise, I truly believe that there are crucial foods toddlers should eat and lots they should avoid. This means neither of my babes got a whole lot of processed foods (no cereals or canned baby food), no made-up foods (Mams confuse the hell out of me), and no sugar (ie: frosting, cake, Timbits) until well past the age of two to three. So the more I thought about it, the more I questioned just why I needed to introduce this substance for her birthday? And after asking all my relatives I was given pretty much the same answer: “Oh, you’re depriving her” “One cupcake won’t hurt her, she can have a treat” “It’s her birthday!” “Just a little bit” Huh. So while I mulled over those clearly compelling arguments (yes sarcastic voice!), I was still uneasy about it. However, to not give her a smash cake on her first birthday pretty much made her a social outcast.. at the age of one. So I came to a compromise and still made an easy, healthy, dairy-free smash cake. The photo below was all I really knew how to make! Essentially I made her an almond pancake, added some cacao powder (because the health benefits of real chocolate are epic!), and topped with healthy avocado pudding. Though it served its purpose, obviously, no one else really wanted one haha. Over the years with both my girls I’ve tried to make better and better cakes- though it’s definitely not my strength! Even by the age of four, my oldest was still getting minimal sugar in her treats. Below is a photo of my daughter’s third cake (god I suck at decorating haha) and while she didn’t smash it, it was still delicious and gave me the inspiration for a healthy smash cake recipe for my youngest daughter. Neither of my girls completely avoid dairy but I kept the sugar-free smash cake recipe dairy-free mainly because this way I could eat it too! Here’s a few tips to go dairy-free if it’s something on your mind. These healthy first birthday cupcakes are simple. Likewise, they taste good and of course, my daughter(s) both loved them! Furthermore, I loved them! The cupcakes give a dairy-free smash cake option filled with real food ingredients that I felt good about. For these healthy smash cupcakes, I opted to use natural coloring options instead of dye. Thus, for these particular cupcakes, I used beet crystals for the pink and blueberries for the purple. Having made them since I personally like to use any of the following: Likewise, you can always color the frosting with traditional methods like dye, this is just personal preference. Whether you are making this recipe into cupcakes or a full cake, the texture of the recipe is soft! Thanks to the bananas and coconut yogurt, the smash cake comes out light and soft. Furthermore, I wouldn’t say it’s overly fluffy but it is soft enough for kiddos to mow-down on! I’ve frosted these dairy-free smash cupcakes multiple ways and the below options are my favorite: That said, I’ll be the first to admit that while I prefer the coconut whip frosting in flavor, it doesn’t “pipe” onto the cake or cupcake as nicely. The coconut whip will also melt if it’s at room temperature for more than ten or so minutes. Basically, it’s “finicky”. The cream cheese frosting, however, pipes onto the cupcakes in a traditional manner. There are a lot of dairy and lactose-free cream cheese on the market so grab whichever suits your preference. If you don’t want to go a traditional color but prefer chocolate topped cake instead (which looks really pretty sprinkled with maple flakes!), opt for my healthy chocolate frosting instead. You can control the texture by adding in more or less almond milk and it’s one of my kids’ favorites for cookies and cupcakes. The smash cake itself is fairly light. However, once stored in the fridge it will firm up a bit. Unfortunately, both of the icings need to be refrigerated. So, you can either make the sugar-free cupcakes the day of and leave them out until it’s time to frost and serve. Or, you can pop them in the fridge knowing they’ll be a bit more firm. Likewise, if using cream cheese frosting, let them settle to room temperature before serving. If using coconut whip cream, serve immediately from the fridge. Yes! Instead of spelt flour, substitute 1/3 cup and 1 tablespoon of rice flour (white). That said, there are a few to note: As mentioned, I’ve done both. Personally, I prefer cupcakes as I find them much easier to decorate. If this is you, follow the recipe directions exactly. If you want to make this recipe into a full-on smash cake, note the faqs and tips below. If made as a cake, it isn’t overly big and if opting for gluten-free it’s even smaller. Thus, if you want a traditional, fancy first birthday cake, make two! Make two separate cakes, place some frosting between them, and put them together. This will give you a more indulgent and traditional feel. Make sure to grease the pan. I use a springboard pan to make it easier to remove. If making the cake gluten-free, you’ll need a very thin spatula as the cake is delicate. You’ll need to bake the cake longer (bake at 350 degrees for roughly 45 minutes). Once cooked, let cool in the pan fully (about forty-five minutes), before removing and adding frosting. Likewise, opt for the cream cheese frosting. The coconut whip ends up slightly runny and makes the cake too “wet”. This is especially true for the gluten-free version. Note: the maple flakes obviously voids the “sugar-free” title. These are something I used as my girls got older or to simply decorate for the adults. Completely optional. Coconut Whip Frosting (makes a purple color) Scoop only the hardened coconut cream from the can and drain the water. Place in a high powered blender. Add in the blueberries and beet crystals. Blend until smooth. Pour into a container and place it into the freezer for a couple of hours until mostly hard. Remove from the freezer and let thaw ten minutes. Remove from the container and whip with a handheld mixer. Use a spatula to smooth the icing onto the cupcakes. Note: coconut whip melts if left out of the fridge/freezer for too long. It must stay chilled to retain its shape. Thus, it’s normally better if it’s made just before you’re serving. Cream Cheese Frosting (easier to work with and pink) Use a handheld mixer to whip all ingredients until smooth. Pipe onto the cupcakes. Pre-heat the oven to 350 degrees. Bake for twelve minutes, turn the pan, and bake for another eight minutes. Immediately remove the muffins from the tin to cool. Note: I’ve also made this into a cake but cooking times were longer so keep an eye on it. Naturally sweetened, this dairy-free smash cake is healthy and fun! sugar-free smash cake can be made as a cake or into cute cupcakes and topped with either a decadent coconut cream frosting or a dairy-free cream cheese one. Cream Cheese Frosting: Use a handheld mixer to whip all ingredients until smooth. Pipe onto the cupcakes. The focus of a babes first birthday shouldn’t be the sugar content or even the smash cake at all. It should be about the celebration, the next step, the letting go (for the mama!). Furthermore, it should reflect the enjoyment in all that’s to come. Make your baby’s first birthday a healthier one and opt for a sugar-free smash cake- you’ll both be happy!Healthy, Dairy-Free Smash Cake (Sugar-Free First Birthday Cake)
However, it seems that sugar is a right of passage for turning one and it truly makes my eye twitch a bit.Why To Avoid Sugar In A First Birthday Smash Cake
Why I Chose A Sugar-Free & Dairy-Free Cake
The First Birthday Cake Progressions
The Healthy, Dairy-Free Smash Cake
How To Color The Frosting
Texture Of The Cupcakes
Choosing A Sugar-Free Frosting
How To Store The Cupcakes
Can I Make The Cupcakes Gluten-Free?
Making The Recipe Into A Cake- FAQ
Ingredients In The Healthy Smash Cake
Sugar-Free Icing Options
Kitchen Tools You May Find Helpful
How To Make The Cupcakes
In a powerful blender, combine the first five ingredients. Blend until smooth.
In a large bowl, combine the remaining ingredients minus the maple flakes.
Pour the wet mixture into the dry and mix until no clumps remain.
Line a muffin tray with paper muffin cups and portion out the batter.
Use a silicone spatula to smooth down the tops.
Sprinkle the top with maple flakes if using.
Once fully cooled, top with frosting of choice, and enjoy!
Makes 12 cupcakes.Don’t forget to pin this first birthday, dairy-free smash cake!
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Healthy First Birthday Smash Cupcakes- Dairy-Free & Sugar-Free
Ingredients
Instructions
Recipe Notes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 12 cupcakes
Calories 165 kcal
Pre-heat the oven to 350 degrees.
In a powerful blender, combine the first five ingredients. Blend until smooth.
In a large bowl, combine the remaining ingredients minus the maple flakes.
Pour the wet mixture into the dry and mix until no clumps remain.
Line a muffin tray with paper muffin cups and portion out the batter.
Use a silicone spatula to smooth down the tops.
Sprinkle the top with maple flakes if using.
Bake for twelve minutes, turn the pan and bake for another eight minutes.
Immediately remove the muffins from the tin to cool.
Once full cooled, top with frosting of choice and enjoy!
Nutrition Facts
Healthy First Birthday Smash Cupcakes- Dairy-Free & Sugar-Free
Amount Per Serving
Calories 165
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Trans Fat 1g
Cholesterol 27mg9%
Sodium 26mg1%
Potassium 212mg6%
Carbohydrates 23g8%
Fiber 4g17%
Sugar 6g7%
Protein 6g12%
Vitamin A 58IU1%
Vitamin C 3mg4%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
This recipe looks great and it is dairy free, which means I can eat it! I am so looking forward to making the frosting! Drooling already!! 😉
Haha I’m dairy free also now so most of my recipes are! My girls loved the cupcakes. I prefer the coconut frosting but it can be hard to work with. The lactose free cream cheese is easy to work with but crazy decadent to me!
I was searching and searching for something like this for my son’s first birthday. I hated the idea of giving him sugar. I am going to save this for his second birthday. The ingredients sound amazing and delicious!
Oh yay! I’m so so happy to hear I’m not the only one who doesn’t want to dose babes full of sugar on their birthdays! I hope he enjoys it- even my guests like it (though they preferred the cream cheese frosting!)