Four 1st birthdays later and we still love this no sugar added birthday smash cake! The smash cake is a naturally sweetened banana cake, that reminds me of banana bread. The fruit juice sweetened cream cream frosting is one of my favorite parts!

No sugar added birthday smash cake

*Originally published in June 2013. Updated April 2019.*

My kids have loved this smash cake for their first birthday and I still make it as a healthier banana bread option (because who needs added sugar when you’ve got ripe bananas?!) for snacking because it comes together really easily! Grab the recipe for this easy and delicious 1st birthday smash cake that hundreds of others have enjoyed for their little ones first birthday too!

Healthy No Sugar Banana Cake {AKA no sugar added birthday smash cake}

First birthdays with our no sugar added birthday smash cake

Let’s take a walk down memory lane for a moment, shall we?

Here’s Hunter at his first birthday, enjoying this cake:

No sugar added birthday smash cake

Here’s Zoe at her first birthday, enjoying her smash cake to the max:

No sugar added birthday smash cake

No sugar added birthday smash cake

No sugar added birthday smash cake

Here’s Nova at her first birthday, loving her smash cake:

No sugar added birthday smash cake

Lastly, here’s Holland at her first birthday, not loving her smash cake in her chair…

No sugar added birthday smash cake

But then devoured the cake in muffin form (2x!) in Jacob’s arms (after getting past the scared phase of everyone staring at her… I probably wouldn’t like that either!):

No sugar added birthday smash cake

I have absolutely loved making this no added sugar banana smash cake for my kiddos. Want to know what else I’ve loved? Seeing how much you all love this recipe too! It bring my heart so much joy to see you tag me on Instagram with your beautiful smash cake photos at your little one’s first birthday!

No sugar added birthday smash cake

For small first birthday smash cakes I baked about half the batter in 4 mini tart pans. These are the exact ones I use. I fine use for them making mini quiches all the time too.

The extra batter turns into cupcakes for the party – I love using silicone muffin tins because less sticking happens which makes clean up a breeze!

Have you baked in silicone before?  Game. Changer.

Use 4 of the 6 mini tart pans to make the perfect size baby cake. If you have them, I highly recommend it! If you don’t have the mini tart pans, just use an 8″ or 9″ cake pan and cut the cake smaller if you’d like a smaller size cake.

No sugar added birthday smash cake

Healthy No Sugar Banana Cake {AKA no sugar added birthday smash cake}

adapted from here


  • 4 or 5 ripe bananas
  • 1/2 cup natural no sugar added applesauce
  • 3 tbsp coconut oil (melted)
  • 3 teaspoons vanilla extract
  • 1 teaspoon baking soda
  • 3/4 cups whole wheat flour
  • 3/4 cup oat flour (grind rolled oats in blender, then measure)
  • 1 teaspoon cinnamon


  1. Mash the bananas in a medium bowl.
  2. In a separate large bowl, mix the flours, baking soda, and cinnamon together.
  3. Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.
  4. Coat your 4 mini tart pans (these are the mini tart pans I use) + 6-8 muffin pans (or use two 8 or 9″round pans) with oil.
  5. Spread the batter into the bottom of the pans.
  6. Bake at 375° for 15-20 minutes. Check with a toothpick for doneness.
  7. Cool the cakes before frosting. If you used the 8″ or 9″ pan, then use an overturned smaller bowl to cut out small cake rounds.

No sugar added birthday smash cake

Healthy No Sugar Cream Cheese Frosting

This made enough frosting for the cake + 8 cupcakes I made.


  • 1 cup (8 ounces) cream cheese
  • 1/2 cup (4 ounces) no sugar added apple juice concentrate
  • 2 teaspoons pure vanilla extract


  1. Soften the cream cheese.
  2. Whisk the cream cheese with the apple juice concentrate and vanilla extract until creamy (just keep whisking, just keep whisking)

For my smash cakes I stack all 4 layers with a layer of frosting in between them, then covered the entire cake in frosting. For a ‘ONE’ on top of the cake, I use fresh blueberries!

No sugar added birthday smash cake

I love the size of cake I get with mini tart pans. Here’s the link to the exact ones I use again!



PS – if you’re loving the naturally sweetened lifestyle, be sure to check out these other amazing recipes! They are kid friendly and naturally sweetened by nature!

carrot cake energy balls

carrot cake energy balls

chocolate peanut butter snack balls

4 ingredient chocolate peanut butter snack balls [naturally sweet!]

gluten free naturally sweet banana nut mini muffins

banana nut mini muffins gluten free grain free

peanut butter banana raisin breakfast cookies

peanut butter raisin banana breakfast cookies

dark chocolate trail mix bark

dark chocolate trail mix bark (naturally sweet!)

282 thoughts on “baby’s first smash cake {healthy no sugar banana cake}”

  1. YUM! I loved using that recipe as the basis for Kaylin’s cake as well. I definitely didn’t want to give Kay a major sugar rush ;)). Your cake looks so cute with the blueberries on top. Glad you passed combat!!! Congrats!!! A major achievement. Combat is totally no joke

    1. Can I use apple sauce instead of apple juice for the cream cheese frosting??? New to frosting anything. I’ve only bought store bought frosting before. Want to make this recipe for my daughter’s first birthday. Just wondering about the frosting. Read all the comments. And I will be using your recipe to the letter too except for the apple juice part for the frosting. Any advice???

    2. Can I use apple sauce instead of apple juice for the cream cheese frosting??? New to frosting anything. I’ve only bought store bought frosting before. Want to make this recipe for my daughter’s first birthday. Just wondering about the frosting.
      And I will be using your recipe to the letter too except for the apple juice part for the frosting. Any advice???

      1. Hi Smitha! I have never used apple sauce instead of apple juice concentrate for the frosting. You could totally try it and report back! I would guess the texture wouldn’t be as smooth and it wouldn’t be as sweet. But if you try I would love to hear how it goes!

    3. Can I use apple sauce instead of apple juice for the cream cheese frosting??? New to frosting anything. I’ve only bought store bought frosting before. Any advice???

  2. Looks so good! I made healthier cakes for both of my son’s birthdays. Love knowing that he’s eating something healthy rather than the sugary cakes from the stores!
    I haven’t done father’s day gifts yet this year but last year I had my son paint a flower pot then put his handprint on it, before modge podging and filling with some of my hubby’s favorite candy. Cute and easy!

  3. This looks great and sounds delicious! I love what you did for Hunter’s party. Happy birthday to your baby!

  4. Hi, I just across your blog and this recipe sounds amazing!! I’d like to use your batter recipe to make two 6″ smash cakes for my twins’ 1st birthday. Do you think that the original recipe would be enough for two 6″ cakes? I am so bad at measurements! 😉

    1. Yup I think either recipe would be enough for two 6″ cakes. The original one used two 8″ cake rounds, so there would probably just be some extra batter that you could turn into cupcakes!

      1. I had 2 nine inch pans poured and batter layer was too thin. About 1/2 in. I combined into a single pan. After baking, still didn’t fill pan. I used whole wheat flour. Thank you for posting this recipe!

  5. Im wondering if the batter rises any? im going to attempt this tomorrow for baby girls smash cake… im just wondering what im up against. I guess what i’m asking is… if i make cupcakes with the extra batter do i fill them half full, 2/3 or what?

    1. The batter doesn’t rise much. I would fill the muffin tins between 2/3-all the way full. They rise but then fall a bit. My muffins sank more than my cake did.

  6. Thank you for this recipe. Everyone seems to think I should give my baby girl chocolate on her first bday as I have not given her any to this point, nor have I given her any sugar. I have battled my in laws for the past year and know it will be an on going battle, but one I am more than willing to fight. Birthday is in about three weeks, so I am definitely going to use this recipe.

    1. I’m fighting this same battle. Why do grandparents want to give sugar to babies? I don’t really understand the reasoning. My son has never had sugary snacks. He doesn’t know about junk food yet and I’d like to keep it that way for as long as humanly possible. Glad to know I’m not fighting this battle alone.

      1. You are definitely not alone. We made a “cake” out of watermelon and fruit and berries for my oldest and it was a hit so why do relatives feel the need to push sugar? I’m going to make this for my second son’s birthday. Thanks for the recipe!

        1. Because sugar is tradion at birthdays. We have lost a lot of our food traditions in general, and it is harder for the older generation to accept. Being understanding that it actually is a sort of sentimental loss can go a long way when dealing with grandparents. They don’t understand. We feel annoyed. They feel offended, even if they can’t pin point why.

          Can’t wait to make this cake for our whole family for my son’s second birthday next week. Our whole family gave up refined sugar for the entire year of 2016.

      2. I am a granny and am leading the way for my G-baby to not have sugar, but naturally seeet, whole, wholesome foods. I am searching for a wheat free, sugar free smash cake to make for her first birthday. Sooo not all grannies 😊

    2. As a grandmother myself, I have suggest substituting carob when you’d like a “chocolate” cake for little ones.
      Healthier that chocolate – with no caffeine! :o)

  7. Hey, great cake recipe! Haven’t used it yet but it looks good. I don’t mind using eggs or a little baking powder, do you know how that would effect the cake? Also, I will be using coconut flour instead of oat (just because it’s what I have on hand) do you think it will effect the recipe?

    1. If you’re going to use coconut flour I would suggest trying with an egg. My experience with coconut flour is that you almost need an egg with it to keep form and also to get some rise. Hope that helps. Let me know what you try and how it turns out!

  8. I am asking about the egg and baking powder because you said your cake fell a little after it came out of the oven. I want to use as little frosting as possible so a flat surface is best.

  9. hello I was wondering how well does the frosting hold up? thinking of using this on cupcakes that will be served a few hours later….Is it runny or is it stiff at all?

  10. Thanks so much for this recipe!! I appreciated your mods from the havenhill version too. I made a bunch of cupcakes and a small two-layer cake for my daughter’s 1st birthday yesterday. I added for some colour some stewed strawberries and stewed mangoes to the middle layer, and used it as toppings on the cupcakes. They were a huge hit!! Even the adults were enjoying the “babycakes” despite my having made adult-worthy icing and offered brownies as alternatives. Thanks for helping me keep my sweetheart’s celebration healthy, and for inspiring a lot of my friends to do the same for theirs!

    1. Hi Lori – I used the frozen apple juice concentrate that comes in a tube – just make sure to look for one that is only apple juice with no added sugar.

  11. My son turns one on nov 16th and I would like to make this cake. I had just done a trial because in not much of a baker so I thought I’d test it out first. The Cake came out great and smells so good. My only issue is the icing . I’m not sure what I’m doing wrong but it seems too watery , I there something I can do too thicken it up? I followed your directions exactly. Thank you!

      1. Great, thank you. I did end up putting it in the fridge but not long enough so I will do 1-2 hrs on his big day. The cake is delicious! I will definitely be making it again, even after the birthday party.

  12. Love the cake recipe. Would like to try this for my son’s 1st birthday party. My question is how long can I keep this cake in the fridge? I’m planning to make 3 mini cakes at the same time for 3 little parties. They are 4 days apart. Is it possible to keep a cake fresh for a week or more? Or should I just just bake each one the day of? TIA

    1. I think they would be fine up the 4 days in the fridge. It makes a pretty moist cake, so you shouldn’t have to worry about them trying out. Another option would be to freeze the cake once it’s cooled, then take it out the morning of to defrost. That would keep it a little more fresh than in the fridge for a while.

  13. So glad I ran across this. Can’t wait to make next week for first birthday. I was wondering if you can buy oat flour? We are traveling with spouse work and if so would make it easier. Thanks 🙂

      1. Thanks! I did find it at the health food store. Got everything. Can’t wait to make for her first birthday next Tuesday. Thank you 🙂

    1. I think you’d have to do a trial run. It’s tough with pans like that… you could try reducing the temp to allow it to cook longer and hopefully it would cook through and not burn the outside. Let me know if you end up getting it to work!

    1. Apple juice concentrate you purchase frozen in a tube – the only ingredient is apple juice concentrate, no water. Apple juice FROM concentrate has water added into it, so it is diluted.

  14. I will be using your recipe to make my son Luca’s first birthday cake this week. He turns one the day before Thanksgiving. I have breastfed him a year, home made all his baby food, and limited any processed food he’s eaten. I have two older children who also eat super healthy and understand the importance of feeling good and eating right (they LOVE green smoothies with kale!). Thanks for posting this recipe. On a side note I’m also a fitness instructor – shout out to all healthy Moms!

  15. Could you review the proportions listed for the frosting recipe? No amount of chilling is going to turn this soup into frosting. I mean it is extremely runny. I used cream cheese, frozen apple juice concentrate, and vanilla extract as listed above. This results in a mixture that’s as thin as crepe batter.

    1. How long have you tried keeping it in the fridge? Cream cheese should eventually harden again since it’s not soupy normally when chilled… try overnight and let me know if that makes it less soupy.

      1. It was in the fridge overnight. Still soup. I had to add three tunes as much cream cheese listed (or 1/3 of the some juice concentrate listed) to get something resembling frosting. Also, I didn’t initially soften the cream cheese to a soup consistency. I just softened it enough to be pliable. It was adding that much some juice concentrate to it that turned out to soup.

        1. Same issue… Also, tastes a bit sour, I’m thinking I should have used less apple juice concentrate. Hope I can get more cream cheese before the party!!
          However, the cake turned out perfectly 🙂

      1. It might help to point out that if you use refined coconut oil, there will not be a coconut flavor either. 🙂

  16. Hi again! Just made the mix and it seems as though I only could fill 1-8inch pan… Did I over fill? Filled about half way up.. It states I should be able to get 2, so I’m just wondering if I should have split it.

    1. The original recipe I based my recipe off of said she used two 8 inch pans so I included that… but I didn’t use that size so I can’t say whether or not the recipe makes enough for it. If you want to have two layers you could mix up another batch and bake a second. Sorry I don’t have more info, I used the mini tart pans for mine!

      1. Ya know what I did? I just used my mixer and kept whipping it and it finally became stiff! Needed to whip it for a good 5 mins or so. Turned out great after that!

  17. How big are the mini tart pans that you used? The only ones that I can find are about 4 inches in diameter, which is fine, but your cake just looks bigger than that in the photos.

  18. This cake was delicious! I served it for my daughter’s 1st birthday and it was a hit! Everyone loved it and raved about its moistness. And my husband enjoyed taking the leftovers to work for an afternoon treat. Thank you for sharing this healthy and yummy cake recipe.

  19. Hi,
    I made the original recipe for this cake and thought it was too dense. Is your version lighter or is it about the same as far as the density?

    1. Jonina, I can’t speak to the difference between the two because I never made the original recipe, but I didn’t think my version came out dense. Super moist and delicious!

  20. Hi I tried making this cake and it’s turned out very dense…almost seems like it might be uncooked…is that how it should be? I baked it for 35mins on 375…the outside is nice and firm but the centre seems mushy

  21. Hi,

    I was on the search for a cake to make for my son’s first birthday that is coming up, and I came across your recipe. Tried it tonight for a trial run and it came out awesome! My (very picky eater) son gobbled up a bite in seconds! We wanted to make sure he would like it knowing how picky he is 🙂 My husband and I tried it and enjoyed it as well. I haven’t made the icing yet, that’s on tomorrow’s agenda! But I wanted to thank you for this great recipe!! I can see myself making it again in the future after the party!


  22. Hi,

    I was on the search for a cake to make for my son’s first birthday that is coming up, and I came across your recipe. Tried it tonight for a trial run and it came out awesome! My (very picky eater) son gobbled up a bite in seconds! We wanted to make sure he would like it knowing how picky he is 🙂 My husband and I tried it and enjoyed it as well. I haven’t made the icing yet, that’s on tomorrow’s agenda! But I wanted to thank you for this great recipe!! I can see myself making it again in the future after the party!


      1. I did this but used home made apple sauce. I didn’t use juice. The apple sauce is easy. Three pounds apples (gala, fuji) 1 tsp cinnamon, 1 pinch nutmeg, 1.5 cups water (add more if it cooks out but I didn’t have to), 2 thin lemon slices, 1/4 tsp salt. Once this is all cooked I take a potato masher and mash it together to make chunky apple sauce. I had some fluid left over which helped with the replacement of “apple juice.” this is really a great recipe for apple sauce with no sugar. The apples i cut up in large chunks. when the apples came to a boil I covered it and simmered for 25 minutes or so.

  23. Thank you for the great recipe!!! Ditto to the kiddos and my husband liking it! Will definitely be making it again and passing along to our daycare provider.

    About the soupy frosting…just use your mixer and it comes out great! I would even use less apple juice concentrate or omit altogether because the bananas are so sweet.

    Other variations we are going to try…almond butter and then peanut butter mixed with the cream cheese…yum!

    Thank you again!

  24. I have tried to make this recipe 2 times and both times it seems uncooked. I have even doubled the bake time. I used two 6 inch round pans. I used the extra to make mini muffins. Any suggestions? Their is nothing that can hurt him if it is under cooked but I want to get it right for my little man. My family gives me a hard time for an organic and no sugar added cake so I want to get this just right for his 1st birthday. Thank you.

    1. Did you find any solutions? I just hate trying a recipe several ways and never get it right, but the person who posted the recipe has pictures of it completely perfect. I haven’t tried this one yet, but your comment made me nervous.

    1. Hmmm I’m sure the texture would be a little different. I haven’t used almond flour a ton in baking so I can’t say exactly what it will do. I always say try it to see. Maybe a little less banana to lessen the moisture?

  25. Can I substitute the applesauce for something else? Puréed apples for example? I can’t get no sugar sauce where I live!

    1. I think so. You may have to thin the apple sauce out so that it’s the same consistency as store bough since I find homemade it a bit thicker.

  26. Hi,
    I love your recipe and plan on using it to make my daughter’s first birthday cake. I was wondering what I can substitute oat flour for since she doesn’t tolerate oats very well.
    Thank you.

  27. Hi there,

    I can not find apple concentrate (or any other frozen fruit concentrates) anywhere near where I live or on-line in my country. Can you suggest a substitute to concentrate?

      1. I actually boiled down apple juice to make my own apple concentrate. Made the cake as a test run for little mans first birthday, d turned out great! Only complaints are needing more of a measurement of mashed banana…since 4 or 5 is vague when bananas come in all sorts of sizes… and the icing is actually a bit sour…. I may add some whipping cream to lighten it up a bit

        1. Also, has anyone made the cake fluffier yet? Baby boy’s parents want me to make it more “cake like” since it’s so dense. Thinking of trying yeast and maybe a little egg

      2. I couldn’t find apple juice concentrate either so I got orange juice instead. Hopefully it will just have an orange flavor! Also where did you find your mini tart pans? Everywhere I have looked, even online they are very shallow with fluted edges and it looks like yours is nice and tall with smooth edges.

  28. I added an egg and sour cream and blended all the wet ingredients with the bananas in a blender, and also did not grind the oats up. It cake turned out perfectly! Thank you so much for the idea! I am going to decorate it with blueberries and raspberries before my little girl’s first birthday party tomorrow. 🙂

  29. How would you describe the flavor of this cake? I am thinking about making this for my baby shower and for my personal snacks. I am trying to avoid sugar and artificial sweeteners. Also, do you think I could add lemon juice to this to make a lemon cake?

  30. For the frosting, does it taste extremely cream cheesy? Or do the apple juice concentrate and vanilla help cut the flavor?

  31. Hi Ive just tried this recipeas I have a photoshoot next saturday for my baby’s 1st birthday which is in september but they said if i wanted the canvas photos to be ready for BDay then i need to have pictures taken early. So will have a “practice” birthday.
    I have 2 large silicon cake molds, used appleasause homemade – using someone else’s suggestion from the net to cook loads of apples in tiny amount of water. I did that, once half cooked, fished the apple slices out and mashed them and cooked them in their own juices with 2 vanillapods.and a tad bit of lemon juice so they dont brown.

    I also used someone else’s suggestion from the replies to use stewed strawberries (used the liquid i saved from the apples instead of just water ) to spread between layers. from my 2 big cake layers i used one to cut 3 smaller rounds using my largest wineglass as i didnt have anything else that had a sharp enough edge and my cookie cutters were too small. could only get 3 [plus lots of leftovers from the 1 layer. i made up a small leftover cake and ate it in one go as baby seems very miserable probble teething, not eating anything.
    then when i was happy that i didnt even need to add the xylitol that i bought for just in case, i out the 3 discs in a bag in a the freezer, will take them out on friday evening to defrost overnight, take the frosting and “jam” in a coolbag (originally for pumped milk) and assemble mini cake at photoshoot..
    oh, I put the remainder of the apleasauce in the freezer too, will defrost friday night too and if too sloppy pour the excess water off before mixing with the cream cheese.
    Te applesauce is not enough for the big cake for the baptism next Sunday, so I wil have to make a big batch again especially if i want not just “jam” but frosting between the layers as well as on top. And obviously need to make another batch of the cake – so altogether i’ll have 3 layers (with the 1 big one frozen from today)
    i plan to do the writing with thinly sliced strawberries and cut blueberries instead of icing. But could try piping the stewed strawberries….

    Once I’m done, will put some pictures up.

    Tanks for the inspiration.


    1. Hi, the mini cake was made up on the day of photoshoot and hadnt had time to chill the assembled cake and it wqs all slipping away.
      Any advice on what to do with the cream cheese frosting to be less sloppy?

      I have used my home-made applesauce
      I havent whisked
      BUT i have used a hand blender so it was all nice and smooth texture.
      … just sloppy…

      PLEASE HELP! Christening is this weekend and i need to figure out a way, as I had the aplesauce put away in the freezer…

      Thanks for any advice,


  32. Hey! I have been searching for a healthy alternative for my son’s first birthday cake and this one sounds perfect. He loves bananas, but I was wandering if any one’s little one had a problem with the cream cheese. He has had an all organic diet and I’m worried it might upset his tummy. Has anyone had issues? Or should it be okay if its only a little bit?

  33. Hey fitmama, I’m excited to try this recipe for my sons birthday this weekend. I want to use a 6 inch Pyrex bowl for his ‘smash cake’ how full do you suggest filling it? I’m just worried about it cooking all the way through. Maybe make two? Any advice? Thanks!

  34. I first off want to say I’m thrilled to find such a great cake recipe for my sons first birthday! He loves bananas so it’ll be perfect! I made a practice cake today and it didn’t turn out as I hoped. For starters the cake itself was more like a tart cake, was the cake texture in the middle. And I cooked it for 20 min. Second the “frosting” was runny. I’m not sure what I did wrong, I followed the recipe. Any ideas what I can do to improve this next time would be appreciated!

  35. I made this today as a test run for my sobs birthday in a few weeks. It turned out great. I actually gave him a little bit of the cake without frosting and he kept wanting more! I’m curious as to why you made the modifications you did? Why the lessened applesauce and splitting up of the flours? (I see the original called for more applesauce and all wheat flour). Just curious. I made yours, not the original, and it was fantastic, just wondering.
    Also, I got enough batter to fill five mini tart pans, that’s it. I followed the instructions to the letter, and the batter didn’t seem too dense, so did I just overfill the pans? They are 4″ in diameter and I filled them pretty much the whole way up. Next time going to try to use cake pans so I wonder if I just fill them halfway? Thanks!!

  36. So glad I found your recipe! I just used it to make cupcakes for my little one’s first birthday and they were a hit! I’m about to make them again for breakfast and snacks. Thanks for posting!

  37. Silly question but I made the icing last night and then realized that vanilla extract has 35% alcohol….is this what you used? Wondering if I should use an alternative?? Thanks!!

  38. Wow. I’m so glad to have come across this post. My baby is turning 1 next week and he can’t have anything with added sugars. So this sounds like a perfect recipe. My question is concerning the cream cheese. He also can’t do dairy. Would this recipe work with vegan cream cheese? TIA!

  39. Hi I tried this yesterday, all the way in Singapore! Thanks for posting it up , I’m a baking noob so I’m not sure if my cake turned out ok or not. it’s really moist inside and the texture isn’t like cake, it’s rather squishy.

    It tastes great, I’m just concerned if it’s cooked?! I left it to cook in the oven at a lower heat for 10 more mins but there was no change to texture. Help 🙂

  40. I am making this for my son’s first birthday as well. I have searched and searched but can’t find no sugar added apple juice concentrate. I just bought the regular concentrate. I’m OK with him having a little sugar!! My question is, since it has sugar, how much should I use? Also, I will have to substitute vegetable oil for coconut oil, too. Should I use 3 tsp. of veg oil just as I would coconut oil in your recipe? Thanks!!

  41. Grain-free version: The general rule is 1/4 the amount of coconut flour to substitute for grain flours. IE 12oz (dry weight) in 1 1/2 cups of the whole grain flour and oats combined so you’d need only 4oz coconut flour then add one egg or flax “egg” per ounce of coconut flour. For this recipe, substitute 4oz coconut flour for whole grain flour and oats. Add 4 eggs or flax “eggs” and double the apple sauce. Coconut flour is extremely absorbent, if the batter seems dry add more apple sauce. I also substituted apple sauce for the concentrate in the frosting, I didn’t want to buy another ingredient.

    This turned out perfectly, thanks for the recipe! Can’t wait for Sam to enjoy this on his 1st Birthday!

  42. I have been looking for an alternative cake recipe for a while. My little one is turning 1 in just a few days. But her party will be next week. She is very sensitive to gluten. So my question is, have you used this with low gluten or gluten free flour? If so any differences or tips that might help if there are differences?

    1. Grain-free version: The general rule is 1/4 the amount of coconut flour to substitute for grain flours. IE 12oz (dry weight) in 1 1/2 cups of the whole grain flour and oats combined so you’d need only 4oz coconut flour then add one egg or flax “egg” per ounce of coconut flour. For this recipe, substitute 4oz coconut flour for whole grain flour and oats. Add 4 eggs or flax “eggs” and double the apple sauce. Coconut flour is extremely absorbent, if the batter seems dry add more apple sauce.

      Gluten free is very high on the glycemic index, grain free is gluten free… coconut flour is very low glycemic index.

      1. We just made this cake for our one year old. I only made a half batch and used 3/4c oat flour, 1tbsp of coconut flour, and added an egg. A flax egg would have been fine, too, but we’re good with eggs anyhow. It tasted just like a banana bread, turned out great. I will say it was thick, more bread like than crumbly squishy cake-like. As for the frosting, after adding 1 tbsp of juice concentrate to 4oz of cream cheese, I opted to add 2tsp of maple syrup and it was just slightly sweet – perfect for a little one.

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  44. The cake was so yummy, but the frosting–not so much. It tasted like plain cream cheese– I even added cinnamon and it didn’t help a whole lot. My son thought it was grody, and we couldn’t help but agree… We ended up giving him some frosting from the cake from the bakery…he approved that lol thanks so much for the recipe! The grown ups snacked on the pieces of left over cake :)))

  45. My frosting came out super duper soupy as well.

    Is the concentrate supposed to be thawed when you measure? I think that is where I went wrong – I just scooped it out frozen. I got tan colored cream cheese soup. 🙁

  46. Help… I Just moved to high altitude…. 8000 feet.
    I’m cooking the cake NOW and it will not firm up…..
    Luckily this is a trial run. My twins turn one in 10 days.

  47. I made this for my baby today, she loved it and even the older kids preferred it to the chocolate cupcakes. I shared the website for the recipe via Instagram, I hope that is ok!

  48. Hi there 🙂
    Thanks so much for posting this recipe! I’m very excite to try it for my sons first birthday. I will do a trial run first and let you know how it turns out. He has lots of allergies and intolerances so we can’t use the cream cheese icing and I will have to make some alterations 🙂 His allergies are dairy, wheat, soy, egg, nuts and coconut. Sigh :(. Any ideas what on earth I can use as a frosting?? Thank you kindly.

  49. Actually I just realized the recipe
    Contains wheat flour as well. Any substations that are wheat free? Can I just use only oat flour? Thanks

  50. This cake was SO yummy!! I used it for my Siva first birthday. I changed the frosting though. I ended up using avocado and Stonyfield’s Yo Baby Apple yogurt. Thanks for the recipe!!

  51. I made a small two-tiered version of this cake with five different colors of rainbow frosting for my daughter’s 1st birthday part this week (wish I could include a picture!). I was worried at first that the frosting was going to slide down the cake and that the colors would mix, but it looked great. Best of all, my daughter was able to eat as much of it as she liked (and she really did like it!) without us feeling guilty about her eating too much sugar. Thanks for sharing the recipe!

  52. HI there! Thank you for this great smash cake recipe! I just made it tonight for my son’s first birthday party, and it tastes delicious! I think I figured out why so many people are saying their frosting is soupy. I bet they used apple juice FROM concentrate, rather than apple juice concentrate. That is what I did, not realizing that these were two different things. I think that is what is making it so watery. Hope that helps!

    1. What in the world is the difference? I used a half cup of frozen juice concentrate, which obviously made it super soupy (I thought maybe it would thicken??). So what’s the difference??

  53. Great recipe!!! Used it for my son’s smash cake today! He carefully ate the blueberries, then he ate some icing. I finally pulled a piece of cake off and he ate it. He ended up eating most of the top layer. Love that there is no sugar!!!! Thanks for the recipe!!!!

  54. hi- this looks like a great recipe. Is there a way to not use baking powder, would like to avoid that?
    Also for frosting, is there a substitute for cream cheese? My daughter is dairy allergic.
    Thanks in advance

  55. If I don’t have the round 4 mini tart pans, can i just use a banana loaf pan and cook 1 instead of 4? just wondering if it will be problematic with baking
    I’m looking forward to trying this recipe – I got it from a baker who used it and loved it for her daughter.

    1. Yes, you may just have to increase the baking time since it will be deeper in that pan. Let us know how it turns out!

      1. So I increased the bake time for 25minutes in a bread pan and it turned out great! Taste delicious. For the birthday, I am going to slice the middle and put a little of the frosting in the inside. Hope I don’t ruin the cake.
        Oh and I am actually using a vegan frosting (cashew based) although I might want to try this one next time.

  56. I have a microwave convection…want to know at what temperature i can bake it.Help m out soon.Thank u..just 4 days left for my DD birthday

  57. I just made this recipe for cupcakes and they turned out super mushy on the inside. I cooked them about 25 min. too. Any suggestions? I used 4 1/2 bananas..maybe I should cut back to 3?

  58. I made this but the bananas didn’t mix in well and it was kind of lumpy…. Will it turn out if I use an electric mixer or if I puree the bananas?

  59. Hi I just made two 9 inch cakes n used the soft cream cheese n frozen apple juice concentrate n it’s SUPER RuNNY n not able to use it as frosting? What did I do wrong and how do I fix it!? Luckily this is my trial run for a smash cake for 1 ur pics this sat day after Christmas! Thanks

  60. I came across this cake looking to make one that’s allergy free (no dairy or eggs) for my 1yo. I cut the recipe in half for a trial run and it turned out so well, I decided to freeze the cakes to save for her party! It definitely wasn’t too sweet so it’s perfect really, but I’m sure the icing makes up for that. Now to find a icing I can use! Also, a little tip I figured out is that I was able to make these in my circular Pyrex stacking storage bowls since I don’t own mini circular pans!

  61. Instead of using two different flours, can i use 100% whole wheat flour? If so how much? And would it affect the cooking temp and time? Thanks!!!!

  62. Hey! I’m about to make this cake for my son’s first birthday party tomorrow. I am very tempted to add an egg. Would you recommend that?? Some of the comments said the cake didn’t rise at all. I’m planning to make a small circular 2 layer smash cake and then cupcakes for the kids. Thanks!

  63. So – I am not an expert baker, but my hubby wants me to make a carrot cake for LO’s 1st bday. After scouring different recipes and seeing many lower sugar carrot cakes have bananas, I want to use this cake as a base. If I add 1C grated carrots, do you think I should use 2 or 3 bananas. Would love your opinion.

  64. This cake is amazing! I absolutely love this recipe and will be using it after my girl’s cake smash tomorrow. The frosting turned out perfectly, for everyone who says it is “soupy”, you just need to beat it longer or higher speed, it turns out perfectly after a few minutes.
    Thanks so much for this recipe, the whole family loves it.

  65. I love this recipe, thank you for it! I was wondering if there is a way to make it a bit more “fluffy?” It is very dense, which I think my daughter doesn’t really know what to do with.

  66. hey I was wondering if I should adjust the baking time and or the temperature of the oven because I’m using ceramic mini pie dishes (I couldn’t find mini tart pans anywhere)

  67. I just made this and I had it in for 25 min and the middle is still gooey is that normal? Or do I just need to put it in longer? I used 5 bananas….also I did 8oz of cream cheese and 4oz of apple juice and it is straight liquid….what did I do wrong? I put it back in the fridge hoping it stiffens up…help

  68. So this is far more like a muffin than a cake. Baking with ground oats tends to make things very heavy and dense in my experience. I just made these in muffin tins with muffin pan papers and they stick to the paper like CRAZY. The original version of this recipe used only whole wheat flour, and I think that would have made for a better less dense consistency.

  69. Thank you for this recipe! My son loved it ! I did a sugar free cool whip for frosting. 🙂 have a blessed day !

  70. Hi! Do you know how long the cake will last after it’s baked? My son’s actual birthday is on Wednesday and his birthday party is on Saturday, so I was hoping to make the cake with the mini tart pans ahead of time all at once.

    1. I’d try freezing them once they are fully cooled wrapped in plastic wrap. They should stay fresh that way!

  71. (Healthy No Sugar Cream Chesse Frosting) Is Apple juice concentrate the frozen juice that you add water to? I bought apple juice from concentrate… I don’t want to waste the cream cheese so I don’t want to get it wrong… will you clear it up for me please….

  72. Hi! I’m doing a trial run of this cake for my son’s birthday in 1.5 months.
    I’m having a hard time with the icing. The cream cheese I used is also part Greek yogurt. Could that be the culprit? It’s very runny.


  73. Hi! Thank you for this recipe. I have a few questions, though.
    I made a few test cakes for my twins upcoming first bday, and i gotta say that i was pleasantly surprised by the poof this cake shows. But once i pulled it out of the oven, it quickly lost the poof and flattened out. It’s still very soft and chewy, but i would like to know if yours did that or if you have any idea what went wrong? I followed the recipe to a T, but had to sub coconut oil for crisco. Baking soda is fresh, and i home made the apple sauce.

  74. Hi, I just did a test run on this but I’m having an issue where it just doesn’t seem to want to get done throughout. The outside was good to go, and a toothpick cameout clean, but when I cut into it, it was just mush. I baked it for at least an hour as well. Any idea what I’m doing wrong? It’s delicious regardless, but definitely won’t work as a smash cake unless I can figure out what’s not working. Thanks!

  75. I did a trial run of this and it turned out great. Obviously it is not like a traditional cake – won’t be fluffy without eggs but it tastes yummy. Had no issues with the frosting. For those that are having issues with it – make sure the apple juice concentrate has NO WATER. So check the ingredients before buying (even if it says 100% juice). I had to go to 2 different stores to find the correct one.
    I made mine 4 layers (6in cake pan set). I think I will need more frosting for the final product to make sure all the edges are covered and smooth. Thanks for the great recipe! 🙂

  76. Hi, thanks for the recipe. If I bake on Sat afternoon and only let her eat it on Sunday morning is it ok? can it be just left in the fridge once cooled down?

  77. I’m glad I found this recipe, again! I made this cake for my oldest son’s first birthday 3 years ago, and will make it again in a few days for my second boy. Like most other’s, I try limiting sugar and most birthday cakes are loaded…I bet most poor little ones get upset stomaches after consuming regular icing. Thanks for sharing such a yummy option.

  78. Hi, my son is allergic to bananas and dairy. What would you suggest to substitute in for the bananas? And do you think using vegan cream cheese would be ok? Sounds like a yummy cake!

  79. I’m going to try your recipe for my sons smash cake, and mini cup cakes. I’m making his cake to look like a fishing bobber. You you think ripe cherries will work in the frosting in the place of apple juice? I need it to be red, and I’m not adding food dye. I want to try the same for the cupcakes, but with blue berries.

    1. If banana is the only ingredient you could give it a try! Let us know how it turns out if you do

  80. I am going to try this for my nieces 1st birthday and it’s my first time using fruit to sweeten a cake(i usually just use sugar); how early should you buy the bananas to be sure they are sweet enough?

  81. This cake never firmed up. I baked for at least double the time and it was mushy at the bottom. I wouldn’t recommend it.

  82. OMGoddess I was looking for something exactly like this! People think I’m nuts to want to make his own cake and make it sugar free! I knew there were more of me out there! 🙂 Thank you!

  83. Unfortunately this did not work for me. The cakes were gooey after 35 minutes in the over and were 1” thick and the frosting lacked cohesiveness. While I loved the idea of this cake, it just didn’t come together for me 🙁

  84. Hi ! My son has a wheat, egg and dairy allergy. Wondering if I could just sub the wheat flour and oat flour with all purpose gluten free flour? I just worry about it crumbling, but I don’t want to use xanthan gum . Any thoughts? Thanks

    1. I haven’t tried that option but I bet it would be worth giving a go! If you try it please come back and share how it went 🙂

  85. Hi! This sounds delicious! I am wondering if you have any ideas for a dairy-free frosting that’s still healthy? We think my son may have a dairy allergy.

    1. I do Emily! Try whipping up the solid coconut milk from canned full fat coconut milk. You can put the can in the fridge to become more solid, open up the can and remove the coconut water. Scoop the solid into a bowl, whip away and you’ve got dairy free whip to use!

  86. Hi, Approximately how many servings are in this cake? Is it good enough to serve to the adults and older kids too? Thanks!

    1. Hi Dahlia! If you make a smash cake using the 4 mini tart dishes, that would be for baby (although it can feed more – my 3 bigger kids devoured it) – and then you’ll be left with 6-8 muffin size servings.

  87. Im making the cake (no frosting). Does this go in the fridge or stay at room temperature after it’s made? How long will it last (not freezing)? Thanks

    1. Hey Cassie! It can be kept at room temperature for a few days (which is totally okay with no frosting used), but should last up to a week in the fridge!

  88. Dumb question… but can I just get reassurance that vanilla extract is safe for babies to consume in this? I don’t bake much and I see that the extract is 35% alcohol. Thanks!

  89. I was curious about the wheat flour. Can i just use ap flour instead of the two types of flour and if so how much ap flour in total? My little one is gonna be one in a month and a half and trying to get ideas on her cake. Im definitely gonna experiment a little to find the best cake. Also could i sub honey for the vanilla?

    1. Hi Emily! You could definitely try it with ap flour instead. You may need to reduce the liquid a bit since wheat flour typically requires a bit more liquid. And I wouldn’t suggest subbing honey for vanilla. Vanilla just adds a touch of flavor whereas honey will change the texture depending on how much you add. Please share how it turns out if you try the substitutions!

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