1st birthday cake, healthy kid cake, healthy birthday cakeMy twin babies are going to be one tomorrow and I need to bake them some healthy cakes! I did some research, on and offline and here are the first birthday cake recipes I found. These cakes can also be baked for second, third, fourth, etc, birthdays.

Orange cake 

I substituted a few ingredients to make this cake healthier, so here it is. I think frosting it with simple orange jam should work for a colorful first birthday treat.

Preheat oven to 350°.  Grease or line with parchment paper a standard round or 8 x 8 inch square pan.

In a large bowl whisk together:

  • 1 ½ cups whole wheat flour
  • 1 tsp baking soda
  • ½ tsp salt

In a medium mixing bowl (or I use a large measuring cup) mix together:

  • 1 cup orange juice
  • 1/3 cup olive oil
  • 1 tbsp vinegar
  • 1 tsp vanilla
  • 1/2 cup agave

Pour wet ingredients into dry and whisk until smooth.  Pour into cake pan and bake 30 to 35 minutes or until a toothpick comes out clean.

Here is a recipe for a Chocolate First Birthday Cake.

Mix together:

1 cup whole wheat flour

1 cup brown sugar

1/2 cup cacao powder

and 2tsp baking soda.

In a separate bowl mix :

1 tbsp. vanilla, 2/3 cup olive oil, 2 tsp white vinegar, and 2 cups cold water.

Mix the wet into the dry and bake at 350 for about 45+ min.

The adult version should include some icing, which babies can live without:

1/2 cup  heavy cream simmered with 6 oz of chopped chocolate, added at the end.


I found some really healthy Baby’s First Cupcakes (Cinnamon-applesauce egg and dairy-free muffins, to be exact)


1/4 cup oil

1/2 cup molasses

1 cup applesauce

1 1/2 cups whole wheat flour

1/2 tsp. baking soda

1 1/2 tsp. baking powder

1/2 tsp. salt

1 tsp. cinnamon

1/8 tsp. cloves

1/2 cup raisins (optional)

Preheat oven to 375. Grease a 12 cup muffin tin. Mix the oil molasses, and applesauce. Mix together the dry ingredients. Combine wet and dry ingredients. Stir in the raisins. Drop into muffin cups and bake 18-20 min. Makes about 12 muffins.


Gluten Free Ginger cake

This cake is on the spicy side, but if your baby is an adventurous eater ( such as my little boy) it should be a success. I changed a thing or two, as usual.


3/4 cup water

2 tbsp agave

2 tbsp brownsugar

6 pitted honey dates

6 pitted prunes (small ones)

2 tbsp extra virgin coconut oil

2 inches or more of fresh ginger root

1 tbsp. ground flax seed+3 tbsp. water, mixed

1 tbsp lemon juice

1/8 tsp sesame oil

1/2 tsp sea salt

1/2 tsp cinnamon

dash black pepper

1/2 tbsp vanilla extract

1 cup almond flour

1/4 tsp baking soda

1/2 cup kamut flour

coconut flakes for sprinkling on top


Preheat oven to 345

Pour warm water over the prunes and dates and allow to soak for about 10 minutes

Add the ginger, coconut oil, and sesame oil, agave, and coconut sugar, and puree all together until smooth

Add the lemon juice, and then beat in the egg (after ensuring the mixture is not too hot)

Mix in the sea salt and vanilla

Add the almond flour

Add the baking soda

Stir in the kamut flour gently

Scoop the batter into an oiled up cake pan

Sprinkle some coconut flakes on top of the cake.

Bake  for 30 minutes

Chocolate, Zucchini, Sweet Potato Cake from here

I changed a thing or two, but overall this recipe is remarkably healthy! You can substitute applesauce for up to 1/2 the amount of oil.


1/4 cup cocoa
2 1/2 cups whole wheat flour
1/2 cup rye flour or buckwheat flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
3 eggs
1 cup olive oil
1 1/2 cups brown sugar
1/2 cup agave
2 teaspoons vanilla
1/2 cup buttermilk
1 cup grated zucchini
1 cup grated sweet potatoes
1 cup chopped jarred maraschino cherries
1 cup pecans, roughly chopped (optional)

• Preheat oven to 350 degrees.
• Butter and flour a bundt pan.
• Sift together first 7 ingredients.
• Set aside.
• In a mixer mix oil, sugar, honey add eggs and vanilla.
• Mix dry ingredients into egg mixture then add buttermilk.
• Stir in remaining ingredients.
• Pour into pan and bake for 50-60 minutes till toothpick comes out clean.
• Let cool.
• Invert onto cake dish.

Baby’s First Carrot Cake

(Adapted from “what to Expect when You Are Expecting.)

2 ½ cups grated carrots
2 ½ cups apple juice
1 ½ cups seedless raisins
2 cups wholewheat flour
½ cup olive oil
6 tbsp. ground flaxseed, mixed with 18 tbsp. water
1 tbsp vanilla extract
¾ cup unsweetened applesauce
½ cup wheatgerm
2 tbsp low sodium baking powder
1 tbsp ground cinnamon

Preheat oven to 350°f.  Spray cake tin with vegetable spray. Combine carrots with 1 cup and 2 tbsp of apple juice in a medium size saucepan.  Bring to a boil.  Lower heat and simmer, covered, until carrots are tender. (15-20 minutes) Put in a blender and puree until smooth. Add raisins and process until finely chopped.  Let mixture cool. Combine flour, wheatgerm, baking powder, flaxseed and vanilla.  Beat until just well-mixed.  Fold in carrot puree and applesauce.  Pour batter into prepared pan. Bake until a knife inserted in the centre comes out clean. (35-40 minutes)

For adults, ice with cream cheese icing.

Cream Cheese Icing

230g cream cheese, softened
1 cup white sugar
1/8 tsp salt
1 tsp vanilla essence
1 ½ cups cream

In a large bowl, beat cream cheese, sugar, salt and vanilla until smooth.  In a small bowl, whip the cream until stiff peaks form.  Fold into the cream cheese mixture.

Applesauce First Birthday Cake

I like how simple and healthy this recipe seems :I only had to change a couple of things. I found it on one of the message boards I frequent. I will probably end up baking this cake for my babies.


1/4 cup cinnamon applesauce

1 tsp vanilla

1/2 cup butter or coconut oil, softened

1 tsp salt

1 1/2 tsp baking powder

2 tsp cinnamon

1/2 cup agave

1 1/4 cups whole wheat flour

1/4 cup water

1 cup grated carrots

1/2 cup molasses

Mix everything together and bake at 350 degrees F until a knife inserted in the center comes out clean.


Sugar-Free Applesauce and Banana First Birthday Cake

I can’t remember where I found it, but this one looks really good.

2 cups whole wheat flour
1 tbsp wheat germ
1 heaping tsp baking soda
1 tsp cinnamon (optional)
6 medium, ripe bananas– mashed
1 cup sugar-free applesauce
2-4 fl oz (1/4 to 1/2 cup) soy milk

Preheat the oven to 325 degrees F .
In a bowl, combine the flour, wheat germ, baking soda and cinnamon.
In a separate bowl, combine the applesauce with the mashed bananas and 1/4 cup milk.
Pour the applesauce mixture into the bowl with the dry ingredients and mix thoroughly. If the mixture seems dry, you can add up to another 1/4 cup milk.
Pour into a greased 9″ x 9″ square or 9″ round pan and bake for around 1 to 1 1/2 hours. The cake is ready when a sharp knife inserted into the middle comes out clean.

Simple Carrot Cake

8oz (2 cups) whole wheat flour
1tsp baking powder
1tsp baking soda
pinch salt
10 fl oz (1 1/4 cup) water
6oz (3/4 cup)raisins
6oz (3/4 cup) pecans
1tsp cinnamon
1/2tsp nutmeg
1 cup carrot, grated
4 fl oz (1/2 cup)sugar-free applesauce

Preheat the oven to 375 deg F (190 deg C).
Combine the flour, baking soda, baking powder and salt in a bowl.
Pour the water into a small saucepan and add the raisins, nutmeg, cinnamon and sultanas.
Bring the mixture to a boil, then lower the heat and simmer for 5 mins.
Put the grated carrots into a bowl, then pour in the liquid mixture. Then, add the applesauce and stir the mixture thoroughly.
Mix the wet ingredients with the dry ingredients and stir thoroughly.
Pour the mixture into a greased pan and bake for 45 mins to 1 hour, until a sharp knife inserted into the centre comes out clean.

Cardamom First Birthday Cake
from Cooks.com

I would use 3 tbsp. of ground flaxseed and 9 tbsp. water instead of the eggs here.

2 cups whole wheat flour
1 tsp. baking soda
1 tsp. ground cardamom
1 tbsp. chopped orange rind
1 tbsp. grated lemon rind
3 eggs
1/4 c. canola oil
1 1/2 c. yogurt
1/4 c. honey
1 c. chopped prunes
1 c. chopped walnuts

In a large bowl, sift the flour with the baking soda and cardamom. In a medium bowl, beat eggs, oil, yogurt and honey. Stir the liquid ingredients into the flour mixture until batter is smooth.

Fold in the dried fruit and nuts. Pour batter into greased bundt pan. Bake at 350 degrees for 1 hour or until cake tester come out dry.

First Birthday Cakes: Spiced Banana Cake with Dried Fruit

I found it here. I would use coconut oil instead of butter.


8oz (2 cups) whole wheat flour
4oz (1/2 cup) raisins
2oz (1/4 cup) sultanas
4oz (1/2 cup) butter
1tsp cinnamon
2 eggs, beaten well
3 medium bananas mashed

Preheat the oven to 350 degrees F.
Rub the butter into the flour until the mixture looks like breadcrumbs, then stir in the cinnamon.
Next, stir in the mashed banana, beaten eggs and dried fruit.
Pour the mixture into a greased loaf pan.
Bake for around 1 to 1 1/4 hours, until a sharp knife inserted into the center comes out clean.


Banana Cake

I would use whole wheat flour, coconut oil and flaxseed meal instead of the white flour, eggs and butter. I love how simple this cake is to bake.


2/3 cup banana, mashed
1/2 cup butter, softened
3 lg. eggs
3/4 c. water
2 c. unbleached flour
2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
Optional: 1 c. chopped walnuts OR 1/2 c. chopped walnuts & 1/2 c. raisins

Grease and flour a 9 x 13 inch pan. Beat together mashed banana and soft butter until creamy. Beat in water. In a separate bowl, beat eggs until very foamy. Beat into mixture. Blend in flour, baking powder, baking soda and cinnamon. Beat until smooth. Stir in walnuts or walnuts and raisins, if desired. Spread batter evenly in pan. Bake at 350 degrees for 20 minutes or until a knife inserted comes out clean. Cool. Serves 8-10.


Pumpkin Apple Harvest Cake
By Cait Johnson, author of Witch in the Kitchen from here.

This cake looks perfect for fall and I am considering making it, substituting the puree with cooked pumpkin and using flaxseed meal instead of the eggs.



1 cup cooked or canned pumpkin puree
2 large eggs, beaten
3/4 cup brown sugar
3/4 cup whole wheat flour
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 cup chopped apple
1/2 cup chopped walnuts or pecans
Whipped cream or confectioners’ sugar for topping (optional)

1. Preheat oven to 325F. Prepare an 8-inch round cake pan by greasing and flouring it.
2. Combine pumpkin, eggs, and sugar in a large mixing bowl. Add flour, cinnamon, baking powder, ginger, and salt, stirring to combine. Add apples and nuts, stirring again. Pour mixture into prepared pan. Smooth the cake out when you put it in the pan.
3. Bake 20 to 25 minutes, until a cake tester inserted in the middle comes out clean.
4. Cool the cake, still in the pan, on a wire rack for 10 minutes, then invert the cake onto the rack, remove pan, and cool cake completely.
5. When ready to serve, turn cake on to a pretty plate and top with whipped cream or confectioners’ sugar, if desired, or serve plain.

Cosmo’s Birthday Carrot–Pineapple Snacking Cake (from Superfoods by Delores Riccio)
Makes 9 or more servings

1 1/2 cup sifted all-purpose unbleached flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon salt
2 eggs (or 1/2 cup prepared egg substitute)
1/2 cup vegetable oil
1/2 cup brown sugar (can use less)
1/2 cup white sugar (can use less)
1 1/2 cups finely grated (about 4 large)
one 8 oz can of crushed pineapple, packed in its own juice, undrained
1/2 cup chopped walnuts (optional)

Preheat oven to 350 degrees F. Butter a 9 inc square or 7 x 11 inch oblong cake pan.
sift together the flour, baking soda, cinnamon, nutmeg and salt into a large bowl.

In another bowl, beat the eggs with the oil, then blend in the brown and white sugars.
In a third bowl, combine the carrots, pineapple with its juice, and walnuts, if you are using them.

Beat the egg-oil mixture into the dry ingredients. When well blended, stir in the carrot-pineapple mixture. Spoon the batter into the prepared pan and bake on the middle shelf of the oven for 25-30 minutes, or until the cake is risen and a cake tester inserted in the center comes out dry.

About Dr. Anastasia

Dr. Anastasia Halldin holds a Ph.D in holistic nutrition. She is a homeschooling mother of four boys and a girl. Dr. Anastasia starred on a yoga TV show. She also produced and appeared in thirteen yoga DVDs. Dr. Anastasia speaks four languages and loves doing crafts with her children. She adores sharing her easy healthy family recipes with other mothers.
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