We have been fairly restrictive when it comes to what Evy eats (no sugar or junk food, and I made all her baby food), so the idea of letting her eat a sugar-filled cake for her birthday didn’t sit with us well. Eventually, we will slowly introduce sweets to her, but we didn’t want to shock her system all at once. And honestly, we feel that a one-year-old doesn’t need the sugar anyways. (Disclaimer: this is totally my own opinion and I have nothing against those who choose to do differently.) So, I searched the internet high and low to find a healthy cake for her. Surprisingly, this proved to be more difficult than I expected!

A lot of the ones I found didn’t look like they would “smash” well. Then, I tested one recipe that was a flop, and finally came across this one. I used it for her cake smash session and she LOVED it! However, I would not recommend that this cake be served to adults. Your party guests would be highly disappointed because it tastes nothing like traditional “cake” since there’s no sugar. It was more like bread to me.

So, if you have a little one that is coming up on a birthday, this is a recipe to try. It was quick and easy, healthy, and totally smashable too! You won’t feel guilty feeding the leftovers to the baby for breakfast either! :)

(Recipe from superhealthykids.com)

• 1/2 cup strawberries (or peaches, blueberries, etc)
• 1 banana

Blend fruit together in a food processor until liquefied.

• 1/2 cup fruit puree (from above. I had some leftover and Evy ate it for a snack!)
• 1/2 cup buttermilk or 1/2 cup milk + 1 tablespoon lemon juice (let sit for 5 minutes to make “buttermilk”
• 1 egg
• 1 teaspoon vanilla
• 1 cup flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt

Whisk your fruit puree, milk, egg, and vanilla together. In a separate bowl, combine whole wheat flour, baking powder, soda, and salt. Slowly pour your liquid ingredients into the dry, and mix until the dry ingredients are all wet. Pour your batter into a greased 6 inch round pan (Double ingredients to make a double layer). Bake at 350 for 30 minutes, or until you can stick a knife through the center and it comes out clean. Wait until cool to add frosting. For the “frosting”, I used one cup of whipping cream and whipped it to stiff peaks in my KitchenAid stand mixer. Again, it’s not sweet at all, but she doesn’t know any different and loved it!

Here’s some of my favorites from our little session. Curious George is her BFF, so she insisted that he was included in at least one photo. ;)

Now she’s really getting into it!