Healthy First Birthday Smash Cake
This cake was first created for my daughter Jeanna’s first birthday. I didn’t get the chance to shoot it back then, but now with Adriana’s first birthday, I made sure to capture it to share with you—because it’s super easy, naturally sweetened, and made with wholesome, healthy ingredients only.
Equipment
- 1 blender
Ingredients
Jam Filling:
- 1 cup fresh strawberries or frozen
- 2 tbsp chia seeds
- 1–2 tsp honey
Cake sponge:
- 375 g ripe banana 2–3 bananas
- 60 g date paste
- 4 medium eggs
- ½ tsp alcohol-free vanilla extract
- 60 ml ¼ cup tahini
- 45 g ½ cup all-purpose flour
- ½ tsp cinnamon
- 1½ tsp baking powder
- Optional: 65 g ½ cup chopped pistachios
Frosting:
- 3 cups 350 g full-fat cottage cheese
- 2 tbsp labneh
- 1 tsp cornflour
- 1 tbsp honey
- ½ tsp vanilla extract
- Optional: grated beetroot juice for pink, spirulina powder (for lilac)
Instructions
Prepare the jam filling:
- In a saucepan, cook the strawberries over medium heat until soft and jammy. Remove from heat, stir in chia seeds and sweetener. Chill in the fridge while you make the cake.
Prepare the cake batter:
- In a blender, combine banana, date paste, eggs, and vanilla. Blend until smooth. Add tahini and blend again.
- In a separate bowl, sift together flour, cinnamon, and baking powder. Add to the blender and blend until the batter is smooth.
- Fold in the chopped pistachios (if using). Pour the batter into a greased or lined 15 cm cake pan.
- Bake at 170°C (340°F) for 20–25 minutes or until a toothpick comes out clean. Let the cake cool completely.
Prepare the frosting:
- Blend the cottage cheese until smooth. Add labneh, cornflour, honey, and vanilla, then blend again until creamy.
- Divide frosting if you want to color it. Add beetroot juice to one part for pink, spirulina to the other for lilac. Chill for at least 1 hour before using.
Assemble the cake:
- Slice the fully cooled cake into 2 or 3 layers. Pipe frosting around the edge of the first layer, fill the center with jam, repeat, and frost the entire cake. Chill until ready to serve or shoot.
Video
Notes
- Jam: You can sweeten it with maple syrup, date syrup, or skip sweetener entirely. Store in the fridge for up to 1 week.
- Date Paste: Use 6 Medjool dates soaked in warm water and blended.
- Tahini Substitution: Swap with extra virgin olive oil if preferred.
- Flour Alternatives: Use oat, spelt, or whole wheat flour.
- Cake Size: This quantity fits a 15 cm pan and can be sliced into 3 layers. Use different pan sizes based on your preference.
- Frosting Storage: Store frosting in an airtight container in the fridge for up to 3 days. Chill at least 1 hour (or overnight) before using.
- Make-Ahead Tip: Assemble the cake the day before the smash session and let it chill overnight. Natural ingredients need time to firm up and hold shape.
- Cooling Tip: Make sure the cake is completely cooled before slicing into layers and assembling. Warm cake will break or cause the frosting to melt.
- Storage: Store any leftover assembled cake in an airtight container in the fridge for up to 3 days.