baby's first cake
Naturally sweetened and perfect for baby's tastes, this recipe was developed especially for the babygirl who calls me “Nonni,” so she can dig-in and enjoy on her first birthday. The finished cake is hearty and wholesome, made with fruits and grains for a tender, muffin-like crumb. For a lighter-texture cake, consider omitting the rolled oats. Fresh raspberries add flavor and natural sweetness to both the filling and frosting. Notes are included for vegan and gluten-free substitutions.This recipe makes about 4 cups of batter, which is just the right amount for two 4-inch cake pans plus 12 mini muffins or cupcakes, one 6-inch cake pan, one 8-inch loaf pan, or 12 standard muffins or cupcakes.
Ingredients
fruits & grains cake
- 16 ounces 4 smashed bananas (about 2 cups)
- 4 ounces unsweetened applesauce (1/2 cup) easily make it homemade from one larger apple, using my "simple applesauce" recipe (search glorifiedhobby.com)
- 2 egg whites (separated from eggs, versus carton) for vegan, substitute with egg replacement
- 3.6 ounces pure maple syrup - measuring 1/3 cup plus two tablespoons alternative: use agave nectar noting to just measure 1/3 cup, and remove the 2 tablespoons - because agave is sweeter and heavier
- 1 and 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon apple cider vinegar (or white vinegar)
- 1/8 teaspoon salt (a pinch)
- 1 teaspoon vanilla paste or vanilla extract
- 1/2 teaspoon cinnamon (optional) I didn't introduce cinnamon for baby's first cake.
- 1 and 1/2 cups organic, all purpose flour for gluten free alternative: 1:1 ratio gluten free flour
- 1/2 cups rolled oats (optional) Mom-requested for added nutrients - makes for a more dense crumb
raspberry whipped cream cheese frosting
- 2 oz. cold cream cheese (full fat)
- 1/2 tsp. pure vanilla extract optional (I didn't use for baby's first cake)
- 1 cup heavy whipping cream
- 1/3 cup fresh raspberries
Instructions
prep
- for your 4" cake pans - use butter or spray to coat, then cover bottom and sides in parchment paper.
- Peel the bananas, smash with a fork in a bowl, and set aside to brown. We want oxidation, also known as enzymatic browning. When exposed to oxygen, the enzymes of the bananas break down, creating a naturally sweeter, more fragrant and wetter-texture ingredient.
- Prepare the homemade, unsweetened apple sauce. Search "Mili's Simple Applesauce" on the blog. You'll want to yield 1/2 cup.
- Preheat oven to 350 degrees F or 180 degrees C.
baby's first cake batter
- In a wide bowl, combine egg whites, maple syrup, baking powder, baking soda, and pinch of salt. Pour apple cider vinegar over the baking powder/soda portion.
- Whisk until frothy and combined.
- Add vanilla paste and apple sauce. Whisk until totally combined.
- Switch to a spatula or spoon. Add flour and oats. Fold into the batter until just-combined.
- Add in the banana as the last ingredient. Fold in slowly and do not over mix (or the bananas will change into a gummy-starch).
- Spoon batter into prepared cake pans. Bake time: For mini cupcakes, check if baked through at 14 minutes (may need up to 16). For 4" cake pans, check at 24 minutes, may need to bake longer, depending on your home oven.
- Allow cake to completely cool before topping.
baby's first frosting
- I'm using the natural sweetness of fresh raspberries (baby's favorite) to sweeten a stable whipped cream that incorporates cream cheese.
- Whisk cream cheese until it covers the bottom of the bowl.
- Add optional vanilla extract and the heavy whipping cream.
- Whisk until begins to peak. Scrape the bowl.
- Add fresh raspberries. Whisk until peaked. Use to pipe onto the cake or mini cupcakes.
serving suggestion
- You'll want this cake to chill and set in the fridge. Based on experience, I don't recommend serving a cold cake to a baby. Allow the cake to come to room temperature (for an hour or so) before serving (whether or not you opt for the smashing).