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Dairy free and gluten free, this coconut and raspberry smash cake from Healthy Little Foodies replaces refined sugars and sweeteners with dates, bananas and berries. It also sneaks in chia seeds, which contain omega-3 fatty acids, antioxidants, fiber, iron and calcium. Whipping coconut cream with vanilla makes a rich, tasty frosting.

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Preheat the oven to 350ºF. Grease round springform pans with coconut oil. In a blender or food processor, combine dates and water and blend until smooth. Add in the eggs, almond butter, vanilla, baking soda and salt and blend again until smooth. Pour the batter into the cake pans and smooth the tops with a spatula.

Happy Birthday Cake Pictures

Grease two 5 or 6 inch cake pans or three 4-inch pans. Coat lightly with flour, tapping out any excess. Combine the eggs, water, vanilla, and applesauce in your blender pitcher. Blend to combine. Sprinkle the flaxseeds on top and allow to sit for 10-15 minutes.

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Spread the batter into the bottom of the pans. Bake at 375° for 20-23 minutes. Check with a toothpick for doneness. 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. While the healthy smash cake cools, soften the cream cheese.

Happy Birthday Cake Seth's cake was delicious! And free. B… Flickr

Add dry ingredients: Add almond flour, cinnamon, baking powder and salt. Stir until just combined. Bake: Divide batter evenly between the springform pans and bake for 20 minutes or until the tops of the cakes are golden brown and a toothpick inserted comes out clean.

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In a separate bowl mix together the coconut flour, baking powder and cinnamon. Add to the wet ingredient and stir through. Wait for 10 mins to allow the coconut flour to expand. Add the raspberries and gently stir through before pouring the mixture equally into the prepared cake pans.

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Mix the wet ingredients in another bowl to combine. Pour the wet mixture into the dry mixture and stir until completely smooth. Divide the batter between two 6″ round cake pans (lightly greased with oil). Bake 25-30 minutes until a toothpick pulls clean in the centre of each cake and cool completely.

Life Scoops Birthday Cakes

How to make Baby's 1st Birthday Cake. Make the date puree first by soaking the dates in boiling water for 15 minutes, then blending them with a stick blender. In a mixing bowl, add the self raising flour, plain wholemeal flour, baking powder and cinnamon. In another bowl, whisk together the vegetable oil, eggs and milk.

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Directions. Preheat the oven to 350 degrees F. Spray three 4-inch round cake pans with cooking spray and line the bottoms with rounds of parchment. Add the almond flour, whole wheat flour, baking.

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Baked Apples. Baby desserts don't have to look like cake…. Happy Healthy Mama's recipe has just three ingredients:5-6 medium apples, peeled and cut into chunks. 2 tablespoons butter or coconut oil, melted. 1 teaspoon cinnamon.

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Baby's first healthy smash cake made with simple ingredients in only 30 minutes! This easy smash cake recipe is gluten free, dairy free, low sugar and naturally sweetened with bananas. It's truly the perfect first birthday cake that your one-year-old will love! Toppings and frosting ideas included.

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In a large bowl, mix together dry ingredients (oat flour, baking soda, and cinnamon.) Mix banana mixture into the dry ingredients and stir until blended. Coat mini cake pan with coconut oil and pour batter in 1/2 to 3/4 full. Bake at 375°F for 15-20 minutes or until a toothpick comes out clean.

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13. Publix. When you order any cake that says "Happy 1st Birthday" on it, you can score a FREE 7″ single-layer round smash cake for your little one. The smash cake will be decorated to match your baby's first birthday cake. Just make sure to order about 24 hours before you'd like to pick up your coordinating treats!

Caked in Icing First Birthday Cake

Place 1½ cups whole milk yogurt in a sieve or fine-mesh strainer lined with a paper towel with a bowl underneath. Let sit for 30 minutes or up to overnight, covered in the fridge. Transfer the yogurt to a bowl and stir in 2-3 tablespoons maple syrup and ¼ teaspoon vanilla extract. Refrigerate until ready to use.

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In a separate bowl, combine all the wet ingredients together. Combine dry and wet ingredients together and mix until well combined. Don't over mix. Evenly distribute the batter into three 5 inch cake pans. Bake for 25-30 minutes, until inserted toothpick comes out clean.

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In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Add confectioners' sugar, cream, and vanilla. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes. Taste.