Baby Smash Cake (Allergy-Free, Paleo, Vegan)

When my youngest son turned one (back in June 2018), I scoured the internet for a great “Katie-approved” baby birthday cake.  I found a few decent recipes, but none that quite met my standard.  Sure, there were many recipes that were egg and dairy free, but I failed to find a baby smash cake that was Paleo, Vegan AND allergy-friendly; meaning free of any grains, gluten, dairy, eggs, nuts, vegetable oils and refined sugar.


As I started recipe testing, I quickly realized why the “perfect” baby cake wasn’t out there: it’s not easy to create a cake with all of these requirements.  It took me about 5 attempts, but I finally found a combination of ingredients that I was/am happy with.  My main goal was to create a mini cake that was not only acceptable for babies with food allergies, but that was also low in added sugar and still tasted great.  By golly, I think I’ve done it!


This healthy Baby Smash Cake is perfect for any child’s first birthday.  Although it’s meant as an individual cake (for a baby to smash 😉 ), it would serve 4 if you plan on making it for another occasion.  I’ve also included the recipe for low sugar frosting, which complies with all of my cake “standards”.


Baby Smash Cake (Allergy-Free, Paleo, Vegan)




  • 1 Cup coconut cream, refrigerated overnight**
  • 1/2 Tbsp pure maple syrup
  • 1/4 tsp vanilla extract



  1. Preheat oven to 350 degrees F.
  2. In medium-sized mixing bowl, combine all dry ingredients.  Mix well.
  3. In small mixing bowl, combine all wet ingredients.  Mix well.
  4. Stir wet ingredients into dry.  Mix well.
  5. Let dough sit for 5-10 minutes then separate into 3 lined 4-inch round springform pans.
  6. Place in oven and bake at 350 degrees for 12 minutes.
  7. Remove from oven and cool to room temperature (or refrigerate) prior to frosting.
  8. Store frosted cake in fridge.


  1. In a small mixing bowl, combine all ingredients.  Mix well.  (I just used a fork)
  2. Once cake has cooled to room temperature, frost cake.
  3. Top with desired toppings.  (I used freeze dried raspberries and cinnamon)
  4. Store frosted cake in fridge.

Recipe makes one 3-layered, 4″ round cake

*I used golden flax seed, but you may use brown as well.  I grind my flax seed with a coffee grinder.

**Use just the cream from a can of full-fat coconut milk.  Refrigerating overnight separates the cream from the milk.


Now, just a fore-warning, although this cake rises, it IS dense compared to a “normal” cake.  If you want to meet all of the requirements (Paleo, Vegan, allergy-free) then you’re not going to get a perfectly fluffy, airy, light cake.  But that’s not to say it doesn’t taste good!  This baby cake is both healthy AND delicious.


I do not have any ingredient substitutions, as I found this combination to work best.  You may be able to swap the maple syrup for honey or some other liquid sweetener, but honey isn’t recommended for babies, nor would I give them sweetener.  Also, using olive oil in place of avocado oil should produce similar results, but I like the non-existent flavor of avocado oil.  As always, if you make any ingredient substitutions, you’re more than welcome to share how it turned out – I always enjoy knowing how my recipes worked for others.


If you make this easy Baby Smash Cake please don’t hesitate to share it on social media!  I always love seeing your creations 🙂

Baby Smash Cake


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