This dairy free smash cake is perfect for those adorable first birthday pictures. Whether your MSPI baby is celebrating or if you’re just looking for a healthier mini cake option, this recipe is for you. This dessert is sugar-free, full of whole grains and whole wheat, and packed with fruit. With an optional sweetened, dairy free frosting or a natural whole food option, you’ll feel good giving your baby this birthday cake recipe.
Let him have dairy-free smash cake!
When we found out that Ryan wouldn’t be allowed to actually eat any soy or dairy until after his 1-year appointment, I immediately mourned the smash cake of my dreams. Thankfully, I got over myself pretty and created the dairy free smash cake of my dreams.
This dairy free birthday cake has no added sugar, which is perfect to offset a more traditional frosting. It uses a combination of oats and whole wheat flour which gives it’s a nice, banana bread texture with whole grains.
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If you need a small pan, these tiny springform pans would work great and you could find other fun things to make with them later.
Dairy Free Frosting Options
I made this cake refined sugar free so I could happily give Ryan a sugar packed frosting on top. (find in the recipe card!) If you’re looking for truly sugar free frosting ideas, try these:
- Whipped coconut cream
- Unsweetened dairy-free yogurt
- Using vegan substitutes in my sugar free frosting recipe.
Dairy Free Smash Cake – MSPI Safe
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Dairy Free Soy Free MSPI Friendly Birthday Cake
Whether your MSPI baby is celebrating a birthday or if you’re just looking for a healthier smash cake option, this recipe is for you. This cake is sugar-free, full of whole grains and whole wheat, and packed with fruit. With an optional sweet, dairy free frosting or a natural whole food option, you’ll feel good giving your baby this birthday cake recipe.
For the cake
- 1/2 cup whole wheat flour
- 1/4 cup rolled oats
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- tiny pinch of salt
- 1 1/2 ripe bananas
- 1 egg
- 2 TBS melted coconut oil*
- 3 TBS water
For the Frosting:
- 1 cup powdered sugar
- 3-4 TBS shortening we used Spectrum
- 1 tsp milk alternative of choice
- 1/2 tsp vanilla
To make the cake
Preheat oven to 350.
In a bowl, mash the bananas well and mix in the melted coconut oil. Whisk in egg and water and set aside.
Put dry ingredients in a bowl and stir together to get rid of any clumps.
Pour in wet mixture and mix until all dry spots are gone.
Grease your baking container – about 3 inches in diameter and pour in the batter. Bake 25-30 minutes or until a toothpick placed in the middle comes out clean.
Allow the cake to cool, and then even out the top by slicing off the bulge and cut through the middle to make 2 layers.
Place a layer of frosting in the middle as well as chopped strawberries if desired.
Put the layers together, and spread a thin layer of frosting all over the cake, called a crumb coat.
Place in the fridge to harden, and then top with the rest of the frosting on the cake and even out.
If desired, top with MSPI friendly sprinkles, (nonpareils work) a candle and watch your little one enjoy!
To make the frosting:
Cream the shortening in a bowl until light and creamy. Whip in the sugar until light and fully incorporated before adding the other ingredients. If too thin, add more sugar as needed.
You can use melted shortening or oil as needed. I used a large microwave-safe mug maybe 3 inches in diameter, 4 inches deep. Not all dishware is oven safe though. If you want to skip all sugar, skip the frosting and make a coconut cream whipped cream.
Need more healthy cake recipes? Check out: Healthy Cake Recipes – tips, tricks, and healthier cakes
- Healthy Cake Pops
- Easy MSPI Friendly Maple Brown Sugar Granola
- MSPI Friendly Restaurants
- Milk-Soy Protein Intolerance and Breastfeeding
Got a picky eater?
My kids eat their veggies every day without complaining. Want my secret?
Grab the Outsmart your Picky Eater cheat sheets to get the inside scoop on how to add veggies to food your kids already love.