Yes please! Let’s talk baby’s first SMASH CAKE. My goal first and foremost was to bake something WITHOUT gluten since this food category has the most potential for causing digestive disturbances or allergies. Especially since I am gluten sensitive and feel terrible after consuming wheat I did not want to risk it on his birthday!!!!! Babies do not produce the enzymes to handle gluten (wheat) before the age of one year. Yep… ONE YEAR. Even then, soaked grains are recommended since it’s easier on their system. I also wanted something anti-inflammatory and dairy free. To top it all off I really wanted something refined sugar free. Oh, such goals!

I found several recipes labeled as “healthy” but really needed to tweak and modify to get it right. You can always do a smaller cupcake for your babe, but we went with the full-on homemade smash cake. Note: it is harder to get these to bake clean through without drying out. If I did it again, I would stick with a large cupcake. Just because it’s a little easier baking-wise. They all taste amazing, though. Not too sweet but just enough for your babe’s first treat. I made cupcakes AND an experimental smash cake using 5″ baking tins. (I did end up cutting it down a little, though).



  • 1/2 cup coconut oil
  • 1 cup organic coconut cream
  • 2 cups unsweetened apple sauce
  • 1 TB vanilla extract
  • 1/4 cup maple syrup
  • 3 TB apple cider vinegar *really important for rise, don’t leave out!
  • 1 1/4 cup coconut flour
  • 2 cup tapioca flour
  • 2 eggs *if you’re egg-free you can sub 1/4 cup Great Lakes cold soluble gelatin – green container via amazon
  • 1 TB baking soda
  • 1 tsp himalayan pink salt


  1. Literally just dump it all in a bowl and blend. EASY. (Thank goodness after all that right?)
  2. Cupcakes: 350 degrees for 30 minutes
  3. Smash Cake: 350 degrees for 40 minutes







Now about the icing…. I tried a combination of tapioca flour, organic maple syrup, coconut cream, and vanilla extract but it really didn’t turn out well. I probably could have used more tapioca flour to thicken the consistency.


A good second option is this organic icing from Sprouts. I did heat it for 10 seconds or so prior for a nice even spread. This was the fun part for me. Almost done, mama! Doing great. Grab some berries to top it all off now! I cut the blackberries in half so they wouldn’t fall everywhere.


Looking back I would have made the top layer thinner than the base layer for looks. But the important thing was that it was refined sugar free and homemade with love. I tried to reflect back on this sweet first year while I made these baked goods.

“Made with Love” 

Is there anything better?


And he did end up enjoying himself. Though, he did go for the familiar berries first. Ha.


Healthy baking, mamas!



Two Babes Organics