This recipe is for 12 + months baby & up

Omg this Healthy Sweet Potato Cake came out so amazing and delicious, it is the perfect 1 year birthday cake recipe or 2 year birthday cake, that the whole family can actually enjoy together. It is incredibly soft, moist, made with no refined sugars and so nutritious! A cake that babies and toddlers can finally enjoy! Sweet potatoes are a fantastic base for this cake as they are naturally sweet, packed with vitamins like A and C, and rich in fiber and antioxidants. By using sweet potatoes, you create a moist and flavorful cake without the need for refined sugars, ensuring that the cake is both wholesome and delicious. A tasty dessert for kids birthdays, made with clean, healthy, simple ingredients that you probably have in your home right now!

To make it extra fun, you can decorate the cake with fresh fruit, like blueberries or sliced strawberries, which add color and natural sweetness without additional sugar. For a birthday party, consider turning the cake into mini cupcakes or muffin-style cakes so kids can enjoy individual servings. No birthday? That’s fine make a healthier dessert for you and the kids to snack on!

What you need:

Steamer & Blender- I used my all in 1 baby blender

For smash cake- you can use two or three 4-6 in. pans.

These are small, but best for a 1 year smash cake, making it easier for baby to handle and have a joyful, messy experience.

For 2-3 years old- you can use a normal size circle cake pan

Electric mixer– to make frosting or whipped cream

Tips for Best Success:

-Make the cake a day before birthday and store in container or ziplock on the counter in a cool spot. Do not put in the refrigerator, as it can harden for baby. Another option is you can make cake that morning, make sure to cool before adding frosting or whipped cream.

-I recommend assembling cake or muffins before serving and adding berries on top.

Substitutions:

Sweet Potato- I used purple sweet potato for this recipe, to make a fun color, but you can use whichever sweet potato you have. If you don’t have sweet potato you can substitute with pumpkin puree.

Eggs- Try substituting with 1 cup yogurt and adding 1 tsp apple cider vinegar, or 3 flax eggs- 3 tbsp flax with 1/4 cup water and let it sit for 15 minutes.

Yogurt- For dairy-free option use a dairy-free yogurt alternative, for example coconut yogurt or soymilk yogurt.

Avocado oil- Can substitute with any neutral oil or melted butter

Maple Syrup- Can substitute with sweetener of choice

Flour- I used all-purpose for this recipe, to get the best texture, but you can replace with whole wheat, white whole wheat or spelt flour. If you want to try with 1/2 oat flour 1/2 all purpose you can as well.

For Frosting:

You can choose between a cream cheese frosting or homemade whipped cream, both are equally delicious!

For a dairy-free version put 1 can of full-fat coconut milk in the fridge overnight and the next day whip it just as you do the cream or cream cheese.

If you enjoyed this recipe, check out my 1 Year Smash Cake Recipe!