Made with fresh blueberries, this 1st Birthday Smash Cake recipe is easy, allergy-friendly, and made without added sugar. It has the most delish Blueberry Frosting, and you can bake the cakes a day ahead if needed. So yummy!

Smash Cake Recipe

When my kids were turning 1, I always wanted a cake that was filled with natural sweetness from fruits (or veggies), and that would work as a Smash Cake—or a cake we could slice and share. This blueberry cake, which is just perfect for a first birthday, has so much flavor from bananas and berries that you don’t need any other sweetener.

And the frosting is such a fun bright blue color from freeze-dried berries.

This egg-free birthday cake is a great option for kids with some allergies and it’s also just an easy smash cake to make if you have a kiddo who loves blueberries.

Ingredients You Need

This 1st birthday cake includes whole grain flours, bananas, blueberries, and cinnamon for a flavorful, yet really simple cake. Here’s a look at what you’ll need for the recipe.

• Bananas: You’ll want them to be very ripe with lots of brown spots, which indicate sweetness.
• Whole wheat flour: This flour has nutrition and fiber but also absorbs moisture well so it helps the cake bake through well.
• Oat flour
• Baking powder and baking soda
• Cinnamon
• Butter: I prefer to bake with unsalted butter so I can control the level of salt in the cake.
• Blueberries: Fresh or frozen blueberries are stirred into the batter so they’re evenly distributed throughout the cake.

TIP: This cake is a no-added-sugar so the natural sweetness from the fruit shines through. It’s a perfect first cake for a baby!

Step-by-Step Instructions

This smash cake is very easy to make, even if you aren’t a regular baker. Here’s a look at the steps involved. Scroll down to the bottom of the post for the full info.

1. Start with very ripe bananas. The browner they are, the sweeter they will be! Add to a blender and blend into a puree.
2. Add to a medium bowl with the rest of the ingredients.
3. Prepare your 6-inch cake pans by coating with nonstick spray and adding a round of parchment paper. This will ensure that the cakes come out of the pans easily once they are baked.
4. Divide the batter between the pans. Bake and let cool in the pans.

TIP: You may also like my Vanilla Oat Smash Cake.

How to Make Natural Frosting with Blueberries

Here’s a look at the general process for making the blueberry frosting.

1. Place the freeze dried fruit into a blender or spice grinder. Blend to make a fine powder.
2. Add the rest of the ingredients and the powder to a medium bowl. Beat.
3. Spread some of the frosting onto one cake. Top with the second cake and add more frosting on top.
4. Frost the sides to finish.

What’s the texture of this cake like?

This cake is moist and fairly sturdy for being made without eggs. It is a little denser than a standard birthday cake due to the banana and whole wheat flour.

How sweet is the cake?

This cake doesn’t have any added sugars, so the sweetness comes from the bananas and blueberries. It’s not very sweet like a traditional cake, but it has a pleasant flavor that both of my daughters enjoyed when they taste-tested it.

TIP: Do not expect this to taste as sweet as a store-bought birthday cake because it’s not!

Eggless Cake Recipe

I regularly get requests for egg-free recipes, so I wanted this cake to be made without eggs but taste as good for those kids who can have eggs, too. It holds together nicely and has a good texture without the inclusion of eggs.

Can I make the frosting a different color?

You can! You can use any kind of freeze-dried fruit. Strawberries to make a pretty pink color. Raspberries may be too tart, but you can certainly try and see what you think.

Make-Ahead Birthday Cake

You can bake the cakes a day ahead of when you plan to serve if that helps you to stay on top of your celebration to-do list. Simply let them cool completely in the pans, then store in the fridge in airtight containers or zip-top gallon bags. (I put the cakes still in the pans right into zip-top bags and stored them that way—so easy!)

1st Birthday Cake for Girls

This is a pretty cake for a birthday girl, especially one who loves fresh berries. You can change up the color by using different freeze-dried fruit if you’d like.

First Birthday Cake for Baby Boys

I love that this cake is so fresh and flavorful for a first birthday. For a girl or a boy!

How to Store

You can make the cakes a day ahead. Let cool and store in the fridge in airtight containers. Store any leftovers in the fridge in an airtight container.

Plan to frost the cake on the same day as you want to serve it. It can hang out in the fridge for a few hours as needed. Let it sit at room temperature for at least 30 minutes before serving to allow it to soften up a little, as it will firm up in the fridge.

Best Tips for Success

• Dairy-free: Use melted coconut oil instead of the butter in the cake and plain or vanilla nondairy Greek yogurt instead of cream cheese in the frosting. (If using vanilla nondairy yogurt, omit the vanilla extract.)
• Gluten-free: Use cup-for-cup gluten-free flour instead of whole wheat.
• To make this with homemade oat flour: Blend ¾ cup rolled oats in a blender or food processor for about 30 seconds until they resemble a flour. Measure out ½ cup of your oat flour and proceed with the recipe.
• You can also use freeze-dried strawberries instead of blueberries to make a pink-frosted cake.
• To make this as a larger two-layer 8-inch cake, follow the same steps but bake for 18-20 minutes.
• Sweeten frosting to taste, if desired, with 2-3 tablespoons maple syrup or honey.

I’d love to hear your feedback on this recipe if you try it, so please rate and comment below!

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Blueberry Cream Cheese Frosting

• Preheat the oven to 350 degrees F. Grease two 6-inch cake pans with nonstick spray and line with rounds of parchment paper. Grease again with nonstick spray.
• Add the bananas to a blender. Blend into a puree. Measure out 1 ½ cups.

• Add to a bowl with the remaining ingredients. Stir together gently.

• Divide in half and pour into prepared cake pans. (You’ll use about 1 ½ cup batter in each.)

• Bake for 22-24 minutes or until a cake tester inserted into the center of a cake comes out cleanly.

• Remove from oven and place on a wire rack. Let cool completely in the pan.

• Make the Blueberry Cream Cheese Frosting. Add the freeze-dried blueberries to a blender or clean spice grinder. Grind into a powder. Measure out ¼ cup of the powder and add to a medium bowl. Add the cream cheese, butter, and vanilla extract. Beat until very smooth with a handheld electric mixer. 

• When ready to frost, place one cake, parchment paper removed, on a cardboard cake round or plate. Top with ⅓ cup of the frosting. Remove the parchment paper from the second cake and place on top of the frosting. Add the rest of the frosting on top and spread over the top and around the sides.

• Sprinkle on additional freeze-dried or fresh blueberries if desired.

• Dairy-free: Use melted coconut oil instead of the butter in the cake. For the frosting, use plain or vanilla nondairy Greek yogurt instead of cream cheese and omit the butter. (If using vanilla nondairy yogurt, omit the vanilla extract.)
• Gluten-free: Use cup-for-cup gluten-free flour instead of whole wheat.
• You can also use freeze-dried strawberries instead of blueberries to make a pink cake.
• To make this as a larger two-layer 8-inch cake, follow the same steps but bake for 18-20 minutes.
• Sweeten frosting to taste, if desired, with 2-3 tablespoons maple syrup or honey.
• You can make the cakes a day ahead. Let cool and store in the fridge in airtight containers.

Calories: 405kcal, Carbohydrates: 39g, Protein: 7g, Fat: 26g, Saturated Fat: 15g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 312mg, Potassium: 400mg, Fiber: 5g, Sugar: 13g, Vitamin A: 940IU, Vitamin C: 9mg, Calcium: 92mg, Iron: 1mg

This post was first published July 2019.