In honor of my little Chet turning the big TWO tomorrow, I thought it would be fun to share a little bit about his first birthday since I never blogged about it last year!
As you may guess, watching your baby turn one is very bittersweet. As I reflect on the last year, I realize that watching them turn two isn’t any easier. Oh my heart, will this ever get easier? I suppose the answer is no. Time, please slow down and let me enjoy my babies a little longer.
For Chet’s 1st birthday, we had a simple celebration in our home with simple snacks and decorations. I did put a lot of effort into his smash cake because I wanted it to be healthy and yummy! You can find the recipe for his cake at the end of this post.
For food we had: pizza, donuts, cookies, salad, and veggies with dip. Super simple for the adults.
For decorations I cut streamers and hung them from the ceiling as a backdrop, cut out the word, ‘ONE’ in card stock to hang on his highchair, hung up large silver balloons that spelled out his name, and hung a ‘Happy Birthday’ chalkboard banner. Very simple, but fun!
I’ve had a lot of people ask me about the cake I made him. I really wasn’t fond of the idea of giving Chet a sugar filled, dairy filled cake so I wanted to find a healthy alternative. I ended up modifying a few recipes and coming up with the perfect smash cake recipe! It was the perfect texture for him to dig his little fingers into, it was easy to frost, and it was grain, dairy, and sugar free!
Healthy Baby Smash Cake
1/2 cup coconut flour
1/4 tsp salt
1/4 tsp baking soda
5 large eggs
1/2 up coconut oil
1/2 cup raw maple syrup
1 TBS raw honey
1 tsp lemon juice
1 can coconut milk
- The night before you’re going to make the cake, put the can of coconut milk in the fridge.
- Preheat over to 350 degrees and grease cake pans- I used two 6″ round pans.
- In a medium bowl mix together all the dry ingredients.
- In two small bowls separate 2 of the eggs- whites in one bowl, yolks in another bowl.
- In a large bowl mix the 3 whole eggs, 2 egg yolks, coconut oil, honey, maple syrup, and lemon juice.
- Whisk the flour mixture into the liquid mixture and blend with an electric mixer until well combined with no lumps.
- In another bow beat the egg whites until they look similar to whipped cream. Then mix that with the rest of the ingredients.
- Divide the batter into cake pans and cook for 20-25 minutes or until fully cooked.
- Take the coconut milk out of the fridge. It is absolutely important that is is canned coconut milk and that it was refrigerated overnight. Drain the coconut juice (it will look watery) into a bowl.
- Spoon the thick coconut milk out of the can into a bowl and whip with an electric mixer. After a few minutes it will look like frosting. add in raw maple syrup or honey to taste and whip until combined.
- Let cake cool, piece together with frosting in between each layer and frost!
I was honestly unsure of how this cake was going to turn out but I think it turned out great! It had a great texture and taste. It was a great cake for Chet to dig into and the frosting was to DIE for. I definitely licked the bowl.