Organic No Sugar, no egg cake for Baby!

The first birthday cake smashing is a tradition that is too great to miss. But giving your baby a cake with tons of sugar in one sitting usually does not end well and it is recommended to not give your baby egg yolks until 1 year and egg whites until 18 months...
So what is a mom to do??

After months, yes months, of searching for a good recipe, I found TWO! Plus a great no sugar frosting recipe. I recommend buying as many of the products as you can organic and try and make the recipe before the big day because it is not your normal cake and is kind of weird (in a good way, but if you bake, you will find the batter strange).

Also feel free to half the recipes...the final product is good, but for the adults who are used to sugar-filled cakes, these cakes will be really bland and not sweet enough. I made normal cupcakes for the rest of my guests but everyone tried the healthy versions and were surprised how good they were.

Thanks to my friend, and amazing pastry chef Alison Terry, she helped me come up with the first recipe:

Pumpkin Spice Cake

2 cups pumpkin
8 oz banana puree

1 cup unsweetened applesauce

2 tsp cinnamon

1 tsp nutmeg

½ tsp ginger
2 tsp vanilla
2 cups organic whole wheat flour
1 tsp baking soda
1 tsp baking powder

Mix wet ingredients (pumpkin, banana, applesauce). Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes (check often), until it tests done.

Courtesy of Wholesome Baby Food:

Apple Spice Cake

As with any "non traditional" cake, the batter for this cake will not seem "right".

1/2 cup molasses
1 cup applesauce
1 tsp cinnamon
1/2 tsp cloves
1 tsp baking powder
1/2 tsp baking soda

1-3/4 cup flour
1 tsp ginger

Mix the molasses and applesauce in a large bowl. Add remaining ingredients and mix well. Bake in a nonstick 8 x 8-inch baking pan or one sprayed with a non-stick spray, in a 350° F for 30 to 45 minutes, or until it tests done.

**The batter may be a bit dry and you may need to add more applesauce or a bit

of

water. Try adding 1/4 cup of applesauce first then gradually add a bit of water by tablespoon**

Sugar-Free Cream Cheese Frosting:

½ cup apple juice concentrate 1 pound light cream cheese 2 tsp vanilla extract 1 ½ tsp unflavored gelatin
1. Set aside 2 tablespoons of the juice concentrate.
2. Process the remaining juice concentrate, the cream cheese, and vanilla in a blender or food processor until smooth. Transfer to a mixing bowl. 3. Stir the gelatin into the 2 tablespoons juice concentrate in a small saucepan; let stand 1 minute to soften. Heat to boiling and stir to dissolve gelatin. 4. Beat the gelatin mixture into the cream cheese mixture until well blended. Refrigerate just until the frosting begins to set, about 30-60 minutes. Frost the cake

Here are some pictures of my son eating his cake. He was pretty tame with the smashing, but enjoyed it!