Yummy, Healthy (First) Birthday Cake

UPDATE: November 2012

For my daughter’s third birthday, I made these cupcakes with sifted sprouted spelt flour. They were the most delicious attempt at these cupcakes I have ever made. I went lighter on the spices, but the flour made the cupcakes absolutely delicious. Made the icing with cream cheese, butter and whipping cream–light and lightly sweetened. Perfect!


My daughter’s second birthday is rolling around faster than I expect it. Plus, there are a number of almost one-year olds with fall birthdays. I thought it might be a good time to get out some good birthday cake recipes.

Unfortunately, I had compiled a ton of links in my old bookmark bar. Alas, they are all gone and along with them my recipe for Uma’s first birthday cake. Such a shame because that was some yummy cake! All I really remember is that I made chai carrot cupcakes for a November birthday, and they couldn’t have been a bigger hit with … the adults. I mean, the children ate some, but all the big people had to work hard to exercise some control. I think they tasted even better because they were only slightly sweet and I put tons of cardamon in, which I love.

I’m including a link to the recipe I think I followed, my actual ingredients as best I remember, links on egg/dairy/gluten free substitution and some other links to (first) birthday cake recipes, including raw cakes!

Chai Carrot Cupcakes (modified from Carrot Cake with Maple Icing)


  • 2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 cup pure maple syrup
  • 1 1/4 cups safflower oil
  • 4 large eggs (egg replacements below–can’t remember what I used, sadly)
  • 3 cups grated peeled carrots
  • 2 tablespoons minced peeled ginger (or more…or less)
  • spices to taste (1 tsp or less for stronger, up to a tbsp or more for weaker…or none) — cardamon, nutmeg, cinnamon….I suppose if adventurous you could use black pepper, clove, star anise or even fennel as your taste prefers…


  • 10 ounces cream cheese (such as Philadelphia), room temperature
  • maple syrup to taste
  • 1 tsp vanilla extract (optional)


Egg replacements (Note: This link is broken down by type of food and more comprehensive than what’s below)

  • 2 tbsp corn starch = 1 egg
  • 2 tbsp arrowroot flour = 1 egg
  • 2 tbsp potato starch = 1 egg
  • 1 heaping tbsp soy powder + 2 tbsp water = 1 egg
  • 1 tbsp soy milk powder + 1 tbsp cornstarch + 2 tbsp water = 1 egg
  • 1 banana = 1 egg in cakes

Wheat Flour Substitutes (not all gluten free, but many of those are on there)

Vegan Icing Ideas:

  • Coconut Icing (GF)
  • Use dairy-free cream cheese and/or soy margarine (see recipes in link above)
  • Leave off the icing — these cupcakes are YUM!



RAW Cakes

2 responses to this post.

  1. Posted by Meg on September 2, 2011 at 9:47 am

    Thank you for bringing so much good food to my awareness. I am still dreaming of the veggie burger mix you made. I may never go back to meat again.


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