When it’s time to celebrate your little one’s first birthday, why not make a cake that’s as wholesome as it is delicious? This Strawberry Coconut Flour Cake is GAPS-friendly, gut-healing, and completely free from processed sugar, making it perfect for babies and their growing tummies. With its nutrient-packed ingredients and creamy coconut fat frosting, it’s a treat that everyone at the party can enjoy!

Why This Cake is Perfect for Babies

This cake isn’t just a birthday centerpiece; it’s designed with your baby’s health and happiness in mind:

GAPS-Friendly: Free of grains, refined sugars, and processed ingredients, supporting gut healing.
Naturally Sweetened: With baked strawberries and optional raw honey, this cake has just the right touch of sweetness.
Nutrient-Dense: Eggs, coconut flour, and coconut cream provide essential fats, protein, and vitamins for your baby’s growth.
Gentle on Tummies: Free from dairy (if using coconut oil) and made with gut-supporting apple cider vinegar.

Health Benefits of Key Ingredients

1. Coconut Flour

High in fiber, supporting digestion and keeping tiny bellies happy.
Rich in healthy fats, offering a stable source of energy.

2. Eggs

Packed with choline, critical for brain and nervous system development.
Provides high-quality protein for growing muscles and tissues.

3. Strawberries

Loaded with vitamin C, boosting immunity and aiding iron absorption.
Packed with antioxidants to combat inflammation.

4. Coconut Oil or Ghee

Contains medium-chain triglycerides (MCTs) that fuel brain development.
Anti-inflammatory properties support gut health.

5. Apple Cider Vinegar (ACV)

Aids digestion and activates baking soda for a fluffy, light texture.

The Recipe: Strawberry Coconut Flour Cake

Ingredients (8oz Round Cake)

2 large eggs (at room temperature)
2 tbsp coconut flour
1 tbsp raw honey (optional)
2 tbsp coconut oil or ghee (melted)
1/8 tsp baking soda
1/4 tsp apple cider vinegar
1–2 tbsp unsweetened coconut milk or water
1/4 cup fresh strawberries, diced small

Instructions

1. Preheat the Oven:
Preheat to 350°F (175°C). Line an 8oz round cake pan with parchment paper and grease lightly with coconut oil.

2. Prepare the Batter:

In a mixing bowl, whisk eggs until frothy.
Add melted coconut oil or ghee, raw honey (if using), and mix well.
Sift in coconut flour and baking soda, mixing until smooth.
Add ACV and enough coconut milk to create a thick, pourable batter.

3. Add Strawberries:
Lightly toss diced strawberries in a pinch of coconut flour, then gently fold them into the batter.

4. Bake:
Pour batter into the prepared pan and smooth the top. Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting.

Coconut Fat Frosting: A Must-Have Topping

This creamy frosting is made from the solidified fat of chilled coconut milk, creating a rich and delicious topping.

Ingredients:

Fat from 3 cans of organic, full-fat coconut milk (refrigerated overnight)
1 tsp raw honey (optional)
1/2 tsp vanilla extract (optional)

Instructions:

Chill Coconut Milk: Refrigerate 3 cans of coconut milk overnight. Scoop out the solidified cream into a chilled mixing bowl.
Whip Cream: Using a hand mixer, whip the coconut cream until light and fluffy.
Add Sweetness & Flavor: Whip in raw honey and vanilla extract (if using). Chill until ready to use.

Alternative Frosting Ideas

If coconut fat frosting isn’t your style, here are a few other options:

Whipped Yogurt Frosting:
Use full-fat, unsweetened yogurt (GAPS-friendly) and whip it until creamy. Add a touch of raw honey for sweetness.
Mashed Banana Spread:
Mash ripe bananas into a smooth consistency for a naturally sweet, dairy-free frosting alternative.
Fruit Puree Glaze:
Blend fresh or frozen fruits like blueberries or peaches into a thick puree and spread as a vibrant topping.

Fruit Variations

Not a fan of strawberries? No problem! You can customize this cake with other fruits:

Blueberries: Add a burst of antioxidants and a naturally sweet flavor.
Peaches: Perfect for a summery twist.
Raspberries: Tangy and colorful, ideal for special occasions.
Apples: Finely dice and fold in for a mild, nutrient-packed option.

Cake Assembly and Decoration

Slice and Layer: Carefully slice the cooled cake into two or three layers using a serrated knife.
Add Frosting and Fruit: Spread a layer of coconut fat frosting on the bottom layer, top with thinly sliced strawberries (or your chosen fruit), and add the top layer. Frost the entire cake.
Decorate: Garnish with extra fruit slices or shredded coconut for a festive look.
Chill: Let the cake chill in the fridge for about 30 minutes before serving for clean slices.

Why This Cake is Perfect for the Whole Family

Babies: Soft and gentle on tummies, with no processed sugar.
Toddlers & Kids: A fun and nutritious alternative to traditional birthday cakes.
Adults: A guilt-free indulgence that’s as delicious as it is wholesome.

This Strawberry Coconut Flour Cake is more than a birthday dessert; it’s a celebration of health and flavor. Whether you choose strawberries, blueberries, or peaches, and frost it with coconut cream or banana mash, this cake will bring joy to your little one’s special day.

💬 Have you made a healthy birthday cake for your baby? Share your tips and favorite recipes below!

Cupcake Version (12 Servings)
Ingredients:
- 6 large eggs (at room temperature)
- 6 tbsp coconut flour
- 3 tbsp raw honey (optional)
- 6 tbsp coconut oil or ghee (melted)
- 1/2 tsp baking soda
- 1 tsp apple cider vinegar
- 3–4 tbsp unsweetened coconut milk (or water)
- 3/4 cup fresh strawberries, diced small
Instructions:
1. Preheat Oven:
Preheat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease with coconut oil.
2. Prepare Batter:
- In a mixing bowl, whisk the eggs until frothy.
- Add melted coconut oil or ghee and honey (if using), mixing well.
- Sift in coconut flour and baking soda, stirring until smooth.
- Add ACV and enough coconut milk to create a thick, pourable batter.
3. Add Strawberries:
Lightly toss diced strawberries in a pinch of coconut flour, then fold them into the batter.
4. Fill Cups:
Divide batter evenly among the 12 muffin cups, filling each about 2/3 full.
5. Bake:
Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely before frosting or serving.
Regular Cake Version (8-Inch Round)
Ingredients:
- 8 large eggs (at room temperature)
- 8 tbsp coconut flour
- 4 tbsp raw honey (optional)
- 8 tbsp coconut oil or ghee (melted)
- 3/4 tsp baking soda
- 1 1/2 tsp apple cider vinegar
- 4–6 tbsp unsweetened coconut milk (or water)
- 1 cup fresh strawberries, diced small
Instructions:
1. Preheat Oven:
Preheat to 350°F (175°C). Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Prepare Batter:
- In a large mixing bowl, whisk the eggs until fluffy.
- Add melted coconut oil or ghee and honey (if using), whisking until smooth.
- Sift in coconut flour and baking soda, stirring to combine.
- Add ACV and enough coconut milk to create a thick, pourable batter.
3. Add Strawberries:
Toss diced strawberries lightly in coconut flour, then fold them into the batter.
4. Bake:
Pour batter into the prepared cake pan and smooth the top. Bake for 28–35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely before frosting or decorating.

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GAPS-Friendly Strawberry Coconut Flour Cake: A Wholesome Birthday Treat for Infants