Recipe: Yummy Egg and Dairy Free Vegetable "Birthday Cake" For Babies

Egg and Dairy Free Vegetable "Birthday Cake" For Babies. This healthy Baby Smash Cake is perfect for any child's first birthday. This cake is made from a blend of grain free flours. It is egg free, nut free and dairy free as well; covering all common allergies. This easy, healthy smash cake recipe is the perfect healthy alternative for baby's first birthday. Packed with secretly healthy ingredients like banana and applesauce and topped with a delicious homemade frosting, this healthy smash cake is a wonderful dairy-free, gluten-free and low sugar treat.

Whether it's time for a smash cake or a birthday cake for any age, this egg-free dairy-free nut-free cake is sure to hit the spot. Optionally gluten-free, this allergy friendly cake is perfect for adults and kids allergic to eggs, dairy, and nuts. This recipe does use eggs, however, so for egg-free or vegan birthdays, simply use an egg replacer. You can cook Egg and Dairy Free Vegetable "Birthday Cake" For Babies using 8 ingredients and 11 steps. Here is how you cook it.

Ingredients of Egg and Dairy Free Vegetable "Birthday Cake" For Babies

1. You need 120 grams of measure after peeling Potato.
2. You need 100 ml of Water.
3. It's 40 of to 60 ml Coffee creamer powder.
4. It's 1 of Raw salmon.
5. Prepare 1 of Diced vegetables.
6. It's 1 of Vegetables and fruit for decoration.
7. Prepare 1 of Plain cooked rice.
8. It's 1 of Carrot powder (optional, if you have some).

Layered with the dairy-free frosting of your choice, this chocolate indulgence takes the allergy-free cake. Gluten free, dairy free, egg free, and no added sugar baby's first birthday cake recipe. A few weeks ago I wrote about Little Gals' perfect first birthday party. But I didn't write much about the yummiest part - the cake and cupcakes!

Egg and Dairy Free Vegetable "Birthday Cake" For Babies step by step

1. Peel the potato and cut into small dice while pan-frying or grilling the salmon. When the salmon is cooked, leave it to cool..
2. Put the potato, water and coffee creamer powder in a pan and mix lightly. Cook over medium heat.Turn the heat down when it comes to a boil, and continue cooking until the potatoes fall apart..
3. Take the pan off the heat when the potatoes are cooked through, and mash them in the pan. I'm lazy so I just do it with a whisk..
4. The mashed potato is easier to use as "icing" if it's rather loose. If it seems too stiff, add water (not listed) 1 teaspoon at a time to adjust!.
5. I used this 8 cm diameter bowl as the cake mold this time! I recommend using a fairly straight up and down cylindrical container..
6. The "cake" filling: Fill the mold you're using about 70% of the way with rice and about 1 tablespoon of flaked salmon (plus 2 teaspoons of carrot powder if you are using it), and mix well..
7. Press the rice mixture into the mold, and put some diced cooked vegetables (puréed vegetables are OK too) on top..
8. Top with more rice mixture. Invert the mold in one go onto a flat plate! It will look like this..
9. Now "ice" the "cake" with the mashed potato from Step 3. Decorate it prettily with fruit or vegetables and it's done..
10. You can use any vegetables you like as long as they are cooked until tender. Please include the vegetables your child likes..
11. I put kabocha squash and broccoli inside the cake..

Although we haven't seen signs of food allergies in Little Gal (saying prayers that we don't!), I still needed to make the cake and cupcakes gluten, egg, dairy, nut and sesame free since Little Guy has food allergies. Here are dozens of egg-free and dairy-free vegan cake recipes to inspire you to get baking. My daughter has a milk protein allergy. If she has cow milk she gets a head to toe body rash and has seizures. I already ordered her birthday cake and smash cake.