Ivy's First Birthday Cake


My baby is one! I can't believe it, but also I can. I cannot imagine my life without her in it, this past year has been the most incredible, challenging, emotionally intoxicating, hormonally wild, physically demanding, exhausting and exhilarating year of my life. I've learned a meaning of love that I never knew existed. 

Although I hadn't planned on giving her a cake to smash for her first birthday party, as the day approached I couldn't help myself. This cake is fully vegan, made from healthy whole food ingredients, naturally sweetened and also very tasty! 

For the cake: 

1 cup unbleached organic spelt flour
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
3 Tbsp water
1 Tbsp whole chia seeds
1 ripe, brown spotty banana
⅓ cup unsweetened applesauce
¼ cup unsweetened almond milk
¼ cup pure maple syrup
1 teaspoon vanilla extract

For the icing:

1 can coconut cream, refrigerate overnight
1 Tbsp pure maple syrup
1 tsp cinnamon


Begin by preheating the oven to 350 degrees F. 

Next, add the chia seeds and water to a bowl and set them aside until they congeal and become a gel-like texture. A 'chia egg.'

In a large bowl, mash the banana down with a fork. Cream in the applesauce, maple syrup and the rest of the wet ingredients along with the chia egg. Whisk well and then add the dry ingredients. Gently whisk until all ingredients are well combined. 

Divide the cake batter evenly between three 4" spring-form pans. Bake for 15 minutes or until you can successfully do the toothpick trick. (Stick a toothpick into the cake's centre and remove it - if the cake has baked through, the toothpick will be clean. If not, pop it back in for a few more minutes.)

Remove the cakes from the oven and allow to cool.

Meanwhile, prepare the icing. Start by removing the can of coconut cream from the fridge, opening it and scooping the creamy white layer off the top. Add it to a mixing bowl and save the water/milk for a smoothie or a soup. Add the maple syrup and cinnamon. Beat the coconut cream with a handheld mixer or a whisk (like I do) until it's very creamy and thick. Put it back in the fridge for about half an hour if you need it to thicken. 

After the cakes have cooled, with a knife, carefully slice the top off of two of them so they can stack nicely. 

Add icing on top of the bottom cake layer. Smooth it nicely with a flat spatula. Then add the second layer doing the same thing and finally the top layer. With the same flat spatula, ice the rest of the cake.