Moist and tasty, this cake is perfect for little fingers to dig into! And rest easy on your little one’s big day – It’s nearly allergen-free! You could even make it dairy-free by substituting your favorite dairy-free milk for the cow’s milk I used here. (P.S. It tastes kind of like teddy grahams! My gluten-eating friend even agreed :).)
Makes one 6-inch cake
1 ¼ cups brown rice flour (plus extra for dusting pan)
½ cup sugar
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
1 tsp. cinnamon
¼ cup unsweetened applesauce
¼ cup banana, mashed (about ½ of a medium banana)
½ cup milk
2 Tbs. butter, melted (plus extra cold butter for greasing pan)
1 cup vanilla Greek yogurt (I like Chobani, as it is nice and thick)
Preheat oven to 325 degrees.
Place ½ – 1 Tbs. of cold butter into 6-inch cake pan. While wearing a plastic baggy over your hand, spread a thin, even layer of butter on the bottom and sides of the pan. Sprinkle in 1-2 Tbs. of brown rice flour and rotate and shake the pan until the entire interior surface is coated in a thin layer of flour (doing this over a trash can or sink is a smart idea!).
Combine all dry ingredients, and set aside.
Combine all wet ingredients, and add to dry ingredients.
Mix well until fully combined.
Pour batter into prepared cake pan.
Bake at 325 degrees for 30-35 minutes or until golden brown and a toothpick inserted comes out clean.
Allow cake to cool for 5 minutes in the pan. Invert the pan onto a cooling rack. The cake should slide out smoothly. Allow cake to cool completely. (Optional: Using a serrated knife, trim off a thin layer of cake that has formed a dome on top.) Frost your cake with vanilla Greek yogurt, for a healthier option. Spoon the yogurt onto the center of the cake, and slowly move it toward the edges of the cake. Allow the frosting to fall down the sides of the cake. Pop in a candle, and sing your heart out. Your little peanut is ONE!
(I think it’s safe to say that it’s baby-approved.)