First birthdays are so fun and bittersweet to celebrate, and this Healthy Apple Cake is one of my very favorite birthday cakes for kids. It’s SO easy to make, can be made ahead, and has a tangy yogurt frosting. Plus, it’s great for other celebrations, too!
Healthy Apple Cake
When it came time to make a birthday cake for my third kiddo, I wanted something easy so I could enjoy the day with him and also yummy of course. This Healthy Apple Cake fits both of those goals—you can make the cake the day before if you want and it simply stirs together in a bowl.
It’s sweetened with maple syrup and applesauce, so it’s less sweet than traditional cakes but still super moist and flavorful. It also has fresh apple for extra flavor and a delicious cream cheese frosting.
You can make it a full day ahead of time and it’s delicious to serve to a crowd of all ages or to use as a smash cake for baby.
(You may also like my posts on Kitchen Gifts for Busy Parents or my Tips and Recipes for Baking with Kids.)
Table of Contents
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Healthy Smash Cake
This baby cake can work as a smash cake for a baby’s first birthday—which is where you essentially give the cake to baby by placing the whole thing right in front of them and letting them smash and eat it however they like! Or it can be a cake to share with the rest of the family.
I made sure it tastes delicious to adults too, so you can serve it either way.
Ingredients You Need
The ingredients in this cake are very straight forward pantry staples, so you should be able to find everything in a regular grocery store.
- Eggs: Eggs help the batter to be light and tender, and hold together nicely.
- Melted butter or coconut oil (slightly cooled): Use either one according to your preference. They work very similarly in this recipe.
- Unsweetened applesauce: Applesauce, either homemade or from the store, provides sweetness and moisture in this apple cake.
- Maple syrup: A little maple syrup adds flavor and sweetness. You can also use honey for kids over age 1 if you prefer.
- Pure vanilla extract
- Fresh apple: Use any apple you like for this recipe such as Honeycrisp, Granny Smith or Pink Lady.
- Whole-wheat flour: I use whole wheat flour here for the nutty flavor and since it holds up nicely with the moisture from the applesauce and fresh apple.
- Cinnamon
- Baking powder and baking soda: A combination of these help ensure that the cake bakes through and rises nicely.
TIP: To make this cake dairy-free, use coconut oil instead of butter. To make it gluten-free, use cup for cup gluten-free flour blend. To make it vegan, omit the egg and increase the applesauce. See the NOTES at the bottom of the recipe for the full details.
How to Prepare Cake Pans for Baking
I prefer to grease cake pans with nonstick spray, then line with a round of parchment paper to ensure that the baked cakes come out of the pans easily. Be sure to grease the sides of the pans, too.
To make the parchment rounds, place the pan on top of parchment paper. Trace with a marker, then cut out inside of the lines. That should then fit inside of your pan easily.
Step-by-Step Instructions
To make this cake, you’ll need to follow a super simple process of just stirring the ingredients together and prepping the pans. Here’s a look of what to expect and scroll down to the bottom of the post for the full information.
Step 1. Finely dice your apple. Place the dry ingredients into a bowl. The wet into another bowl.
Step 2. Gently stir all ingredients together.
Step 3. Prepare your pans with nonstick spray and rounds of parchment paper. Divide the batter between the two pans.
Step 4. Bake, then let cool for a few minutes, and transfer the cakes to a wire rack to cool completely.
TIP: This recipe is baked in two 6-inch pans so it’s a nicely sized cake for a baby or toddler, but it still feeds about 8.
Easy Greek Yogurt Frosting
This frosting requires only three ingredients and is very easy to make. You do need to make it ahead of time so it has time to thicken, so plan to get it ready the night before you plan to serve the cake.
Step 1. Gather your ingredients.
Step 2. Place a fine mesh strainer over a bowl. Line with cheesecloth or two layers of paper towels. Place the yogurt on top of the paper towels in the strainer.
Step 3. Store overnight in the fridge. Liquid will come out of the yogurt making it thicker.
Step 4. Mix in the maple syrup and vanilla. Frost the cake!
TIP: If you want to frost the sides of the cake, you’ll want to double the frosting recipe.
Frequently Asked Questions
We like to use Honeycrisp, Granny Smith, or Pink Lady apples in this recipe. These tend to have wonderful flavor and bake well. You can use any apple though, as the recipe will still work.
I love to make a cake using flavors or ingredients that are some of baby’s favorites. I have a lot of birthday cake options, so you can explore and choose the right one for your family.
How to Store
Leftovers can be stored in an airtight container in the fridge for up to 5 days.
You can also make the cake a day ahead of time if that’s helpful for your schedule. Let the cakes cool, then store in an airtight container at room temperature. Frost before serving if possible.
Best Tips for Success
- Dice the apple finely to about the same size. You don’t have to peel it.
- Use coconut oil instead of butter to make this cake dairy-free. You’ll also want to use nondairy Greek yogurt.
- Double the frosting recipe if you want to frost the sides of the cake too.
- Add natural sprinkles or natural food coloring as desired.
- Store any leftover cake in an airtight container in the fridge for up to 3 days.
Related Recipes
I’d love to hear what you think of this cake if you try it, so please comment below to share!
Healthy Apple Cake (with Yogurt Frosting)
Ingredients
Apple Cake
- 2 eggs
- ½ cup melted butter or coconut oil (slightly cooled)
- ½ cup unsweetened applesauce
- ½ cup maple syrup
- 1 teaspoon pure vanilla extract
- 1½ cups diced apple (about 1 large)
- 1½ cups whole-wheat flour
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- 1/8 teaspoon salt
Maple Yogurt Frosting
- 1 cup whole milk Greek yogurt
- 2-3 teaspoons maple syrup
- 1 teaspoon pure vanilla extract
Instructions
To make the cake:
- Preheat oven to 350 degrees F and grease two 6-inch round cake pans with nonstick spray. Trace the pans onto parchment paper and cut out. Place parchment into the cake pans, trimming as needed to fit. Coat again with nonstick spray.
- Stir together the eggs, butter, applesauce, maple syrup, vanilla, and diced apple. Gently fold in the flour, cinnamon, baking powder, baking soda, and salt.
- Divide batter between the two pans. (I put 1 cup into each, then divide the rest evenly by eye.) Spread the batter evenly in the pan with a spatula.
- Bake for 26-28 minutes, or until the cakes are lightly golden brown around the edges, firm to the touch, and a cake tester inserted into the center comes out evenly. Let cool in the pans for about 5 minutes, then invert to cool completely on a wire rack.
To make the frosting:
- Place a fine mesh strainer over a bowl. Line strainer with cheesecloth or two layers of paper towels. Place the yogurt on top of the paper towels on top of the cheesecloth or paper towels in the strainer. Cover and store overnight in the fridge. Liquid will come out of the yogurt making it thicker. (About ¼ cup of liquid was in the bottom of the bowl each time I made it; discard this.)
- Add the yogurt (spoon it off of the strainer) to a bowl with maple syrup and vanilla extract. Stir well with a wooden spoon or beat with a hand held electric mixer.
To assemble the cake:
- Place one cake on a platter or cake plate. Top with ½ cup of the frosting and spread evenly.
- Add the second cake on top, pressing down gently. Spread the remaining frosting on top.
Equipment
Notes
- Dice the apple finely to about the same size. You don’t have to peel it.
- Dairy-Free: Use coconut oil instead of butter to make this cake dairy-free. You’ll also want to use nondairy Greek yogurt.
- Egg-Free: Omit the egg. Increase the applesauce to ¾ cup and bake for 32-34 minutes. Let cool fully in the pans.
- You can make the cake a day ahead. Let cool, then store in an airtight container at room temperature. Frost just before serving if possible.
- Double the frosting recipe if you want to frost the sides of the cake too.
- Add natural sprinkles or natural food coloring as desired.
- Store any leftover cake in an airtight container in the fridge for up to 3 days.
Nutrition
This post was first published February 2019.
Can I use all purpose flour. How much do I need. Thank you
I have made this cake every year, for the past three years, for my daughter’s birthday and it never disappoints! (I grate the apple instead of cubing it)
Really excited to make this for my little girl’s first birthday! If I’m using 4-inch cake pans for three layers total, how should I modify this recipe? Thanks in advance!
The layers will be much thinner so it should bake faster. I don’t know the exact timing without testing it but I would start checking at 14 minutes.
What a great recipe, Thank you! I was asked to make a sugarless Smash Cake for a 1-year old. Found this recipe online and tried it on my husband (!!) as I thought it would taste strange with no added sugar! I used salted butter and omitted the additional salt. I also substituted the yogurt with cream cheese. Well, it tasted absolutely divine. The combination of apples, cinnamon and maple syrup works really well together. I have the feeling I will be making it again for us adults, LOL!!!! Thank you for sharing this recipe!
I’m so glad and I hope it was a happy celebration!
We love this cake! Have you tried making the cake ahead of time and freezing it (unfrosted)?
Yes, that works well!
Would it be possible to substitute diced apple with applesauce? I made it yesterday for my boy’s second birthday. He loved the cake but not the diced apples (he’s been finicky with new texture). If not, is there another cake recipe that uses whole wheat flour and applesauce? Thanks!
You could do it with grated apple, which would be a finer texture but not add as much moisture as applesauce. That would be my recommendation. Or you could look at my applesauce muffins and use that batter for a cake instead. https://www.yummytoddlerfood.com/applesauce-muffins/
How would I make this recipe using two 9 inch cake pans?
You would need to double the recipe and bake for slightly less time since the cakes will be thinner.
I’m glad I found this recipe as my 2year old loves apple muffins and he is obsessed about yhogurt, so it sound like a perfect combination.
I used 29cm (11.5inch pan) and made 2 versions as a trial run:
Cake 1: I used 1/4 maple syrup and 1/4 ripe banana, the cake turned out great and it is actually sweet. So 1/2 maple syrup could be too much for my liking.
Cake 2: I substituted maple syrup for very ripe banana. The cake turned out nice as well, however it’s significantly more dense.
Verdict in my opinion: cake no 1 🙂
I don’t usually leave comments on blogs but I did a ton of research to find a recipe I was excited about for my son’s first smash cake, and I couldn’t believe how hard it was to find something with simple ingredients. Finally found this one and the cake was a hit! Super easy to make. The guests commented on how pretty it was (I used this cake with whipped cream instead of the yogurt frosting) and my son loved it! My husband and I tried some too it’s delicious. plenty sweet and loaded with apple. I plan to use this recipe again for muffins. Thanks for sharing!
Hi! If I were to make this in 8 inch cake pans, would I need to add of each to the ingredients in order to achieve the same height?
I have used other recipes that make two 6 inch cakes to make one 9 inch cake. I haven’t done 8 inch pans though. You could double it, add about 1 1/4-1/2 cups batter to each pan and then bake the rest for less time as cupcakes?
Can I just leave out the maple syrup and maybe add banana for sweetness?
I haven’t tried that so I can’t say for sure, but let me know if you do!
Any suggestions for baking this as cupcakes? Do you know if I would do a different oven temp or bake time?
Did you end up trying this?
Loved this cake and so did the baby! The recipe made plenty of cake, so we have been eating it for breakfast without any frosting. It smelled and tasted amazing. It was also super easy to whip; I plan on making this in the future juat because.
Thank you for this recipe!
I made this for my daughter’s first birthday. Love it! It’s easy, healthy and taste really good. I added a little beets juice to the yogurt frosting as a natural food colouring. It worked very well and made the cake to be a perfect pink smash cake.
Sounds like it must have been so pretty!
Hi, can i use olive oil instead of butter/coconut oil? Thank you.
Sure, if it has a light flavor