I don’t know where the last year has gone!!! It feels like it was only yesterday Sofia was brought into the world. Before I knew it, it was already time to start planning her first birthday! Being a cake decorating enthusiast, the pressure was on to create something that was both nice to look at and delicious to eat.
We had been quite careful with keeping the sugar in her food as low as possible in her first year so far (with the exception of allowing few licks of our ice cream of course!), I didn’t want her to be bouncing off the walls after a bite of her birthday cake. I started searching far and wide and combed through millions of reviews for the perfect cake recipe to try.
In the end, I did a combination of Dr. Julie Bhosale’s Sugar Free Banana and Date Cake and the BBC Good Food Sugar-free Banana Cake. It uses very few ingredients as well as ingredients which are staples in most pantries. To match this yummy healthy cake, I made up a yummy cream cheese frosting which is both sugar free and the perfect consistency for piping – if you feel so inclined, or just slapping it on works too!
It started off being a smash cake for Sofia, but she looked like she needed some help, so I invited all the kids to join in on the fun. Yes, I know there are chocolate fingers around it which is full of sugar… they were an easy decoration option and ended up being treats for the older children who managed to wriggle them free from the ribbon 🎀 🤣 Needless to say, the cake was a hit with children and adults alike! Give it a go, and enjoy this sugar free goodness!
Sugar Free Banana and Date Cake
- 1 cup (125g) wholemeal flour
- 1/2 tspn baking soda
- 2 tspn baking powder
- 1/2 cup pitted dates (chopped)
- 2 large ripe bananas (mashed)
- 1 egg
- 1/4 cup milk
- 50g butter (melted)
- Preheat the oven to 180 degrees celcius and grease/line a cake tin.
- Cream the butter and egg together in a mixing bowl
- Add in flour, baking soda and baking powder and mix until just combined.
- Add dates, banana and milk, and gently fold together until mixed well.
- Pour mixture into tin and bake for 30-40 minutes or until a skewer inserted in the middle comes out clean.
- Remove from oven and leave in tin for 10 minutes before taking cake out to cool on cooling rack.
- Wait until cake is fully cooled before frosting.
Sugar Free Cream Cheese Frosting
- 250g Cream Cheese (Full Fat) – softened/room temperature
- 300g Thickened Cream
- Milk – optional
Whisk softened cream cheese and thickened cream together until light and fluffy. Add milk one teaspoon at a time until desired consistency (I didn’t need any milk as I wanted the piped rosettes to hold its shape)