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, the apple flavor shines through!

healthy-apple-cake on cake stand

Healthy Apple Cake

When it came time to make a 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.

My littlest and I on his first birthday!

Healthy Smash Cake

This can work as a smash cake for the baby—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 as 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-in-healthy-apple-cakeIngredients in this First Birthday Cake

The ingredients in this cake are very straight forward pantry staples, so you should be able to find everything in a regular grocery store.

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 make healthy apple cake step by step process

 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.

  1. Finely dice your apple.
  2. Place the dry ingredients into a bowl. The wet into another bowl.
  3. Gently stir all ingredients together.
  4. Prepare your pans with nonstick spray and rounds of parchment paper.
  5. Divide the batter between the two pans.
  6. Bake!

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.

how-to-frost-healthy-apple-cake-step-by-step with yogurt frosting

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.

  1. Gather your ingredients.
  2. Place a fine mesh strainer over a bowl. Line with cheesecloth or two layers of paper towels.
  3. Place the yogurt on top of the paper towels in the strainer.
  4. Store overnight in the fridge. Liquid will come out of the yogurt making it thicker.
  5. Mix in the maple syrup and vanilla.
  6. Frost the cake!

TIP: If you want to frost the sides of the cake, you’ll want to double the frosting recipe.

slice of healthy apple cake with frosting on pink plate

Tips for Making the Best Healthy Apple Cake

I’d love to hear what you think of this cake if you try it, so please comment below to share!

healthy-apple-cake on cake stand

Healthy Apple Cake

You'll want to start the frosting the night before you plan to make the cake so it has time to thicken.
5 from 9 votes
Prep Time 15 minutes
Cook Time 26 minutes
Total Time 41 minutes
Cuisine American
Course Desserts
Calories 291kcal
Servings 8


Apple Cake

  • 2 eggs
  • 1/2 cup melted butter or coconut oil (slightly cooled)
  • 1/2 cup unsweetened applesauce
  • 1/2 cup maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups diced apple (about 1 large)
  • 1 1/2 cups whole-wheat flour
  • 2 teaspoons cinnamon
  • 1 teaspoon baking powder
  • 1/4 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


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.


  • 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.


Calories: 291kcal, Carbohydrates: 38g, Protein: 7g, Fat: 13g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 73mg, Sodium: 253mg, Potassium: 225mg, Fiber: 3g, Sugar: 18g, Vitamin A: 436IU, Vitamin C: 1mg, Calcium: 105mg, Iron: 1mg
Tried this recipe?Rate in the comments and tag @yummytoddlerfood on IG!

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  1. Any suggestions for baking this as cupcakes? Do you know if I would do a different oven temp or bake time?

  2. 5 stars
    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.

  3. 5 stars
    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.

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