Toddler coconut flour birthday cake with yoghurt frosting


For our little guy’s second birthday, I wanted to make him another healthy birthday cake, but this time, since he was older, I could go with one that was a little sweeter than the nearly unsweetened version I had made last year by Betty at Oh Everything Handmade. (Great first birthday smash cake recipe, by the way. Highly recommend.)

In my quest for a new recipe, I stumbled across the fantastic Honey Oat Cake recipe by Amy at Yummy Toddler Food.

Sadly, I wasn’t able to find oat flour and also didn’t have time to grind some up in time for all the festivities, so I changed things up and used coconut flour with a bit of rice flour (to help stabilize the coconut flour) instead. Below is my modified recipe based on Amy’s original recipe. Note that the portions in my cake recipe are a bit more than in her recipe, as I needed to make a larger cake for daycare.

Ingredients (serves about 8-10 people): 

  • Cake:
    • 1-1/4 cup of coconut flour
    • 3/4 cup of rice flour
    • 1 tablespoons of coconut palm sugar
    • 1/3 teaspoon of salt
    • 1-1/3 teaspoon of baking soda
    • 6 eggs
    • 2 cups of milk
    • 1/2 cup melted butter, slightly cooled
    • 3/4 cup honey
    • 1 teaspoon vanilla
  • Frosting:
    • 1 500g tub of plain Liberté Greek Yoghurt
    • (Optional) 1 block of plain cream cheese
    • (Optional) Food colouring

How to make it:

  1. Preheat oven to 350ºF. Grease your baking pans with butter and lightly flour. I have used both a single tall 4″ baking pan (where I later cut the cake into three layers) as well as two 6″ pans (and stack them). You can use either size or a mix of both.
  2. Mix together the flour, sugar, salt, baking soda in a medium sized mixing bowl until evenly mixed
  3. Lightly beat the eggs in a large mixing bowl and add the milk, melted butter, honey, and vanilla and whisk together until everything is an even consistency – the honey in particular.
  4. Slowly add the dry ingredients to the liquids in the large mixing bowl and gently mix it together until everything is well distributed. I usually add about a third of the dry ingredients at a time so it’s easier to handle each time.
  5. If your batter is too thick (like cookie dough), you can add more milk – one tablespoon at a time, so as not to over do it. That said, the batter will be thicker than traditional cakes as it’s gluten free, and will need to be spread into the pans (as opposed to poured in).
  6. Separate the batter in half and put half the batter in each of your pans (if you’re doing two pans).
  7. Bake for about 40 minutes or until your toothpick comes out clean when you put it through the centre of your cake.
  8. When your cakes have cooled, take them out of the pans and frost to your heart’s content.


  1. The Liberté Greek Yoghurt I recommend doesn’t need to be strained as some other greek yoghurt varieties require (process of straining is in Amy’s original Honey Oat Cake recipe referenced above). Scoop in 2-3 tablespoons of honey and mix well. The frosting will stiffen over time. That said, if you prefer a firmer frosting, you can beat the yoghurt and honey mixture in with the cream cheese to firm it up.
  2. Add food colouring at the end and mix well, if you want a particular colour of frosting.



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