Strawberry Orange Tray Cake (Vegan, No Refined Sugar) — A Healthy Fanta Cake Twist
Toddler-Friendly & BLW
A fluffy vegan sponge sweetened only with dates and fresh fruit — no eggs, no refined sugar, ready in 45 minutes. My healthy take on the German Fanta-Kuchen classic.
Lately my childhood favourite has been scrolling past me on Instagram on repeat: the Fanta-Kuchen. A super fluffy, super easy German tray cake every family in my childhood baked in some version. But — lots of eggs, lots of sugar, and yes, actual Fanta. Nothing I want in my body these days. And definitely nothing I want to share with Samuel.
So I started experimenting. After a few attempts (some flatter than others, I’ll be honest) I landed on this version — and it hits the spot.
It’s incredibly simple, endlessly adaptable depending on what fruit is in season, and it actually does you good. Wild concept, right? But yes — really.
It’s fluffy and moist at the same time. Your little one can absolutely have some too — it would even make a lovely base for a first birthday smash cake if you’re looking for something without classic sugar. I love this recipe and will be baking it many more times in the strawberry version while the strawberries here in Italy are at their absolute peak.
Why This Recipe Is Great For Toddler Nutrition
Most cakes — even the “healthier” ones — are sweetened with maple syrup, honey or coconut sugar. All lovely things, but in toddler nutrition they all count as free sugars: exactly the kind that’s recommended to be strongly limited for children under two and minimised for children under four.
This cake is sweetened exclusively with whole fruit — Medjool dates, ripe banana, apple sauce, orange juice and the strawberries on top. The fibre stays intact, the sweetness is gentle and rounded, and there is nothing on the ingredient list I wouldn’t happily give Samuel a generous slice of.
Ground almonds bring meaningful plant protein and healthy fats, while spelt flour and dates contribute a useful amount of iron — one of the nutrients most worth keeping an eye on in plant-based toddler diets. Per slice (recipe makes 12) you’re getting roughly:
- Plant protein: ~5 g (from spelt and almonds)
- Fibre: ~4 g (recommended: ~10–14 g/day for toddlers)
- Iron: ~1.6 mg (recommended: ~7 mg/day for 1–3 year olds)
- No added free sugars
Tip: serve a slice with a glass of fortified plant milk for a balanced afternoon snack.
Why You’ll Love This Recipe
- No refined sugar, no maple syrup, no honey — just whole fruit
- Egg-free and dairy-free — completely plant-based
- Toddler-friendly and BLW-suitable — soft crumb, easy to grip
- One bowl plus a blender or food processor — minimal washing up
- Endlessly adaptable — swap strawberries for whatever’s in season
- Freezes beautifully in slices for snacks and nursery boxes
Ingredients
Medjool dates
The secret behind the rounded, almost caramel sweetness. They get blended into a smooth paste and replace sugar and syrup entirely. Use soft, fresh dates; if yours are firmer, soak them in warm water for 10 minutes first.
Ripe banana
Brings extra moisture, natural sweetness and helps bind everything together (since we’re using no eggs). The riper, the better — brown spots are exactly what you want.
Apple sauce (unsweetened)
Another egg replacer that keeps the crumb beautifully tender. Make sure it’s the unsweetened kind — many supermarket versions sneak sugar in.
Freshly squeezed orange juice & zest
For that signature citrus brightness that makes a Fanta-Kuchen taste like a Fanta-Kuchen. Use an organic orange so you can use the zest too.
Spelt flour
My favourite for toddler baking. It’s gentler on digestion than modern wheat and gives a wonderfully soft crumb. Regular plain wheat flour works just as well.
Ground almonds
Bring plant protein, healthy fats and a beautiful tender texture. They’re also a useful source of iron and calcium. (Skip and replace with extra spelt flour for a nut-free version.)
Sparkling water, baking powder, baking soda & apple cider vinegar
This is where the fizz from the Fanta normally comes in. We rebuild the lift three ways: sparkling water for the bubbles, baking powder and baking soda for chemical leavening, and apple cider vinegar reacting with the baking soda for extra rise.
Fresh strawberries
Halved or quartered and arranged cut-side up. They sink slightly into the batter as it bakes and create jammy little pockets without making the base soggy.
Why Dates Instead Of Maple Syrup Or Honey?
Maple syrup, honey and coconut sugar are often presented as “healthier” sweeteners, but for toddlers they all count as free sugars — the kind UK and German guidelines recommend strongly limiting for children under four. Whole dates are different: the natural sugars come packaged with fibre, which slows absorption and keeps the sweetness gentle. They also bring a small amount of iron and potassium, which is a nice bonus.
How To Make Strawberry Orange Tray Cake
A quick recipe with a blender or food processor — from start to oven in about 15 minutes. You can also make it with a fork or a potato masher (just soak the dates a bit longer first).
1. Zest and juice the orange
Use an organic orange so the zest is safe to use. Zest first, then juice — it’s much easier in that order.
2. Blend the dates
Add the pitted Medjool dates to your blender with a splash of the orange juice. Blend until you have a smooth, glossy paste with no lumps.
3. Add the rest of the wet ingredients
Add the banana, apple sauce, neutral oil, apple cider vinegar, vanilla extract, the remaining orange juice and the orange zest. Blend until completely smooth.
4. Combine with the dry ingredients
Pour the wet mixture into a large mixing bowl. Add the spelt flour, ground almonds, baking powder, baking soda and a pinch of salt. Fold gently with a spatula until just combined — don’t overmix.
5. Add the sparkling water last
Fold in the sparkling water gently. Pour the batter straight into the prepared tin, arrange the strawberries cut-side up across the top, and get it in the oven within 2 minutes. The sparkling water and vinegar reaction starts working immediately and you want to capture that lift.
6. Bake
Bake at 180°C (fan 165°C) for 30–35 minutes, until the top is golden and a skewer inserted into the centre comes out clean. Start checking from minute 28 — every oven runs slightly differently.
7. Cool and slice
Cool in the tin for 15 minutes, then lift out using the baking paper and transfer to a wire rack until fully cool. Slice into 12 squares. For your toddler, aim for roughly 4×4 cm pieces: soft, easy to grip, no choking risk.
Variations
- Different fruit: raspberries, blueberries, blackberries, halved cherries, peach or apricot slices all work beautifully
- More orange flavour: add 1 tsp orange blossom water to the wet ingredients
- Nut-free: replace the 50 g ground almonds with 50 g extra spelt flour
- Different flour: plain wheat flour, white spelt or a 50/50 mix of wholemeal spelt and plain works well
- As a celebration cake: brush the cooled cake with a little warmed apple jelly, or top with coconut yogurt and more fresh berries for a first birthday smash cake
Tips For Toddlers
- Aim for roughly 4×4 cm pieces: small enough to hold easily, firm enough not to crumble in little hands.
- For babies just starting solids (6–9 months), cut into longer finger-shaped strips instead of squares — far easier for early pincer grip.
- Strawberries can be a choking hazard for under-twos when served whole. Baked into the cake they’re soft and safe, but if you’re serving extra fresh berries on the side, halve or quarter them lengthways for under-twos.
- Serve with a glass of fortified plant milk to balance the snack with calcium and a bit of protein.
- Let your toddler help. Mashing bananas, scattering the strawberries on top and pressing them gently in is a lovely kitchen activity that ends with something delicious to share.
Storage
Room Temperature
Covered in an airtight container at room temperature for up to 2 days.
Refrigerator
Store in an airtight container in the fridge for up to 4 days. The crumb firms up slightly when cold and is great straight from the fridge for a snack.
Freezer
These slices freeze brilliantly. Slice first, wrap individually in baking paper, and freeze flat on a tray before bagging up. Defrost at room temperature for about an hour, or overnight in the fridge. Keeps for up to 2 months.
Serve With
- A small portion of plain coconut or soy yogurt with a drizzle of orange juice
- Fresh berries on the side for extra vitamin C
- A cup of warm fortified plant milk for a cosy afternoon snack
Frequently Asked Questions
Is this cake suitable for babies?
Yes, this cake works well for baby-led weaning from around 9 months, as long as you’re happy introducing wheat (or spelt), almonds and orange. There’s no added salt or sugar. For 9–12 month olds, cut into thin finger-shaped strips rather than squares for easier grip, and serve the strawberries baked into the cake rather than fresh on the side. Almonds and orange can both occasionally trigger reactions, so introduce them in small amounts the first time and watch for any response.
Can I use plain wheat flour instead of spelt?
Absolutely. Plain wheat flour works just as well — the texture will be very slightly firmer but still lovely. Spelt is my preference because it’s gentler on the digestive system and has a slightly nuttier flavour, but it’s not essential.
Why does the sparkling water actually matter?
The Fanta in the original recipe brings two things: orange flavour and fizz. We replace the flavour with fresh orange juice and zest, and we replace the fizz with sparkling water. The bubbles get folded gently into the finished batter and trap air pockets that the baking powder, baking soda and vinegar then expand in the oven. Together they give the cake its characteristic light, fluffy crumb. If you use still water the cake will still bake, but it’ll be denser.
Can I make this without almonds?
Yes — swap the 50 g ground almonds for 50 g extra spelt flour. The cake will be very slightly less rich and have a bit less protein, but it bakes beautifully. For a nut-free version that keeps the moist texture, you could also try 50 g of ground sunflower seeds, though the flavour will be a touch more savoury.
Can I use a different fruit on top?
Yes, this cake is endlessly adaptable. Raspberries, blueberries, blackberries, halved cherries, sliced peaches or apricots all work brilliantly. Choose fruit that’s not too watery — very juicy fruit can make the top soggy. If using berries that release a lot of liquid, pat them gently dry first.
My dates aren’t very soft — what should I do?
Soak them in warm (not boiling) water for 10–15 minutes before using. Drain well and pat dry before blending. This is especially important if your dates have been in the cupboard for a while — older dates can be stubbornly firm and won’t blend smooth otherwise.
How do I know when it’s done?
The top should be golden and springy to the touch, and a wooden skewer or toothpick inserted into the centre should come out clean (a few crumbs are fine, but no wet batter). Start checking at minute 28 — every oven is different, and overbaking will dry the crumb.
More Toddler-Friendly Bakes
Strawberry Orange Tray Cake (Vegan, No Refined Sugar)
Equipment
- Blender or food processor (or large bowl + fork for hand method)
- Large mixing bowl
- 30×20 cm baking tray (or similar rectangular tin)
- Baking paper
- Fine grater (for orange zest)
- Citrus juicer
Ingredients
- Wet ingredients
- 200 g soft Medjool dates pitted (about 10–12 dates)
- 1 ripe banana ~120 g peeled
- 130 g unsweetened apple sauce
- 1 organic orange zest + ~200 ml juice
- 100 ml neutral oil sunflower or light olive
- 15 ml apple cider vinegar
- 1 tsp vanilla extract
- Dry ingredients
- 350 g spelt flour or plain wheat flour
- 50 g fine ground almonds
- 2 tsp baking powder
- 1 tsp baking soda Natron
- ¼ tsp fine sea salt
- Last in
- 100 ml sparkling water
- Topping
- 400 g fresh strawberries hulled and halved (quartered if large)
- 2 tbsp flaked almonds optional
Instructions
- Preheat oven to 180°C. Line a 30×20 cm baking tray with baking paper, leaving a little overhang on the long sides for easy lifting.
- Zest the orange with a fine grater, then juice it — you need ~200 ml juice. Set both aside.
- Add the dates and 50 ml of the orange juice to your blender or food processor. Blend until smooth and creamy, scraping down once or twice. If your dates are very firm, soak them in warm water for 10 minutes first and drain.
- Add the banana, apple sauce, remaining orange juice, orange zest, oil, vinegar, and vanilla. Blend 20–30 seconds until completely smooth.
- Transfer the wet mixture to a large mixing bowl. Whisk the flour, ground almonds, baking powder, baking soda, and salt in a separate bowl, then add to the wet mix and fold gently with a spatula — about 6–8 strokes. Don't overmix.
- Pour in the sparkling water and fold gently 2–3 strokes more, just until incorporated. The batter should look bubbly and slightly foamy.
- Immediately pour into the prepared tray, smooth the top, scatter strawberries cut-side-up, and sprinkle with flaked almonds if using. Get it into the oven within 2 minutes — that's when the bubbles do their best work.
- Bake 30–35 minutes, checking from 28 min. The top should be golden and a skewer in the centre should come out clean (a smear of strawberry jam is fine).
- Cool 15 minutes in the tray, then lift out using the baking paper and cool fully on a rack before slicing into 12 squares.
Notes
Non-organic oranges: Skip the zest (peel may be waxed/treated).
Nut-free: Replace the 50 g ground almonds with 50 g extra spelt flour and skip the flaked almonds.
Quick homemade apple sauce: Peel and chop 2 apples, blend with 20 ml water until smooth. Done.
Storage: Room temp 2 days covered, fridge 4 days in airtight container, freezer 2 months (slice first, wrap individually).
