Healthy Smash Cake
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4.2
39 reviews
Good
Healthy Smash Cake
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This Healthy Smash Cake recipe is perfect for your baby's 1st birthday cake. Whether you're planning a smash cake photoshoot or having a party, this baby birthday cake is great for serving to your little one. Made with oat flour, sweetened with bananas (no added sugar) and easy to make! Gluten free friendly and dairy free. Use coconut whipped frosting or yogurt for a healthier no added sugar frosting.
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Ingredients
Cake
- 3/4 cup well mashed banana 2 small bananas
- 1 large egg
- 1.5 tablespoons avocado oil or light olive oil
- 1.5 tablespoon milk of choice coconut, cashew, almond, soy, cow's, etc,
- 1/2 teaspoon vanilla extract
- 3/4 cup oat flour how to make oat flour, linked
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- Pinch of fine sea salt
- Dash of ground cinnamon
Frosting
- 1 (14 ounce) canned coconut milk chilled for 6-8 hours (2 cans if making a 4-tiered cake)
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Instructions
- Recipe as written is for a 2-layer cake. If you'd like a 4 tiered cake, make 2 batches of cakes. Or double the recipe and use 4, 4" round cake pans.
- Preheat oven to 350ºF and line 2, 4 inch by 2 inch cake pans with cut out parchment paper, grease edges with coconut oil or butter; set aside.
- Make batter: In a medium bowl combine mashed banana, egg, oil, milk and vanilla extract. Add in oat flour, baking soda, baking powder, pinch of salt and a dash of cinnamon. Stir until batter is smooth.
- Bake: Evenly distribute batter into prepared pans, filling about 1/2 way full. Bake cakes for 18-22 minutes, OR until inserted toothpick in center comes out clean.
- Cool: Allow cakes to rest in pan for 10 minutes before flipping onto cooling rack. Make sure cakes are cooled completely before frosting. You can place in fridge to speed things up.
- Make coconut whipped cream frosting: Do not shake canned coconut milk before opening. Carefully scoop out cream and discard liquid. Using a chilled metal bowl (if possible), place coconut cream in bowl and whip with electric mixer until light and fluffy. You can use food coloring here if you'd like, a hint of maple syrup, or leave plain. Place whipped coconut cream in fridge until you're ready to frost.
- Frost cake: Place cake on cake stand or plate, add a couple of tablespoons of whipped cream on first layer, top with second layer and frost rest of cake. Chill cake in between frosting layers if doing a 4 tier cake.
- Chill & Serve: Be sure to keep cake chilled right up until serving, since coconut cream will melt at room temperature. Note: If making 4 layers, secure cake with wooden dowel (cut skewer to size of stacked cakes before frosting).
Notes
- Sub for banana: this recipe works with applesauce in place of the banana, but you'll only need 2/3 cup applesauce and omit the milk. The cakes are not quite as dense as the banana version so I recommend only making a 2-layer cake for the applesauce version.
- Link to "one" cake topper (affiliate). Perfect size for this cake!
- Reader feedback notes: after having some mixed reviews for this cake, I made some minor adjustments to the recipe, adding in baking soda in addition to the baking powder. The cakes will fall just slightly upon cooling, but they should be about 1.5" thick (if dividing between two, 4" cake pans) and have a somewhat fluffy texture to them. Make sure to chill cakes before layering and frosting – do not skip chilling.
- Make Ahead: If you are making this cake for a first birthday party, get ahead of the game and bake the cake up to 1 day in advance. Cool completely on a wire rack. Wrap the cake layers individually in plastic wrap, or store in an airtight container in the fridge. On the day you are going to serve, the cakes can stay chilled before frosting.
- Fridge: Cover the entire tiered cake with plastic wrap or place in an airtight container. Store in the fridge for up to 4 days.
- Freezer: Freeze the cake layers individually in freezer bags for up to 2 months (wrapped tightly and stored). When ready to frost, you can frost the layers frozen, then let thaw in the fridge before serving. If frosting with the whipped coconut cream and making a 4-tier cake, be sure to chill the two layers with frosting, before adding the top 2 layers – this will help the coconut cream set better before adding more layers.
Nutrition Information
Show Details
Serving
1slice
Calories
183kcal
(9%)
Carbohydrates
21g
(7%)
Protein
5g
(10%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Trans Fat
0.01g
Cholesterol
47mg
(16%)
Sodium
262mg
(11%)
Potassium
203mg
(6%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
86IU
(2%)
Vitamin C
2mg
(2%)
Calcium
36mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1smash cake
Amount Per Serving
Calories 183 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 183kcal | 9% |
| Carbohydrates | 21g | 7% |
| Protein | 5g | 10% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 47mg | 16% |
| Sodium | 262mg | 11% |
| Potassium | 203mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 86IU | 2% |
| Vitamin C | 2mg | 2% |
| Calcium | 36mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
39 reviews
Good
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