This healthy smash cake is made with almond flour and bananas. It’s the perfect option if you’re looking for a no added sugar cake for your little ones first birthday.
Before I get this post started, I have to stop for a minute because I can hardly believe that my baby is turning one! It honestly feels like I gave birth to her yesterday and yet a whole year has gone by. Before having Liv I remember hearing parents say that their babies grow up way too fast and oh my goodness, now I can totally relate.
No Sugar Added Smash Cake
I’ve been thinking about making Liv a special cake for her birthday for months and it took some experimenting because I wanted it to be free of added sugar. Olivia eats pretty much any and everything (gluten, soy, dairy, etc.) but the one thing I try to stay clear of is added and processed sugar. When looking for a smash cake recipe almost all of them still had some sort of sugar and a lot of the healthier options looked too heavy and dense (aka less smashable).
With the no added sugar criteria in mind, I started testing cake recipes using mashed banana as the sweetener and after a couple test batches, I created this recipe which has a nice light and fluffy crumb, but is still super moist. And I love the fact that with this cake, Liv will be getting a ton of nutrients, especially given how nutrient-dense almond flour is!
Ingredients Needed for this Healthy Smash Cake
Moms (or dads), I have a feeling you’re going to love me because this cake only has seven simple ingredients (excluding the frosting + toppings)! And most of these ingredients you probably already have in your pantry:
almond flour – I chose almond flour for this recipe because it has a natural sweetness and gives the cake a light and fluffy crumb that makes it easier for your baby to smash and eat. I have a feeling that all-purpose flour will work, but I have not tested this recipe with different flours so I’m not sure how it will turn out. I highly recommend using almond flour for the best results.
banana – perfectly ripe mashed bananas are a key ingredient as they replace the oil and sugar in this recipe. Make sure your bananas are ripe (fully yellow with a few black spots is perfect). Unripe bananas will not work well for this recipe. I haven’t tested this with any other fruit puree so I’m not sure how it will work if you use applesauce or another fruit puree. If you try it, please let me know in the comments.
eggs – the eggs help the cake rise and give it the fluffiness. If you have an egg allergy or want to avoid eggs, readers have used flax seed eggs in place of the eggs with good results.
cinnamon – cinnamon is totally optional, but I like the subtle sweetness it adds to the cake.
salt – if you’re worried about the salt in your babies diet, you can leave this out.
icing + toppings – see all of my ideas below.
The Easiest Smash Cake… Made in a Blender
And the best part? There’s no creaming of butter or sugar and no need to break out the mixer for this recipe! You simply blend everything together in your blender. If you don’t have a blender, you can use a food processor or an immersion blender. You can also mix the ingredients together by hand, but you’ll want to make sure your banana is super mashed/pureed and well blended with the almond flour mixture. You could measure the mashed banana, blend it up in your blender and then mix the batter together by hand. For this recipe you really want the banana incorporated throughout rather than little pockets of banana within the cake.
What Size Should a Smash Cake Be?
I personally think 4-inch in diameter is the perfect size for a smash cake. If you decide to make it a large cake (for instance, 6 inches) you’ll likely need to adjust the recipe or the layers will be really thin. I used a set of 3 (4-inch) springform pans, which make it super easy to pop the layers out of the pan.
Icing Ideas for a Healthy Smash Cake
There are so many fun ways to frost and decorate this cake. Here’s a couple that I recommend:
Coconut whipped cream – You can make your own or if you’re okay with a little sugar you can use store-bought coconut whipped cream (found in the frozen section). You’ll want to let the whipped cream thaw in the fridge and frost the cake right before serving. This is what I used for Olivia’s cake and I will note that using it as a frosting between the layers made the layers quite slippery so I’m not sure I would do that in the future. I think yogurt would hold better!
No sugar whipped cream – If you want a no sugar option you can buy unsweetened heavy cream, whip it with a mixer and use this as a frosting. Here’s an easy recipe.
Yogurt – Babies tend to love yogurt and it makes a great frosting option for this smash cake. You can use any flavor you like or even blend fresh berries with plain yogurt if you want a colorful frosting.
Traditional frosting – This will add sugar to the cake, but it’s an easy option! I really like the Simple Mills vanilla frosting. It’s thick so you may need to soften it up a bit before icing the cake.
Topping Ideas for a Healthy Smash Cake
For the photos you see here I did pastel star sprinkles and a 1 candle. For Olivia’s actual birthday I’m planning to top the cake with fresh raspberries as they’re her favorite and I have a feeling they will entice her to dig into the cake. I’m also going to top the cake with a little sign I ordered from Etsy that says “Olivia is One.”
A Healthy Smash Cake that Adults Will Like Too!
This no sugar added smash cake actually tastes really good. I would totally make it for myself and love it! If baby decides not to smash the cake, feel free to cut slices and enjoy!
If you make this healthy smash cake for your little one please be sure to leave a comment and star rating below! Your feedback is so helpful for the EBF team and other EBF readers who are thinking about making the recipe!
Add banana, eggs, vanilla, cinnamon, baking powder and salt into a high-powered blender or food processor. Process until mixture is smooth and well combined.
Add almond flour and pulse until mixture is just combined, scraping down the sides of the blender/processor if needed.
Divide batter evenly between the 3 springform pans and bake for 20 minutes or until the tops of the cakes are golden in color and an inserted toothpick comes out clean.
Remove cakes from the oven, let cool for 10-20 minutes before carefully removing from the pans.
Let layers cool completely before stacking and icing with frosting of choice. I’ve tested plain full-fat yogurt as well as coconut whipped topping. For toppings, I like the idea of naturally-colored sprinkles or fresh berries. Liv loves raspberries so that’s probably what I’ll put on her smash cake.