This healthy smash cake is made with almond flour and bananas. It’s the perfect option if you’re looking for a small, no sugar added cake for your little ones first birthday.
- 1 1/2 cups fine blanched almond flour (I used Bob’s Red Mill)
- 1/2 cup mashed banana (make sure your bananas are nice and ripe)
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- coconut whipped topping (homemade or store-bought) OR plain full-fat yogurt OR frosting of choice
- fresh berries OR sprinkles
- Preheat oven to 350°F and spray 3 (4-inch springform pans) with cooking spray. Set aside.
- 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.
- Category: Dessert
- Method: Bake
- Cuisine: American
- Serving Size: 1 slice without frosting or topping
- Calories: 222
- Sugar: 3g
- Sodium: 153mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 62mg
Keywords: healthy smash cake