Healthy Smash Cake
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.
- 1½ cups fine blanched almond flour I used Bob's Red Mill
- ½ cup mashed banana make sure your bananas are nice and ripe
- 2 large eggs
- ½ teaspoon vanilla extract
- ½ teaspoon cinnamon
- 1 teaspoon baking powder
- ⅛ 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) mini 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.
- 6 inch pans: I haven't tried this, but some others have made this cake in three 6 inch pans by doubling the recipe and cooking it for the same amount of time.
- 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.
- Greek 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 Greek yogurt if you want a colorful frosting. Regular yogurt will likely be too thin so I recommend using a thick Greek yogurt if you want to use yogurt as your frosting. You can add a little maple syrup and/or vanilla to sweeten it up. To make it, just mix 1-2 cups of plain Greek yogurt with 2 Tablespoons maple syrup and 1/4 teaspoon vanilla extract. Ice the cake with the yogurt right before serving.
- 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.
Serving: 1slice without frosting or topping | Calories: 222kcal | Carbohydrates: 9g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Cholesterol: 62mg | Sodium: 153mg | Fiber: 3g | Sugar: 3g