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Small smash cake with white frosting, a "1" birthday candle and colorful star sprinkles.
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3.91 from 581 votes

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.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: healthy smash cake
Servings: 6
Calories: 222kcal

Ingredients

  • 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
  • teaspoon salt

Frosting

  • coconut whipped topping homemade or store-bought OR plain full-fat yogurt OR frosting of choice

Toppings

  • fresh berries OR sprinkles

Instructions

  • 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.

Video

Notes

  • 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.
Icing Ideas
  • 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.

Nutrition

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