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Home Recipes Course Desserts Healthy Smash Cake
GF Gluten-Free DF Dairy Free VG Vegetarian NF Nut-Free

Healthy Smash Cake

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Posted:7/11/21
Updated:7/14/21

A healthy smash cake recipe for your little one’s first birthday cake! Made with oat flour, sweetened with bananas (no added sugar) and easy to make! Gluten free friendly and dairy free.

I cannot believe we are celebrating Finn’s first birthday!

I made this healthy smash cake recipe for those that want something made with more wholesome ingredients, is easy to make and perfect for your little one’s first birthday cake.

If you’re planning cake smash photos, this recipe works for that too.

What is a Smash Cake

A smash cake is a small cake meant to be smashed into by your little one – it’s not really for serving a crowd.

The point of a smash cake is for your little one to smash their hands into the cake themselves – makes for a great photo opp! Perfect for a birthday photo shoot or birthday parties where the baby can feed themselves.

blueberries and raspberries on top of 4 tier vanilla frosted smash cake, with "one" cursive cake topper

Smash Cake Ingredients

Less than 10 ingredients is all you need for this smash cake recipe. Most you probably already have on hand!

  • banana – just a couple small ripe bananas, mashed well, will give you enough for this recipe. If you’re shy by a tablespoon or so, just add a little more oil or even a nut butter.
  • egg – the egg helps gives the cake some structure. I am working on testing a flaxseed version to make this egg free.
  • oil – any mild oil will work here. Avocado or light olive are my preference here. If using coconut oil, make sure it is melted, cooled and the rest of your ingredients are room temperature.
  • milk – just a touch to help thin out the batter.
  • vanilla extract – for some flavor.
  • oat flour – I used homemade by blending some gluten free quick oats into flour.
  • baking powder – will help get the right rise for the cake
  • Pinch of salt – optional, since you’re just serving this for your little one.
  • Dash of cinnamon – again optional but adds a nice little flavor your babe might enjoy!

Baking Tools

  • 4″ round cake pans
  • cooling rack
  • “one” cake topper
ingredients for a smash cake pictured clockwise from left; cinnamon, oat flour, oil, baking powder, salt, egg and vanilla

How to Make a Smash Cake

This smash cake recipe is truly so simple. It comes together in one bowl using just a spoon or spatula.

First add in all of the wet ingredients: well mashed banana, egg, oil, vanilla and milk.

Then add in dry ingredients: oat flour, baking powder, and a pinch of salt.

Stir to combine until the batter is smooth.

Evenly distribute the batter into two, 4″ round cake pans, filling halfway full for each pan.

ingredients in mixing bowls paired image

Mini Cake Pans

Use 4″ cake pans for this recipe and make sure to grease the edges and line with a cut out circle of parchment paper so the cakes release perfectly.

Allow the cakes to cool completely before frosting.

You can also make the cakes one day in advance.

Healthy Frosting Options

If you want to keep this cake on the healthier side, you can use a coconut whipped cream frosting or a yogurt frosting (use a non-dairy skyr or thicker yogurt if you need to keep this cake dairy free).

Add a hint of maple syrup if you want some flavor for the coconut cream, or just leave as is.

Coconut Whipped Cream – For a 2-tiered smash cake, you’ll need one (14 ounce) can of canned coconut milk, chilled for at least 6 hours. Make sure to not shake the can, to keep the cream separate from the water. If you’re making a 4-tiered smash cake, use two cans of coconut milk.

Yogurt Frosting – To make a yogurt frosting, use a thicker yogurt so you don’t have to strain it. Greek yogurt or Skyr works great here.

4 layers of healthy smash cake recipe with coconut whipped cream and berries sitting next to the plate

Tips for Frosting Smash Cake

Chill the cake between each layer of frosting so the cake is easier to frost – this is especially true if using coconut cream.

Here I added about 2 tablespoons of whipped coconut cream onto the first layer, added the second layer and then placed both the cake and the whipped cream in the fridge for 15 minutes.

I repeated this step before completely frosting the cake.

Coconut cream frosting chills and holds well, just be sure to not let it sit out too long before letting your little one dive in (or you’ll have a melty mess before they even start).

4 tier smash cake on small plate with vanilla frosting and sprinkles, sliced open with piece of cake in background

Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx Ashley

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Healthy Smash Cake Recipe

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★★★★

3.5 from 2 reviews

Easy to make healthy Smash Cake recipe! Perfect for your little one’s 1st birthday cake. Whether you’re planning a smash cake photoshoot or having a party, this recipe 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.

  • Author: Ashley
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 1 smash cake 1x
  • Category: dessert
  • Method: oven
  • Cuisine: American
  • Diet: Gluten Free

Ingredients

Scale

Cake

  • 3/4 cup well mashed banana (2 small bananas)
  • 1 large egg
  • 1.5 Tbsp oil
  • 1 Tbsp milk
  • 1/2 tsp vanilla extract
  • 3/4 cup oat flour (I blended my own)
  • ½ tsp baking powder
  • Pinch of salt 
  • Dash of cinnamon

Frosting

  • 1 (14 ounce) canned coconut milk, chilled for 6 hours

Instructions

Recipe as written is for a 2-layer cake. If you’d like a 4 tiered cake, make 2 batches of cakes. Or use double recipe and use 4, 4″ round cake pans.

  1. Preheat oven to 350ºF and line 2, 4″ cake pans with cut out parchment paper, grease edges with coconut oil or butter; set aside.
  2. In a medium bowl combine mashed banana, egg, oil, milk and vanilla extract. Add in oat flour, baking powder, pinch of salt and a dash of cinnamon. Stir until batter is smooth.
  3. Evenly distribute batter into preparted pans, filling about 1/2 way full.
  4. Bake cakes for 15-18 minutes, or until inserted toothpick in center comes out clean.
  5. 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.
  6. 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. 
  7. 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. 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 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.

Linke to “one” cake topper (affiliate). Perfect size for this cake!

Keywords: first birthday cake, baby smash cake, how to make a smash cake

Did you make this recipe?

Tag @fitmittenkitchen on Instagram and hashtag it #fitmittenkitchen

About Ashley

"Ashley Walterhouse is the founder of Fit Mitten Kitchen, based in the Greater Lansing Area of Michigan, AKA “the Mitten.” Ashley grew up as a picky eater but later discovered that eating healthy was actually easy and fun. She started FMK in 2015 as a way to share her newfound love of developing healthier recipes for all to enjoy."

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  1. Yuliana Schneider says

    7/11/2021 at 9:44 am

    This one looks amazing and so easy to make! :).
    My baby will be one in September! And I just love this recipe! I have a question… which Vanilla extract do you use? The ones I found have alcohol .. :/ do you have a recommendation? Or does it matter for babies? I’m always wondering because almost all the recipes I’ve found on the internet use vanilla extract … Thanks in advance 🙂

    Reply
    • Ashley says

      7/12/2021 at 9:37 am

      Hi there! I personally don’t worry about the tiny amount used, especially since it’s baked and most likely it evaporates out 🙂

      Reply
  2. Katie says

    7/23/2021 at 8:37 am

    Hi – any thoughts on adding cacao powder to make this chocolate? Wondering if it would maybe dry it out too much?

    Reply
    • Ashley says

      7/26/2021 at 9:40 am

      If you’re going to add cocoa powder you would want to reduce the oat flour. I haven’t tried that myself but my best guess is if you were going to add 3 Tbsp cocoa powder, maybe reduce oat flour by 2 Tbsp. If batter seems dry add a little extra milk.

      Reply
  3. Rachel says

    8/6/2021 at 7:24 pm

    This recipe sounds amazing. If I make it a day ahead should I refrigerate it over night or is it ok to leave out on the counter? Thanks for all the amazing recipes

    Reply
    • Ashley says

      8/9/2021 at 8:02 am

      Honestly you could do either! If you plan on frosting, I do think it will hold up better and be sturdier to frost if you refrigerate. Hope that helps!

      Reply
  4. Kelsey Holmes says

    9/13/2021 at 4:12 pm

    I want to add blueberries for my baby’s birthday! Will that change how it bakes?

    Reply
    • Ashley says

      9/14/2021 at 4:51 pm

      I don’t think so! Toss the blueberries in a bit of flour before adding to batter. Then the cakes might just need an additional 1-2 minutes of bake time.

      Reply
  5. Kim says

    10/1/2021 at 9:31 pm

    Great recipe! I did 1 banana, 1/3 cup applesauce, no milk, vanilla, or cinnamon and it came out great! Does this cake freeze well to save for a snack?

    ★★★★

    Reply
    • Ashley says

      10/2/2021 at 11:35 am

      So glad it worked for you! Thanks for sharing your subs 🙂 I froze one of the test batches and it thawed out fine! I would thaw overnight in fridge and keep in fridge for storing.

      Reply
  6. Shie says

    10/20/2021 at 3:34 pm

    If I wanted to use all purpose flour would the ratio be 1:1? I’m so excited to make this!

    Reply
    • Ashley says

      10/20/2021 at 3:49 pm

      Hi Shie! So my best guess is that you’d need more all purpose flour, I would probably increase to 1 cup plus 2 tablespoons. I haven’t tested that myself but because all purpose is much less dense than oat flour, that is what I would do. Hopefully that helps!

      Reply
  7. Syaza says

    12/1/2021 at 7:58 am

    Hi! Cannot wait to make this recipe. Just wondering if I frost the cake can I keep it in the fridge overnight with the frosting to have it the next morning?

    Reply
    • Ashley says

      12/16/2021 at 2:56 pm

      Yes that is fine! You can frost it for overnight 🙂

      Reply
  8. Ellie says

    3/13/2022 at 10:37 am

    I was a good recipe, easy and I had most of the ingredients already in my kitchen, but I have to say it didn’t rise nothing like the photos… in fact it hardly rose at all. My little one liked the cakes, the flavour was lovely, just a bit dense.

    ★★★

    Reply
    • Ashley says

      6/6/2022 at 1:23 pm

      Hi Ellie, Thanks for your comment. Make sure you’re using fresh baking powder baking powder. That can really impact the rise in baked goods.

      Reply
  9. Bree says

    5/16/2022 at 1:24 pm

    Excited to try the recipe. Having a strawberry themed first birthday party. Want the cake to be pink inside. Do you think adding puréed strawberries to recipe and less banana would work?

    Reply
    • Ashley says

      5/25/2022 at 3:05 pm

      I’m afraid that might add too much liquid and not turn out the best. What about a natural food coloring?

      Reply

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