Healthy Smash Cake

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.

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!

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.

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.

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).