My littlest baby turned ONE last week and I made her this no sugar added healthy smash cake. It is made with wholesome ingredients, naturally sweetened, and frosted with a smooth homemade coconut whip. This cake is super easy to make and perfect for your baby’s first birthday! It’s completely vegan, gluten-free, and dairy-free too!

The original smash cake I made for my second child wasn’t gluten-free and it was a little more complicated since I had dates in there (still very yummy). This time, I wanted something similar but gluten-free and a little more simple. We are not gluten-free but my youngest has a little sensitivity to it so I used oat flour in this cake. It basically tastes like a baked oat cake and my daughter loved it when I tested it out.

To keep this smash cake sugar free, I used banana and applesauce to naturally sweeten it. The coconut whip was simple to make and I didn’t add any sweetener, but you can definitely add some pure maple syrup if you want. I love using homemade coconut whip because it is so light and fluffy.

Just remember this healthy smash cake is made for babies so it is not going to be super sweet like a regular cake but it is still very delicious, moist, and so nourishing.

If you make this healthy smash cake, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below too!

Prep Time:10

Cook Time:20

Total Time:30

Ingredients

cake

1 1/2 cup oat flour (I just blended a heaping 1 1/2 cups of oats into a flour)
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 super ripe banana, mashed
1/3 cup unsweetened applesauce
1/4 cup almond milk (or any non-dairy milk)
1 tsp vanilla extract
2 Tbsp avocado oil (or olive oil)
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)

frosting

2 (14 ounce) cans full-fat coconut milk, chilled for 24 hours
1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees F. Grease three 4-inch pans with avocado oil or coconut oil.
In a small bowl, make the flax egg by combining the ground flaxseed and water. Stir and set aside to thicken.
In a medium bowl, add the oat flour, baking powder, baking soda, salt, and cinnamon. Whisk until well combined.
In a large bowl, add the mashed banana, applesauce, milk, vanilla extract, avocado oil, and flax egg. Whisk until well combined.
Add dry ingredients to the bowl with the wet ingredients. Stir with a spatula until just combined. Careful not to over mix.
Pour batter into the 3 pans. Bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pan for 10 minutes, then carefully remove cakes from the pans and place on a wire rack to cool completely.
Once cakes are cooled, make the coconut whip. Chill your metal mixer bowl in the fridge for 15-30 minutes. Open the cans and scoop out only the coconut cream. Save the water for something else like smoothies. Whip with the whisk attachment of your electric mixer or KitchenAid mixer until light and fluffy. Add vanilla extract and whisk again until fluffy. Place in the fridge until ready to use. Note, this makes a lot of coconut whip because I feel like one can might barely not be enough if you want a thicker layer of frosting.
Assemble the cake. Use a serrated knife to level the tops right before you plan to assemble. Place one layer of cake on a plate. Scoop some coconut whip on top and smooth it out. Place another layer on top and more coconut whip. Then place the last layer on top and frost the entire cake with coconut whip.
Be sure to chill the cake until you need it because coconut whip will melt in room temperature. Enjoy!

Servings: 1

Healthy Smash Cake (vegan, gluten-free, no sugar added)