Sugar-Free "Smash Cake" Perfect for Baby's First Birthday

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The internet has given us a new obsession for gender reveal parties when we’re pregnant, and for a baby’s first birthday, it’s given us “cake smash” obsessions. What’s a cake smash, you ask? It’s exactly what it sounds like – a cake made with baby-friendly ingredients that your little one can smash on their first birthday.

Making a smash cake is relatively easy. After all, no one’s making it to win a bake-off, so you don’t really have to worry about it being perfect or tasting great. All that matters is that the cake holds up and is baby-friendy. Whether or not your baby actually wants to smash it is up to them.

Sugar-Free Smash Cake

Ingredients

• ⅓ cup or 100g applesauce

• ⅓ cup or 75g banana (about 1 small banana)

• ⅓ cup or 75ml oat milk

• 3 tsp apple cider vinegar

• 1 ½ cups or 180g all-purpose flour

• 1 ½ tsp or 6g baking powder

Directions

1. Preheat the oven to 350 degrees Fahrenheit or 175 degrees Celsius.

2. Grease the cake pans or muffin tin with neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.

3. Mix the applesauce and banana. Use a fork to mash the banana then stir to combine all the ingredients thoroughly.

4. Combine the apple cider vinegar and oat milk and let it sit for 5 minutes. Stir to thoroughly combined.

5. In a separate mixing bowl, whisk the flour and baking powder.

6. Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.

7. Evenly distribute the batter in the muffin tins or cake pans, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the pan.

8. Bake until a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

9. Remove the cakes from the oven and place on a wire rack. Let the cakes cool in their tins for 5 minutes, then remove the cakes from the tins to finish cooling on the rack.

To store

Once the cake layers are cool to the touch, store the cakes in the refrigerator or freezer if you’re not planning to frost them right away. Tightly wrapped in plastic, the cakes will keep for up to one week in the refrigerator or up to one month in the freezer. Let the cakes come to room temperature before serving.

Coconut Frosting

Ingredients

• 2 cans of coconut cream (not milk)

• 2 tbsp orange juice

• ½  to 2 tsp of juice or water

Directions

1. Harden your coconut cream by putting it in the coldest part of your fridge for 24 hours.

2. Turn the cans upside down and use a can opener to open the bottom. Pour out any liquid and discard or reserve for another use.

3. Mix coconut cream and juice in a mixing bowl. Whisk until smooth.

4. To color the frosting, add one drop of juice and whisk to combine. Keep adding drops, one at a time, until the desired color is reached. Note that the more liquid that is added to the frosting, the looser it will become. If this is the case, chill the frosting in the fridge for 30 minutes to thicken before frosting your cakes.

Note

Coconut frosting will hold its shape at room temperature for about two hours. Keep that in mind when you’re transporting your smash cake to the party.

Images: Christina Wacko

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