This smash cake is a healthy twist on the classic First birthday cake! No eggs, no milk, no butter, and no dairy needed, it’s perfect to serve at all the toddler birthday parties!
Smash Cake
When it comes to healthy desserts, my favorite recipes to make are chocolate chip cookies, brownies, and this smash cake.
Over the past two years, many of my close group of friends have started having children. It’s been such an exciting time for them and I’ve been using it as an excuse to pawn off plenty of treats to them. With many of them about to celebrate their little one’s first birthday, it was imminent for me to make them all a smash cake!
What is a smash cake?
A smash cake is, as the name suggests, a cake that is designed for an infant or toddler to smash their fist into and make a mess. Unlike other smash cake recipes, this one is a little different. It uses allergen-friendly ingredients and omits key ingredients that can often be quite troublesome to toddlers and very little kids.
This healthy smash cake is made without eggs, without dairy, and without butter, but you’d never tell. The texture is fluffy and moist, with a tender crumb. It’s has a sweet and simple vanilla flavor, layered with a thick chocolate frosting.
I had two of my friends sample this cake prior to serving it at their parties and they could NOT believe it was healthy- They are tempted not to let their little ones smash it!
How do you make a healthy smash cake?
The Ingredients
- Flour– White whole wheat flour is the preferred flour to use, as it has the same consistency and texture of white flour, but added health benefits and fiber.
- Raw organic sugar– Any granulated sweetener can be used, but I prefer using raw sugar. Avoid any artificial sweeteners, as they are not recommended for those under the age of 5.
- Baking soda– Reacts with the vinegar to replicate what eggs would do, without needing any eggs at all.
- Salt– Brings out the natural sweetness of all the ingredients.
- Vinegar– White vinegar or apple cider vinegar.
- Vanilla extract– A must for any good cake.
- Oil– Use your favorite neutral flavored oil, like canola, vegetable, or safflower oil.
- Water– To mix everything together.
- Chocolate frosting– I used my healthy chocolate frosting.
The Instructions
Start by mixing together the dry ingredients into a large mixing bowl. Next, add the wet ingredients and mix well, until a thick batter remains. Distribute the batter amongst two greased 8-inch cake pans and bake them at 180C/350F for 27-30 minutes, or until a skewer comes out mostly clean. Remove the cakes from the oven and let them cool completely.
Once cool, carefully remove each cake from the pan. Using a slightly wet and sharp knife, cut each cake in through the center, to form four thin layers. Place the first cake onto a flat surface. Spread with a generous amount of frosting, and place the second cake layer on top. Repeat the process until all four cakes have been layered and frosted. Spread the remaining frosting around the sides of the cake.
Tips to make the best first birthday cake
- Do not overbake the cakes as they continue to cook in their pan as they are cooling down.
- If you are worried about cutting the cake, you can refrigerate them for 2 hours prior. This will help them firm up and make them much sturdier to cut through.
- Feel free to use any frosting of choice.
Storing and freezing 1st birthday cake
- To store: Leftover cake can be stored in the refrigerator, covered, for up to 1 week.
- To freeze: Place slices of the cake in a shallow container and store them in the freezer for up to 6 months.
More healthy cake recipes to try
Healthy Smash Cake (No eggs or dairy!)
Ingredients
- 3 cups white whole wheat flour or white flour
- 2 cups raw sugar or white sugar
- 2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoon vinegar white or apple cider vinegar
- 2 teaspoon vanilla extract
- 2/3 cup oil
- 2 cups water
- 2 cups healthy frosting
Instructions
- Preheat the oven to 180C/350F. Grease two 8-inch cake pans and set aside.
- In a large mixing bowl, add your dry ingredients and mix well. Add the wet ingredients and mix until a thick batter remains.
- Evenly distribute the batter amongst the two cake pans and bake for 27-30 minutes, or until a skewer comes out mostly clean.
- Remove the cakes from the oven and let them cool completely. Once cool, slice each cake in half to yield four thin layers of cake.
- Place the first layer of cake onto a flat surface. Spread with a thick layer of frosting, followed by the second slice of cake. Repeat the process until all four layers of cake have been frosted. Spread the remaining frosting around the sides of the cake, if desired.
Notes
Nutrition
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