Healthy Smash Cake

Celebrate your little one’s first milestone with this healthy smash cake recipe. Made with no eggs or dairy, it’s the perfect one-bowl cake recipe you’ll love to share with your family!

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 295kcal

Author Arman Liew

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 flour, sugar, baking soda, and salt, and mix well. Add the vinegar, vanilla, oil, and water, 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

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.

Nutrition