The BEST Healthy Smash Cake For Your Little One
This Smash cake is easy to whip up and the perfect cake for your little one! It's moist, decadent and tastes like a sweet vanilla birthday cake. Gluten free, refined sugar free and paleo friendly.
Servings 1 cake
Equipment
- oven
- 3, 4" cake pans
- Mixing bowls
- rubber spatula
- whisk
Ingredients
- 1¼ cups almond flour packed
- 1/4 cup coconut flour
- 1 tablespoon ground flax seed
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 teaspoon arrowroot
- 1/2 cup coconut sugar
- 1/3 cup no sugar added, organic apple sauce
- 2 tablespoons pure maple syrup
- 2 large eggs at room temp
- 1 tablespoon pure vanilla extract
Instructions
- Preheat oven to 325 degrees Fahrenheit. Grease all 3 of your 4" cake pans and set aside. In a medium sized mixing bowl, combine all dry ingredients which include almond flour, coconut flour, flax seed, salt, baking soda, baking powder and arrowroot. Whisk until well combined and set aside.
- In a separate small mixing bowl combine all wet ingredients which include the coconut sugar, apple sauce, maple syrup, eggs and vanilla extract. Whisk until well combined and you can no longer see the egg yolks. Slowly begin pouring the wet ingredient in with the dry ingredient mixture, stirring with a rubber spatula until just combined. DO NOT OVER MIX.
- Begin transferring your cake batter into the 3, 4" cake pans. One at a time, scoop out one spoonful of cake batter into each cake pan until the batter is evenly distributed. Once all the batter has been evenly transferred to cake pans, lift each cake pan off the countertop about 4-5 inches and then drop the batter filled pan back onto the counter top. This step will help the cake bake evenly by spreading the batter out.
- Place all three cake pans into the oven to bake at 325 F for 28-33 minutes. Once the top of the cakes are a deep brown color and a tooth pick inserted comes out clean, remove from oven to cool. Let cool for 15-20 minutes before transferring to a wire cooling rack. From that point you must let these cakes cool completely before icing. Let cool for at least 1 hour before cutting or icing. If saving for later, store in an airtight container in the refrigerator for up to 2 days or freeze for up to 3 months.
Notes
*I do not recommend making swaps for this recipe. I recipe tested this cake several times and it was very sensitive to ingredient swaps and measurements.
*I used Simple Mills vanilla icing for the cake along with Choco Maker natural rainbow sprinkles.