Baby's First Healthy Smash Cake

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Ambitious Kitchen

Total Time

30 minutes

Prep Time

15 minutes

Cook Time

15 minutes

Rating

(31)

Ingredients

6 servings

Wet ingredients:
2 overripe medium bananas, mashed
2 large eggs, at room temperature
½ cup (128g) natural creamy peanut butter* (only peanuts & salt as ingredients)
1 teaspoon vanilla extract
Dry ingredients:
1 cup (112g) packed super fine blanched almond flour (I use Bob's Red Mill)
¼ cup (23g) oat flour (do not pack)
½ teaspoon baking soda
½ teaspoon cinnamon
For the frosting:
See blog post for recommendations
For topping (optional):
Dye free sprinkles
Fresh berries
A big candle

Desserts Kid-Friendly Baking Beginner ...

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Preparation

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Step 1

Preheat the oven to 350 degrees F. Line the bottom of three 4-inch round cake pans with parchment paper rounds. Spray parchment paper and the sides of the pan with nonstick cooking spray. YOU SHOULD USE PARCHMENT PAPER or the cake is likely to stick. Please do not forget!

Step 2

In a large bowl, whisk together mashed bananas, eggs, peanut butter and vanilla extract until well combined.

Step 3

Add dry ingredients to wet ingredients: almond flour, oat flour, baking soda and cinnamon together. Mix with a wooden spoon until well combined.

Step 4

Divide batter evenly between pans and spread out with a spatula to smooth the tops. Bake for 15-20 minutes or until a tester comes out clean or with just a few crumbs attached. If you use 6-inch pans, it will likely take closer to 20 minutes for the cakes to bake. If you use any other pans, you need to watch carefully as changing pan sizes will change the baking times.

Step 5

Allow cakes to cool completely before removing them from the pan; this is essential. Cakes can be made a day or two ahead and stored in the fridge if you’d like.

Step 6

To frost the cake: make sure your cake layers are completely cooled, then I recommend doing a crumb coating so that the frosting lays nicely on the entire cake. To do so you'll simply frost the layers as you normally would, coat the outside of the cake with a very thin layer of frosting, and then place the cake in the fridge for 10-15 minutes before you finish frosting. This is so that the crumbs stick to this layer of frosting and not your main layer.