Healthy Vegan Smash Cake
My healthy vegan smash cake is made with wholesome ingredients, and it's refined sugar-free! It's the perfect pick for your baby's first birthday celebration. Layered with coconut cream and blueberries, it's nut-free, egg-free, dairy-free, free of common allergens, and has an easy gluten-free option too!
Servings: 12 people
Calories: 210kcal
Equipment
Ingredients
Cake
- ½ cup (60g) whole wheat flour
- 1 cup (120g) all-purpose flour
- 1 tsp ground cinnamon
- 2 tsp baking powder
- ¼ tsp salt
- 1 cup (225g) mashed banana about 2 ripe bananas
- 1 cup (258g) unsweetened applesauce
- 2 tsp vanilla extract
Frosting
- 15 oz can of coconut cream refrigerated overnight
- 1 tsp vanilla extract
- 2 tsp agave syrup optional
- ½ cup (95g) fresh blueberries
Instructions
- Preheat the oven to 360 degrees F / 180 C. Line 2x 6-inch tins with baking paper.
- In a medium mixing bowl whisk together both flours, cinnamon, baking powder, and salt. Set aside.
- In a separate mixing bowl whisk together the mashed banana, applesauce, and vanilla extract.
- Add the banana mixture to the dry ingredients and fold through. Do not over mix.
- Divide the batter amongst the prepared tins and bake for 25-30 minutes or until an inserted toothpick comes out clean.
- Remove and allow to cool in the tin for 5 minutes before cooling completely on a cooling rack.
- While the cake is cooling, prepare the icing by removing the chilled coconut cream from the tin.
- Using a hand mixer, whip the coconut cream for approx. 5-8 minutes or until firm peaks form.
- Add the vanilla extract and agave if using. Continue to whip for another 2-3 minutes.
- Level the cakes by slicing the tops off. Add several dollops of icing to one layer of cake, spread in an even layer. Arrange blueberries and top with the other layer of cake.
- Top with more icing and decorate with more blueberries.
- Keep the cake chilled in the fridge until ready to serve.
Notes
- Gluten-Free: To make this cake gluten free, substitute 1 1/2 cups of 1-to-1 gluten-free flour for the all-purpose and whole wheat flour.
- Texture: This cake is quite dense. You can substitute the apple sauce for 2 eggs if you prefer a fluffier cake. Doing so will make this cake no longer vegan, however.
- Berries: Switch up the cake by using any fresh berries of choice. Avoid from using frozen berries, however.
- Storage: Smash cake leftovers can be stored in an airtight container in the refrigerator for 4-5 days.
- Freezing: Un-iced cake layers can be frozen in a freezer-safe container for 2-3 months. Defrost the cakes at room temperature for 2-3 hours and then frost according to the recipe directions.
Nutrition
Serving: 1slice | Calories: 210kcal | Carbohydrates: 23g | Protein: 3g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 52mg | Potassium: 301mg | Fiber: 3g | Sugar: 6g