How to Looking for a healthy vegan smash cake for your baby’s first birthday? We’ve got you covered with this kid-tested, delicious recipe that’s vegan, gluten-free, and sugar-free!
Caleb’s first birthday, and the vegan smash cake I made for him, were a huge success!
While we’re all about giving kids the freedom to enjoy sweets and treats, I didn’t think that his first birthday was the time to give him a sugar overdose. Especially with all of the other excitement and stimuli that day!
Instead of making the day a total sugar bomb, I decided to make my own smash cake using many of the same ingredients he’s used to, and enjoys, on a regular basis.
For instance, bananas, oats, dates, and non-dairy milk are things that Caleb eats often and enjoys. As it turns out, they also make a really nice contribution to baby’s first birthday cake.
While this came out to be more of a muffin or bread texture than a cake, he didn’t know the difference. It’s a similar texture to banana bread and tastes delicious. He wolfed it down with utter joy and I may have stolen a few bites too.
Why A Healthy Smash Cake?
Major health organizations, like the American Heart Association, recommend waiting until at least two years of age to introduce added sugar to kids. Even after age two, it’s best to limit sugar intake to less than six teaspoons (or 25 grams) per day.
Why? Research shows that eating large amounts of added sugar is linked to a heightened risk for issues like high blood pressure, obesity, heart disease, and diabetes.
Since early childhood is a time when numerous health habits begin to form, we can probably all agree that this isn’t the best time to make added sugars a regular part of our kid’s diet.
That’s why we love this healthy smash cake.
So, if you’re looking for a healthy alternative for your baby’s first birthday cake, we highly recommend this recipe. It’s vegan, gluten-free, and sugar-free… as well as kid-tested and delicious!
Can this smash cake be frozen?
Yes! Make the cake as directed, then freeze. Thaw before frosting and enjoy. We recommend wrapping each cooled cake layer in plastic cling wrap and then foil for best results.
What cake size should I use?
We know that not everyone has 4″ rounds, so this batter is customizable to whatever type of pan you want to use or how you want to stack your cake.
It makes enough for two 6″ round cakes, one 8″ round, or three 4″ rounds. Depending on which round you use, you may have extra batter and that’s OK. We wanted to ensure that no matter which cake pan you used, you would have enough.
What frosting is best?
We included a recipe for cashew frosting. Or, you can use whipped coconut cream. To lightly color the frosting, we recommend adding in a few teaspoons of beet juice, raspberry juice, blackberry juice or other brightly pigmented fruit. To make a juice, wrap a few berries in cheesecloth and squeeze.
How to make oat flour?
Place rolled oats in a blender or food processor and process until a fine flour forms. Store any extras in an air-tight container or bag.
Vegan Smash Cake
- 2 large ripe bananas, mashed
- 1 cup pitted dates
- 1 cup non-dairy milk (we like soy, almond, or cashew)
- 1 Tbsp vanilla extract
- 2 tablespoons lemon juice
- 2 cups oat flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 1/2 cups cashews (soaked for at least 2 hours)
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1/2 cup non-dairy milk
- 2-3 each dates
- 3 tablespoons coconut oil
To make the cake:
- Preheat the oven to 350 degrees F. Lightly grease pan(s) of choice: one 8" or 7" round, or two or three 4" rounds. If using three 4" rounds, the cake will just have smaller layers.
- In a high-powered food processor or blender, add the dates, bananas, soy milk, vanilla extract and lemon juice. Blend until creamy and smooth.
- In a separate bowl, combine the oat flour with cinnamon, baking powder and baking soda.
- Add the wet ingredients to the bowl of the dry ingredients and mix until everything is well combined. Let the batter sit for 30 minutes.
- Fill 2/3 of the way into prepared pans. Depending on what size you choose, you may have excess batter. Bake for 50-60 minutes, until a toothpick comes out clean.
To make the frosting:
- In a high-powered blender, combine all ingredients and puree until creamy and smooth.
- Let the frosting chill in the refrigerator until you’re ready to use.
- To assemble:
- Let the cake completely cool, then slice with a serrated knife or cake knife to even the layers for even stacking. Frost, stack the layers, then continue to frost the rest of the cake as desired.
1 3/4 cups oat flour
2 teaspoons baking powder
2 ripe bananas, mashed
1 cup strawberries, sliced
1 tablespoon vanilla extract
3/4 cup milk (we like soy, almond, or cashew) Frosting:
1 1/2 cups cashews (soaked for at least 2 hours)
1 tablespoon lemon juice
1 teaspoon vanilla extract
1/2 cup milk of choice
2-3 dates To make the cake:
In another bowl, combine mashed bananas, strawberries, vanilla, and milk. Mix wet with dry ingredients.
Pour into 3 x 4-6 inch round, greased cake pans and bake at 350 degrees for 20-25 minutes.
While the cake bakes, make your frosting!< To make the frosting:
In a high-powered blender, combine cashews, lemon juice, vanilla, milk, and dates until smooth. Let the frosting chill in the refrigerator until you’re ready to use. Let the cake completely cool, then stack the layers adding frosting in between.
Do you have any favorite birthday foods or sweet treat alternatives for your kiddos? Share below!