Description
This Healthy Smash Cake has no added sugar! It’s sweetened with bananas and has a base of almond and oat flour. This smash cake is baby and mom approved!
Ingredients
For the Cake:
½ cup smashed ripe bananas (about 1 medium banana)
2 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon baking powder
⅛ teaspoon salt
1 cup almond flour
½ cup oat flour*
For the Frosting:
¼ cup Freeze dried strawberries (makes about 1 TB powder)
1 cup cold heavy whipping cream
Instructions
For the Cake:
- Preheat the oven to 350 degrees Fahrenheit and spritz 3 4-inch cake pans with nonstick cooking spray of choice.
- In a blender, combine the ripe bananas, eggs, vanilla, cinnamon, baking powder and salt. Process until combined.
- Next add the almond and oat flour to the blender. Blend and scrape down the sides as necessary.
- Pour the batter evenly into the 3 prepared pans and bake at 350 for 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cook for about 15 minutes before removing from the pan. And cool completely before frosting.
For the Frosting:
- While the cake is baking, grind the freeze dried strawberries into a powder by blending in a food processor.
- To make the heavy whipping cream into whipped cream, blend the cold whipping cream with 1 tablespoon of the strawberry powder in a stand mixer or with a hand mixer until the mixture forms soft peaks. Don’t blend too long, otherwise you will turn the cream into butter! This takes about 3-4 minutes.
- Frost the cake with the strawberry whipped cream and top with desired toppings.
Notes
*To make a 1/2 cup of oat flour, grind a 1/2 cup of oats until they form a flour like consistency in a food processor.
You can make the cake a day in advance.
Because whipped cream needs to be refrigerated, I recommend frosting it as close to the serving time as possible.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cake
