Vegan Healthy Smash Cake
Healthy Smash Cake! Naturally sweetened, healthy vegan smash cake. Made with flax, bananas, applesauce, and a sugar-free coconut frosting.
This healthy smash cake is everything you would want for baby’s first birthday. It’s naturally sweetened, vegan, egg-free, and dairy-free, with no refined sugar. Made with ripe banana, applesauce, and whole grain flour, it’s topped with a fluffy coconut cream frosting that’s as pretty as it is wholesome.
I first created this cake for my son’s first birthday then again for my daughter’s. The cake is perfect for a first birthday party or anytime you are looking for a healthy cake without any added sugar.
Why make a Sugar-Free Smash Cake?
As a Registered Dietitian specializing in pediatric nutrition, I recommend this no added sugar baby cake as a first birthday option that celebrates the milestone without the any sugar. I won’t pretend that my kids never had any sugar until now, but I try as much as possible to limit any added sugar until at least age 2, also in line with the American Academy of Pediatrics recommendations.
This smash cake is also free of eggs or dairy for parents who are vegan or have kids with allergies.
I also like the idea of a healthy smash cake as my 1-year old doesn’t know any different. I’m sure he would have loved a ‘regular’ cake but since he’s none the wiser, I didn’t feel like I needed to introduce sugar to him here. Until your babe knows better, there’s no reason to introduce added desserts and sweet treats. This is harder with second kids, but if it’s your first– then I generally advise to wait as long as you can.
Healthy Smash Cake vs. Regular Smash Cake: What’s the Difference?
Let me preface this by saying that removing sugar from baked goods alters the texture and flavor. This vegan smash cake is great and perfect for a 1st birthday smash, but it is dense and not very sweet, even with using the banana and applesauce.
If you’ve had a banana cake, it’s similar in texture. Your baby will still be able to smash and eat it, but it’s not airy cake like you’d get from a traditional cake.
So don’t expect fluffy white cake from the grocery store, because it’s not that.
Ingredient Notes
- Very ripe banana: The riper, the better, like heavily speckled or even black. This is doing double duty as both a natural sweetener and a moisture source, so an underripe banana will noticeably affect the flavor and texture.
- Flax seed: This acts as the binder in place of eggs. Once mixed with the water, let it sit for 5 minutes until it gels — that gel is what holds the cake together, so don’t skip the rest time.
- Coconut cream (not coconut milk): The higher fat content is what allows it to whip. Chill the can overnight, and when you open it, don’t shake it, you want that solid cream separated from the liquid at the bottom.
- Cream of tartar: Stabilizes the whipped coconut cream so it holds its shape longer after frosting. Without it, the frosting can weep and deflate.
- Unsweetened coconut: Totally optional for garnish, but nice for both taste and texture!
Easy Ingredient Substitutions
Whether you’re looking for a gluten-free smash cake or a nut-free baby birthday cake, this recipe adapts easily.
You can use any dairy-free milk for this, though I’m partial to oat milk as I like it in baking. I used. White whole wheat flour is my preference here for this recipe as the cake it pretty dense, 100% whole wheat would make it even denser. For a lighter cake, I recommend using an all-purpose flour.
I’d recommend using a gluten-free flour blend like a 1:1 blend for a gluten-free cake. I haven’t tried it with other gluten-free flour like oat flour or almond flour and therefore can’t guarantee success.
The ripe banana and applesauce lend are natural sweeteners without added sugar. However, if you want it a bit sweeter, then you can add in a few tablespoons of maple syrup. You can omit that if you’d like.
You can decorate this one however you’d like. I prefer to frost this with my coconut whipped cream frosting and it’s gorgeous with a pile fresh berries, especially raspberries and strawberries on top. You can add in dye-free sprinkles too if you want a more traditional cake look.
This smash cake recipe is vegan as written. Other frosting options include a cream cheese frosting, mascarpone cheese (straight from the tub) or thick greek yogurt (straight from the tub).
How to Make a Healthy Smash Cake
Whisk together the dry ingredients
Place the dry ingredients in a large bowl and mix together: flour, baking soda/powder, pie spice and salt.
Puree the wet ingredients together
In a blender, puree the banana, applesauce, milk, flax seed, maple syrup and teaspoon vanilla extract. You can combine by hand, but I find that a blender makes the banana creamier and easier to mix into the cake.
Combine the wet and dry
Add the wet ingredients to the dry and mix until just combined, taking care not to over mix the mixture.
Make the cake
Lightly spray and flour two 4-inch mini cake pans (or two 6-inch cake pans or an 8-inch cake pan, or cupcakes.) Divide batter and cook for 20-22 minutes until a toothpick inserted comes out clean. Remove and set on a cooling wire rack for 10 minutes; then remove from the pan and cool completely.
Make the frosting
Open the can of coconut cream and spoon the hardened white cream into the base of a stand mixer or a bowl fitted with a hand mixer. Discard the water at the bottom, or use in another recipe. (Adding too much of the water will make a thinner frosting and won’t turn out the same.) Fold the cream of tarter into the bowl and beat until fluffy and able to hold stiff peaks; this may take ~8 minutes. Place in the fridge until ready to frost.
How to Assemble the Smash Cake
If you want 4 cake layers, then divide the cake layers in half. Add a dollop of the frosting to the top of the cakes, spread out in an even layer, then add the other cake on top.
Spread the rest of the coconut whip on top to the rest of the cake and frost. Then, gently adhere shredded coconut to the top/sides as decorations, if desired.
As you can tell by these photos, my son loved this healthy smash cake! It took him a moment to figure out that he could eat it, but then the fun began.
Frequently Asked Questions
What is a smash cake?
A smash cake is a small cake given to a baby at their first birthday so they can freely dig in, smash, and eat it, usually without utensils. It’s meant to be messy and fun!
Can I make this smash cake ahead of time?
Yes! The cake layers can be baked and frozen up to one month in advance. Wrap tightly in plastic wrap and thaw completely before frosting. The coconut cream frosting can be made 1 day ahead and stored in the fridge.
Is this smash cake safe for a 1-year-old?
Yes. This recipe is free of added sugar, eggs, dairy, and uses whole grain flour — making it a wholesome option for babies. The natural sweetness comes from ripe banana and unsweetened applesauce.
What size pan do I need for a smash cake?
This recipe uses two 4-inch cake pans, which creates the classic small, stacked smash cake size. You can also use a 6-inch pan for a slightly larger cake.
Chef Tips for Success
- Use very ripe bananas: the riper, the sweeter and creamier the batter
- Don’t skip chilling the coconut cream: it won’t whip correctly if it’s too warm
- Cool: Allow the cake layers to cool completely before frosting or the coconut whip will melt. For cleaner layers, trim the domed tops with a serrated knife before stacking
More Baby-Friendly Recipes
- Banana Baby-Led Weaning Pancakes
- Vanilla Chia Pudding
- How to Make Your Own Baby Food
- How to Make 100 jars of Baby Food for just $20
I hope you love this vegan cake as much as he did. Free of refined sugars and made with whole grains, perfect for your little one’s first birthday!
If you try this, make sure to come back to rate it and leave a comment. Seeing you make my recipes makes my day and your feedback helps other readers.
Vegan Healthy Smash Cake
Equipment
Ingredients
For the cake:
- 1 cup flour, I used an white whole wheat
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon pumpkin pie spice, or, 1/2 teaspoon cinnamon and pinch ground ginger/nutmeg
- 1/8 teaspoon salt
- 1 very ripe banana
- 1/3 cup apple sauce, I used an unsweetened
- 1/3 cup milk, I used oat milk as I like it for baking; soy would also work great
- 1 tablespoon ground flax seed + 3 tablespoons water, combined until lightly gelled
- 2 tablespoons 100% pure maple syrup
- 1 teaspoon pure vanilla extract
For the frosting:
- 1 can coconut cream, chilled
- 1/2 teaspoon cream of tarter
- shredded, unsweetened coconut, for garnish (optional)
Instructions
- Preheat oven to 350 degrees F.
- Whisk together all of the dry ingredients in a large bowl: flour, baking soda/powder, pie spice and salt.
- In a blender, puree together banana, applesauce, milk, combined flax + water, maple syrup and vanilla. You can combine by hand, but I find that a blender makes the banana creamier and easier to mix into the cake.
- Add the wet ingredients to the dry and mix until just combined, taking care not to overmix.
- Lightly spray and flour two 4" cake pans. Divide batter and cook for 20-22 minutes until a toothpick inserted comes out clean.
- Remove and set on a cooling rack for 10 minutes; then remove from pan and cool completely.
Make the Frosting
- Do not shake the can once you remove from the fridge! Open the can of coconut cream and spoon the hardened white cream into the base of a stand mixer or a bowl fitted with a hand mixer. Discard the water at the bottom, or use in another recipe. (Adding too much of the water will make a thinner frosting and won't turn out the same.)
- Add the cream of tarter to the bowl and beat until fluffy and able to hold stiff peaks; this may take ~8 minutes. Place in the fridge until ready to frost.
Assemble the Cake
- Slice the tops off the cakes to make them flat, then sliced the cakes in half to create 4 layers. You can also just do two layers. Add a dollop of the frosting to the top of the cakes, spread out in an even layer, then add the other cake on top.
- Add the coconut whip to the rest of the cake and frost. Then, gently adhere shredded coconut to the top/sides, if desired. Eat!
Notes
- You can freeze the cake ahead of time after baking. Wrap in plastic wrap and freeze, then thaw completely before frosting.
- The frosting can be made a day ahead of time, kept in the fridge.
- These are the 4 inch pans that I used.
Do you think it would work to substitute extra applesauce in place of the banana? Or is there another substitute that might work? My baby has some food allergies.
I’m not sure but I would try it if there are allergies– the cake isn’t “cake like” in texture anyways so probably OK to add more applesauce even if it makes it more dense.
Did you use two 4×2 inch pans or two 4×4 inch pans? Thanks!
Hi! The ones I used were 4×2
Hi, looks perfect for my daughters first birthday! Do I use plain flour or self raising? Thanks!
plain flour
Seems like a great recipe! Does it come out fluffy like a cake, or more dense? I tested the solid starts recipe and it can’t put too hard
Hi Jessica– it’s more dense, it’s not a fluffy cake as it really doesn’t have the sugar that helps with making for a fluffy flour texture as with a regular cake. You can kinda see the texture in the cake– it’s more like a banana bread in texture.
Made this for my daughters 1st birthday n it was a hit! Easy to make and tasted great for both littles n adults! Thank you for this gem recipe!
My daughter loved it. Perfect for a small birthday party.
I made this over the weekend for my niece. Both she and the adults loved it.
My kiddo licked off all the frosting. the cake was pretty good too 😉
Surprised at how moist this turned out…thrilled!
Baked this in an 8 inch pan, then used a tub of marscepone cheese as a frosting. We like that better than coconut cream frosting as it’s thicker.