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healthy vegan smash cake

Vegan Healthy Smash Cake

  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 1 cake 1x
  • Category: cake, smash cake, birthday
  • Method: bake
  • Cuisine: birthday cake, 1st birthday, american
  • Diet: Vegan

Description

Vegan healthy smash cake! If you’re looking for a naturally sweetened, healthy vegan smash cake THIS IS IT! Made with flax, bananas, applesauce and frosted with a sugar-free coconut frosting. This smash cake is perfect for a 1st birthday party!


  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 1 cake 1x
  • Category: cake, smash cake, birthday
  • Method: bake
  • Cuisine: birthday cake, 1st birthday, american
  • Diet: Vegan
  • Author: Alex Caspero
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 37 minutes
  • Yield: 1 cake 1x
  • Category: cake, smash cake, birthday
  • Method: bake
  • Cuisine: birthday cake, 1st birthday, american
  • Diet: Vegan
Scale

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

  1. Preheat oven to 350 degrees F.
  2. Whisk together all of the dry ingredients in a large bowl: flour, baking soda/powder, pie spice and salt.
  3. 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.
  4. Add the wet ingredients to the dry and mix until just combined, taking care not to overmix.
  5. Lightly spray and flour two 4″ cake pans (or an 8″ cake pan, or cupcakes.) Divide batter and cook for 20-22 minutes until a toothpick inserted comes out clean.
  6. Remove and set on a cooling rack for 10 minutes; then remove from pan and cool completely.
  7. For 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.)
  8. 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.
  9. Assemble the cake! I sliced 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.
  10. 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

  1. You can freeze the cake ahead of time after baking. Wrap in plastic wrap and freeze, then thaw completely before frosting.
  2. The frosting can be made a day ahead of time, kept in the fridge.
  3. These are the 4 inch pans that I used.

did you make this?

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