Love elaborate cake recipes? Try my Snickers cake, snickerdoodle cake, and Funfetti cake next. If you’ve been following here for a long, you know I’, not shy when it comes to creative cakes. But, sometimes I need a simple, no-fuss cake to make for the little ones (or myself, if I’m being honest!). Que, this smash cake recipe. Unlike other smash cakes, this one is made with wholesome, good-for-you ingredients, each of which is easy to customize.
Why I love this recipe
Allergy-friendly. This cake is made entirely egg and dairy-free. It’s also easy to make sugar-free and gluten-free, too. Quick to make. You’ll only need one bowl and about 10 minutes of prep time so you can focus on other tasks for the party. Easy to customize. Play around with different frostings or sneak fresh berries in between the cake layers. After all, just because it’s getting smashed doesn’t mean it shouldn’t look good! Kid and adult approved. I’ve made this cake for many babies’ first birthdays, so I can personally attest to how popular it is! Even the adults who taste it have a hard time letting it get destroyed.
Ingredients needed
Flour. White whole wheat flour is the preferred flour to use, as it has the same consistency and texture as white flour but added health benefits and fiber. Raw organic sugar. Any granulated sweetener can be used, but I prefer using raw sugar. Avoid any artificial sweeteners, as they are not recommended for those under the age of 5. Baking soda. Reacts with the vinegar to replicate what eggs would do, without needing any eggs at all. Salt. Brings out the natural sweetness of all the ingredients. Vinegar. White vinegar or apple cider vinegar. Vanilla extract. A must for any cake recipe. Oil. For moisture and to bind the ingredients. For healthy oils, use olive oil or avocado oil. If not strictly vegan, butter can be used instead. Water. To bind the ingredients. Frosting. I used my healthy chocolate frosting, but any frosting will work.
How to make a healthy smash cake
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Smash cake is, as the name implies, a cake that is designed to be smashed by a toddler on their 1st birthday. Made to make a mess, it’s usually smaller than a regular cake, yet it looks quite elaborate. Step 1- Prep. Preheat the oven to 350F/180C and grease two 8-inch cake pans or line them with parchment paper. Step 2- Make the batter. In a large bowl or stand mixer, combine the dry ingredients. Add the wet ingredients and whisk until a thick batter remains. Step 3- Bake. Evenly distribute the batter among the two cake pans and bake for 27-30 minutes, or until a toothpick comes out mostly clean. Step 4- Cut. Remove the cakes from the oven and let them cool completely. Once cool, slice each cake in half to make four thin layers of cake. Step 5- Assemble. Place the first layer of cake on a flat surface. Add a thick layer of frosting, followed by the second slice of cake. Repeat the process until all four layers of cake have been frosted. Spread the remaining frosting around the sides of the cake, if desired.
Arman’s recipe tips
Refrigerate the cakes. I find it’s easier to cut the cakes in half if they’ve been refrigerated for 2 hours prior. Skip the added sugar. Swap the sugar for equal parts maple syrup, mashed banana, or unsweetened applesauce to keep this cake refined sugar-free. Make sure NOT to use honey or artificial sweeteners, as they’re unsafe for babies. Make it gluten-free. Swap the flour for equal parts blanched almond flour. Make cupcakes. Pour the batter into a muffin pan lined with cupcake liners and bake them for 15-20 minutes. Decorate. Top the cake with homemade whipped cream, sliced berries, or a dusting of cocoa powder.
Storage instructions
To store: Any leftover smash cake should be stored in an airtight container at room temperature for 1-2 days or in the fridge for up to 2 weeks. To freeze: Freeze extra cake in a freezer-safe container for up to 3 months, then let it thaw overnight in the fridge before serving.
Frequently asked questions
More healthy cake recipes to try
Healthy carrot cake Healthy chocolate cake Healthy banana cake Healthy apple cake
Originally published April 2021, updated and republished June 2024
