Description
This sugar-free baby smash cake is made with almond flour, oat flour, apple sauce, banana, and eggs! It’s topped with a dairy-free yogurt frosting, perfect for dairy-sensitive little ones!
Ingredients
Scale
- 1 cup almond flour
- 1/2 cup oat flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon baking soda
- 1/2 cup mashed ripe banana
- 1/2 cup apple sauce
- 2 eggs, whisked
- 1 cup coconut yogurt (I use culina)
Instructions
- Preheat the oven to 350 F and grease two 4″ pans with oil.
- Using a large bowl, combine the almond flour, oat flour, cinnamon and baking soda. Fold in the banana, apple sauce, and eggs and stir well to combine until a batter forms.
- Divide the batter between the two cake pans and transfer to the preheated oven. Bake for 20-23 minutes or until the cakes are baked through.
- Remove from the oven and carefully transfer to a cooling rack.
- Once the cakes are fully cooled, lightly frost one cake with coconut yogurt, before stacking on the other cake and frosting the entire cake. Top with your desired toppings and serve whole to baby as a baby smash cake, or slice to enjoy!
- Prep Time: 15
- Cook Time: 23
- Category: Dessert
Nutrition
- Serving Size: 1 cake
- Calories: 853
- Sugar: 18.2g
- Fat: 25.1g
- Carbohydrates: 80.9g
- Fiber: 11g
- Protein: 24.9g