This homemade healthy smash cake recipe is the perfect treat for baby’s first birthday and is so easy to make! Made with no added sugar and sweetened naturally with banana and applesauce, it’s packed with moisture and a delicious and fun way to celebrate this special day! {Gluten-free, dairy-free & paleo}
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Baby Smash Cake Recipe
If you’re looking for the perfect cake for baby’s first birthday party, you’ll definitely want to try out this healthy smash cake recipe. Our little guy just turned one and for his birthday, I wanted to make him a special cake that the rest of the family could enjoy too.
We opted for a banana smash cake with no added sugar and a light and creamy frosting. It was a major hit, not only for baby, but everyone else loved it too (especially his older brother)!
This cake recipe is naturally sweetened with ripe banana and applesauce, packed with moisture and nutrients, and has a soft and fluffy texture that’s perfectly smash-able!
For more naturally sweetened treats, be sure to try my refined Sugar Free Birthday Cake and No-Sugar Added Chocolate Brownie Cupcakes too!
Why We Love This Smash Cake Recipe For Baby
- No added sugar: This healthy smash cake recipe is naturally sweetened with bananas and applesauce. With only 5 grams of sugar per serving (much lower than your traditional cake!), it’s ideal for those looking for a lower sugar cake option.
- Nutrient-packed: This easy recipe is made with wholesome ingredients like almond flour, bananas and applesauce so it’s packed with healthy fats, in addition to fibre, potassium and vitamin C. Hard to go wrong with this healthy birthday cake!
- Simple to make: This little cake requires simple ingredients and only takes around 10 minutes to prep before it gets baked in the oven. No high maintenance cake here!
- Easily adaptable: This baby smash cake can easily be made with different flavours, like chocolate, coconut and blueberries, so you can switch it up depending on your personal preferences!
- Perfect size: If you’re looking for a small cake to serve up for baby’s first birthday celebration, this recipe is made in 6-inch pans and yields a 2-layer cake. It’s the perfect size for baby, but party guests can enjoy some too!
Ingredient Notes
- Almond flour: To incorporate more nutrients, we use almond flour rather than all-purpose. Use super-fine blanched almond flour for best results.
- Cinnamon and vanilla: To add flavour and sweetness to the smash cake.
- Baking soda and salt: So that the cake rises in the oven when it’s baked for a light and fluffy texture.
- Bananas: Use overripe bananas for this recipe. They will be easier to combine with the other ingredients and will be naturally sweeter compared to unripe ones.
- Eggs: Used to bind the ingredients together and incorporate protein into the recipe.
- Applesauce: Used to naturally sweeten the cake and add moisture.
How To Make a Smash Cake for 1 Year Old: Step-by-Step Instructions
- Preheat oven to 350 F. Spray two 6-inch round cake pans (I used a springform pan) with non-stick cooking spray. Line the bottom of the pans with a piece of parchment paper cut so that they they fit the bottom of the pans.
- In a large bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mix together the mashed bananas, eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix).
- Divide mixture evenly between the two baking pans.
- Bake in oven for 25 minutes or until an inserted toothpick comes out clean. Allow cake to cool before removing from the cake pan.
- Meanwhile, prepare frosting of choice. We chose to to frost the cake with homemade unsweetened whipped cream. Using a knife, spread a thin layer of frosting on the bottom layer of the cake. Place the top layer on and continue to apply frosting until the entire cake is covered. Decorate the small frosted cake with desired toppings.
Keep scrolling to the recipe card below for the full recipe!
Tips for the Best Smash Cake Recipe
- Use overripe bananas (the brown spotty kind) which will be naturally sweeter. It’s best if the bananas are as sweet as possible since there is no added sugar in this recipe.
- I highly recommend that you line the bottom of the cake pan with parchment paper to prevent the cake from sticking to the bottom of the pan and for easier removal.
- For this recipe, we whipped some 35% heavy cream using an electric mixer and used that as the icing for the cake for our baby’s first birthday. We spread the whipped cream in between the two layers, on the top and sides, but you can also just spread some over the top. If you prefer, you can add some icing sugar to the whipped cream, use coconut whipped cream or make a Greek yogurt or cream cheese icing as well.
Recipe FAQs
A smash cake is basically a small birthday cake that’s served on baby’s first birthday. As we know, one year olds can be pretty messy when it comes to meal times, so this cake is specifically designed for them to eat, smoosh and play with. It also works well for those cute cake smashing photo shoots!
The flavour that you decide upon for baby’s cake is totally a personal preference, but we went with banana flavour since it’s a great way to sweeten the cake naturally without using any added sugar. Plus, most babies love bananas so it’s tough to go wrong with a banana cake that tastes like banana bread!
Smash cakes are traditionally made for 1st birthdays, but there’s no reason why you can’t make it for a 2nd or 3rd birthday (or another occasion) if you like. They are great for those special photos!
I used two 6-inch cake pans and found they worked perfectly for this cake. I haven’t tried making this cake in another size cake pan, so if you plan to use another size, you may need to adjust the baking time depending on the size of the pan. If you’d like a taller or larger cake, simply double the recipe and add two extra layers or use larger cake pans.
I haven’t personally tested this cake with all-purpose flour, but some readers have tried it and noted that the cake turned out way too dense with all-purpose flour. For best results, stick with the almond flour as noted in the recipe card.
Storage Guidelines
Refrigerator: You can store this banana smash cake covered with plastic wrap or in an airtight container in the fridge for up to three days. Beyond that, I recommend storing it in the freezer.
Freezer: Freeze the unfrosted cake layers in a freezer safe bag or container for up to three months. Place in the fridge overnight or at room temperature for several hours to thaw before frosting and serving.
Ideas for Serving Baby’s Cake
We spread homemade whipped cream with no added sugar as the icing on our smash cake recipe to keep the sugar content lower. If you’re extra fancy, you could also use a piping bag to pipe a design around the edges. We finished the cake by topping it with some fresh mixed berries.
You can also top it with any or a few of the following:
- Coconut whipped cream
- Greek yogurt
- Homemade cream cheese frosting (try this peanut butter cream cheese frosting)
- Chocolate frosting without powdered sugar
- Chocolate sweet potato frosting
- Naturally sweetened frosting
- Nutella or other nut butter
- Vanilla buttercream
- Flaked coconut
- Banana slices (or other fresh fruit)
- Sprinkles
- Shaved chocolate or mini chocolate chips
Tip: Try blending up freeze-dried fruit like raspberries, strawberries or blueberries into a powder and mixing it in with cream cheese, Greek yogurt, coconut cream or whipped cream. It will add extra flavour and colour! Alternatively, you can add in vanilla extract, a little maple syrup, or date paste for some added sweetness.
Other Smash Cake Flavour Variations
- Blueberry: Add blueberries to the cake mix for blueberry banana cake.
- Coconut: Add unsweetened coconut flakes for banana coconut cake.
- Chocolate: Add cocoa powder and chocolate chips for a banana chocolate cake. This should be reserved for older children and adults since babies shouldn’t be served chocolate until after the age of two due to the sugar and caffeine content.
What Readers Are Saying
“I made this exactly as the recipe recommends for my baby’s 1st birthday. It came out great!! I made cupcakes and stacked two on top of each other + cream cheese frosting to make a mini “cake” for her. Then I stored the remaining ones and she ate the leftover cupcakes for breakfast! Great recipe, really flavorful and good texture.” – Vanessa
This turned out great. I made it for my niece’s first birthday and even grownups couldn’t stop eating them (made mini-muffins). – Alexa
“Loved it! Made these in a cupcake tin. I put a little bit of grease in the tin and put the dough straight in it, because the cupcakes would stick to the paper cupcake holders. Great recipe and the kids loved them! They make good breakfast snacks, also!” – Priscilla
More Healthy Treats
- 2-Banana Bread
- Chocolate Peanut Butter Cupcakes
- Healthy Banana Cookies
- Spinach Banana Muffins
- Banana Egg Pancakes
- Banana Blueberry Mini Muffins
- Vegan Pumpkin Cake
Did you make this recipe? Scroll down to leave a star rating and review!
Healthy Baby Smash Cake Recipe {No Added Sugar}
Video
Ingredients
- 2 cups super-fine blanched almond flour
- 1/2 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 2 large overripe bananas
- 3 eggs beaten
- 1/4 cup unsweetened applesauce
- 1 teaspoon vanilla extract
Frosting (optional):
- 35% heavy whipping cream whipped (I used 1 1/2 cups for this recipe)
Instructions
- Preheat oven to 350 F. Spray two 6 inch cake pans with non-stick cooking spray. Line the bottom of the pans with a piece of parchment paper cut so that they they fit the bottom of the pans.
- In a large bowl, mix together almond flour, cinnamon and baking soda (and salt, if using).
- In a separate bowl, mix together the mashed bananas, eggs, applesauce and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined (do not over mix).
- Divide mixture evenly between the two baking pans.
- Bake in oven for 25-30 minutes or until an inserted toothpick comes out clean. Allow to cool before removing from the cake pan. To remove, run a sharp paring knife around the edges of the cake to help loosen it from the pan.
- Meanwhile, prepare frosting of choice. We chose to to frost the cake with homemade unsweetened whipped cream. Using a knife, spread a thin layer of frosting on the bottom layer of the cake. Place the top layer on the bottom layer and continue to apply frosting until the entire cake is covered. Top with desired toppings.
Notes
- Use super-fine blanched almond flour. If your almond flour is too coarse, use a food processor to grind it to a finer texture and sift it through a mesh strainer. This is important in order to achieve the right texture.
- Do NOT use all-purpose flour as a replacement for almond flour. Some readers have tried it and noted that the cake turned out way too dense with all-purpose flour. For best results, stick with the almond flour as noted in the recipe card.
- Use overripe bananas (the brown spotty kind) which will be naturally sweeter. It’s best if the bananas are as sweet as possible since there is no added sugar in this recipe.
- I highly recommend that you line the bottom of the cake pan with parchment paper to prevent the cake from sticking to the bottom of the pan and for easier removal.
- For this recipe, we whipped some 35% heavy cream and used that as the icing for the cake for our baby’s first birthday. We spread the whipped cream in between the two layers, on the top and sides, but you can also just spread some over the top. If you prefer you can add some icing sugar to the whipped cream, use coconut whipped cream or make a yogurt or cream cheese icing.
- If you want to make this recipe into banana bread instead, follow these instructions for baby banana bread!
Nutrition
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Good morning! Can i use oat flour instead of almond flour?
I haven’t had a chance to test it, but my fear is that it might turn out too dense. I would stick to the recipe for best results!
Am I able to make this ahead of time and if so how do I store it?
Yes, you can make it ahead of time and store it in the fridge. Let it come to room temperature before serving. Hope that helps!
Is this cake very dense? I don’t want my son to choke on a piece 😅
It’s not what I would consider super dense. It’s pretty moist and soft! If it makes you feel better, tons of babies have tried this cake and have got it down just fine (mine included :) Hope that eases your mind!
Made this for my 1 year old’s birthday. It was delicious and she really loved it.
Love this!! So happy your baby enjoyed the cake :) Hope she had a great first birthday! Thanks so much for the kind review!
Hi do you think strawberry puree could work in place of the apple sauce? I’m going to make strawberry frosting so thought it might go better
Sure! That sounds delicious!
How tall is the completed cake? I’m looking to purchase a cake stand with glass dome lid and want to be sure I get the correct size/height dome.
So sorry for the delay Theresa! I didn’t measure the height of the final cake, but if I had to guess, it was probably around 6-8 inches tall for the 2-layer cake, depending on how much frosting you layer in between and spread on top. Hope that helps!
Can you replace the almond flour with coconut flour?
Unfortunately not! Coconut flour typically requires more liquid, so it would require some experimentation and tweaks to get it right. Almond flour works best in this recipe.
I only have 8” cake pans so instead of Dividing into 2 bigger ones, I just poured the entire mixture into one 8” cake pan. Assuming I double the cook time if I do this? Will check on it frequently & stick a toothpick in centre to check done ness, as I am guessing cook time. Any advice?
I haven’t personally tried it in an 8 inch pan, so I would start with the recommended baking time and then as you mentioned, check it periodically after that. Hope it turns out well for you!
Hi can I use all purpose flour instead of almond flour and will it still be the same? Thank you!
Unfortunately, all purpose flour doesn’t work well as a replacement for the almond flour in this recipe. For best results, I would stick with almond flour.
Thank you so much for this recipe! My one year old got to enjoy it for days! God bless you. John 3:16
I’m so happy to hear your little one enjoyed it! Thanks for the kind feedback :) God bless!!
Would you recommend a 6×2” round cake pan or 6×3” round? I’m gonna try making this for my baby but I’ll need to buy the pans first. Thanks!
Sorry for the delay! I think the pans I used were 6×3″, but honestly, either would probably work. Hope your baby enjoys the cake!
Quick question! Making this today for a party tomorrow. Can the cakes (unfrosted) stay at room temp overnight in an airtight container or should it go in the fridge? Planning on frosting a few hours before the party.
Although it would probably be fine at room temperature, I would keep it in the fridge overnight and then frost it the next day. That’s what I did when I made this cake for my baby and it turned out just fine. I would just keep it at room temperature for a bit before serving. Hope you have a great party and that everyone enjoys the cake! :)
I’m wanting to make this cake for my baby one year birthday if I use cream cheese frosting, what do you think the measurements would be to pair along with this cake recipe?
So sorry for the delay! I think around 2 cups of frosting would be sufficient for this cake. I’ll be posting a cream cheese frosting to pair with this cake soon!
Hi! Could I make this with 4 inch pans and if so, how long should I bake it? Thanks!
Hi Paige! I haven’t personally tried baking this cake in 4-inch pans, but many other readers have. It looks like they baked their 4-inch cakes for 25-30 minutes, so I would start there. Hope that helps!
How many 4 inch pans should I use if going that route?
I would use three 4-inch pans. It will be a smaller, but taller cake. Hope that helps!
I was pleasantly surprised how moist and soft this cake turned out! I made individual 4″ cakes and blended strawberry preserves into the whipped cream. They were a hit with kids and grown-ups!
I’m so happy the cake turned out well for you and that it was enjoyed by everyone! Love the idea of blending strawberry preserves in to the whipped cream – I bet that was delicious! I appreciate you taking the time to leave a 5-star rating and review!
Could this recipe be adapted to cupcakes? What would be the bake time?
I haven’t personally tried making this recipe as cupcakes, but I have made them as mini muffins. For mini muffins, I baked them for about 20 minutes. Depending on the size of your cupcake tin, I would start baking them for about 15-20 minutes and check them frequently after that. Hope it works out for you!