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5 from 7 votes

Healthier Smash Cake Recipe

kristineskitchenblog.com
A healthier smash cake recipe, made without butter or refined sugars. This easy whole wheat banana cake is the perfect first birthday cake!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 1 makes a double layer 4-inch cake or 7 cupcakes
Calories: 211kcal

Ingredients

For the Cake:

  • butter and whole wheat flour for the pans
  • 1 cup white whole wheat flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 medium ripe banana about 3 ounces
  • 1/3 cup unsweetened applesauce
  • ¼ cup milk whole preferred
  • ¼ cup pure maple syrup
  • 1 large egg
  • 1 teaspoon vanilla extract

For White Whipped Cream Frosting:

  • 1 cup heavy whipping cream

For Purple Whipped Cream Frosting*:

  • 1 cup frozen blueberries
  • ¼ cup water
  • 1 cup heavy whipping cream

Instructions

Make the Cake:

  • Preheat oven to 350 degrees F. Butter the cake pans and lightly dust with whole wheat flour, tapping out the excess. (I used two 4-inch pans. You can also make cupcakes - about 7.)
  • In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside.
  • Place banana, applesauce, milk, and maple syrup in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and vanilla.
  • Pour the wet ingredients into the bowl with the dry and mix with a rubber spatula or spoon until just combined. Be careful not to overmix; it's ok if there are a few bits of flour still visible in the batter.
  • Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. (Cupcakes will bake for about 14-16 minutes.)
  • Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.

To Make White Whipped Cream Frosting:

  • Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Frost cake as desired.
  • To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

To Make Purple Whipped Cream Frosting:

  • Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly.
  • Transfer blueberry mixture to a blender and blend until smooth, scraping down the sides of the blender as needed. Place in a bowl to cool completely.
  • Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Gently fold in the blueberry mixture. Frost cake as desired.
  • To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.

Notes

  • If you plan to make the purple whipped cream frosting, you will want to get started on it ahead of time as the blueberry mixture needs to cool completely before being mixed into the whipped cream. You can make the blueberry mixture the day before and refrigerate it until you are ready to use it.
  • You can bake the cake up to 1 day ahead. Wrap the cake tightly with plastic wrap and leave at room temperature.
  • Whipped cream frosting is best made the day of.

Nutrition

Serving: 1/8 cake | Calories: 211kcal | Carbohydrates: 23g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 61mg | Sodium: 128mg | Potassium: 164mg | Fiber: 2g | Sugar: 9g | Vitamin A: 490IU | Vitamin C: 1.5mg | Calcium: 63mg | Iron: 0.5mg
Nutrition information is only an estimate.
© Kristine's Kitchen https://kristineskitchenblog.com