Easy Eggless Smash Cake

This Healthy Easy Eggless Smash Cake is perfect to celebrate your baby’s first birthday! It’s moist, fluffy and delicious. Plus, It’s refined sugar-free. Instructions to make it dairy and gluten-free are included too.

Healthy-ish Eggless Smash Cake Recipe

A birthday celebration is incomplete without a cake! And this easy-to-prepare, refined sugar-free and Eggless Smash Cake will be perfect for your baby’s first birthday!

I know how special our babies’ first birthday is so I have created a tutorial to help you make their first cake, with all the goodness without the guilt!

Many of you have expressed your concern about your 1-year old child filling up on lots of sugar and fat and I totally understand, so I have created this healthy-ish cake version that it’s still delicious and fluffy.

WHAT IS A SMASH CAKE?

A smash cake is a small frosted cake that’s made specifically for a baby’s first birthday.  Parents usually let him or her dig into it with their hands and do whatever they want with it. Be warned that it gets messy but it’s super cute. Get your camera ready to capture the cuteness.

WHAT SIZE CAKE IS A SMASH CAKE?

I personally like 5-inch diameter cakes, since it’s not too small and not too big. Other popular sizes are 4 and 6 inches.

You can make a two, three, or four-layer cake…it’s totally up to you!

I made a 5-inch four-layer cake. I didn’t have small cake pans so I bake the cake in a 9×13 pan and then cut the layers out. I used the cake scraps to make cake pops and decorated the cake with vanilla buttercream. 

BEFORE YOU START MAKING THE SMASH CAKE, PLAN AHEAD!

• Decided what size your smash cake is going to be:
  • You can make a two, three, or four-layer cake.
  • Decide what diameter your layers will have: 4–5–6-inch. I personally like 5-inch.
  • Decide if you are going to bake the cake in round cake pans or a rectangular pan. If you don’t bake a lot of cakes, I find a waste of money buying small cake rounds, so a rectangular 9×13 pan will work just fine. See the step-by-step photos below.
• Pick the flavor: I made this smash cake with super easy, refined sugar- free banana-flavored batter. Of course, you can use vanilla, chocolate, carrot, red velvet, etc… You can also use a cake mix box if you want. 

• Plan how you are going to decorate the cake: To frost the cake you can use regular homemade buttercream or store-bought. I also include below an easy “healthy-ish” version of frosting if that what you are looking for.
• To make your cake even cuter add a nice topper. There are several cute cake toppper, such as these.

HEALTHY EGGLESS SMASH CAKE INGREDIENTS

What I love most about this recipe is that only requires a few basic ingredients. You’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Milk
• Apple cider vinegar
• Unsalted butter
• Pure maple syrup
• A ripe banana
• Pure vanilla extract

 Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

HOW TO MAKE A SMASH CAKE WITHOUT EGGS

1. Make the cake batter.
2. Bake and let it cool.
3. Make the frosting.
4. Assemble and decorate.

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

How to Assemble a Smash cake 

If you make your cakes in round cake pans:

1. If your cakes are not leveled, use a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
2. Place 1 cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you’re done with all the layers you made.
3. Spread the remaining frosting all over the top and sides.
4. Decorate as your heart desires.

If you make your cakes in one or two 9×13 (rectangular) pan:

1. When the cake (s) are completely cool, unmold.
2. Place the cake (s) on a flat surface.
3. Use a bowl, plate or big cookie cutter to cut out large circles.
4. Carefully remove the excess cake around the edges.
5. Place 1 cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you’re done with all the layers you made. Spread the remaining frosting all over the top and sides.
6. Decorate as your heart desires.

HOW TO DECORATE A SMASH CAKE

That is totally up to you! In my opinion, since this cake is for a baby the simpler, the better. You can frost your cake with just buttercream and add sprinkles.

I decorated mine with vanilla buttercream and made some cake pops with the cake scraps. Then, I dipped them in candy melts and added lots of sprinkles.

HEALTHY-ISH BUTTERCREAM ALTERNATIVE:

If you are looking for a less buttery and sweet buttercream, this might be a great option:

• 1 (14-ounce) can coconut cream (chilled overnight)
• 1/4 – 3/4 cup icing/powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

1. Open the chilled coconut cream can and remove the hard cream on top of the can, leave the liquid behind.
2. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add ¼ cup of powdered sugar vanilla and salt and mix until creamy and smooth – about 2-3 minutes. Taste and adjust sweetness, adding more powdered sugar, as needed.

SMASH CAKE FLAVORS

Use the batter for the following recipes to make different flavor smash cakes:

• Vanilla
• Chocolate
• Banana
• Carrot
• Red Velvet
• Marble
• Pumpkin
• Lemon
• Gingerbread

Easy Eggless Smash Cake

This Healthy Easy Eggless Smash Cake is perfect to celebrate your baby’s first birthday! It’s moist, fluffy and delicious. Plus, It’s refined sugar-free and egg-free. Instructions to make it dairy and gluten-free are included too. 

Author Oriana Romero

5 from 2 votes

Print Pin

Dessert

American

cake, eggfree, Eggless, healthy, refined sugar-free, smash

Prep: 30 minutes

Cook: 25 minutes

Servings: 8

Calories: 332kcal

Ingredients

• 2 cups (280 gr) all-purpose flour
• 3 teaspoons baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup (240 ml) milk (at room temperature)
• 1 tablespoon apple cider vinegar
• ½ cup (115 gr) unsalted butter, softened
• ¾ cup (180 ml) pure maple syrup
• 1 ripe banana, mashed
• 1 teaspoon pure vanilla extract

Instructions

Make the Cake:

• Preheat oven to 350˚ F. Using a baking spray, generously grease the cake pan(s). For a 2-layer cake, you can bake this cake in two 4, 5, or 6-inch cake pans, or in a 9×13-in rectangular pan and cut the circle as I show in the photos above (see notes for more details).
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 -8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
• In a large bowl, beat butter until creamy on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add maple syrup mashed banana and vanilla; continue beating to combine.
• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter.
• Pour the cake mixture into the prepared pan(s). Bake until a skewer comes out clean when poked in the center. Baking times will vary, depending on what kind of pan you use, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. For 2 small round cake pans bake for about 18-21 minutes. For a 13×9 rectangular pan bake for 20-25 minutes.
• Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Make the Frosting:

• I used my easy Vanilla Buttercream to frost this cake. If you prefer chocolate, I have a Chocolate Buttercream recipe too.

Assemble and Decorate:

• If your cakes are not leveled, use a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface.
• Place 1 cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you're done with all the layers you made.
• Spread the remaining frosting all over the top and sides.
• Decorate as your heart desires.

Notes

 

2 LAYERS CAKE: For a 2-layer cake you can divide the batter into two 4- or 5- or 6-inch round cake pans, or you can bake the cake in a rectangular pan and cut the layers as I show in the photos above.

 

3 LAYERS CAKE: For a 3-layer cake you can divide the batter into three 4- or 5-inch round cake pans, or you can bake the cake in a rectangular pan and cut the layers as I show in the photos above. Depending on what diameter you choose, you might need to double the recipe.

 

4 LAYERS CAKE: For a 4-layer cake you need to double this recipe. For a 4-layer cake, you can divide the batter into four 4- or 5-inch round cake pans, or you can bake the cake in two rectangular pans and cut the layers as I show in the photos above. If you have only 2 cake pans, or your oven is not big enough to bake all the cakes at the same time, I suggest making the first batch of batter and put the first 2 cakes to bake, while the cakes are baking make the second batch of batter. If you make all the batter at once and leave it in the counter too long, it will lose begin deflating.

 

Here you can find the round cake pans and other supplies that might make your cake making process easier: 

• 4–5–6-inch round cake pans. I personally like 5-inch.
• rectangular 9×13 pan
• big cookie cutter
• To make your cake even cuter add a nice topper. There are several cute cake tops, such as these.

 

HEALTHY-ISH BUTTERCREAM ALTERNATIVE:

If you are looking for a less buttery and sweet buttercream, this might be a great option:

• 1 (14-ounce) can coconut cream (chilled overnight)
• 1/4 – 3/4 cup icing/powdered sugar
• 1/2 tsp vanilla extract
•  Pinch of salt

1. Open the chilled coconut cream can and remove the hard cream on top of the can, leave the liquid behind.
2. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add ¼ cup of powdered sugar vanilla and salt and mix until creamy and smooth – about 2-3 minutes. Taste and adjust sweetness, adding more powdered sugar, as needed

 

MAKE IT DAIRY FREE: Substitute milk for any non-dairy milk of choice. Substitute butter for vegan butter or vegetable shortening (preferably butter-flavored) such as Spectrum.

 

MAKE IT GLUTEN-FREE: Use a gluten free flour to replace traditional flour. Cut4Cup is my fave.

 

STORE: Cover leftover cake tightly and store in the refrigerator for 5 days.

 

MAKE AHEAD: The cake layers can be baked and cooled the day before. Then cover them tightly and store at room temperature overnight.

 

FREEZE: Frosted cake or unfrosted cake layers can be frozen up to 2-3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and/or serving.

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition

Calories: 332kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 34mg | Sodium: 127mg | Potassium: 346mg | Fiber: 1g | Sugar: 22g | Vitamin A: 413IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg

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