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eggless smash cake sliced with cake pops and a candle on the background
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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. 
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings 8
Calories 332kcal

Ingredients

  • 2 cups (280 g) 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 g) unsalted butter, softened
  • ¾ cup (180 ml) pure maple syrup
  • 1 ripe banana, mashed (about 90 g)
  • 1 teaspoon pure vanilla extract

Instructions

Make the Cake:

  • Preheat the oven to 350º F (180º C). 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 9x13-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 13x9 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:

Assemble and Decorate:

  • If your cakes are not leveled, use a large serrated knife, and slice a thin layer off the tops of the cakes to create a flat surface.
  • Place one 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.
  • Then spread the remaining buttercream evenly over the top and sides of the cake. You can smooth the cakes' top and side with a cake scraper and an offset icing spatula if you like. 
  • Decorate as your heart desires.

Notes

 
2-Layer Cake: For a 2-layer cake, you can divide the batter into two 4- or 5- or 6-inch round cake pans or bake the cake in a rectangular pan and cut the layers as I show in the photos above. Be sure to only fill the cake pans 3/4 way, otherwise, the cake will rise and then sink.  
3-Layer Cake: For a 3-layer cake, you can divide the batter into three 4- or 5-inch round cake pans or 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. Be sure to only fill the cake pans 3/4 way, otherwise, the cake will rise and then sink.  
4-Layer 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 two cake pans, or your oven is not big enough to bake all the cakes simultaneously, I suggest making the first batch of batter and putting the first two cakes to bake. Then, while the cakes are baking, make the second batch of batter. If you make all the batter at once and leave it on the counter too long, it will deflate. Be sure to only fill the cake pans 3/4 way, otherwise, the cake will rise and then sink.  
Here you can find the round cake pans and other supplies that might make the cake-making process easier: 
Healthy Buttercream Alternative:
If you are looking for a less buttery and sweet buttercream, this might be a great option:
  • 1 (14-ounce) can of 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
Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors.
My favorite dairy-free butter brands for baking are:
 Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand.
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 them at room temperature overnight.
Freeze: Frosted cake or unfrosted cake layers can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and 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