Sugar-Free Smash Cake
This sugar-free smash cake is naturally sweetened and topped with a creamy yogurt frosting. Made without added sugar - ideal first birthday cake for babies turning one.
Cake Ingredients
2 ripe bananas
2 large eggs
1/4 cup unsweetened applesauce (adds extra moisture & natural sweetness)
1/2 cup natural peanut butter
1 cup almond flour
1/4 cup oat flour
1/2 tsp cinnamon
1/2 tsp baking soda
Making the Jam
1 cup chopped strawberries (fresh or frozen)
1 tbsp lemon juice
1 tbsp chia seeds
Instructions:
Add strawberries and lemon juice to a small pan over medium heat.
Cook until soft and juices release (about 5–6 minutes).
Mash slightly with a fork, stir in chia seeds, and simmer 2 more minutes.
Remove from heat and let cool — it will thicken naturally.
Making the Frosting
1 cup full-fat Greek yogurt or coconut yogurt
1 tbsp unsweetened applesauce (adds natural sweetness)
Whisk together and chill until ready to use.
Equipment
5-inch baking pans (you’ll need three OR just use the same one three times)
Baking Instructions
Preheat oven to 350°F (175°C).
In a large bowl, mash bananas. Add in the eggs and applesauce and whisk until smooth.
In a separate bowl, mix almond flour, oat flour, cinnamon, and baking soda.
Combine wet and dry ingredients until smooth.
Pour batter evenly into three 5-inch greased pans and bake for 18–20 minutes, until a toothpick comes out clean.
Cool completely before frosting.
Once cooled, slice the domed tops off two of the cake layers to create flat, even surfaces for stacking.
Place one cake layer on a serving plate and spread an even layer of jam on top.
Spread a thin layer of the yogurt frosting on the bottom of the second cake layer, then place it frosting-side down on top of the first layer.
Spread jam over the top of the second layer, and add yogurt frosting to the bottom of the third cake layer, and place it on top.
Frost the entire cake with the remaining yogurt frosting.
Refrigerate for 10–15 minutes before serving to help the cake set.