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Low-Sugar Smash Cake

This healthy cake will make for a smashing first birthday party! The whole-wheat cake is sweetened with whole fruit and the whipped cream frosting has just a touch of maple syrup. This low-sugar treat is sure to be baby's new favorite!
Prep Time30 mins
Cook Time20 mins
Freezing Time2 hrs
Total Time2 hrs 50 mins
Servings: 1 baby
Author: Rachel Alexandra


  • 3 Tbsp hot water
  • 1 Tbsp ground flaxseed
  • 1 ¼ cup whole wheat pastry flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp Celtic sea salt
  • 1 banana mashed
  • 2 large strawberries
  • ¼ cup applesauce unsweetened
  • 1 cup skim milk
  • 1 tsp pure vanilla extract

Whipped Cream

  • 1 cup heavy cream
  • 1 Tbsp pure maple syrup optional



  • Preheat the oven to 350°F and grease two 4-inch cake pans with coconut oil. Place a circle of parchment paper on the bottom of each pan.
  • In a small bowl, whisk the flaxseed with hot water. Set aside and allow it to set up slightly. This will act as an egg.
  • In a large bowl, sift the flour, baking powder, baking soda, and salt.
  • Add the mashed banana, strawberries, and applesauce to a blender or food processor. Blend until well combined into a puree.
  • Transfer the fruit mixture into a medium bowl and add the milk, flax "egg", and vanilla.
  • Pour the wet ingredients into the dry and mix until just combined.
  • Evenly distribute the batter between the two cake pans and bake for about 20 minutes. Check with a toothpick for doneness. It should come out clean when inserted into the center of each cake.
  • When the cakes are done, let them cool for 10 minutes before releasing from the pans. Then allow them to cool completely.
  • When they are totally cool, tightly wrap each one in plastic wrap, followed by aluminum foil. Freeze for at least 2-4 hours and up to a few weeks if making in advance.


  • When the cakes are frozen, remove from freezer and unwrap. Since whipped cream is so temperature sensitive, it helps to have a cold cake.
  • If the layers have domes, use a sharp, serrated knife to level them so that they stack nicely.
  • Pour the whipped cream into the bowl of a stand mixer fitted with the whipping attachment.
  • Mix on medium high speed until stiff peaks begin to form. Then add the maple syrup if using.
  • Continue whipping until the cream is thick and fluffy.
  • Place one layer on a 6-inch, round cake board and place it on a turn table or cake stand. Scoop some whipped cream on top and spread it around.
  • Place the next layer on top and scoop whipped cream on top of that layer as well. Use an offset spatula to spread the frosting around the top and sides of the cake. If desired, fill a piping bag with whipped cream to pipe a boarder around the top an bottom.
  • Store cake in the refrigerator until it's time to let baby demolish it!


Make sure to check the ingredients on the heavy cream. Many conventional brands contain extra ingredients such as carrageenan which can lead to stomach upset and inflammation in some individuals. Use a brand such as Organic Valley that only contains cream.
If possible, frost the cake a few hours before serving. This will give the frozen cake time to thaw, but it won't be so long that the whipped cream loses its structure.
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