Ethan's Grain-Free Smash Cake

With the party planning came the question of the smash cake. Of course I wanted Ethan to have his first cake, but I wanted to stay committed to our no-grains-for-2-years decision. So, I decided to try to create my own smash cake. I wanted to steer clear of not only gluten, but also grains {read: no rice flour}. That left me with coconut, almond, or tapioca flour. I didn't have any tapioca on hand and baking with coconut flour can be tricky because it does not have a 1:1 ratio and it usually calls for more eggs. That left me with the almond flour, which has an easy to use 1:1 ratio. I also wanted to avoid refined sugar, so I opted to use coconut sugar and mashed banana as a substitute.

The result was a moist, light cake that maybe was a bit too banana-y for my taste, but Ethan would be delighted! Next birthday, I may skip the banana and see if the 1/2 cup of coconut sugar does the trick. As for the frosting, I had intended to a whipped coconut cream as a frosting, but ran out of steam {at 2 am in the morning} and just had my mom whip up a batch of traditional white frosting. I know. So much for avoiding refined sugar. You can't win them all.

Simple Grain-Free Smash Cake

Yield: 4 - 4.5" round cakes
  • 1/2 cup coconut sugar
  • 1/2 cup butter
  • 1 smashed banana
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 1/2 cups almond flour
  • 1 3/4 tsp baking powder
  • 1/2 cup milk
Cooking Directions
  1. Set the oven to 350 degrees
  2. Cream the butter and coconut sugar with a mixer.
  3. Beat in eggs one at a time.
  4. Add vanilla extract and banana.
  5. Combine dry ingredients add to wet ingredients and mix well.
  6. Stir in milk until batter is smooth.
  7. Pour into 4.5" spring-form pan and bake for 20-25 minutes depending on oven.

I think it was a hit. Even mama got to taste some birthday cake!

Vi ses senare!
Share to Facebook Email This Share to Twitter Pin This

No comments:

Post a Comment

Related Posts Plugin for WordPress, Blogger...