This healthier smash cake is made with whole wheat flour and no refined sugars. This easy-to-follow recipe is sure to be a hit for a birthday party, baby shower or weekend brunch. Even though this cake isn’t as sweet as traditional cakes, there is plenty of natural sweetness from the blueberries and banana.
Smash cakes are very popular amongst families who are celebrating their child’s first birthday; they usually prefer to make their own cake that isn’t as sweet as the traditional cakes since this is usually their child’s first taste of cake. This dessert doesn’t compromise on the taste and is just the perfect elegant and chic edible centerpiece! Smash cakes are usually decorated in a very simple manner, is about 4 to 6 inches wide and are single or double layered. It is often accompanied by a larger more elaborately decorated cake so that this “smash” cake will allow for the birthday child to play in the cake without destroying a whole cake and leaving the party without a dessert.
All you need to do is prepare a bowl of the wet ingredients, another bowl of the dry ingredients and mix the two together to form the cake batter. Then you need to bake the batter and prepare the whipped and light frosting to frost the cake with. Your guests will be wondering how you were able to create such an enjoyable cake made with whole wheat flour and without any extra refined sugars.
Start your party off with a light and seasonal Summer Stone Fruit Salad recipe, Oysters with Prosecco Mignonette recipe or Pea and Ricotta Bruschetta recipe. For the main course, you can offer this fresh and summery Corn, Bell Pepper, and Zucchini Sauté recipe or this Chicken Cordon Bleu. You can offer the drink pairing of this pretty and fruity Peach Shrub or this quick and easy Black Rose wine punch.
- Yields: 1 Small Cake
- Total: 50 Mins
- Active: 20 Mins
Ingredients (17)
For the Cake
- 1 cup whole wheat flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
- 1 medium ripe banana (about 3 ounces)
- ⅓ cup unsweetened applesauce
- ¼ cup whole *milk
- ¼ cup pure maple syrup
- 1 large egg
- 1 teaspoon almond extract
For the Frosting
- 1 cup frozen blueberries
- ¼ cup water
- 1 cup heavy whipping cream
Instructions
- Preheat oven to 350 degrees F. Butter the cake pans with butter and lightly dust them with whole wheat flour, tapping out the excess. We prefer that you use two 4-inch spring form pans.
- Place frozen blueberries and water in a small saucepan. Heat over medium-low heat, stirring often, until blueberries soften and burst, about 8 minutes. Set aside to cool slightly. Transfer blueberry mixture to a blender and blend until smooth, scraping down the sides of the blender as needed. Place in a bowl to cool completely.
- In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, cinnamon, and salt. Set aside. Place banana, applesauce, milk, and maple syrup in a blender and blend until smooth. Pour into a medium bowl or large liquid measuring cup. Whisk in the egg and almond extract. Pour the wet ingredients into the bowl with the dry ingredients and mix with a rubber spatula or spoon until it is just combined. Be careful not to overmix; it’s ok if there are a few bits of flour still visible in the batter.
- Pour batter into the prepared cake pans. Pans should be just over half full with the batter. Bake for about 20-23 minutes, until a toothpick inserted into the center of the cake comes out clean. Let cakes cool in the pans for 10 minutes. Then, gently run a knife around the edges and carefully transfer to wire racks to cool completely before frosting.
- Using an electric mixer, beat the heavy whipping cream until it is the consistency of whipped cream. Gently fold in the blueberry mixture. Frost cake as desired. To frost a double layer cake, first add a spoonful of frosting to the top of the bottom layer. Place the second cake layer on top. Using an offset spatula, spread frosting over the top of the cake and then down the sides.
