Smash Cake
A simple and delicious gluten-free, refined sugar-free Smash Cake Recipe. Our smash cake is easy to make and guaranteed to put a smile on your littles faces!
Servings: 8
Calories: 668kcal
Equipment
Ingredients
cake
- 9 pitted medjool dates
- 1/3 cup boiling water
- 3 (very ripe) bananas
- 3 large eggs
- 1/3 cup vegetable oil
- 1/3 cup maple syrup
- 1 1/2 teaspoons vanilla extract
- 3 cups almond flour
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
frosting
- 8 ounces softened cream cheese
- 1/4 cup (1/2 stick) softened unsalted butter
- 1/2 cup heavy cream
- 3 1/2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
garnish
- sprinkles for decorating optional
Instructions
cake
- Preheat oven to 350˚F.
- In a mixing bowl combine almond flour, cinnamon, baking powder, baking soda, and salt. Whisk together and set aside.
- In a food processor pulse dates a few times. Add boiling water and pulse a few more times before pureeing until smooth. Transfer paste to a large mixing bowl.
- In same food processor add bananas and puree until smooth. Pour into same bowl with date paste.
- To date-banana mixture add eggs, oil, maple syrup, and vanilla extract. Whisk together until smooth.
- Pour flour mixture into banana mixture and gently whisk together until completely combines.
- Spray 3, 6” round cake pans with baking spray. Pour batter into cake pans evenly and smooth tops.
- Bake cake for 35 to 50 minutes or until a toothpick comes out clean when inserted into the center of the cake rounds.
- Cool for 15 to 20 minutes. Invert onto a cooling rack and cool completely.
frosting
- In a stand mixer, beat together cream cheese and butter until light and fluffy.
- Scrape down sides of the bowl and add remaining ingredients. Beat together until light and fluffy. Refrigerate frosting for 30 minutes.
assembly
- Spread frosting over the top of one of the cake rounds and stack other cake round on top, repeat with final cake round. Frost sides of the cake in a very thin layer of frosting (crumb coat).
- Refrigerate cake and remaining frosting for 30minutes to 1 hour. Remove cake from refrigerator and frost swoops all over cake with remaining frosting.
- Top with sprinkles, if using. Serve.
Notes
**Makes 1 (3 layered, 6 inch) round cake**
**Nutritional Information Does Not Include Sprinkles**
Tips and Tricks for Smash Cake Success
- Refrigerate the frosting! Since we're not using powdered sugar to sweeten and stiffen the frosting it's important that the frosting is refrigerated before spreading onto the cake, to ensure it doesn't slide off. If you don't mind using powdered sugar and want an equally delicious frosting recipe my favorite frosting of all time is our cream cheese frosting!
- Don't try to pipe the frosting even after its refrigerated, it just won't hold (for the same reason as above).
- If fully assembling your cake ahead of time, make sure there are no strong odors lingering in your refrigerator. The cake and frosting can absorb any strong odors as it sits in the refrigerator.
- Make sure to smooth the batter for each cake round before baking them. The tops of these round bake flat, so it's best to smooth the tops before baking to save yourself some time from having to trim the tops of each round after baking, for a level cake.
Nutrition
Calories: 668kcal | Carbohydrates: 42g | Protein: 14g | Fat: 52g | Saturated Fat: 16g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 122mg | Sodium: 528mg | Potassium: 339mg | Fiber: 6g | Sugar: 27g | Vitamin A: 896IU | Vitamin C: 4mg | Calcium: 198mg | Iron: 2mg