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    James Family Cookbook

    Healthy Smash Cake (For Baby's First Birthday)

    Party
    ​

    6 servings

    portions

    20 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

    Ingrédients

    1 ½ cups fine blanched almond flour (I used Bob's Red Mill)

    ½ cup ripe mashed banana (about 1 ½ bananas)

    2 large eggs

    ½ teaspoon vanilla extract

    ½ teaspoon cinnamon

    1 teaspoon baking powder

    ⅛ teaspoon salt

    coconut whipped topping (homemade or store-bought OR plain full-fat yogurt OR frosting of choice)

    fresh berries or sprinkles

    Instructions

    Prep

    Preheat oven to 350°F and spray 3 (4-inch) mini springform pans with cooking spray. Set aside.

    Blend

    Whisk eggs in a medium mixing bowl. Add mashed banana and vanilla. Stir until combined.

    Combine

    Add almond flour, cinnamon, baking powder and salt. Stir until just combined.

    Bake

    Divide batter evenly between the 3 springform pans and bake for 20 minutes or until the tops of the cakes are golden in color and an inserted toothpick comes out clean.

    Cool

    Remove cakes from the oven, let cool for 10-20 minutes before carefully removing from the pans.

    Decorate

    Let layers cool completely before stacking and icing with frosting of choice. I've tested plain full-fat yogurt as well as coconut whipped topping. For toppings, I like the idea of naturally-colored sprinkles or fresh berries.

    Nutrition

    Taille de Portion

    1 slice without frosting

    Calories

    222 kcal

    Lipides Totaux

    17 g

    Lipides Saturés

    2 g

    Lipides Insaturés

    -

    Acides Gras Trans

    -

    Cholestérol

    62 mg

    Sodium

    153 mg

    Glucides Totaux

    9 g

    Fibres Diététiques

    3 g

    Sucres Totaux

    3 g

    Protéines

    9 g

    6 servings

    portions

    20 minutes

    temps actif

    40 minutes

    temps total
    Commencer à Cuisiner

    Prêt à commencer à cuisiner ?

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    Ingrédients

    1 ½ cups fine blanched almond flour (I used Bob's Red Mill)

    ½ cup ripe mashed banana (about 1 ½ bananas)

    2 large eggs

    ½ teaspoon vanilla extract

    ½ teaspoon cinnamon

    1 teaspoon baking powder

    ⅛ teaspoon salt

    coconut whipped topping (homemade or store-bought OR plain full-fat yogurt OR frosting of choice)

    fresh berries or sprinkles

    Instructions

    1

    Prep

    2

    Preheat oven to 350°F and spray 3 (4-inch) mini springform pans with cooking spray. Set aside.

    3

    Blend

    4

    Whisk eggs in a medium mixing bowl. Add mashed banana and vanilla. Stir until combined.

    5

    Combine

    6

    Add almond flour, cinnamon, baking powder and salt. Stir until just combined.

    7

    Bake

    8

    Divide batter evenly between the 3 springform pans and bake for 20 minutes or until the tops of the cakes are golden in color and an inserted toothpick comes out clean.

    9

    Cool

    10

    Remove cakes from the oven, let cool for 10-20 minutes before carefully removing from the pans.

    11

    Decorate

    12

    Let layers cool completely before stacking and icing with frosting of choice. I've tested plain full-fat yogurt as well as coconut whipped topping. For toppings, I like the idea of naturally-colored sprinkles or fresh berries.