What's the texture of this baby smash cake?

Now, just a forewarning, although this cake rises, it IS dense compared to a "normal" cake. If you want to meet all of the requirements (allergy free, paleo and vegan) then you're not going to get a perfectly fluffy, airy, light cake. However, that's not to say it doesn't taste good! This baby cake is both healthy AND delicious. Every member of my family loves this recipe and I've made it many, many times.

How many people does this smash cake serve?

This healthy baby smash cake is meant as an individual cake (for a baby to smash), but it would serve 4 if you plan on making it for another occasion (perfect for a family dessert).

How big should a smash cake be?

The whole purpose of a baby smash cake is for a baby to smash it. Right? So, you don't want one that is overwhelmingly large. Furthermore, babies are usually given a cake at their high chair, which doesn't leave room for a full sized cake. Typically, smash cakes are small cakes, no bigger than 6" round. Some people use cupcakes, rather than making an actual cake. For this recipe, I used three 4" round springform pans . You can find them on Amazon for fairly cheap. Plus, they are a convenient size for making individual desserts for other occasions.

Allergy Free Baby Smash Cake (Low Sugar)

Description

This allergy free, Vegan and Paleo smash cake is perfect for a baby's first birthday. It is slightly sweetened with maple syrup, grain free, dairy free, egg free and nut free.

Ingredients

Scale

Cake

1/3 cup cassava flour (55g)
1/4 cup tigernut flour (25g)
1/4 cup ground flax seed (30g)*
2 tsp baking powder
1/2 tsp cinnamon (optional)
1/8 tsp pink salt
1/3 cup water
2 Tbsp pure maple syrup
2 Tbsp avocado oil
1 tsp apple cider vinegar
1/2 tsp vanilla extract

Frosting

1 cup coconut cream, refrigerated overnight**
1/2 Tbsp pure maple syrup (optional)

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Instructions

Preheat oven to 350 degrees F. Line three 4" springform pans with parchment paper and set aside.
In a medium-sized mixing bowl, combine all dry cake ingredients. Mix well.
In small mixing bowl, whisk together all wet cake ingredients.
Stir the wet mixture into the dry mixture.
Let batter sit for 5-10 minutes. Then, stir once more and separate into the lined springform pans. Note: the batter is thick!
Place the cakes in the oven and bake at 350 degrees for 14 minutes.
After baking, remove the cakes from the oven and cool them for 5 minutes in the springform pans. Then take the cakes out of the springform pans and cool them to room temperature on a wire cooling rack.
Once cool, frost and decorate the cake. For the frosting, simply combine the coconut cream and maple syrup in a small dish. Whisk until smooth.
Store the frosted cake in fridge.

Notes

For best results, measure ingredients by weight (when given).

*I grind my flax seed with a coffee grinder.

**Use just the cream from a can of full-fat coconut milk. Refrigerating overnight separates the cream from the milk. If the cream is clumping, try heating it up for 5 seconds in the microwave.

For the photos shown in this recipe, I used beet root powder to add color to the inside of the frosting.