Healthy Easy Eggless Smash Cake - Mommy's Home Cooking

This Healthy Easy Eggless Smash Cake is perfect for celebrating your baby’s first birthday! It’s moist, fluffy, and delicious. Plus, it’s refined sugar-free. Instructions to make it dairy and gluten-free are included, too. Plus,  step-by-step photos and lots of tips.

Healthy-ish Eggless Smash Cake for 1-Year-Old

A birthday celebration is incomplete without a cake! And this easy-to-prepare, refined sugar-free, and Eggless Smash Cake will be perfect for your baby’s first birthday!

I know how special our babies’ first birthday is, so I have created a tutorial to help you make their first cake, with all the goodness without the guilt!

Many of you have expressed concern about your 1-year-old child filling up on lots of sugar and fat, and I totally understand, so I have created this healthy-ish cake version that is still delicious and fluffy.

What Is a Smash Cake?

A smash cake is a small frosted cake made specifically for a baby’s first birthday. Parents usually let them dig into it with their hands and do whatever they want with it. Be warned that it gets messy, but it’s super cute. So get your camera ready to capture the cuteness.

Smash Cake Size

I personally like 5-inch diameter cakes, since it’s not too small and not too big. Other popular sizes are 4 and 6 inches. You can make a two, three, or four-layer cake…it’s totally up to you!

I made a 5-inch four-layer cake. Since I didn’t have small cake pans, I baked the cakes in 9×13 pans and then cut the layers out. Then, I used the cake scraps to make cake pops and decorated the cake with vanilla buttercream.

Before You Start Making the Smash Cake, Plan Ahead!

• Decided what size your smash cake is going to be:
• Pick the flavor: I made this smash cake without refined sugar and flavored it with banana. Of course, you can use vanilla, chocolate, carrot, red velvet, etc… You can also use a cake mix box if you want. To learn how to make a boxed cake without eggs, check my How to Make a Cake Mix Box without Eggs recipe.
• Plan how you will decorate the cake: To frost the cake, you can use regular homemade buttercream or store-bought. I also include below an easy “healthy-ish” version of frosting if that is what you are looking for.
• To make your cake even cuter, add a nice topper. There are several cute cake toppers, such as these.

Healthy Eggless Smash Cake Ingredients

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

What I love most about this recipe is that it only requires a few basic ingredients. You’ll need:

• Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
• Baking powder & Baking soda: Make sure they’re not expired or too old.
• Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
• Milk: For baking, I prefer using whole milk. However, you can use any milk you have handy, even plant-based milk.
• Vinegar: You can use apple cider vinegar or white vinegar.
• Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
• Pure maple syrup
• A ripe banana
• Vanilla Extract: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!

Make A Smash Cake Without Eggs

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

Step 1 – Make the Cake Batter

Whisk together flour, baking powder, baking soda, and salt in a large bowl. In a mixing bowl, combine milk and vinegar.

Beat butter until creamy on medium-high speed in a large bowl for about 3 minutes. Add maple syrup, mashed banana, and vanilla; continue beating to combine.

Add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter.

Pour the cake mixture into the prepared pan(s).

Step 2 – Bake and Let it Cool

Step 3 – Make the Frosting

So many frosting options!! You can use Vanilla Buttercream or Chocolate Frosting. Also, Strawberry or Oreo buttercream or even cream cheese frosting. However, if you are looking for a healthier buttercream alternative, I included a recipe below. Make sure to check it out.

Step 4 – Assemble

If you make your cakes in round cake pans:

1. If your cakes are not leveled, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface.
2. Place one cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you’re done with all the layers you made.
3. Spread the remaining frosting all over the top and sides.
4. Decorate as your heart desires.

If you make your cakes in one or two 9×13 (rectangular) pans:

1. When the cake (s) are completely cool, unmold.
2. Place the cake (s) on a flat surface.
3. Use a bowl, plate, or big cookie cutter to cut out large circles.
4. Carefully remove the excess cake around the edges.
5. Place one cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you’re done with all the layers you made. Spread the remaining frosting all over the top and sides.
6. Decorate as your heart desires.

Step 5 – Decorate

When it comes to decorating the cake, it is totally up to you! In my opinion, since this cake is for a baby, the simpler, the better. You can frost your cake with just buttercream and add sprinkles.

I decorated mine with vanilla buttercream and made some cake pops with the cake scraps. Then, I dipped them in candy melts and added lots of sprinkles.

Eggless Cake Success Tips

Measure the ingredients correctly. I highly recommend using a kitchen scale.

Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.

Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout.

Bake the batter as soon as it is ready.

Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe.

Know your oven! Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.

Healthy Buttercream Alternative

If you are looking for a less buttery and sweeter buttercream, this might be a great option:

• 1 (14-ounce) can of coconut cream (chilled overnight)
• 1/4 – 3/4 cup icing/powdered sugar
• 1/2 tsp vanilla extract
• Pinch of salt

1. Open the chilled coconut cream can and remove the hard cream on top of the can, leaving the liquid behind.
2. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add ¼ cup of powdered sugar, vanilla, and salt and mix until creamy and smooth – about 2-3 minutes. Taste and adjust sweetness, adding more powdered sugar as needed.

Food Allergy Swaps

This recipe is egg- and nut-free, but you can adapt it to other food allergies.

Gluten-Free

Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.

Dairy-Free

Use your favorite plant-based, dairy-free, or vegan butter and milk. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks.

Smash Cake Flavors

Use the batter for the following recipes to make different-flavored smash cakes:

• Vanilla
• Chocolate
• Banana
• Carrot
• Red Velvet
• Marble
• Pumpkin
• Lemon
• Gingerbread

Storing & Freezing Instructions

Store

Unfrosted cake layers can be stored at room temperature for up to 2 days or frozen for up to a month; defrost at room temperature before frosting and serving.

Frosted cake can be stored at room temperature for up to 1- 2 days or in the refrigerator for up to 5 days. If your kitchen is too hot, I recommend storing it in the fridge. Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.

Freeze

Unfrosted and frosted cake can be frozen for up to two months; defrost at room temperature before frosting and/or serving.

Frosted cake can be stored at room temperature for up to 1- 2 days or in the refrigerator for up to 5 days. If your kitchen is too hot, I recommend storing it in the fridge. Take into consideration that the cakes will lose some of their fluffiness if refrigerated or frozen.

To freeze, wrap the cake tightly in several layers of plastic wrap to ensure it is tightly sealed. You can also add an extra layer of aluminum foil for additional protection against freezer burn. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

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Recipe Card

Easy Eggless Smash Cake

Oriana Romero This Healthy Easy Eggless Smash Cake is perfect to celebrate your baby’s first birthday! It’s moist, fluffy and delicious. Plus, It’s refined sugar-free and egg-free. Instructions to make it dairy and gluten-free are included too.  4.87 from 102 votes Print Recipe Pin Recipe Save Recipe Saved! Prep Time 30 minutes minsCook Time 25 minutes minsTotal Time 55 minutes minsServings 8

Equipment

• ▢ Kitchen Scale
• ▢ Mixer

Ingredients

• ▢ 2 cups (280 g) all-purpose flour
• ▢ 3 teaspoons baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ¼ teaspoon salt
• ▢ 1 cup (240 ml) milk (at room temperature)
• ▢ 1 tablespoon apple cider vinegar
• ▢ ½ cup (115 g) unsalted butter, softened
• ▢ ¾ cup (180 ml) pure maple syrup
• ▢ 1 ripe banana, mashed (about 90 g)
• ▢ 1 teaspoon pure vanilla extract

Get Recipe Ingredients

Important

You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!

Instructions

Make the Cake:

• Preheat the oven to 350º F (180º C). Generously grease your cake pan(s) with baking spray. For a 2-layer cake, you have two options:Option 1: Use two round cake pans—4-inch, 5-inch, or 6-inch.Option 2: Bake the cake in a 9×13-inch rectangular pan, then cut out the circles (just like I show in the photos above—check the notes for details!).
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 -8 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
• In a large bowl, beat butter until creamy on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add maple syrup, mashed banana, and vanilla; continue beating until well combined.
• Reduce the speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter.
• Pour the cake mixture into the prepared pan(s). Bake until a skewer comes out clean when poked in the center. Baking times will vary, depending on what kind of pan you use, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. For 2 small round cake pans, bake for about 18-21 minutes. For a 13×9 rectangular pan, bake for 20-25 minutes.
• Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

Make the Frosting:

• I used my easy Vanilla Buttercream to frost this cake. If you prefer chocolate, I have a Chocolate Buttercream recipe too. I included a healthy buttercream alternative in the recipe note (see below).

Assemble and Decorate:

If you make your cakes in round cake pans:

• If your cakes are not leveled, use a large serrated knife and slice a thin layer off the tops of the cakes to create a flat surface.
• Place one cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you're done with all the layers you made.
• Then spread the remaining buttercream evenly over the top and sides of the cake. You can smooth the cakes' top and side with a cake scraper and an offset icing spatula if you like. 
• Decorate as your heart desires.

If you make your cakes in one or two 9×13 (rectangular) pans:

• When the cake (s) are completely cool, unmold. Place the cake (s) on a flat surface. Use a bowl, plate, or big cookie cutter to cut out large circles. Carefully remove the excess cake around the edges.Tip: I use the cake scraps to make cake pops!
• Place one cake layer on your cake stand. Evenly cover the top with frosting (about 3/4 cup). Top with 2nd cake layer and evenly cover the top with frosting. And so on, until you're done with all the layers you made. Spread the remaining frosting all over the top and sides.
• Decorate as your heart desires.

Oriana’s Notes   2-Layer Cake: Divide the batter into two round cake pans (4-inch, 5-inch, or 6-inch), or bake it in a rectangular pan and cut the layers as shown in the photos above. Make sure to fill the pans only about 3/4 full—if you overfill, the cake may rise too high and then sink.   3-Layer Cake: Divide the batter into three 4-inch or 5-inch round cake pans, or bake it in a rectangular pan and cut the layers as shown in the photos above. If you’re using larger pans, you may need to double the recipe. Remember to fill the pans only about 3/4 full—filling them too much can cause the cake to rise too high and then sink.   4-Layer Cake: You’ll need to double this recipe. Divide the batter into four 4-inch or 5-inch round cake pans, or bake the cake in two rectangular pans and cut the layers as shown in the photos above. If you only have two pans or your oven can’t fit all four at once, bake in two batches: make the first batch of batter, bake the first two cakes, and then prepare the second batch while they’re in the oven. (If you make all the batter at once and let it sit too long, it can deflate.) Fill each pan only about 3/4 full to avoid the cake rising too much and sinking.   Here you can find the round cake pans and other supplies that might make the cake-making process easier: 

• Round Cake Pans. I personally like 5-inch.
• Rectangular 9×13 pan
• Big cookie-cutter
• To make your cake even cuter, add a lovely topper. There are several cute cake tops, such as these.

  Healthy Buttercream Alternative: If you are looking for a less buttery and sweeter buttercream, this might be a great option:

• 1 (14-ounce) can of coconut cream (chilled overnight)
• 1/4 – 3/4 cup icing/powdered sugar
• 1/2 tsp vanilla extract
•  Pinch of salt

1. Open the chilled coconut cream can and remove the hard cream on top of the can; leave the liquid behind.
2. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add ¼ cup of powdered sugar, vanilla, and salt and mix until creamy and smooth – about 2-3 minutes. Taste and adjust sweetness, adding more powdered sugar, as needed

  Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. My favorite dairy-free butter brands for baking are:

• Miyoko’s Creamery Organic Vegan Butter.
• Earth Balance Vegan Buttery Sticks

  Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.   Store: Cover the leftover cake tightly and store it in the refrigerator for up to 5 days.   Make-Ahead: The cake layers can be baked and cooled the day before. Then cover them tightly and store them at room temperature overnight.   Freeze: Frosted cake or unfrosted cake layers can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before decorating and serving.    

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Nutrition

Calories: 332kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 8gCholesterol: 34mgSodium: 127mgPotassium: 346mgFiber: 1gSugar: 22gVitamin A: 413IUVitamin C: 1mgCalcium: 140mgIron: 2mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

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Eggless Baking Frequently Asked Questions

You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.

FAQs

Originally posted in March 2020, the post content was edited to add more helpful information, with no change to the recipe in May 2022.

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