Healthy Naked Smash Cake
This super moist and easy to eat healthy naked smash cake is made with whole foods, sneaky veggies and naturally sweetened with banana!
Ingredients
Wet
- 2 eggs
- 1 medium ripe banana
- 1/2 cup canned coconut milk
- 2 tbsp melted coconut oil (can also use avocado oil)
- 1/2 tsp pure vanilla extract
Dry
- 1 cup oat flour
- 1/2 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/2 cup grated carrot
For the banana sweetened yogurt cream cheese frosting
- 1 cup strained plain greek yogurt
- 1/2 ripe medium banana
- 1/2 cup plain cream cheese
Toppings
- Natural food dye sprinkles and/or fresh berries
Instructions
To make the cake
- Preheat the oven to 350 F and lightly butter three 4-inch springform mini cake pans.
- In a large bowl (or stand mixer), mash the banana and whisk in the eggs, coconut oil, coconut milk and vanilla until smooth.
- In a separate small bowl, add in all the dry ingredients (except for the grated carrot) and stir to combine.
- Slowly add the dry mixture to the wet a little bit at a time, just until there is no raw flour visible and stopping to scrape down sides of the bowl. Make sure not to over mix, and then fold in the grated carrot.
- Divide the batter evenly between your prepared cake pans.
- Transfer the filled cake pans to a large baking sheet and bake for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Transfer the baked mini cakes to a cooling rack to cool for 5 minutes, or until cool enough to touch. Remove the cake from the spring forms and place it directly on a rack to cool completely before frosting.
- Once cooled you can add frosting as desired (see directions below). I added mine to the middle layers and on top with sprinkles for a complete naked cake look. You can cover it completely or style it as a semi-naked cake with scraped sides to expose some cake beneath the frosting.
- The finished cake can be stored in an airtight container in the fridge for 2 days or in the freezer for 1 month.
To make the frosting
- In a medium bowl, mash the banana and add in the strained yogurt and cream cheese.
- Using a hand immersion blender, blend the mixture until whipped and smooth with no visible banana chunks.
- Store in an airtight container in the fridge for up to 2 days if preparing ahead of time before baking the cake. You can frost your cake with just strained yogurt if you prefer, but the banana and cream cheese adds a more creamy and naturally sweetened desirable flavour that's not as sour.