Sugar and Dairy Free Baby Smash Cake?

Usually one of the best forms of healing is expression, so maybe it is good that I decided to post today.  We are suffering from a family loss, and I am blogging to keep myself occupied.  So recently I was tasked with creating a sugar and dairy (mostly) free baby cake.  I have done vegan before, but nothing like this.  I figured it would be a good thing to put in the arsenal, as I would like to try to offer more healthy choices.  So Mom found a recipe on Fitmamarealfoodcom, and I decided to give it a go.  Overall, I think it came out pretty well.  The only thing I will say is that the yield was off.  I ended up doing two recipes and I was able to make four 6″ rounds, as opposed to an 8″.  Also, since there was not any true fat content to the cake, the ribbons did not hold, so I had to change the design last minute, but overall, it came out well!  This cake DEFINITELY has to be refrigerated, as the cream cheese has no sugar or cream to hold it up any!

Here’s the recipe from!:

Finished product Stacked Cake Baked layer Mashing with KitchenAid paddle IMG_2736 (2)

Healthy No Sugar Banana Cake {AKA Baby’s First Smash Cake}


4 or 5 ripe bananas

1/2 cup natural no sugar added applesauce

3 tbsp coconut oil (melted)

3 teaspoons vanilla extract

1 teaspoon baking soda

3/4 cups whole wheat flour

3/4 cup oat flour (grind rolled oats in blender, then measure)

1 teaspoon cinnamon


Mash the bananas in a medium bowl.

In a separate large bowl, mix the flours, baking soda, and cinnamon together.

Add the mashed bananas, applesauce, coconut oil, and vanilla to the flour mixture. Mix just until incorporated.

Coat your 4 mini tart pans + 6-8 muffin pans (or 2 8 or 9″round pans) with oil.

Spread the batter into the bottom of the pans.

Bake at 375° for 15-20 minutes. Check with a toothpick for doneness.

Cool the cakes before frosting. If you used the 8″ or 9″ pan, then use an overturned smaller bowl to cut out small cake rounds.