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Egg-free vanilla smash cake topped with coconut whip and fresh berries on a soft pink background

Egg-Free Smash Cake Recipe: A Soft, Allergy-Friendly First Birthday Cake

Print Recipe

Ingredients

For the Cake

  • 2 cup 120 g all-purpose flour
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2/3 cup unsweetened applesauce room temperature
  • 1/2 cup pure maple syrup
  • 1/2 cup almond oil or melted refined coconut oil, avocado oil
  • 1 cup whole milk or any unsweetened plant milk
  • 2 teaspoon pure vanilla extract
  • 2 teaspoon apple cider vinegar

For the Vanilla Frosting

  • 2 coconut oil
  • 2 tablespoons vegan butter optional, can use more oil if needed
  • 1 cup vegan chocolate chips

Optional Toppings

  • Fresh berries strawberries, raspberries, blueberries
  • Thinly sliced banana
  • Allergen-safe sprinkles optional, for older babies and family slices
  • chocolate chips optional

Instructions

  • Preheat your oven to 350 degrees F. Line two 4-inch round cake pans with parchment paper rounds and lightly grease the sides. If you only have one 4-inch pan, bake the layers one at a time.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a separate bowl, whisk the applesauce, maple syrup, oil, milk, and vanilla until smooth and well combined.
  • Pour the wet ingredients into the dry and gently fold with a spatula. Mix just until no streaks of flour remain. Do not overmix or the cake will get tough.
  • Add the apple cider vinegar last and quickly fold it in. You will see tiny bubbles start forming. Move fast from here so you do not lose the lift.
  • Divide the batter evenly between the two prepared pans, smoothing the tops.
  • Bake for 22 to 25 minutes, or until the tops spring back when lightly touched and a toothpick comes out clean or with a few moist crumbs.
  • Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely. The cakes must be fully cool before frosting.
  • While the cakes cool, make the vanilla frosting. In a saucepan, add vegan chocolate chips, coconut or almond oil and vegan butter. On low heat, continously stir it until everyrhing is combined and looks like frosting.
  • Place one cooled cake layer on a plate or small cake stand. Spread a generous layer of vanilla frosting on top. Add the second cake layer and frost the top and sides. Decorate with fresh fruit if using or specialty sprinkles
  • Refrigerate for at least 30 minutes before the smash session. This helps everything set up so it photographs beautifully (and actually stays put when baby goes for it).

Notes

For a list of kitchen essentials: click here! 
For the vegan white chocolate chips, these are the one's I suggest: click here!