Healthy Smash Cake Recipe

smash cake topped with whipped cream and berries

4.22 from 286 votes

A light and fluffy healthy birthday smash cake with no butter, no oil, and no sugar. Most importantly (since this cake is meant to make a big mess on baby’s first birthday), this cake just requires five ingredients.

This is an angel food style cake, so be sure to follow the instructions on beating the egg whites and gently folding in the dry ingredients so that the cake will rise high and be light and fluffy. This cake is best baked in a 5x3-inch pan (see the notes for other options).

Prep Time20

Cook Time20

Course: Dessert

Keyword: first birthday, healthy dessert, no-sugar cake, smash cake

Servings:

Author: Jess Smith via Inquiring Chef

Equipment

5x3-inch round pan

Ingredients

For Cake:

4 Egg Whites, room temperature (from large eggs; reserve yolks for another purpose or discard)
1/3 cup Cake Flour
3 Tbsp Granulated Sugar (optional; see note)
1/4 tsp Cream of Tartar
1/4 tsp Pure Vanilla Extract (optional; adds flavor but is not neccesary)

For Topping:

1/3 cup Heavy / Whipping Cream
2 tsp Granulated Sugar (optional; see note)
Fresh Berries (optional)

Instructions

Before getting started, set out the egg whites and let them come to room temperature (about 20 to 30 minutes). This will make them easier to beat into fluffy peaks.
Make cake: Preheat oven to 325°F. Set out a 5x3-inch round pan. Do NOT grease the pan. Place the pan on a sheet pan (just in case any batter spills out as it bakes).
If adding the optional sugar, whisk together cake flour and 3 Tbsp sugar in a small bowl. Set aside.
Using a hand mixer or in the bowl of a stand mixer with the whisk attachment, combine egg whites, cream of tartar, and vanilla. Beat on medium-high speed until the egg whites form soft, fluffy peaks, 3 to 4 minutes. (Note: This is the most important step in making this cake. Beat the egg whites until the entire mixture is opaque, white, and fluffy throughout. The peaks should stand up straight with a little bit of a curl at the top when you lift the beaters out of the mixture.)
Sprinkle the cake flour over the top of the egg whites. Use a whisk or spatula to gently fold the flour mixture in, being careful not to compress the fluffy egg whites.
Pour the batter into the springform pan. (Note: Fill the pan right up to the top, rounding it gently with a spatula to create a smooth surface.)
Bake until cake is set and the top is a light golden brown, 20 minutes.
Remove cake from oven and invert over a cooling rack or two glasses / cans. Allow cake to cool completely upside down (for at least 1 hour).
Run a knife around the edges of the cake to gently release it from the pan.
Make whipped cream: Using a hand mixer or in the bowl of a stand mixer, combine cream with 2 tsp sugar (if using). Beat cream on medium-high until light, fluffy, and firm enough to spread over the top of a cake, 3 to 5 minutes.
Just before serving (and when the cake is completely cool), spoon whipped cream over top of cake. (Note: If you want an even more photo-friendly topping, you can transfer the whipped cream to a small ziptop / plastic bag. Seal the bag and then cut off one corner. Genty squeeze the whipped cream out over the top of the cake in billowy rounds.)
Top the cake with fresh berries, if you'd like. Serve!

Notes

Sugar - Sugar is completely optional. If you prefer a sugar-free option for your baby’s first birthday, just skip all of it. Without sugar, the cake tastes like a light and fluffy white bread.

Sifting cake flour - If making the recipe as written, you should not need to sift the cake flour. Just lightly dust it over the entire surface of the egg whites before mixing it in. If doubling the recipe, it's a good idea to sift the cake flour since you will be using more of it over a small surface area. This will help to insure that the flour can be easily incorporated (no lumps) without deflating the eggs.

If not serving right away, wrap baked (and cooled) cake in plastic wrap and refrigerate for up to 3 days (let it come to room temperature before serving.) Cake can be frozen, tightly wrapped in plastic wrap, for up to 4 months. Defrost completely before serving.

Baking Instructions for different pans:

5x3-inch Cheesecake Pan: This is my favorite pan for making this recipe. Follow instructions above as written.
5x2-inch Springform Pan: This recipe makes enough batter to fill two of these small pans. Divide batter between two pans (or bake one at a time, refrigerating batter until you are ready to use it) and bake each for 15 minutes.
6x3-inch Springform Pan: This is a wider pan than shown in photos. Use the slider next to "servings" above to make a double recipe. You may have some leftover batter, but this will insure you have enough batter to fill the pan. Bake this cake for 22 to 24 minutes.

Allergy Note: This recipe contains dairy, eggs, and wheat. Please follow medical guidance when introducing new foods to your baby, and always talk to your child's pediatrician if you have questions or concerns about food allergies / sensitivities.

Nutrition