Blueberry Smash Cake

Made with fresh blueberries, this Smash Cake recipe is easy, allergy-friendly, and made without added sugar. It has the most delish Blueberry Frosting, and you can bake the cakes a day ahead if needed. So yummy!

This egg-free is an especially great option for kids with some allergies and it’s also just an easy smash cake to make if you have a kiddo who loves blueberries.

Ingredients You Need

This cake includes whole grain flours, bananas, blueberries, and cinnamon for a flavorful, yet really simple cake. Here’s a look at what you’ll need for the recipe.

• Bananas: You’ll want them to be very ripe with lots of brown spots, which indicate sweetness.
• Whole wheat flour: This flour has nutrition and fiber but also absorbs moisture well so it helps the cake bake through well.
• Oat flour
• Baking powder and baking soda
• Cinnamon
• Butter: preferably with unsalted butter to control the level of salt in the cake.
• Blueberries: Fresh or frozen blueberries are stirred into the batter so they’re evenly distributed throughout the cake.

TIP: This cake is a no-added-sugar so the natural sweetness from the fruit shines through. 

Step-by-Step Instructions

This smash cake is very easy to make, even if you aren’t a regular baker. Here’s a look at the steps involved. Scroll down to the bottom of the post for the full info.

1. Start with very ripe bananas. The browner they are, the sweeter they will be! Add to a blender and blend into a puree.
2. Add to a medium bowl with the rest of the ingredients.
3. Prepare your 6-inch cake pans by coating with nonstick spray and adding a round of parchment paper. This will ensure that the cakes come out of the pans easily once they are baked.
4. Divide the batter between the pans. Bake and let cool in the pans.

How to Make Natural Frosting with Blueberries

Here’s a look at the general process for making the blueberry frosting.

1. Place the freeze dried fruit into a blender or spice grinder. Blend to make a fine powder.
2. Add the rest of the ingredients and the powder to a medium bowl. Beat.
3. Spread some of the frosting onto one cake. Top with the second cake and add more frosting on top.
4. Frost the sides to finish.

Details:

What’s the texture of this cake like?

This cake is moist and fairly sturdy for being made without eggs. It is a little denser than a standard birthday cake due to the banana and whole wheat flour.

How sweet is the cake?

This cake doesn’t have any added sugars, so the sweetness comes from the bananas and blueberries. It’s not very sweet like a traditional cake, but it has a pleasant flavor that both of my daughters enjoyed when they taste-tested it.

TIP: Do not expect this to taste as sweet as a store-bought birthday cake because it’s not!

How to Store

You can make the cakes a day ahead. Let cool and store in the fridge in airtight containers. Store any leftovers in the fridge in an airtight container.

Plan to frost the cake on the same day as you want to serve it. It can hang out in the fridge for a few hours as needed. Let it sit at room temperature for at least 30 minutes before serving to allow it to soften up a little, as it will firm up in the fridge.

Best Tips for Success

• Dairy-free: Use melted coconut oil instead of the butter in the cake and plain or vanilla nondairy Greek yogurt instead of cream cheese in the frosting. (If using vanilla nondairy yogurt, omit the vanilla extract.)
• Gluten-free: Use cup-for-cup gluten-free flour instead of whole wheat.
• To make this with homemade oat flour: Blend ¾ cup rolled oats in a blender or food processor for about 30 seconds until they resemble a flour. Measure out ½ cup of your oat flour and proceed with the recipe.
• You can also use freeze-dried strawberries instead of blueberries to make a pink-frosted cake.
• To make this as a larger two-layer 8-inch cake, follow the same steps but bake for 18-20 minutes.
• Sweeten frosting to taste, if desired, with 2-3 tablespoons maple syrup or honey.