This smash cake post is about three weeks late. Ha! Let’s just call it #momlife, or maybe #mombrain might be a better term! You also might be surprised to see me posting on a Thursday. I don’t ususually post on Thursdays, or any day other than Sunday, but I’ve been craving change and this post is extra special so it deserves it’s own special day!
On May 3rd our sweet girl Hemsley Ann turned 1! To celebrate we had an intimate gathering with family and had Hemsley smash her very own cake. I had seen “smash cake” photography on Pinterest and I loved the idea and while I am by no means a talented baker or cake maker, I decided to put myself to the challenge and see if I could create a healthier and still super cute smash cake for miss Hemsley.
One of my favourite cookbooks geared towards babies and children is It All Begins With Food by Leah Garrard-Cole (the founder of Love Child Organics) as it contains tons of healthy recipes from when baby starts solids to snacks and meals for toddlers and bigger kids. In the cookbook there are also special occasion recipes including a first birthday smash cake.
I used Leah’s recipe to inspire my own first birthday cake creation and I’m super happy with how it turned out. As you’ll see by the photos…Hemsley was a fan too!
While this smash cake does contain sugar, it’s unrefined coconut palm sugar and there’s not a ton of it. The cake is sweet, but not too sweet, and also has hidden fruits and vegetables. I decided to make the cake completely gluten and dairy free so that I could enjoy a slice too (in the case any of it was salvageable after Hemsley had made her way through it!).
The icing is made from coconut milk and yes, it does contain some organic icing sugar because it is cake after all! I’m doing my best to use a food philosophy with Hemsley that reflects my own; embracing balance, honouring our bodies and paying attention to how food makes us feel, while also enjoying indulgent foods in moderation.
Watching Hemsley first cautiously poke at her smash cake then slowly but surely start “smashing” into it, taking handfuls and eating bites while also trying to share with all of us, was beyond cute.
This sweet baby girl is so filled with joy, curiosity, love for others, and spunk, I have moments where I still shake my head in disbelief that she’s really ours. Wow.
Babies are truly spectacular and the growth that occurs in the first year of their lives is nothing short of miraculous. I am in awe at Hemsley’s resiliency, her ability to adapt and learn, and to see week-by-week the little person she is becoming.
Over this past year I would often look at her and try to decide if she looked like Justin or me that day, or who she reminded me most of, and while I could definitely see resemblances, more often than not I’d think to myself “she’s just Hemsley”, with her very own sweet, infectious, unique and lovely personality.
So here we are, opening up a new chapter into toddlerhood.
Ohhh boy… I think I’m ready???
Thank you to everyone who thoughtfully sent birthday wishes to Hemsley on and around her big day. I feel so blessed to have such a wonderful, supportive community of readers and am so happy that you can follow along with me on this motherhood journey!
P.S. I was actually able to salvage a little piece of the smash cake for myself and it really was delicious. A little like carrot cake, a little like banana bread, and a lot like birthday cake all-in-one!
- 2 cups gluten-free 1 to 1 baking flour (I used Bob's Red Mill)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup mashed banana
- ¼ cup unsweetened applesauce
- ¾ cup finely grated carrot
- ⅓ cup unsweetened almond milk
- ½ cup coconut palm sugar
- ¼ cup coconut oil or olive oil
- 2 eggs
- 2 teaspoons pure vanilla extract
- Coconut Frosting:
- 1 can full-fat coconut milk
- ½ cup organic icing sugar
- 1 teaspoon pure vanilla extract
- Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.
- Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).
- Beat the coconut cream on high until light and fluffy then add in the vanilla extract and ½ of the icing sugar.
- Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.
- Chill the icing in the fridge until the cake is ready to assemble.
- For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottoms with parchment paper.
- In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.
- In a blender add the mashed banana, applesauce, coconut palm sugar, almond milk, eggs, oil and vanilla extract and blend until smooth, add the grated carrot and blend again for 15 seconds.
- Slowly pour the wet mixture into the dry mixture and stir until completely incorporated, avoid overmixing.
- Divide the cake batter between the two pans and bake on the middle rack for 30-minutes or until a toothpick pulls clean.
- Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.
- Once the cakes are completely cooled place one layer on a serving tray and gently cut the top of the cake layer to make sure it is completely flat (if the top of the cake is rounded).
- Spread a ½ inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.
- Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.
- Serve within 1 hour.**
*Recipe adapted from It All Begins With Food
Christal // NITK