The Smash Cake You'll Want To Eat For Breakfast

Last Saturday we celebrated Rowan's first birthday. He's my nephew, and I was fortunate enough to be there at his birth as Doula for my sister- and brother-in-law. It was awesome. What is almost as awesome is baking. Even if you don't like to cook, you probably like to bake. Even just a little. Or maybe you just like eating yummy baked goods. More that? Okay...  then enlist the kids or a willing partner and get started.

When I made this cake it was to be eaten by a baby, so I wanted to make it full of nutritious stuff, without a lot of unnecessary ingredients. And it was seriously a thrown together idea that seemed like it should probably work, based on my years of experience being a culinary genius. I was pretty much right. And when I tasted this cake, it seemed to me like it would be a perfect little breakfast item paired with some scrambled eggs, or a nice chicken apple sausage link. (Do you see how I paired the protein, the carbs, and the fat there? Smooth.)

It's super fast, and super easy. It's a great recipe to have kids help with (or older kids do themselves) since it's seriously just measure and dump. And it's already dairy free, but you can also make it grain/gluten free for all of you Paleo fans out there. Check it out sometime and see what you think.

  • 1 can of pumpkin
  • 1 c flour (for gluten/grain free, use almond flour, or your fav alternative. Be sure to check conversions. I've made that mistake before...)
  • 1 c smooth almond butter
  • 1/2 c agave nectar (or honey, or regular sugar, or brown sugar. Get crazy.)
  • 3 eggs
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1/2 tsp cinnamon (I am pretty sure I used more, since I don't tend to measure stuff like this. So...to taste.)
  • Pinch of salt

Heat oven to 350. Dump all the ingredients in order into a large mixing bowl. You can use a stand mixer or handheld, or stir it OG style with a wooden spoon. Dump into a 9x9 cake pan, or something close, or into cupcake liners in your muffin tin. Bake for 15 minutes and check every 2 minutes until they're done (it will depend on your oven and cooking vessel)

As with any recipe, try it the way it's written first. Then tweak any future iterations based on how you liked the first one. Too wet? Add more flour. Too pumpkin-y? Add 1 cup instead of the whole can. You can customize it to your tastes, and make your own yummy recipe that's a go-to for quick muffins for the kids to grab, or that smash cake for your little nephew that somehow is already a year old...

Time. Flies.

For the cake itself, I baked in a rectangular pan to make thinner layers, cut out 3 circles using something round I found in my MIL's kitchen, and included a little green, white, and red...for Cinco de Mayo! The green was avocado whipped with agave nectar, the white was a little homemade whipped cream (I checked with mama first. You can use a high quality vegetable shortening with a little agave or sugar and some vanilla to make it non-dairy) and the red layer was some chopped strawberries on top. Rowan, from what I could tell, really loved it. And guess what? He ate some the next day for breakfast. Bam.

Enjoy, y'all!

xoxo,

Diana