Sugar-Free Vegan Smash Cake

2017-8-31

 

Good morning.
August is ending today and I haven't written a blog. I've been thinking if I should blog about my tofu burger, wasabi-mushroom fry or sengiri daikon recipes, but I thought I'd just share about my daughter's first birthday. It's her month anyway! 

 

If you're following me on Instagram, you probably know the story about her first birthday cake. If not, it's okay. I'll be telling you now. Yay!

I had been preparing for my daughter's first birthday more than a month before it. Well, we were scheduled to stay at my in-laws' house on the week of my daughter's birthday so I knew I didn't have chance to prepare there.

I wanted to make the yummiest and healthiest vegan, gluten-free, sugar-and-salt-free, fluffy smash cake. It took me to bake 12 cakes until my daughter's birthday, and sad to say, but none of them were fluffy. But I'd still like to share my adventure with you.

The first four cakes I baked in a batch was this.

 


Sure they are healthy and my daughter loved them (watch her video eating these here), but they weren't very palatable for me. So I sprinkled sugar and ate her leftovers with cream cheese!

I could have settled with the banana-tofu recipe because she liked it the most, but I wanted a cake that I will also enjoy as it is. So I bought sugar-free Aohata fruit spreads and tried to make her next cake a bit sweeter-- vegan and gluten-free blueberry oat cake!

 

It tasted really delicious especially with the whipped coconut milk, but it was too dense. My daughter couldn't easily smash it.

So the next gluten-free cake I made, coconut-carrot cake, I put more liquid and baking powder (though I wasn't sure if baking powder will work with pure oat flour).

 

 



It was very good! However I think I put too much oil or that the coconut milk transformed into oil while baking.

The night before her birthday, I crammed baking her birthday cake as soon as she went to bed with her father. I needed it cool by the morning so that I can frost it with whipped coconut cream. However, I forgot to put the coconut milk in the fridge! So I ended up not able to frost it so I just topped it with coconut shreds:

 


I loved how simple it was but I wanted a cake that shows how she made our world (colorful) since her birth, so, since she was still on her morning nap then, I had time and made oat balls colored with 100% vegetable powders:

 



Also, I didn't bother to measure the ingredients because I was sooo tired and sleepy and still cramming to make recycled birthday decors for her smash cake set the following day. (Note: This picture has been edited. I like this better than the plain unedited one because... party!)

 


I wasn't satisfied with a smash cake without frosting, so as soon as my coconut milk cooled enough for whipping, I baked two more cakes.

 

 


Both of these are vegan carrot and fruits cake, but one is gluten-free and one is not (and has food colors).

Finally, I baked a last cake just so I can share a working recipe with you. It still wasn't the best cake I've baked, but it was good enough for a smash cake: not fluffy but not dense either. 

 

 


Okay. Before my fussy teething daughter wakes up from her nap, let me end the talk and post this blog. See you again next month!

Ingredients

  • Oats (ground), 50 g

  • Carrot (grated), 30 g

  • Coconut milk, 2 tbsp

  • Water, 4 tbsp

  • Coconut oil, 1 tbsp

  • Chia seeds, 1 tsp

  • "Sweetener" (no sugar fruit spread, roasted sweet potato, homemade applesauce, banana, or a variety of frozen or fresh fruits), 3 tbsp

  • Vanilla oil, a few drops


Procedure
1. Mix all ingredients in a bowl.
2. Grease a 12cm cake mold with coconut milk.
3. Bake in 180degC for 30 minutes.

4. Cool cake completely before removing from the cake mold.

5. Serve as it is or frost with homemade sugar-free whipped coconut cream. You may also top it with coconut shreds, oat balls/cookies, dried fruits, or all of your baby's favorite snacks!

 

Happy birthday!

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