Naturally sweetened, nutrient-packed, and made with simple real-food ingredients, this "better for you" smash cake is the perfect way to celebrate your little one's first birthday. Soft, moist layers of almond flour cake pair perfectly with a creamy white sweet potato frosting that can be colored naturally for a fun ombré effect. A wholesome, beautiful cake you'll feel proud to serve or let your baby dive right into!

Serving: 10-12 if cutting

Cake Ingredients

1⅓ cups avocado oil
2 cups coconut sugar
8 large eggs, or flax eggs for an egg-free version
1 cup full-fat plain Greek yogurt
1 cup unsweetened vanilla almond milk
4 teaspoons vanilla extract
4 teaspoons apple cider vinegar
8 cups almond flour
2 tablespoons (6 teaspoons) baking powder
½ teaspoon sea salt

Cake Instructions

1. Preheat the oven to Bake at 350°F. Grease three 8-inch round cake pans and line the bottoms with parchment paper. Set aside.
2. In a large mixing bowl, whisk together the avocado oil, coconut sugar, eggs, greek yogurt, almond milk, vanilla extract, and apple cider vinegar until well combined and mixture is smooth.
3. In a separate bowl, stir together the almond flour, baking powder, and salt.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined. The batter will be thick—this is exactly what you want!
5. Divide the batter evenly among the prepared cake pans (about 3.5 cups per pan), smoothing the tops with a spatula.
6. Bake for 32–38 minutes, or until the centers spring back lightly when pressed and a toothpick or knife inserted into the center comes out clean.
7. Allow the cakes to cool completely in the pans set on a wire rack before removing and frosting.

Sweet Potato Frosting Ingredients

Makes about 4½–5 cups
3½ (16-ounce) white sweet potatoes (Hannah or Japanese variety), cooked, peeled, and mashed (about 3½ cups mashed)
1¾ cups pure maple syrup
13 tablespoons (just under 1 cup) unsalted butter, melted
3½ tablespoons non-dairy milk (such as oat or almond milk)
3½ tablespoons lemon juice
3½ teaspoons vanilla extract
½ teaspoon fine sea salt
Blue spirulina powder (for coloring)

Frosting Instructions

1. Preheat oven to Roast at 400F.
2. Line a baking sheet with parchment paper.
3. Lay potatoes whole on prepared baking sheet.
4. Roast potatoes for 45-50 minutes or until soft & cooked through. Flesh should be soft enough to scoop out with a spoon.
5. Allow to cool, then remove peel of potatoes.
6. Place the cooked and peeled sweet potatoes into a food processor or high-speed blender. Blend until completely smooth and creamy.
7. Add the maple syrup, melted butter, non-dairy milk, lemon juice, vanilla extract, and salt. Blend again until the frosting is smooth, light, and fluffy.
8. Divide the frosting into three separate bowls.
9. To create the dark blue frosting, stir 1 tablespoon of blue spirulina powder into one batch. For a lighter blue, stir ¼ to ½ tablespoon of spirulina powder into the second batch. Leave the third batch plain for a natural white/cream color.
10. Cover and chill the frosting in the refrigerator for 30–60 minutes to firm up before using. This will make it much easier to spread and decorate the cake beautifully!



Decorate the cake and enjoy!

Chef Tips:
  • Flax egg option: To replace one egg, mix 1 tablespoon of flaxseed meal with 3 tablespoons of water. Let it sit for 5 minutes before using.
  • Make ahead tip: The cakes can be baked a day in advance. Wrap tightly and store in the refrigerator until ready to frost.
  • Frosting tip: If the frosting feels too soft after chilling, pop it back in the fridge for another 15–20 minutes before assembling the cake.
  • If the batter seems dry, add an extra 1-2 tablespoons of almond milk.
  • For the cake itself, if you ever want it a little fluffier, adding ½ teaspoon baking soda alongside the baking powder + vinegar would give it a tiny extra lift (since vinegar reacts with baking soda).
  • Mini Smash Cake Option: Want a tiny cake just for your little one to smash? Halve the cake and frosting recipes and divide the batter between three or four 4-inch round cake pans. Bake at 350°F for 18–22 minutes, or until a toothpick inserted in the center comes out clean and the tops spring back lightly when pressed. These mini layers stack beautifully for an adorable, photo-ready smash cake!