This moist layer cake is perfect for a little one’s first birthday—and since the bananas and applesauce add enough sweetness on their own, no one will miss the sugar. The frosting is also sugar-free (though you have the option of adding a little coconut sugar if you like). The cake layers can be made a day ahead. Wait to frost them with the whipped cream until just before the party. The assembled cake will keep for an hour or so in the refrigerator. Just before serving, add the berries. And don’t forget the candle!
| Level: | Easy |
| Total: | 2 hr |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Nonstick cooking spray, for the pans
- 1 cup super-fine almond flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 2 very ripe bananas, broken into chunks
- 2 large eggs
- 1/2 cup smooth natural peanut butter or almond butter (no sugar added)
- 1/4 cup unsweetened applesauce
- 1 teaspoon pure vanilla extract
- 3/4 cup cold heavy cream
- 1 tablespoon coconut sugar, optional
- 1/4 cup raspberries
- 3/4 cup mixed berries (blueberries, raspberries, halved or quartered strawberries)
Instructions
- Preheat the oven to 350 degrees F. Spray three 4-inch round cake pans with cooking spray and line the bottoms with rounds of parchment.
- Add the almond flour, whole wheat flour, baking powder, cinnamon, baking soda and salt to a medium bowl and stir to combine.
- Add the bananas and eggs to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until almost smooth, about 1 minute. Add the nut butter, applesauce and vanilla and beat until smooth, about 1 minute more. Add the dry ingredients and beat on low just until combined.
- Divide the batter among the prepared pans. Bake until a tester inserted in the middle of a cake comes out almost clean with just a few crumbs, 26 to 28 minutes. Cool in the pans on a rack for 10 minutes, then remove from the pans and cool completely, about 30 minutes.
- Remove the parchment paper and level off the domed tops of the cake with a serrated knife.
- Whip the cream in a stand mixer fitted with the whisk attachment on medium-high speed (or in a bowl with a wire whisk) until foamy, about 30 seconds. Sprinkle in the coconut sugar, if using, and whisk on medium high to soft peaks, about 1 minute.
- Place 1 cake layer cut-side down on a serving plate. Top with 2 to 3 tablespoons of the whipped cream and smooth almost to the edges. Make a single layer of 2 tablespoons of the raspberries (this will help keep the second cake layer from sinking into the whipped cream). Place another cake layer on top followed by another 2 to 3 tablespoons of the whipped cream and the remaining 2 tablespoons raspberries. Top with the last cake layer cut-side down. Put in the freezer for the layers to firm up a bit, 15 to 20 minutes. (Refrigerate the remaining whipped cream as well.)
- Frost the cake with the remaining whipped cream. Top with the mixed berries and serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 713 |
| Total Fat | 53 g |
| Saturated Fat | 16 g |
| Carbohydrates | 48 g |
| Dietary Fiber | 10 g |
| Sugar | 19 g |
| Protein | 21 g |
| Cholesterol | 143 mg |
| Sodium | 453 mg |