Allergy-friendly smash cake

Allergy-friendly cakes are pretty simple. I swap out milk and butter for plant-based alternatives and ground flaxseed to replace the eggs. You can totally make this cake with the real stuff too, but if you’ve got dietary restrictions like we do, this recipe is perfect! Don’t forget to make the dairy-free buttercream to frost your cake!

INGREDIENTS

Allergy-friendly smash cake

• 2 cups all-purpose flour

• 3 teaspoons baking powder

• 1/4 teaspoon baking soda

• 1/4 teaspoon salt

• 1 cup plant-based milk (at room temperature)

• 1 tablespoon apple cider vinegar

• 1/2 cup unsalted plant-based butter, softened

• 3/4 cup pure maple syrup

• 1 ripe banana, mashed

• 1 teaspoon pure vanilla extract

Dairy-free buttercream

• 1 cup vegan butter, softened at room temperature

• 1 1/2 tsp vanilla extract

• 3 1/2 cups powdered sugar

• 1 tbsp alternative milk (I used pea milk)

INSTRUCTIONS

For cake:

• Preheat oven to 350˚ F. Using a baking spray, generously grease the cake pans. For a 2-layer cake, you can bake this cake in two 4-, 5-, or 6-inch cake pans. You could also use one 9×13 rectangular pan.

• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

• In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5-8 minutes. When it’s ready, the milk will be slightly thickened with small curdled bits. Reserve.

• In a large bowl, beat butter until creamy on medium-high speed for about 3 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add maple syrup mashed banana and vanilla; continue beating to combine.

• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter.

• Pour the cake mixture into the prepared pan(s). Bake until a skewer comes out clean when poked in the center. Baking times will vary, depending on what kind of pan you use, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. For 2 small round cake pans bake for about 18-21 minutes. For a 13×9 rectangular pan bake for 20-25 minutes.

• Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.

For dairy-free buttercream:

• Beat the vegan butter on medium speed for 30 seconds until smooth.

• Mix in the vanilla extract on a low speed.

• Slowly add the powdered sugar, 1 cup at a time. Alternate with splashes of alternative milk.

• Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached.

• If the frosting is too thick, add in additional dairy free milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

The frosting is enough to frost one cake or a dozen cupcakes! Hope you enjoy this cake as much as we do!