~A Smash Cake With Benefits - Nutrient Packed Cupcakes~
By Janine Bibeau
We all know that sugar is not good for us. For more information on why, check out my blog post on why sugar is not so sweet.
This post, however, is all about cake!
As my daughter’s first birthday approached, I started to sweat about what I was going to let her smash into at her birthday party. Guests love to watch the little birthday boy or girl delve into their first birthday cake. I wanted that too. BUT, I am kind of a health nut and she is allergic to dairy...And so began my quest for the healthiest and most delicious birthday cake I could make.
This cake and it's frosting is tasty, healthy, and contains no white sugar, dairy, eggs, or other common allergens. It is also loaded with good stuff too! Potassium, omega-3 fatty acids, fiber, manganese, iron, selenium, sodium, calcium, protein, magnesium, phosphorous, and vitamins C, E, B1, B3, B5 and B6. The sweetener in the frosting is alkaline, so if you use gluten-free oats, this is a whole food cleanse friendly recipe as well!
Okay, so it might not be real "cake," more like a delicious breakfast muffin. But to my daughter...it's cake!
There is no need to frost these. I eat them as breakfast muffins or a healthy snack when it's not my daughter's first birthday. They are delicious and satisfying on their own. The frosting was for show...but ended up tasting great and is super healthy.
By Janine Bibeau
We all know that sugar is not good for us. For more information on why, check out my blog post on why sugar is not so sweet.
This post, however, is all about cake!
As my daughter’s first birthday approached, I started to sweat about what I was going to let her smash into at her birthday party. Guests love to watch the little birthday boy or girl delve into their first birthday cake. I wanted that too. BUT, I am kind of a health nut and she is allergic to dairy...And so began my quest for the healthiest and most delicious birthday cake I could make.
This cake and it's frosting is tasty, healthy, and contains no white sugar, dairy, eggs, or other common allergens. It is also loaded with good stuff too! Potassium, omega-3 fatty acids, fiber, manganese, iron, selenium, sodium, calcium, protein, magnesium, phosphorous, and vitamins C, E, B1, B3, B5 and B6. The sweetener in the frosting is alkaline, so if you use gluten-free oats, this is a whole food cleanse friendly recipe as well!
Okay, so it might not be real "cake," more like a delicious breakfast muffin. But to my daughter...it's cake!
There is no need to frost these. I eat them as breakfast muffins or a healthy snack when it's not my daughter's first birthday. They are delicious and satisfying on their own. The frosting was for show...but ended up tasting great and is super healthy.
"Cake" Ingredients
2 cups Bob’s Red Mill Oat Flour or grind up your own gluten free oats!
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
4 ripe bananas
1 teaspoon alcohol-free vanilla extract
1 teaspoon apple cider vinegar
¼ cup filtered water
¾ cup unsweetened organic applesauce
Instructions
Preheat oven to 350º F.
Line a muffin pan with 12 cupcake liners.
Put oat flour in a large bowl and add all the other dry ingredients.
Puree bananas in a food processor or blender until smooth.
Add the water, applesauce, extract, and apple cider vinegar. Process again until combined.
Pour over dry ingredients and mix until just combined.
Scoop into muffin liners filling about 2⁄3 full or into a 9-inch round cake pan.
Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
If you want to boost the antioxidant power: gently stir in 2 cups of frozen blueberries for blueberry banana cake/muffins and increase baking time 8-10 minutes, but do be cautious if little ones will be eating them!
Let them cool thoroughly before eating if you have used paper muffin liners or they will stick.
2 cups Bob’s Red Mill Oat Flour or grind up your own gluten free oats!
2 tablespoons ground flax seeds
1 teaspoon ground cinnamon
1 teaspoon baking powder
½ teaspoon baking soda
4 ripe bananas
1 teaspoon alcohol-free vanilla extract
1 teaspoon apple cider vinegar
¼ cup filtered water
¾ cup unsweetened organic applesauce
Instructions
Preheat oven to 350º F.
Line a muffin pan with 12 cupcake liners.
Put oat flour in a large bowl and add all the other dry ingredients.
Puree bananas in a food processor or blender until smooth.
Add the water, applesauce, extract, and apple cider vinegar. Process again until combined.
Pour over dry ingredients and mix until just combined.
Scoop into muffin liners filling about 2⁄3 full or into a 9-inch round cake pan.
Bake for 20-22 minutes until tops are golden brown and toothpick inserted in the center comes out clean.
If you want to boost the antioxidant power: gently stir in 2 cups of frozen blueberries for blueberry banana cake/muffins and increase baking time 8-10 minutes, but do be cautious if little ones will be eating them!
Let them cool thoroughly before eating if you have used paper muffin liners or they will stick.
Frosting Ingredients
2 cans organic coconut milk
2-4 drops liquid stevia
1/2 cup frozen organic blueberries
3 tablespoons chia seeds
Instructions
Do not shake your cans of coconut milk!
You want the coconut cream to be at the top. When you open them, scoop out the thick white coconut cream and put it into the food processor.
Add a few tablespoons of the coconut milk from each can.
Add the rest of the ingredients and pulse a few times until the blueberries are pureed into the mixture.
Do not over blend.
Scoop your frosting into a glass container and let it sit in the refrigerator for at least 6 hours. The chia seeds will gel and make your frosting fluffy.
Keep refrigerated and just before serving, frost your cupcakes.
Enjoy the show!
2 cans organic coconut milk
2-4 drops liquid stevia
1/2 cup frozen organic blueberries
3 tablespoons chia seeds
Instructions
Do not shake your cans of coconut milk!
You want the coconut cream to be at the top. When you open them, scoop out the thick white coconut cream and put it into the food processor.
Add a few tablespoons of the coconut milk from each can.
Add the rest of the ingredients and pulse a few times until the blueberries are pureed into the mixture.
Do not over blend.
Scoop your frosting into a glass container and let it sit in the refrigerator for at least 6 hours. The chia seeds will gel and make your frosting fluffy.
Keep refrigerated and just before serving, frost your cupcakes.
Enjoy the show!
Muffins adapted from Daily Om-21 Day Yoga Shred . Frosting is purely my own perfected experiment!
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