Inspired by @yummytoddlerfood, we made this patriotic maple cake with yogurt frosting for my son’s first birthday cake smash, but it was so delicious that I now make it for special occasions and holidays. Made with simple clean ingredients, this cake can be made dairy-free (sub in coconut milk yogurt), and always yields a moist, deliciously sweet cake.
Cake
3 cups oat flour (we use One Degree Organics Sprouted Oats and grind it ourselves in the food processor)
2 tsp baking powder
½ tsp salt
¾ cup liquid coconut oil, and a little extra for greasing the pan
1 cup maple syrup
4 eggs, slightly beaten
2 tsp vanilla extract
Frosting
2 cups whole milk Greek yogurt/non dairy coconut yogurtTo make the yogurt sweet, we often add a little bit of pure maple syrup and vanilla extract
Handful of freeze-dried organic raspberries
Handful of blueberries, cut in half
Handful of strawberries, chopped into little pieces
1Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)
2In a medium bowl, whisk together the flour, baking powder, and salt.
3In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.
4Add the maple syrup mixture to the flour mixture until just combined.
5Divide batter evenly into 6 molds and bake for 15-18 minutes, until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool before frosting.
6Layer 2 rounds of cake together for each full layer of cake. Once the first 2 rounds are combined, cover in yogurt and decorate with chopped blueberries. For the second double layer, just put the yogurt alone.
7For the berry frosting on top, crush up freeze-dried raspberries into the yogurt remaining and stir to combine. Spread over top double layer of cake and decorate with chopped strawberries.
Ingredients
Cake
3 cups oat flour (we use One Degree Organics Sprouted Oats and grind it ourselves in the food processor)
2 tsp baking powder
½ tsp salt
¾ cup liquid coconut oil, and a little extra for greasing the pan
1 cup maple syrup
4 eggs, slightly beaten
2 tsp vanilla extract
Frosting
2 cups whole milk Greek yogurt/non dairy coconut yogurtTo make the yogurt sweet, we often add a little bit of pure maple syrup and vanilla extract
Handful of freeze-dried organic raspberries
Handful of blueberries, cut in half
Handful of strawberries, chopped into little pieces
Directions
1Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)
2In a medium bowl, whisk together the flour, baking powder, and salt.
3In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.
4Add the maple syrup mixture to the flour mixture until just combined.
5Divide batter evenly into 6 molds and bake for 15-18 minutes, until a toothpick inserted into the middle of the cakes comes out clean. Let the cakes cool before frosting.
6Layer 2 rounds of cake together for each full layer of cake. Once the first 2 rounds are combined, cover in yogurt and decorate with chopped blueberries. For the second double layer, just put the yogurt alone.
7For the berry frosting on top, crush up freeze-dried raspberries into the yogurt remaining and stir to combine. Spread over top double layer of cake and decorate with chopped strawberries.
Maple Smash Cake with Yogurt Frosting
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