Maple Smash Cake with Yogurt Frosting

Recipe inspired by @yummytoddlerfood

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 yogurt
 Handful of freeze-dried organic raspberries
 Handful of blueberries, cut in half
 Handful of strawberries, chopped into little pieces
1

Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)

2

In a medium bowl, whisk together the flour, baking powder, and salt.

3

In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.

4

Add the maple syrup mixture to the flour mixture until just combined.

5

Divide 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.

6

Layer 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.

7

For 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 yogurt
 Handful of freeze-dried organic raspberries
 Handful of blueberries, cut in half
 Handful of strawberries, chopped into little pieces

Directions

1

Preheat oven to 350 F. Grease 3 6-inch mini silicone cake pans with coconut oil. (We repeated the process twice to make 6 layers)

2

In a medium bowl, whisk together the flour, baking powder, and salt.

3

In a separate small bowl, whisk together the oil, maple syrup, eggs, and vanilla until smooth.

4

Add the maple syrup mixture to the flour mixture until just combined.

5

Divide 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.

6

Layer 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.

7

For 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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