Citrusy Squash Smash Cake Recipe By Tasty Recipes

HEALTHY SMASH CAKE RECIPE (1ST BIRTHDAY)

Steps:

• Prepare the frosting ahead of time by placing the can of coconut milk in the fridge overnight.Once chilled open the can and scoop the firm coconut cream from the can and add to a bowl (reserve the coconut water for a smoothie or discard).
• Beat the coconut cream on high until light and fluffy then add in the vanilla extract and 1/2 of the icing sugar.
• Beat again for another minute, then add in the remaining icing sugar and beat once more until completely combined and the icing is light and fluffy.
• Chill the icing in the fridge until the cake is ready to assemble.
• For the cake, preheat the oven to 350 degrees and grease two 6-inch cake pans with coconut oil and line the bottom of the pans with parchment paper.
• In a large bowl add in the flour, baking powder, baking soda, and salt and mix to combine.
• In another bowl combine the applesauce, maple syrup, almond milk, eggs, oil, and vanilla extract and whisk until smooth.
• Slowly pour the wet mixture into the dry mixture and stir until completely incorporated and no clumps remain, avoid overmixing.
• Divide the cake batter between the two pans and bake on the middle rack for 25 to 30-minutes or until a toothpick pulls clean from the centre of the cakes.
• Allow the pans to cool on a cooling rack completely before removing the cakes from the pans.
• Once the cakes are completely cooled place one layer on a serving tray and gently slice the top of the cakes to make sure they are flat on top and level for stacking.
• Spread a 1/2 inch layer of the frosting on the top of the bottom cake layer then top with the other cake layer.
• Spread the remaining frosting on the top and sides of the cake as evenly as possible and then decorate the cake as you prefer.
• Serve within 1 hour.**

SMASH CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease one 6 1/2-inch cake pan and one 4 1/2-inch cake pan.
• Mix cake flour, baking powder, and salt in a bowl.
• Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract. Add 1/2 of the flour mixture and mix until well combined. Pour in 1/2 of the milk and mix again. Repeat with remaining flour and milk until all ingredients are well combined. Pour batter into the 2 prepared cake pans.
• Bake cakes in the preheated oven until a toothpick comes out clean; the smaller cake should take 20 to 25 minutes and the larger cake should take 35 to 40 minutes. Remove from oven and completely cool on a wire rack, about 1 hour.
• Line a baking sheet with parchment paper and pour sprinkles on top.
• Spread frosting on the sides of the larger cake and immediately roll in sprinkles. Place on a serving platter and spread frosting on top. Frost the sides of the smaller cake, roll in sprinkles, and place on top of the larger cake. Frost the top and decorate with sprinkles.

BLACKBERRY PARSNIP SMASH CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you're using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
• Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
• Cool and serve!

APPLE BEET SMASH CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
• Mix the applesauce, banana, shredded beets and coconut sugar itogether. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
• Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
• In a separate mixing bowl, whisk together the flour, baking powder, Ceylon cinnamon, and salt.
• Add the dry ingredients to the bowl with the wet ingredients all at once. Use a spatula to stir until combined and no streaks of flour remain. The batter will be sticky and thick.
• Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
• Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
• Cool and serve!

SUMMER SQUASH POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, beat butter and sugar until crumbly. Add eggs, 1 at a time, beating well after each addition. Beat in lemon juice and extract. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with sour cream, beating after each addition just until combined. Stir in squash., Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 50-55 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely. Combine glaze ingredients; pour over cake.