Tuesday, July 12, 2016

Tiny Krueger's First Birthday Cake {Sugar Free Banana Oat Cake}

Starting back when I first got pregnant (side note: I can't believe it has almost been two since we found out) we've been trying to limit the amount of refined sugar we consume. Naturally, when it came time to think about cake options for Teddy's first birthday (because what is a birthday without cake?) I wanted something healthier and without a ton of sugar. I also knew that he probably would not eat most of it so I didn't want to spend too much money on a cake or the ingredients and chose to experiment with what we had on hand like bananas, and homemade puree.

The result is this banana oat cake sweetened with apple and pear puree (No sugar added applesauce could easily be used instead of puree). To finish it off, I slathered the cake with a cream cheese frosting. TinyKrueger loved it! He ate more of it than I ever would have expected. I will say that the frosting is a little tart from the cream cheese but our little guy is also a big fan of tart and sour flavors like pickles, lemon, sauerkraut, onions, etc. He liked it so much that I made it twice. Once for his actual birthday as a small layer cake, (top photo) and once for his party as a single layered cake (second photo). 

Banana Oat Cake
  • 3 ripe bananas 
  • 1/4 cup apple or pear puree 
  • 2 tbsp olive oil 
  • 1 tsp vanilla extract 
  • 1 teaspoon baking soda 
  • 1/2 cup oat flour (grind rolled oats in blender, then measure)
  • 1/4 whole oats 
  • 1 teaspoon cinnamon
for the frosting
  • 4 oz cream cheese 
  • 1/4 cup pear puree 
  • 1 tsp pure vanilla extract
  • cinnamon (optional)
  1. Mash the bananas in a medium bowl. Add in the applesauce, oil, and vanilla to the bananas. 
  2. In a separate large bowl, mix the flours, baking soda, and cinnamon together. 
  3. Add the banana mixture to the flour mixture slowly. Mix just until incorporated. 
  4. Coat a 9" cake pan with oil. Spread the batter into the bottom of the pan. 
  5. Bake at 375° for 15-20 minutes. Check with a toothpick for doneness. 
  6. Cool the cakes. Use a small bowl or a biscuit cutter to make 3 small rounds. 
  7. Soften the cream cheese then whisk with the puree and vanilla extract (and optional cinnamon) until smooth. 
  8. Stack the smaller cake rounds with a layer of frosting in between and then frost the entire outside of the cake. 

No comments:

Post a Comment