If you’ve been on the hunt for a simple-to-make smash cake recipe for your little one, look no further than this melt-in-your-mouth almond flour apple cake!

Most smash cake recipes use bananas as the base ingredient, but this smash cake is sweetened with applesauce for a subtle apple flavor. The almond flour gives the cake a soft and delicate texture that is perfect for little ones to break down. I love serving this cake topped with fresh berries or sauteed cinnamon apples to fully bring out that apple flavor!

WATCH RECIPE VIDEO

WHAT YOU’LL NEED

Here is what you’ll need to make this almond flour apple cake:

• Almond Flour: I use superfine-textured almond flour for this cake. I love to use the Kirkland brand blanched almond flour!
• Eggs: Serves as a binder to help the cake hold its shape.
• Applesauce: For the main apple flavor in the cake. Make sure to use natural unsweetened applesauce.
• Maple Syrup: The main source of sweetness for this cake.
• Oil: Used to help moisten the cake texture.
• Cinnamon: Warm spice for added flavor.
• Baking Powder: Leavening agent for the cake.

PROCESS

1. In a bowl, whisk together the eggs, applesauce, maple syrup, and oil until smooth.
2. To the same bowl, add the almond flour, cinnamon, and baking powder and mix until it is combined and well incorporated into a smooth batter.
3. Line the bottom of two 4-inch cake pans (OR one 6-inch cake pan) with parchment paper and spray the sides of the pan with an oil spray. This step is very important to ensure that the cake does not stick.
4. If you are using two 4-inch cake pans, evenly distribute the batter between the two pans. If you are using a 6-inch cake pan, pour all of the cake batter into the prepared pan.
5. Bake the cake for 30 minutes, or until the top is set and a toothpick inserted comes out clean. Let the cake cool completely before removing it from the pan.
6. If you are using 4-inch cake pans, place one cake on top of the other. Top with fresh berries or cinnamon apples and serve!

STORAGE INSTRUCTIONS

Once cooled, store the cake in the refrigerator for up to 4 days. You may also freeze the cake in an airtight container for up to 1 month.

SUBSTITUTIONS

• Eggs: The eggs may be replaced with a liquid egg replacer like the brand Just Egg. Flax eggs do not work in this recipe.
• Maple Syrup: The maple syrup may be omitted, but the cake will not be as sweet. though the unsweetened applesauce will still provide some subtle sweetness.

RECIPE NOTES

• If you want to make a mini smash cake like the one I have shown in the pictures above, use two 4-inch cake pans. I find that layering two 4-inch cakes on top of each other is perfect for a smash cake. If you prefer to use a 6-inch cake pan, pour all of the paper into one pan. If you’d like to make a larger cake, you can double the recipe and use two 6-inch cake pans or one 8-inch cake pan.
• I like to top this cake with fresh berries or cinnamon apples, but you can also frost it with some yogurt!
• Please do not skip the step of lining the cake pans with parchment paper and spraying the pan with oil! Doing this ensures that the cake does not stick to the pan.

Here are some other sweet treats that you may like!

• Peanut Butter Banana Cake
• Cinnamon Apple Croissants
• Cinnamon Muffins

ALMOND APPLE CAKE RECIPE