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Orange Cinnamon Smash Cake (Sugar Free)

The tastiest cake for your little ones that is sugar free and loaded with delicious flavors they'll love.
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Servings 1 mini cake

Ingredients
  

For the Cake

  • 1/2 cup banana mashed
  • 1/2 cup applesauce
  • 1/2 cup pumpkin puree
  • 1/2 cup coconut oil melted
  • 3 teaspoons orange zest
  • 2 teaspoons vanilla extract
  • 2 1/4 cups flour sub GF baking flour for GF
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoons salt

For the Frosting

  • 2 cans coconut cream store in fridge for 24 hours before using to solidify
  • 2 teaspoons orange juice

Instructions
 

For the Cake

  • Preheat the oven to 350 degrees F and grease 3 5-inch round cake pans with cooking spray.
  • Add the banana, applesauce, pumpkin, coconut oil, orange zest, vanilla extract to a bowl and combine until (almost) smooth.
  • In a separate mixing bowl, combine the flour, baking powder, cinnamon and salt.
  • Add the wet ingredients to the bowl with the dry ingredients and use a spatula to stir until combined. Note the batter will be thick and sticky.
  • Divide the batter evenly between the 3 pans and S=smooth the tops with a spatula.
  • Bake about 20 minutes until a toothpick inserted in the center of the cakes comes out clean.
  • Remove from the oven and place on a wire rack to cool for about 5 minutes. Then remove the cakes from the tins and let cool completely on the wire rack. 
  • Once cakes are completely cool, either frost and serve immediately or wrap individually in plastic wrap and store in the fridge for up to a week  or in the freezer for a month. 

For the Frosting

  • Remove the cans of coconut cream from the refrigerator and turn upside down and use a can opener to open the bottom. Pour out any liquid and discard or reserve for another use.
  • Scoop the coconut cream into a large bowl along with the orange juice.
  • Beat with an electric mixer on high speed for about 1 minute until smooth and fluffy.
  • Beat with an electric mixer on high speed for about 1 minute until smooth and fluffy.

To Assemble

  • Take a knife to each of the cakes and cut the rounded tops off so they are flat and easier to stack. Start by putting a thick layer of frosting between each layer of cake and then once all three are stacked, frost the top and around the outside of the cake. You can use as little or as much frosting as you want! I like a little rustic look with bits of the cake showing through and the frosting a not completely smooth. If you want a thicker, smoother look it helps to refrigerate the cake after applying the first coat of frosting and then smoothing it out a bit after. 
  • After frosting your cake, keep it chilled in the fridge until ready to serve. Coconut frosting tends to ‘melt’ more quickly than a traditional buttercream would so you don’t want it sitting at room temp for too long (over an hour or two), especially in warmer climates.