paleo smash cake
I can’t believe it’s been almost 2 months since Rory turned 1! It’s about time I share the deets on his cake. I wanted to do the usual “smash cake” but without grains and sugar, since he hadn’t had either of these things at the time of his first birthday (I have since introduced a little grains but will be avoiding sugar for as long as I have control over that situation!). I followed this paleo smash cake recipe but made a few changes, since he tolerates fruit and eggs just fine.
My favorite ingredient in the recipe was the beef tallow. I hadn’t used it before, and now I’m so excited to have it in my pantry. While beef tallow is commonly used in face moisturizers, cleaners and make up, it’s also great for cooking. It is heat stable up to 400 degrees fahrenheit, is a great source of fat soluble vitamins A, D and K and is resistant to oxidation (unlike polyunsaturated fats found in vegetable oils). It gave this cake a great, almost “fried” texture, similar to that of a donut.
This recipe obviously doesn’t have to be made as a smash cake. You bet I enjoyed Rory’s leftovers for breakfast the day after his party!
Paleo Smash Cake
Ingredients
Cake:
1 cup japanese sweet potato, steamed and mashed
¼ cup coconut flour
2 tablespoons beef tallow
½ teaspoon baking soda
½ teaspoon cinnamon
1 egg
1 teaspoon lemon juice
Frosting:
½ avocado
½ large banana, mashed
¼ cup coconut milk
¼ cup cacao powder
2 teaspoons coconut oil
Instructions:
Preheat the oven to 350 and line a baking sheet with parchment paper.
Combine the cake ingredients except for the egg and lemon juice in a food processor. Process until smooth. Then drizzle in a whisked egg and then the lemon juice while the processor is running. Run for about 30 more seconds.
Separate batter into 3 equal parts. Roll into balls and flatten on the baking sheet.
Bake for 15 minutes and then let cool completely. They will be a little soft when you take them out of the oven.
Meanwhile, prepare the frosting by combining all ingredients in a food processor and blending until smooth.
Transfer frosting to a bowl and let chill in the refrigerator.
Once the cake is completely cool, frost just as you would a normal 3 layer cake.
