Dairy Free/Gluten Free Carrot Cake Recipe/Baby Smash Cake
My son started eating some solid food at four and five months but I kept it very limited as to not shock his system too much. I wanted a healthy cake for him to get into for his 6 month birthday (His 1 year is Christmas Eve so wanted a 1/2 year outside). So I had a very limited list to work with, I also was hoping to be able to exclusively breast feed so I had in my head dairy free. Then realized after he has been drinking a grass-fed cows milk formula this whole time so he could have had dairy in it. But I kept it dairy free for him and will have the dairy options listed below as well. I also kept it nut free since he hadn't had any yet, this is the list I was working with to make this cake recipe.
So I kept it simple and made sure he has some of everything that was in the cake before he had his smash cake.
There are a lot of substitutions that can be done to this cake but just make sure you figure out the macros for yourself with whatever you change in the recipe.
I start with coconut oil and coconut sugar both can easily be swapped out. For the fat can be switched to avocado oil or butter, same as in my chocolate and vanilla cake recipes. Then sweetener can be switched to regular sugar, date sugar or a 1:1 Keto sweetener of choice. There is stevia in this to sweeten it as well but you need some bulk from a 1:1 sweetener in the batter to make it work properly.
Next is egg yolks, in doing research for starting out a baby on food I found some research that mentioned stomach upset from egg whites. So I made the cake with just egg yolks. This can easily be substituted with whole eggs, 2 whole eggs for the 4 yolks. If you want an egg free smash cake you can probably do 2 flax egg which for 1 single flax egg is 1 Tbs. Flax meal and 2-3 Tbs. water. If you are just using the egg yolk, the egg white can be frozen for suture use.
Next is dry ingredients, like mentioned above I made this dairy free. My normal keto "flour" mix I use contains whey protein isolate, which is lactose free but still dairy. So I have had people asking me about beef protein isolate so I gave it a try. I definitely have to do more experimenting with it because this wasn't one of my normal cake recipes. But I ended up using way less of the beef protein than I would normally use of the whey and upped the coconut flour. It made it a little higher carb but was a very soft dairy free cake. Because I used so little of the beef protein isolate for the smash cake you could probably just swap it out for the whey if you want to use that. If you don't want to use coconut flour the only ratios I know are for lupin and almond which is 3x the amount of the coconut flour in the recipe.
Then lastly is the homemade buttermilk. You can use any unsweetened alternative milk for keto, the macros just might be slightly different. For a baby smash cake you can use regular buttermilk if you are not doing dairy free or you could make your own with regular milk. You could probably even use a thinned out sour cream or yogurt in place of the milk.
Oh and the carrot which can be switched out for zucchini if need be, it would probably still be delicious. If your child is a little older you can also be a little more lenient with the recipe to make it even tastier like adding some vanilla extract (1 tsp.), ground ginger (1/2 tsp.) or chopped nuts (a few Tablespoons). I would just make sure to chop them pretty fine.
The biggest thing to remember is to make sure he has had all the foods previously, even if you think it's not an allergen, you just can never know for sure!
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6 Inch Smash Cake Recipe
84 g/6 Tbs. Coconut Oil (I used refined organic)
24 g/2 Tbs. Coconut Sugar
4 Egg Yolks (or 2 whole eggs)
42 g/1/3 Cup Coconut Flour
15 g/1/2 Scoop Beef Protein Isolate
1 tsp. Baking Powder
3/4 tsp. Baking Soda
1/2 tsp. Xanthan Gum
1 tsp. Cinnamon
1 tsp. Pure Stevia Powder (Optional, to taste)
2 oz./1/4 Cup Homemade Buttermilk (1 tsp. Vinegar + Milk of choice)(I used so delicious unsweetened coconut milk)
25 g/One Medium Carrot Shredded
Preheat oven to 325 degrees and prepare a 6 inch round cake pan with avocado oil spray and a parchment round on the bottom
Whip the coconut oil and sugar together until creamy, scaping down once, while that's going separate the eggs
Add one egg yolk at a time while the mixer is on medium speed, scraping down a few times
Weigh/measure, sift and whisk together dry ingredient and make the buttermilk and shred the carrot
Once the egg yolks are fully incorporated, alternate the wet and dry ingredients, scaping down halfway though
After all the wet and dry are added, whip until fully combined then take off the mixer and stir in the shredded carrot, batter will be thick
Place into prepared pan, pat down and spread out evenly in the pan
Bake at 325 for 32-35 minutes, spinning halfway though to cook evenly
When you touch the middle and it springs back a tiny bit it is done, will be a very soft cake still
Let cool to the touch then turn out onto a cooling rack to cool to room temperature then place in the fridge to set up enough to frost
Make the frosting!
My suggestions for a babies frosting is either a sweet potato frosting which is what I did, or a whipped avocado with a little pure powdered stevia (it would have to be done right before serving). If not doing dairy free you could do a slightly sweetened whipped cream but if you use pure stevia it would have to be done right before hand also. You could stabilize the whipped cream with a little softened cream cheese or gelatin. https://www.ketoupgrade.info/post/keto-chocolate-cupcakes
Sweet Potato Frosting Recipe
250 g/1 Large Sweet Potato
56 g/1/4 Cup Coconut Oil Melted
1/8-1/4 tsp. Pure Stevia Powder (optional)
Preheat oven to 400 degree, place sweet potato on an aluminum foil or parchment lined baking sheet
Bake for 1 hour or until the sugars start to come out and is super soft
Let cool until you can handle it, pull the skin off and place in a mixer or bowl
Beat on high speed until broken up then on medium speed slowly drizzle in the melted coconut oil
Beat until nice and creamy and no more lumps, add stevia if using
Let whip or sit until cooled and spreadable
Place chilled cake on whatever plate or platter you are serving it on and cut the cake in half horizontally
Place a small dollop of frosting on bottom layer and spread evenly
Place second later on top and spread frosting evenly around the top and all sides, let chill in fridge then when the frosting sets up a little more you can pipe rosettes around the bottom and on top (I suggest a tip with an bigger open hole
Other frosting recipes-
Keto Cream Cheese Frosting- https://www.youtube.com/watch?v=Q7c-DuGi4NM
Keto Buttercream Frosting- https://www.youtube.com/watch?v=K5uLQh_imVg&t=1622s
Keto Chocolate Ganache Frosting - https://www.youtube.com/watch?v=ZaL9N-L7p78&t=1s
Keto Chocolate Buttercream Frosting - https://www.youtube.com/watch?v=nsXZ8mjJvac
He thoroughly enjoyed his smash cake!!!
Video with a small clip of him enjoying!
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