Ahh yay! This makes me so happy to hear. I love knowing that my recipe is going to be apart of your baby’s special day. 🙂 And I’m so glad it’s a recipe everyone can enjoy! You’ll have to come back and let me know how everyone likes it!

My baby is turning one in the end of February and you just saved the party!
I am utterly happy and thankful for your amazing healthy smash cake recipe. Healthy diet is important to us but it’s not easy to find healthy cake recipes that really work.
Aaaaand there is a family member being treated for cancer and thanks to you she can eat from the sugar free birthday cake too. ❤️🎈🎂🎉

Oh no! Did you used packed almond flour?

Hi Brooke – It should work just fine, but it’ll probably only make one layer, maybe two and the bake time will likely be different. I’d check the cake a few minutes early just to make sure. Let me know if you try it and how it turns out!

Came here to ask the same thing. My baking powder is far from expiration and followed the recipe to a T. … 😞

Shoot! Thanks for noticing that, Rachel! I just moved that note down in the recipe card so it doesn’t get confusing for people moving forward. So sorry your cake didn’t turn out for you. 🙁 I will definitely be sure to measure this cake in grams next time I make it so I can include those measurements in the recipe.

Hi Allie – Yes, it’ll work. Just be careful when removing the cake from the pan!

hi! be aware there is a error on the recipe when you select 2x amounts – the number of “cups” of banana doubles but it still says 1.5 bananas – because we don’t use cups in the UK I had to try to Google the conversion and because of both these things I think I didn’t put enough banana in and the mixture (and cake) is very dry and just tastes/texture like eating ground almonds. as others have said you really could do with adding the grams on there and fixing the banana error x

Oh no! Did you add the baking powder? Or was your baking powder expired? That’s the only thing I can think of as to why your cake didn’t rise in the oven.

I don’t, unfortunately. But there should be many conversion calculators out there. This looks like a good one. Hopefully that helps!

Hi Beena – I don’t, sorry! I’ll try and remember to weigh it next time I make this recipe.

Heya there. do you have the recipe in weight rather than cups please?

Oh no!! I am so sorry to hear this, Jessica. I wonder what could be going on! I’ve made this cake many times, but I’ll have to make this one again to see what could be going on.

Yay! So happy this worked out so well for you, Deb. I love hearing that everyone enjoyed it, and I fully support cake for breakfast! Thanks for coming back to leave a review. I really appreciate it.

I had the same experience!! It seems to be missing a liquid and baking soda – mine did not rise AT ALL. Very disappointed. I am in the same boat, ready for bed and need a new recipe that doesn’t call for ripe bananas since I don’t have any more left!

Hi Tori! Almond flour really is the best choice for this recipe because it gives the cake a soft, moist texture that’s perfect for smashing. Other flours, like oat or all-purpose, tend to make the cake denser and less smashable. If you’re concerned about using almond flour for his first time, you could test it in a smaller recipe beforehand to see how it goes. Hope this helps!

Hi Sam! I totally get wanting to skip a grocery store trip, but I don’t recommend using Bob’s Red Mill gluten-free baking flour for this recipe. I’ve tested it with all-purpose and oat flour, and both resulted in a dense cake that didn’t have the right texture. Almond flour really works best here for that light, smashable consistency. I hope that helps!