A smoothie cake is what the name promises – a cake made out of a smoothie. To prepare this cake, you only need a blender and you’re ready to go. As this cake is as healthy and sugar free as a smoothie, the whole family can enjoy it – it’s even suitable for babies!
The base ingredient for any smoothie cake is banana as it gives sweetness and a nice texture for the cake. But apart of the bananas you can use any fruit and berries you like. Just pick up your favourites and keep the amount of the fruit and berries the same as in the recipe. I used ingredients that I had available here in Singapore: fresh mango and raspberries. You can use also frozen fruit and berries if you are unable to find fresh ones.
As this smoothie cake is healthy and suitable even for babies, it’s a perfect cake for your little one’s first birthday. Choose your child’s favourite fruit and berries, blend a smoothie and make a cake for that special day. Decorate the cake with colourful fruit and berries, and I’m sure your little one will love it!
And did I already mention that this smoothie cake is incredibly easy to prepare? If you can make a smoothie, you can definitely also prepare this cake!
- For the crust:
- 1 dl/ 0.4 cup oats
- 1,5 dl/ 0.6 cup almond flour
- 8 soft pitted dates
- 4 tbsp coconut oil
- For the filling:
- 2 bananas
- 200 g/ 7 oz mango
- 200 g/ 7 oz raspberries
- 2 dl/ 0.85 cup coconut cream
- 1 tsp vanilla powder
- 6 gelatin sheets* + 4 tbsp boiled water
- On top:
- Fresh fruit and berries
- Desiccated coconut
- Line the bottom of a 18 cm/ 7 inch springform pan with parchment paper. Grease the sides of the pan with some oil so that the cake won’t be sticking to the sides.
- Put all the ingredients for the crust into a blender or food processor and blend for about one minute until you have an even batter. Transfer the mixture into the springform pan and use a spoon to press it evenly into the bottom. Place the crust into the freezer to harden and prepare meanwhile the smoothie filling.
- Put the gelatin sheets into cold water and soak them for 5 to 10 minutes
- Put all the fruit, berries, coconut cream and vanilla powder into a blender and blend until smooth.
- Boil a small amount (ca 4 tbsp) of water, take the gelatin sheets (which should be soft by now) out of the cold water, wring gently to remove excess water and mix them with the hot water, stir until the gelatin is dissolved. If you are using gelatin powder instead, read instructions on the gelatin package.
- Add the gelatin water to the smoothie and blend for a short while.
- Take the pan out of the freezer and pour the smoothie on top of the crust. Cover the pan with some foil and put in the fridge for about 3 hours (or overnight).
- If the cake is sticking to the sides, run a thin-bladed knife around the edge of the cake. Unmold the cake and decorate the smoothie cake with fresh fruit and berries just before serving.
I hope you enjoy the healthy and sugar free smoothie cake recipe!