Can I pretty please get a full-time job developing smash cake recipes? Testing and photographing this gluten-free smash cake was a blast. First of all, there’s cake. And since this one is just barely honey-sweetened and otherwise made of almond flour and eggs, it’s practically a health food, right? Next, edible flowers, And lastly, party decorations!
I have no shortage of ideas when it comes to wholesome cake recipes; the frosting, though, is a little trickier. If you’ve been following along my previous creations, you already know some good options are Greek yogurt or cream cheese, but this combination of almond cake with mascarpone might just be my favorite to date. I didn’t even add any sugar or honey to the mascarpone because its natural sweetness and richness are already perfection.
This may also be the EASIEST smash cake recipe I’ve shared. Even with separating the eggs (helpful for keeping a lightness when working with almond flour), the prep is quick, and the single-ingredient frosting takes approximately…zero minutes.
Decorate it as you please: sliced fresh fruit (I used peaches) or seasonal berries are great choices, and this time I splurged on some edible flowers – If you can find some at your local market or even have some growing in your yard; they’re such a pretty touch.
Gluten-Free Smash Cake
1 cup almond flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup honey
1 teaspoon vanilla
2 eggs, separated
4 ounces mascarpone, cold
Fruit and edible flours, for decorating (optional)
Preheat the oven to 350 degrees F and grease the bottoms and sides of 3 4-inch cake pans with butter, oil, or baking spray and place them on a baking sheet.
In a medium bowl, whisk together the almond flour, baking powder, and salt. In another bowl, whisk together the honey, vanilla, and egg yolks. In a large bowl, beat the egg whites using a handheld or stand mixer with a whisk attachment until stiff peaks form.
Stir the honey mixture into the almond flour mixture until just combined. Add half of the beaten egg whites and stir until just combined. Fold in the remaining egg whites just until only a few small white streaks remain.
Divide the batter evenly among the prepared cake pans. Bake on the baking sheet until the tops are just beginning to turn golden and the center of each cake feels spongey to the touch, 18-20 minutes. Move to a cooling rack and, after ten minutes, flip the cakes out of the pans to continue cooling on the rack.
Once the cake is fully cooled, top each layer with a couple big spoonfuls of mascarpone. Stack the layers and top with fresh fruit and edible flowers.
To make ahead: The cake layers can be made the day before. Once fully cooled, wrap each layer tightly with plastic wrap and store at room temperature.
Note: I used these mini cake pans.