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Mini Hummingbird Smash Cake

I have an idea. I know, it's probably going to stir up some controversy. But I'm just going to put it out there.

Rather then spending all our time and money planning a first birthday party for a child that will more than likely not remember a thing about it, can we celebrate moms surviving their first year of motherhood? Because that sounds like the kind of party I am down for. 
Even MORE kids running around everywhere? Making MORE of a mess that will need to be cleaned up? It couldn't be me.

But being showered with gifts and appreciation for keeping a whole human being alive for 365 days? I love it. I need it.

Because the truth is, when you're pregnant, everyone treats you like royalty. Have a seat. Are you hungry? Are you craving anything? Do you need a foot massage? 

But after you deliver that baby and you have ONE well-check at 6 weeks, you are released into a world of unknowns. And you are alone. And the transition and mental shift of having autonomy to someone needing you ALL the time can really do a number on a person. 
So yes, I feel like moms are the ones who deserve to be celebrated after that first year. Nonetheless, I had to make my little girl a smash cake to photograph and remember how tiny her little hands were on the eve of her first birthday. 

I'm very much THAT crunchy mom, so no, this cake does not have any sugar. It does, however, have maple syrup and I chose to use a cream cheese frosting rather than the buttery/sugar laden alternative.
She loved it. And if I ever had any doubt about whether or not she was my child- well, the way she grabbed the top tier off and bit into it like a burger certainly confirmed she's got my blood running through her veins. 

Mini Hummingbird Smash Cake

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1 and 1/2 cups sprouted wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 tablespoons maple syrup
1 egg plus 1 egg yolk
3/4 cup melted coconut oil
1/2 teaspoon vanilla extract
1/3 cup crushed pineapple
1 cup mashed bananas

For the cream cheese frosting:
4 oz. cream cheese, room temperature
2 tablespoons maple syrup


Preheat oven to 350 degrees F. Line a 1/4 sheet baking pan with parchment paper. 

In a large bowl, whisk together flour, baking soda, salt, and cinnamon. Add in maple syrup, egg, egg yolk, coconut oil, and vanilla extract and whisk together until well-combined. Gently fold in crushed pineapple and mashed bananas. 

Pour batter into prepared sheet pan. Bake for 15-18 minutes, or until a toothpick inserted into cake comes out clean. 

Let cake cool to room temperature in pan. Once completely cooled, use a 4-inch round (or any size/shape cutter of your choice) to cut out individual cake layers. Wrap and refrigerate layers until ready to frost.

To prepare frosting, use an electric hand mixer to beat softened cream cheese until smooth. Add in maple syrup and beat until incorporated. Frost cake as desired. 

Slightly adapted from The Baker Chick

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