Gluten Free First Birthday Smash Cake [Dairy Free + Nut Free + Caffeine Free]

Makes about 12 x 60g cupcakes or one 8″ wide x 2″ high cake or two 8″ x 1″ layers

Preheat oven to 180°C (350°F). Grease your baking tin and if required, line base with baking paper or muffin cases.
Whisk in a mixing bowl or with a fork
- 2 cups [302g] finely grated raw pumpkin (260 g)
- 2 [98g] eggs lightly beaten
- ½ cup [142g] Apple Puree or syrup
- ½ cup [104g] coconut oil, see note
- 2 tsp [8g] vanilla essence [Leave out if making for a baby]
In another bowl, put together and then sift over dry ingredients into your mixing bowl with the wet ingredients and mix well.
- 2 tsp [6g] baking powder
- 1 tsp [4g] baking soda (bi-carb soda)
- ½ tsp flakey sea salt [Leave out if making for a baby]
- ¾ cup [85g] carob could use cocoa if not concern with caffeine
- ¼ cup [22g] coconut flour
Scrape into prepared tin and smooth surface flat with an offset/pallet knife.
Bake 35 – 40 mins, until edges pull away from the tin and a toothpick inserted into the centre comes out clean.
If using an air fryer, bake it for 28 – 32 mins but use that as a guide and base it’s doneness base on the toothpick coming out clean.
Cool cake in tin 10 mins, run a knife around edge and turn out onto a rack to cool completely before icing.