• This recipe is for a small cake made in a 7 inch (18cm) cake tin. Once the sponge is baked we cut two circles to make our 3 inch (7 cm) baby smash cake.

  If you want to make a 7 inch cake then double the ingredients and then you will cut it lengthwise to add frosting in the middle.

Sponge

• Preheat the oven to 180℃/350℉.
• Line a 7 inch (18 cm) round cake tin with parchment paper.
• Add all the wet ingredients into a bowl and stir.
• Mix separately all the dry ingredients.
• Mix the we ones with the dry ones until you have a thick batter.
• Pour the batter into the cake tin.
• Bake for about 20 minutes.
• Allow to fully cool down before taking out of the cake tin.

Frosting

• Double the ingredients if making a 6 - 7 inch (18 cm) cake.
• Put the cream into a bowl with the coconut sugar and raw cocoa powder and mix until you get a thick and heavy chocolate-like frosting.

Assemble the cake

• If you are making a 6 - 7 inch (15 cm) cake:
• Take out the sponge from the cake tin.
• Cut in half lengthwise if you duplicated the batter and baked only one.
• Place one sponge (top half if you have cut your sponge lengthwise) on a platter or plate.
• Cover with bottom half with the frosting.
• Place the second sponge (top half) on top of the frosting.
• Cover the top of the cake (and the sides if you want) with the rest of the frosting.
• Decorate with seasonal fruit - raspberries look best for us.

If you are making a 3 inch (7 cm) baby cake

• Take a round cutter about 3 inch in diameter and cut two circles from your sponge.
• Place one circle/sponge on a plate and cover it with half of the frosting.
• Place the second circle/sponge on top making sure that the flatter side of the circle/sponge is facing upwards.
• Cover the top and sides of the cake with the rest of the frosting.

  Decorate with seasonal fruit - raspberries look best for us.