Healthy Watermelon Smash Cake (no refined sugar)

Ingredients

• 3/4 cup oat flour
• 3/4 cup almond flour
• 1/4 cup arrowroot flour
• 1/4 cup coconut oil, melted or soft
• 4 large eggs
• 1 mashed ripe banana (or 1/3 cup applesauce)
• 1/4 cup milk (I used breast milk, any kind of milk would be fine)
• 1 tsp vanilla
• 1/4 tsp baking soda
• 1/4 tsp baking powder
• pinch of salt

Frosting :

• 2 tbsp honey

• 7 ounces of cream cheese, softened

• 1 tsp vanilla
• natural food dye

Directions

• Preheat your oven to 350°F (175°C) and make sure the mini cake tins are well oiled (I used coconut oil). These are the stainless steel tins I used. 
• In a medium bowl, whisk together the dry ingredients: oat flour, almond flour, arrowroot flour, baking soda, baking powder, and salt.
• In a separate large bowl, whisk the wet ingredients: eggs, mashed banana (or applesauce), milk, melted coconut oil, and vanilla extract.
• Gradually add the dry mixture to the wet ingredients, stirring until fully combined and a smooth batter forms.
• Spoon the batter into the mini cake tins (or make this into 1 large cake).
• Bake for 20-25 minutes, or until golden and a toothpick comes out clean. Let cool completely before frosting.
• To make the frosting, beat the softened cream cheese, honey, and vanilla extract together until smooth and fluffy.
• Frost the cake using a piping bag, spoon, or spatula. Decorate as desired. Because this was a watermelon theme I put some mini chocolate chips around the outside for seeds.
• Store in the refrigerator for up to 5 days or freeze for longer storage.