How to make a "Baby Cake"

June 2, 2018

 

 

 

After sharing a picture of the little “baby cake” I made Harley for his birthday last week on Instagram, you guys seemed so interested in what I did to make a baby friendly cake! To me “baby friendly” means no nasties. Of course we always keep it Vegan in my house, so no eggs or dairy! But there are some things that we eat, that I’m not ready to give to Harley just yet. Like..SUGAR. I feel like once you introduce a child to sugar it’s pretty much downhill from there hahaha. I’m not saying my kids never gunna have sugar, but not when he’s only 1 year old and just being introduced to food in general. Now natural sugars and fruits are a different story, sugar that comes along with nutrition is great! That’s why I chose to sweeten this “cake” with fruit! I used ripe bananas and applesauce. Which also created a super moist cake. The flavor and texture was similar to banana bread, and we all love banana bread, right?! For adults this could be a yummy breakfast cake. We enjoyed leftovers, (and the test cake), for breakfast the next couple of days. I also left out gluten, and oil. Harley does eat Gluten, Colton and I both have no issues digesting it and he hasn’t yet either. But the gluten free flour blend I used created a lighter/airer texture, which was great for making a cake, while wheat would make a more bready texture. So all you Gluten Free peeps can enjoy this one too! There was really no need for added oils since the applesauce made it so moist! And baby friendly frosting you ask? This was a fun one to try, I blended raw cashews and dates. Gosh I love dates so much! The best natural sweetener! The frosting turned out sweet and creamy! You would never know there was no added sugars to it. I decorated the cake with all of Harley’s favorite fruits, he loves strawberries and blueberries. He went straight for the strawberry on top! He ate a full piece and seemed to love it. He looked so cute with that frosting smear all over his face! One of my mama friends at the party loved the cake so much, she had me make one for her sons birthday too! Not all kids have to grow up on processed crap! I truly believe these first years, especially going into the toddler stage, we create the foundation of their healthy palette. Introducing our children to as many fruits and vegetables as possible, and having fun treats that are still wholesome, will set them up wanting to eat this way. If you start your kid on cookies and fried foods because “thats what kids like” then of course its going to be hard to later get them eating broccoli and carrots. Hopefully we can all raise healthy kids together, and set up this next generation for success! xoxo

 

 

 

Using this recipe I made 2 mini cakes, using 2 small round ramekins.

You can half the recipe if you just want to make 1, or

you can make 1 larger cake in a bread a pan.

The frosting made enough to have extras, which you can freeze or use as a spread or fruit dip.

Have fun with decorating, use fruit, coconut flakes, jam, or even sneaky chocolate chips.

 

 

 

For the cake

Ingredients

1 cup bobs red mill gluten free flour

3/4 cups rolled oats, blended into a flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

2 spotty bananas

1/2 cup unsweetened applesauce

1/2 almond milk

1 tsp vanilla

Optional 1/2 cup frozen blueberries

(I added these in because Harley loves blueberries and we really enjoyed them being in there, 

added a fruity sweetness, kind of like a blueberry muffin)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Directions

1. Preheat oven to 350

2. Using a high speed blender, blend oats into a fine flour

(or buy oat four)

3. In a large mixing bowl sift all dry ingredients

4. In a separate bowl combine all wet ingredients, beat them until combined or give them a quick blend in the high speed blender, this will make for a fluffier cake.

5. Add the wet ingredients to the dry

6. Fold in the frozen blueberries (or omit)

7. Bake in the preheated oven for 40 minutes

8. Let cool completely before frosting

I like to store my cake in the fridge overnight, the texture gets more "gooey", then frost in the morning

 

 

 

 

For the frosting

Ingredients

1 cup raw cashews

1/2 medjool dates

1/2 cup melted coconut oil

1 tbsp vanilla

 

Directions

1. Soak cashews and dates in water for 1 hour

2. Add all ingredients, except for the coconut oil, to a high speed blender, blend until smooth

3. Melt the coconut oil

4. With the blender running, pour in the melted coconut oil, blend until combined

5. Remove from blender, and store in an airtight container

6. Freeze overnight

7. In the morning transfer from the freezer to the refrigerator, after a couple hours it should be at its perfect consistency.

Note- You must first freeze, this helps it get to the perfect thickness, then when refrigerated it stays pretty thick.

 

 

 

 

 

 

 

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