It is so hard to believe that I only posted my first Baby Led Feeding recipe one year ago this week. In so many ways it feels like longer, yet in other ways it feels like it was only last month. I don’t think I could have ever anticipated the response I received from people in Ireland and from the far corners of the world. The first night I remember lying in bed refreshing my phone and saying to my husband ‘I don’t believe it, there are another 100 likes’, then another, then another and to wake up to over a thousand likes on day one! Within 4 days that had risen to almost 4000 and now today there are over 22,000 lovely mothers and fathers, chatting and part of what now to me is a Baby Led Feeding community of parents, all looking for the same thing, to feed their little ones healthy, refined sugar free, delicious foods.
I am beyond astounded, thankful and humbled to all of you. You are what makes Baby Led Feeding amazing and without you it would not be what it is today. Every single day I receive photos, messages and comments from parents who are going through the exact same things I went through as a mother. We all want the best for our beautiful little babies, we want them to grow up healthy, eating right and we all have the same worries. I love talking to you all and if I get to help even a handful of parents through Baby Led Feeding then this has all been a complete success.
Now that I wipe that happy tear from my eye, I am delighted to share this recipe with you all. It’s healthy cake, so I’m a tadd more excited than I probably should be. I have to admit I have made quite a few cakes over the past few weeks but they sadly didn’t make the cut but this one is aaaaaamzing! It is sweetened by only fresh fruit and a little maple syrup and is light and moist, the way cake should be. I used a mix of buckwheat, coconut and almond flour but you could substitute the almond for plain if you wanted too. Both were pretty similar in taste.
The apple sauce really changed this recipe for me. It gave it the lightness it had been missing and is the simplest thing ever to make. In fact I didn’t even peel the apples! Just cored and chopped them into chunks and placed into a saucepan with about 60ml of water. Cover with a lid and let the pot simmer for about 10 minutes. Then pour into a blender and blend! Thats it. Just make sure you let it cool before adding to the eggs or you could be left with scrambled egg cake (which doesn’t sound very pleasant).
For the frosting I just beat I just beat a tub of cream cheese with a little maple syrup and lemon zest. So yummy! It’s almost like cheesecake on a cake. If your little one is dairy intolerant, you can substitute the cream cheese for coconut cream. Just leave a can of full fat coconut milk in the fridge overnight, the next morning separate the fat content from the top and whip it up with the maple syrup and lemon zest. Just as yummy!
I didn’t let Oscar smash the cake (well because I wanted to eat cake too and it was too pretty). But if you are looking for a smash cake then this is the one for you. Just divide the batter between a small cake tin and a large one so at least the adults can have a slice :))) I got really cute baby sized number tins on Amazon and they would be ideal for this.
It was so lovely sharing cake in the autumn sunshine. Oscar thought it was his birthday again and we were treated to him singing ‘happy birthday awwwcar’ 🙂 He just melts my heart.
I hope you all love it and make it for your little ones.
Aileen & Oscar xoxo
Oh and don’t forget to enter my competition to win an amazing Kenwood Chef Sense food processor worth almost €400! To enter just click here: Enter Baby Led Feeding Competition and good luck!!!