Healthy Lime and Courgette Cake Recipe For Baby
Table of Contents
Baby Friendly Cake
This lime and courgette cake is a great recipe for baby led weaning and the perfect finger food, as it combines nutritious ingredients without any added sugar. The courgette provides moisture and essential vitamins, while the natural sweetness of the lime offers a zesty flavour that excites little ones palates.
The cake's soft texture makes it easy for tiny hands to hold and self-feed, promoting independence at this early age. It is a lovely way to introduce a variety of flavours and encourage a love for wholesome foods right from the start from 6 months old.
Healthy Baby Cakes
Introducing cake to your baby is an exciting milestone, and this recipe is a fantastic first cake for little ones from six months old. Made with simple ingredients, it is soft, easy to grasp, and perfect for those tiny hands exploring new flavours.
Using mashed bananas (also great finger foods) or apple puree instead of sugar used in regular cake ensures a naturally sweet treat, while the addition of oats provides essential nutrients, great for easy healthy recipes. Bake it until golden brown and allow it to cool before serving as a great snack or breakfast, allowing your baby and the entire family to enjoy this delightful experience of independent eating.
Freezing Courgettes
Freezing courgettes is an excellent way to ensure you always have this versatile vegetable on hand for baby-led weaning. To prepare, simply wash and slice the courgettes into suitable sizes for your little one, whether that be sticks or rounds.
Blanch them lightly in boiling water for a couple of minutes, then plunge them into ice water to preserve their colour and texture. Once cooled, drain and pat them dry before laying them out on a baking tray to freeze individually.
Once solid, transfer the courgettes to a freezer-safe bag or container. This method not only maintains their nutrients but also allows for quick meal prep, making it easy to serve up nutritious options for your baby whenever you need.
Ingredient information
Oats - Oats are such a versatile ingredient and a great ingredient in a cake recipes, in replacement for flour. Blitzed makes a great oat flour for this recipe. You could also use almond flour.
Milk - I have used whole milk but you could use semi-skimmed milk or a plant based milk such as oat milk or soy milk.
Egg - I have used 1 medium free range egg. You could use avocado oil as an alternative for egg free babies and toddlers.
Courgette - I have used grated courgette as one of the main ingredients for this recipe, a great way to add a veggie into a cake! You cannot take the courgette too but it adds moisture to the cake which is great for that moreish taste,
Banana - I have added the banana for sweetness, you could use apple puree if you prefer instead.
Lime - The zest and the lime juice add such a nice flavour to the cake. You could use lemon zest and lemon juice instead if you prefer. Lime works nicely though.
Baking powder - I have added a little baking powder as a raising agent for the cake.
Serving suggestion
The cake would be great served with plain Greek yogurt with sliced banana, or you could serve with fresh berries such as blueberries, raspberries, blackberries or strawberries.
You could serve the cake on its own as a part of a lunch box snack.
Other recipes you may like: Carrot cake, Breakfast Weetabix cake or Banana and blueberry cake.
Storage instructions
The cake can be stored in the fridge for up to 3 days, stored in an airtight container.
If you wanted to freeze the cake you will need to make sure that the cake has cooled down at room temperature.
Once cool, wrap the cake with cling film followed by tin foil and place in the freezer in a freezer bag. This is if you are freezing the cake whole.
If you are freezing individual portions, you can store the same way in an airtight container.
Make sure that the bag/airtight container is labelled with the item and the date. I use masking tape to label the airtight container.
To defrost the cake, leave in the fridge overnight and make sure it is fully defrosted.
Once the cake has been defrosted you will not be able to refreeze.
Equipment used to help with this recipe
Saucepan - So many pan sets out there but I particularly like to use pans with a non-stick surface for ease of cleaning and ones that are suitable for different types of hob surface.
Oven dish - A square, versatile non-stick baking tin suitable for roasting small meat joints, baking square cakes etc. Oven safe to 220°C and rust resistant.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Large bowl - Definitely choose a stainless steel one - they are lighter than the stone or glass ones and very easy to clean.
Recipe | Healthy Lime and Courgette Cake Recipe For baby
Healthy Lime and Courgette Cake Recipe For Baby
Ingredients
Instructions
- Start by preheating your oven to a medium heat of 180C or 350F. Line a 9x9 inch baking tin with parchment paper and pop onto a baking tray.
- Blitz the oats in a food processor and pop into a large bowl.
- Add all the ingredients into the bowl and mix together.
- Pour the cake batter into the prepared baking tin and pop into the oven, the baking time is 20 minutes.
- Leave to cool in the tin, portion into 9 squares. Enjoy!
Notes
You could use gluten-free oats for gluten-free babies.
You could also use apple puree instead of banana if you wish.
Healthy easy recipes are the best for us busy parents. This is such a great recipe for baby and the whole family especially those with a sweet tooth without the sugar, a great snack or breakfast recipe.
©The Petit Spoon
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