1.Sweet Potato & Apple Smash Cake

This is a classic for a reason—it’s naturally sweet, moist, and easy to gum. It’s more of a dense, baked patty than a fluffy cake, which is perfect for babies.

Ingredients:

• 1 medium sweet potato
• 1 apple (like Fuji or Gala)
• 1 ripe banana
• 2 tbsp oat flour (blend rolled oats until fine)
• 1 egg yolk (optional, omit if allergic or for egg-free)
• “Frosting”: Full-fat Greek yogurt or coconut cream.

Instructions:

1. Preheat oven to 350°F (175°C). Grease a small ramekin or oven-safe dish.
2. Peel, steam, and mash the sweet potato until completely smooth.
3. Peel and finely grate the apple.
4. In a bowl, combine the mashed sweet potato, grated apple, mashed banana, oat flour, and egg yolk (if using). Mix until it forms a thick batter.
5. Pour the batter into the ramekin and bake for 20-25 minutes, or until a knife inserted comes out clean.
6. Let it cool completely. Gently remove from the ramekin.
7. To serve, “frost” the cooled cake with a thick layer of Greek yogurt. Decorate with a slice of strawberry or a few mashed blueberries.

2. Banana & Blueberry Oat “Cake” Muffins

These are perfect for baby-led weaning and make great on-the-go snacks. They have a lovely, soft texture that’s easy for babies to handle.

Ingredients:

• 2 ripe bananas
• 1 cup rolled oats
• 2 tbsp unsweetened applesauce
• 1/4 cup breast milk, formula, or whole milk
• 1/2 tsp cinnamon
• 1/4 cup blueberries (fresh or frozen)

Instructions:

1. Preheat oven to 375°F (190°C). Grease a mini muffin tin.
2. Add all ingredients except the blueberries to a blender. Blend until smooth.
3. Gently fold in the blueberries.
4. Pour the batter into the mini muffin tin, filling each cup about 3/4 full.
5. Bake for 12-15 minutes, or until the tops are firm to the touch.
6. Let cool completely before serving. You can stack them to form a little “cake” tower!

3. Avocado & Spinach “Green Monster” Cake

This cake is a powerhouse of nutrients and has a fun, vibrant green color that makes for a unique Instagram post!

Ingredients:

• 1 ripe avocado
• 1 cup spinach, lightly steamed and squeezed dry
• 1 ripe banana
• 2 eggs (or 2 “flax eggs” for egg-free)
• 1/2 cup oat flour
• 1/2 tsp baking soda
• “Frosting”: Plain, full-fat Greek yogurt mixed with a tiny bit of mashed avocado for a pale green color.

Instructions:

1. Preheat oven to 350°F (175°C). Grease a small round cake pan or loaf pan.
2. In a blender, combine the avocado, steamed spinach, banana, and eggs. Blend until smooth and green.
3. Add the oat flour and baking soda, and pulse until just combined.
4. Pour the batter into the prepared pan and bake for 15-20 minutes, or until the center is set.
5. Let it cool completely in the pan before removing.
6. Frost with the green-tinted yogurt and decorate with a thin slice of kiwi or a raspberry.

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