Baby Led Weaning Recipe: Sugar and Gluten Free Lemon Cake

Baby Led Weaning Recipe: Sugar and Gluten Free Lemon Cake

Neil absolutely adores his Mum’s lemon drizzle cake, which is totally delicious, but also I imagine quite calorific and full of sugar. Not great for a young baby whose sugar intake I’m trying to limit. I have never posted a dessert type recipe before, instead focussing on finger food, but there comes a point when a baby reaches a certain age where they start taking an interest in desserts and snacks and I wanted to make something that would be suitable for this.






Don’t get me wrong, there IS sugar in this recipe, but there’s no added sugar. The sugar comes naturally from the lemon juice which forms the batter of the cake. I found it sweet enough without adding sugar, however you can add a drizzle to the cake which is made from lemon juice and powdered sugar which will give you that big sugary hit.

I used coconut flour to make this cake, making it gluten free and containing less calories than using traditional flour. You can of course use traditional flour if you wish, but you’ll need to change the quantities of the ingredients which I’ll list below the recipe.

Baby led weaning cake that's suitable for babies and the whole family. No added sugar, cocnut flour, gluten free, paleo and damn delicious.

What you need to make this baby led weaning cake:

40g coconut flour
6 eggs
juice of 1 lemon
zest of 2 lemons
40g melted butter
1 tsp baking powder (gluten free)

How to make this baby led weaning cake:

1. Preheat the oven to 180C and line a loaf tin with baking paper.
2. Measure the coconut flour into a bowl, add the baking powder, then create a well in the middle and crack in the six eggs.
3. Combine thoroughly before adding melted butter, the juice of one lemon and the zest of two lemons.
4. Give it a good mix before pouring the mixture into the loaf tin.
5. Bake for around 25-30 minutes. Pull it out around this time to check it is cooked through with a cake tester. If not, give it a further ten minutes.
6. Leave to cool slightly.




Baby led weaning cake that's suitable for babies and the whole family. No added sugar, cocnut flour, gluten free, paleo and damn delicious.

This lemon cake is so moist and delicious that Dexter just wanted more and more. I cut the cake into eight slices which works out at around 100 calories a slice, so I wasn’t too bothered about him having a couple of slices. With the rest, I poured over some lemon drizzle to make the cake even tangier, moister and nice and sugary for my husband’s tastes. For the drizzle, I mixed 110g powdered sugar with the juice of two lemons, mixed until combined and then poured it over the cake.

If you want to use traditional flour in this recipe, use 120g instead of 40g coconut flour and reduce the number of eggs to 3.

Let me know if you try this baby led weaning cakeย and what you think.

You can read more of my delicious BLW recipes here.

If you loved this post you must read my Baby Led Weaning Must Have Product Guide

Baby led weaning cake that's suitable for babies and the whole family. No added sugar, cocnut flour, gluten free, paleo and damn delicious.

BLW // Lemon Cake

Ingredients

  • 40g coconut flour
  • 6 eggs
  • juice of 1 lemon
  • zest of 2 lemons
  • 40g melted butter
  • 1 tsp baking powder

Instructions

  1. Preheat the oven to 180C and line a loaf tin with baking paper.
  2. Measure the coconut flour into a bowl, add the baking powder, then create a well in the middle and crack in the six eggs.
  3. Combine thoroughly before adding melted butter, the juice of one lemon and the zest of two lemons.
  4. Give it a good mix before pouring the mixture into a loaf tin.
  5. Bake for around 25 minutes. Pull it out around this time to check it is cooked through with a cake tester. If not, give it a further ten minutes.
  6. Leave to cool slightly.
https://mummytodex.com/2017/02/baby-led-weaning-cake/




Baby led weaning cake that's suitable for babies and the whole family. No added sugar, cocnut flour, gluten free, paleo and damn delicious.

 

Baby led weaning cake that's suitable for babies and the whole family. No added sugar, cocnut flour, gluten free, paleo and damn delicious.
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22 Comments

  1. 17th February 2017 / 8:20 am

    Oh my goodness, this looks delicious!! We’re yet to try any sweet dessert type things aside from fruit and yoghurt because I wasn’t really sure where to start – so this is great!

  2. 17th February 2017 / 10:46 am

    oh my! Looks yummy! sure looks like Dexter looks like he is enjoying it!

  3. 17th February 2017 / 11:40 am

    This looks so good I think I’d eat more of it then Henry would!! Ha ha!

  4. 17th February 2017 / 12:43 pm

    I love how you’ve included the healthier and no healthy way to make this cake! Will get hubby to pick up the ingredients for when Ben feels a bit better! No doubt I’ll finish the left overs wooo!

  5. 17th February 2017 / 1:11 pm

    I cant wait to try this!#foodiefriday

  6. 17th February 2017 / 1:53 pm

    I tried to make banana bread when Max was a baby which unsurprisingly (given my pancake history) was a big fat fail ๐Ÿ™‚ This looks great.

  7. 17th February 2017 / 2:03 pm

    I loveeee lemon drizzle cake, but always avoided it with the littles because of the sugar – I know they would love this though! Fab recipe ๐Ÿ™‚ x

  8. 17th February 2017 / 7:43 pm

    Wow this looks amazing! I love lemon cake, will definitely be making this in a couple of months when Benjamin starts weaning x

  9. 17th February 2017 / 10:03 pm

    Oh this sounds great, would make a great snack for children too xx

  10. 17th February 2017 / 11:11 pm

    Eeeek, this looks delicious! Just jotted down the recipe as we’re doing baking this weekend and we’ve got this all in.

  11. 21st February 2017 / 12:53 pm

    Ooo that looks really good. My bubs tends to just crumble cake which makes me reluctant to give her any now lol!
    Thanks for linking to #foodiefriday

  12. 24th February 2017 / 2:49 am

    Mmmmmmmmmm I do love a lemon drizzle cake but I think it would be wasted on my little plus my need for cake is greater than hers!
    Thanks for linking up #FoodieFriday

  13. Deborah Tan
    20th October 2017 / 12:34 pm

    Hi there, just wondering if the coconut flour can be substituted with any other types of flour?

  14. 20th October 2017 / 12:48 pm

    120g plain flour and reduce number of eggs to three. ๐Ÿ˜€

  15. Sarah
    11th November 2017 / 8:19 am

    Oh my god. I made this and it was awful. I don’t know what I did wrong but no one likes it. It just takes like egg with a bit of bitter lemon at the end. Help!

  16. Anonymous
    17th March 2018 / 9:47 pm

    Mine just turned out like Sarahs’ …eggy sort of lemony block. Is it because I mixed/whisked with a fork. I’m new to baking so was not really sure how to “mix” the ingredients. But will persevere. Any help would be welcomed lol

  17. lucie
    22nd June 2018 / 4:07 pm

    hi are you sure it’s only 40g of coconut flour ???

  18. 22nd June 2018 / 4:09 pm

    Yes I am sure. Coconut flour is extraordinarily absorbent and very little coconut flour is needed to successfully produce a recipe.

  19. 26th July 2018 / 5:09 pm

    Mine turned out like a flat block of egg with a hint of lemon?! Where did I go wrong?

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