Get your budding foodie into the Easter spirit with these super fun, sugar-free pop cakes - the perfect finger foods for weaning!
This recipe uses our pumpkin and carrot muffins recipe as a base, but you can choose any cake you like. You could try our sweet potato and red pepper muffins for a twist!
If you’re looking for a more exciting topping for your pop cakes, you can try whipped coconut cream as a baby-friendly option.
For the cake:
- 225g plain flour
- 1tsp baking powder
- 1tsp cinnamon
- 125g pumpkin puree
- 170ml milk
- 60g grated carrot
To make the pop cakes:
- 520g cream cheese
- 240ml peanut butter
- 60ml coconut oil
- 5tbs agave nectar
- pop cake sticks
- Preheat the oven to 200C.
- Combine the flour, baking powder and cinnamon in a bowl.
- Add the pumpkin puree and milk and mix, then stir in the grated carrot.
- Scoop into reusable muffin cases and bake for around 20 minutes - to test, a knife in the cake’s centre should come out clean.
- Allow the cake to cool before crumbling the muffins into a bowl.
- Mix the muffin crumbs with cream cheese and 3tbs of agave nectar.
- Scoop into small, egg-shaped pieces and leave them in the fridge to chill. Don’t make the eggs too big, or they won’t stay on the sticks!
- In a bowl, mix the peanut butter, coconut oil and agave until smooth.
- Remove the cakes from the fridge. Coat one end of your pop cake sticks in the peanut butter mixture and insert it into the cakes. Then put them into the freezer so the sticks can set.
- Once the pop cake sticks have set, remove them from the freezer and coat the cakes in the peanut butter mixture.
- Allow the pop cakes to set. This can take a few days in the fridge but can be sped up in the freezer.