5 Baby-Friendly Cakes That Everyone Can Enjoy

When my baby’s first birthday was coming up, I knew I wanted to make something special. Something that wasn’t loaded with sugar but didn’t taste like cardboard either.

But I didn’t want to wait until the big day to experiment, so I started testing different cakes months before during nap times (and sometimes during chaos).

Eventually, I found a few that we both loved. Soft, naturally sweet, and made with real, simple ingredients. Some with yogurt, some completely dairy-free. Some with egg and some without, so you can pick what works best for your baby.

Now, these five are our go-to recipes for birthdays, rainy mornings, or when I just want to bake something that feels a little special.

And yes, for his first birthday, we went with the Banana Oat Cake.
It’s his favorite (and mine too!). 💛

1. Banana Oat Cake with Greek Yogurt Frosting (No Eggs)

This was the winner, my baby’s first birthday cake and the one that started it all.
It’s soft, perfectly moist, and naturally sweet from the banana.

What you’ll need:

Cake

• 2 ripe bananas (mashed)
• ½ cup plain yogurt
• 1 cup oat flour (or finely ground oats)
• ½ tsp baking powder
• 1 tbsp olive oil or melted butter (unsalted)

Frosting

• 1 cup full-fat Greek yogurt
• 1½ tsp chia seeds (for texture + thickness)
• A few mashed or blended berries (for natural color and flavor)

How to make it:

1. Preheat oven to 180°C / 350°F.
2. Mix everything in one bowl until smooth.
3. Pour into a small baking pan.
4. Bake for about 25 minutes, until golden and soft.
5. Let cool completely before frosting.
6. For frosting, mix Greek yogurt with chia seeds and a few blended berries. Chill for 15 minutes to thicken.
7. Spread or pipe onto cooled cake and serve chilled.

This one freezes perfectly and somehow tastes even better the next day!

2. Apple Cinnamon Cake (Egg-Free + Dairy-Free)

I made this one on a cozy fall day, and the whole house smelled amazing.
It’s full of warmth from the cinnamon and sweetness from apples, no sugar needed.

What you’ll need:

• 1 cup unsweetened applesauce
• 1 cup oat flour
• ¼ cup coconut oil
• ½ tsp cinnamon
• 1 tsp baking powder

How to make it:

1. Combine everything in a bowl.
2. Bake at 350°F (180°C) for 25 minutes.
3. Cool and serve with a thin layer of apple puree or a sprinkle of cinnamon.

This one’s soft enough for early eaters and completely dairy-free.

3. Carrot Almond Cake (With Eggs)

This one is our second favorite, I’ve always loved carrot cake.
It’s light, fluffy, and full of natural sweetness from grated carrots.

What you’ll need:

• 1 egg
• 1 medium carrot, finely grated
• ½ cup almond flour
• ¼ cup oat flour
• 2 tbsp yogurt or milk
• 1 tbsp olive oil

How to make it:

1. Whisk the egg and oil, then mix in the remaining ingredients.
2. Pour into a small cake tin.
3. Bake for about 20 minutes at 350°F (180°C).
4. Cool completely before adding Greek yogurt or coconut cream frosting.

This one looks beautiful with a few tiny grated carrot curls on top.

4. Blueberry Coconut Cake (Gluten-Free + Dairy-Free)

I made this one when I wanted something fruity and light.
It turned out to be one of those recipes that makes you feel like you know what you’re doing, even if you’re just winging it during nap time.

What you’ll need:

• 1 ripe banana, mashed
• 2 tbsp coconut milk
• ½ cup coconut flour
• 1 tbsp olive oil
• ¼ cup blueberries

How to make it:

1. Stir everything until smooth.
2. Bake at 350°F (180°C) for 20–25 minutes.
3. Cool, then top with coconut yogurt or blended berries.

A tropical little cake that’s naturally gluten-free and baby-safe.

5. Sweet Potato Vanilla Cake (Egg-Free + Dairy-Free)

This one has such a creamy, soft texture, almost like pudding, but baked.
I made it one morning while my baby played on the kitchen floor, and it became one of our favorite snacks to share.

What you’ll need:

• 1 small sweet potato, cooked and mashed
• ½ cup oat flour
• ¼ cup applesauce
• 1 tbsp coconut oil
• A splash of vanilla extract

How to make it:

1. Mix everything in a bowl.
2. Bake at 350°F (180°C) for 25 minutes.
3. Let cool and top with Greek yogurt or fruit puree.

It’s baby-safe, freezer-friendly, and full of cozy sweetness.

A Little Note from Me

I know baking with a baby isn’t easy. There’s usually a tiny hand trying to grab the spoon, a pile of dishes waiting, and no guarantee you’ll actually get to eat the cake warm.

But these little recipes became something more for me; they turned into moments.
Moments where my baby giggled with mashed banana cheeks, or when we shared the same spoon and I realized: this season is hard, but it’s also really sweet.

So here’s to celebrating it! One soft, delicious cake at a time.