Apple and Cinnamon Finger Cakes 🍎 🍏

This week I’m featuring these gorgeous little finger cakes. They’re milk, wheat, and gluten free. I love their shape—perfect for little hands to pick up and self-feed.

To make them dairy-free, I’ve used coconut oil instead of butter. I personally choose to avoid dairy-free margarine, as it can be more processed and may contain added ingredients.

This week I’m baking with chickpea flour (also known as gram flour), which is naturally gluten and wheat free. Compared to standard white wheat flour, it’s higher in protein, fibre, and iron. It has a slightly dense texture and gives a lovely, nutty flavour to cakes.

Do not confuse gram flour with graham flour, which does contain gluten.

Ingredients (makes 8 finger cakes)

• 40g honey (or maple syrup if your child is under 1)

• 35g melted coconut oil

• 2 eggs

• 100g gram flour

• ½ tsp gluten-free baking powder

• 1 tsp cinnamon

• 1 large apple, chopped into small chunks

Notes

• Coconut allergy is uncommon but possible—ensure your child tolerates it before using. Alternatively, you can substitute another oil.

• Baking powder doesn’t naturally contain wheat, but some brands may include wheat starch, so always check labels if avoiding gluten.

Method

1. Preheat oven to 180°C.

2. Mix the honey, eggs, and coconut oil in a bowl.

3. Add the flour, baking powder, cinnamon, and apple.

4. Mix lightly until just combined.

5. Spoon into greased moulds.

6. Bake for around 15 minutes, or until a skewer comes out clean.

7. Adjust baking time depending on mould size.

Best eaten within 1–2 days or frozen.