Soft, easy to eat with little fingers, and incredibly simple to make: these mini tomato, mozzarella & basil savory cakes are a wonderful idea for a family appetizer, picnic, or quick dinner with baby.
I love this format because everyone enjoys them: babies can easily grab them, older kids love the “pizza” flavor, and adults always sneak one too.
Plus, the recipe only requires a few ingredients and comes together in just minutes!
In short, a “minimal effort, maximum success” recipe 🙂
Why it’s great for baby
- Soft texture: easy to chew depending on age and chewing skills.
- Mini size: perfect for self-feeding and little hands.
- Mild flavors: tomato + mozzarella + basil is a combo that works beautifully.
- Easy to take on the go: ideal for outings, picnics, or meal prep.
- Family-friendly recipe: one preparation for baby and the whole family.
From 10 months old (or earlier depending on your baby’s feeding journey and adapted texture).
Ingredients (12 mini cakes)
- 1/2 cup tomato pulp (130 g) (you can add a little tomato paste for a stronger tomato flavor)
- 1/2 cup plain yogurt (110 g)
- 1 egg
- 3/4 cup + 2 tbsp flour (110 g)
- 1 teaspoon baking soda (or baking powder)
- 1/3 cup shredded mozzarella (35 g)
- 2 large basil leaves, finely chopped
- Optional: a pinch of salt and pepper (preferably for older children)
Recipe steps
Preheat the oven to 350°F (180°C) using convection/fan setting if possible.
In a mixing bowl, whisk together the wet ingredients: yogurt + egg + tomato pulp.
Next, add the dry ingredients: flour + baking soda. Mix until you get a smooth batter.
Add the shredded mozzarella and chopped basil.
For older kids and adults, you can add a little salt and pepper.
Divide the batter into mini loaf pans or mini cake molds (fill them about 2/3 full). I made 12 using my usual mold (you can find it here).
Bake for 25 to 30 minutes at 350°F (180°C).
Let cool slightly before removing from the molds. The mini savory cakes should be soft, easy to chew, and not dense. Allow them to cool properly before serving, this is very important: first to avoid burning baby, and also because the cakes will release a little moisture and hold together better.
Enjoy your meal baby! 🙂
Texture guide (important)
The batter should be soft but not runny.
- If it’s too thin: add 1 heaping tablespoon flour.
- If it’s too thick: add 1 tablespoon yogurt (or a little milk).
Storage
- In the refrigerator: 2 to 3 days in an airtight container.
- In the freezer: up to 2 months (perfect for batch cooking).
Reheating
A few seconds in the microwave, or 5 minutes in the oven at 265°F (130°C) to restore softness without overcooking.
Variations to try
1. Extra “pizza-style” version
You can replace the basil with a little oregano or Herbes de Provence 🙂
2. Hidden veggie version
Add 1 to 2 tablespoons of very finely grated zucchini (make sure to squeeze out the moisture well or it will thin the batter).
3. Mozzarella-free version
Replace it with a little shredded Emmental cheese or leave it plain.
4. “Mini muffin” version
Use the same batter in mini muffin molds: baking time is usually slightly shorter (15 to 20 minutes, keep an eye on them).
5. “Melty center” version
Place a tiny piece of mozzarella in the center of each mini cake before baking 😋
Frequently Asked Questions
At what age can I offer these mini cakes?
Generally from 10 months old. Earlier may be possible depending on your baby’s feeding progress and the texture offered. Always adapt according to your baby.
Can baking soda be replaced?
Yes, with 1 level teaspoon baking powder.
Can the batter be prepared ahead of time?
You can prepare the ingredients ahead, but ideally the cakes should be baked quickly after mixing (especially with baking soda/baking powder) to keep them fluffy. The batter comes together extremely fast!
How should these mini cakes be served to baby?
Warm or cold, cut into pieces depending on age. Very practical as finger food: let baby self-feed, with a few vegetables on the side for a complete meal.
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