Large Bakes & Cakes

Tomato & Herb Bread – Gluten Free

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A flavourful, delicious bread that offers something a little different with it’s mix of ingredients. If you’re a cheese lover, then you’re going to love this recipe. Use your favourite hard cheese for the topping along with some healthy seeds for extra nutritional oomph.

There’s no down time, no kneading and nothing complicated with this delicious bread recipe. The smell while it bakes is incredible and this bread is not just fantastic on it’s own, it works with soups and a variety of toppings.

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Chocolate Orange Loaf Cake

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Is there anyone who doesn’t love the combination of chocolate and orange and of course a Terry’s Chocolate Orange is always a treat!

This loaf cake uses orange extract to get the right hit and it’s a light chocolate orange sponge, packed full of chocolate orange pieces and finally decorated with a chocolate orange buttercream. Oh did I mention it’s decorated with Chocolate Orange pieces too? Yea a lot of chocolate orange here but absolutely no one is complaining!

The cake is baked at a low heat and for around an hour to prevent it drying out and it works really well.

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Almond & Cranberry Cake – Gluten & Grain Free

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The taste and texture of this delicious cake is so comforting and warming and it can be made ahead. It’s perfect to serve after a meal with friends and family. Some people wanted cream with it and others had ice cream. It worked so well with both!

The glaze to top the cake can be made while it’s baking in the oven. It’s a fantastic finish to the cake and definitely needs to be included. Don’t be tempted to skip it and if you’re making it ahead, just keep the glaze in the fridge till needed, pop it in the microwave, spoon it over the cake when you’re going to serve it.

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Mango Vegan & Gluten Free Cake

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I’ve made this cake in a bundt tin as it needs so little decoration because it tastes so good that I felt a bundt would help it to look wonderful.

I love bundt tins (you might have guessed from some of my other recipes) as they take any cake and simply raise it up to another level of fancy and showstopping. What’s wonderful about bundts?? They do all the work and you take all the credit!

You can make this cake as a regular vegan one if you want to and I’ll list the Gluten Free changes needed below in the ingredients. Obviously there’s no butter or dairy products in the cake so it’s also a great healthy option. I used coconut oil to grease the tin rather than butter and floured it as normal (using GF flour).

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Apple & Walnut Almond Flour Bread

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Gluten Free, Paleo, Dairy Free, Grain Free, No Refined Sugar

Have you tried baking with Olive Oil? It’s a great solution for those who need to be dairy free but it’s also a healthy way to bake. Using Almond Flour means this is low carb recipe, gluten free, paleo, grain free and contains no added sugars as the sweetness of the apple puree and grated apple add a natural sweetness to the bread. Using Almond Flour definitely does change the taste and it will be a little different to what you may have had before but it’s so healthy for you, it tastes great and you don’t get any bloating after a slice or two. Please give it a try!

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Date & Nut Bread – Gluten Free & Regular Versions

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I’m a big fan of a loaf tin bake. The possibilities are endless. The recipes are always pretty straightforward. They look great and can be an every day treat or dressed up and they win over a crowd. What’s not to love!

This bread has everything I love. The dates, lots of warming spices and nuts and it uses no refined sugar!

If you need it Dairy Free, then substitute the butter for your usual non dairy brand.

Vegans can sub the egg with a flax seed egg (see below) and use maple syrup or date syrup in place of the honey.

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Frangipane Mince Tart – Gluten Free

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A wonderful change from the usual mince pies with it’s delicious frangipane topping. It’s also easier to make as there’s far less cutting and shaping with pastry. I used my own homemade mincemeat which is gluten free and vegan. The recipe is here on my website if you would like to make it. It’s very simple and can be made ahead once stored in sterilised jars. A great dessert to serve with cream or custard after a lovely dinner.

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Super Gluten Free Banana, Date & Walnut Bread

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I have a very nice Gluten Free Banana Bread recipe here on cozebakes which is made using only ground almonds. I wanted to make one which used Gluten Free flour and to include dates and walnuts for extra flavour and crunch.

I’ve adapted this great basic banana bread recipe and it’s worked really well. Banana Bread can sometimes can bad press but it’s a great stand by recipe and this one uses no added sugar so it’s a healthier option to bake. Using very ripe bananas adds a natural sweetness which removes the need to add processed sugar to this recipe.

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Everyday Fruit Cake

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I’m a huge fan of a fruit cake, of any variety at all. I absolutely love fruit cake but there is the awful dread that you’ll bite into a slice and it will be dry…disaster! No fear with this recipe at all. It’s so delicious and moist and you can add your favourite dried fruit when making it.

No mixer needed to get this into the oven and it takes about 15 minutes , an hour to bake and the smell, it’s just so good!

I would feel you’re better making this cake the day before you need it as it cuts better after resting for about 24 hours.

I used a 6″ / 16cm square tin but it will also work in a 2lb loaf tin. I would recommend you have some parchment up above the side of your loaf tin while prepping it.

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Orange & Cranberry Bundt Cake

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The flavours in this stunning cake are just so lovely. Orange and Cranberries go hand in hand and they compliment each other so beautifully. I’ve used my Nordicware double tin to make these but you can use a large bundt tin also.

I’ve topped the cake with a sweet orange glaze which just sets everything off to perfection. You can of course leave it out but I would really encourage you to make it as it’s the perfect finish!

You can keep this cake at room temperature, covered, for a day or two and it will be fine. It’s also great for keeping in the fridge, in an airtight container and will be great for 4/5 days.

If you want to get ahead, you can make the cake, let it cool completely and then wrap twice, and freeze for up to 3 months. Defrost at room temperature overnight and then glaze as per the recipe.

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