Super Gluten Free Banana, Date & Walnut Bread

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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Mango Vegan & Gluten Free Cake

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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Everyday Fruit Cake

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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Yeast Free Peanut Butter Oat Bread. Vegan & Gluten Free

I love a quick and easy bread which also turns out very tasty and the folks at Meridian Foods came up with this yeast free bread recipe which uses their vegan friendly peanut butter and oats. Everything used is vegan and gluten free so it’s one for everyone.

You can find their great range of products here Meridian Shop: Natural nut & seed butters – vegan & palm oil free (meridianfoods.co.uk)

I love all their butters as they don’t use palm oil and they have no additives, so that’s always a winner for me.

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Orange & Cranberry Bundt Cake

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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Pear & Apple Loaf Cake

This is such a delicious, soft and light cake recipe. There’s no bells or whistles with this one. No big entrance or show stopping impact. It’s simply a hug in a cake. That probably describes it best.

A very simple recipe that comes together quickly and easily to be enjoyed by all the family. Who doesn’t love an “all in one bowl” recipe!

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Apple Loaf Cake

A very simple and delicious tea time cake full of apples and spices to give it warmth. Using both dark and light brown sugar gives the cake texture a rich, almost caramel flavour. You can opt to add in sultanas but equally, adding in dried cranberries would give a great contrast. I topped the cake with walnuts and after enjoying a slice, I think it would benefit greatly from adding some into the mix.

This cake is very moist and needs delicate handling once it’s baked. I would recommend you leave it sit for a good 20/25 minutes before removing it from the tin to a wire rack.

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St Patrick’s Day Shamrock Chocolate Cake

So this is a great chocolate cake recipe. It’s rich and has a great texture. It can be used for any occasion and I decided to bake it, cut out a shamrock shape x 2 and decorate with shades of green buttercream. It’s a fun thing to try and worked well because of the shamrock shape and colour variations.

I made the cake in two 8″ / 20 cm round tins. Then found a shamrock image on the web, sized it, printed it and cut it out of the cooled cakes. If you can draw freehand, go for it! I would recommend gel dye colour rather than a liquid one. Start with a small bit for the first shade, then increase the quantity to get a deeper colours as you go.

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