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).
If you’re looking for a traditional style fruit cake to decorate for a special occasion and one that’s gluten free, then this will be your “go to” recipe. It’s rich and dark and holds really well for fondant or other icing and decorating. It’s perfect for Christmas!
This recipe makes an 8″ round cake. If you double the quantities, you will get a 10″ cake for greater numbers.
I’ve adapted it a little to give it a bit of depth and it’s worked really well. The recipe is originally from a gluten free magazine.
Lots of people relate a Red Velvet Cake to Valentine’s Day, an engagement or wedding but it’s a wonderful celebration cake any time of the year. It makes quite an entrance with it’s red and white contrast and there are lots of decorating options for you to choose.
White chocolate is always a favourite and any red berries work well. I had freeze dried raspberries which I felt would contrast well with the sweetness of the cream cheese frosting and I crumbled some Flake chocolate over this to complete the decoration.
As I made this recipe in two 8″ sandwich tins, I used the cream cheese frosting both for filling and covering. It’s a lovely light recipe and straightforward to put together.
This really is the ultimate decadent chocolate cake and truly fit for a special occasion. The chocolate ganache covering just lifts it up from a chocolate cake to another platform of chocolate heaven!
It’s actually easier to make than the finished product looks. It was my first time using my Nordic Ware very fancy bundt tin and I learnt a few things along the way which I’ll outline in the method so you have a perfect result.
This particular type of bundt tin has very sharp edges and just needs a little bit of pre baking love to have a perfect result. I had a few of the narrowest bits stay behind in the tin but I know what I did wrong and that’s why I try out each and every recipe first before putting them up here. I filled the centre of my cake with fresh raspberries, both as a cover up (sneaky) and also because I really like the contrast of chocolate and raspberries.
This fantastic recipe comes from the legend that is Mary Berry. Her sponge cakes are one of the best I’ve ever made. The secret to a wonderful sponge is not so much the ingredients as the method. There are a couple of things to do and they will result in a lovely light sponge that rises beautifully. What else could you ask for?!
A perfect little chocolate cake for any celebration or afternoon tea. I brushed warm apricot jam over the cooled cake before icing it and this helps to keep it moist and also to prevent lots of crumbs as you spread the chocolate fudge icing. When you’re making the icing (very easy) just don’t let it get too hot or it will lose it’s shine and you can make it ahead of time and then just gently reheat it until it’s runny. The decoration is totally up to you. If it’s for something special, you can add edible flowers and chocolate curls or top with chopped pieces of your favourite chocolate bars. Let your imagination go wit this one!