Easy Cake Recipes

Late-Night Snack Ideas: Nutella Mug Cake

A choccie cake might not sound like the healthiest late-night treat, but since you make it in a mug, there’s no going back for more. Actually, this Nutella Mug Cake is so rich and yummy, a single serving is all you need to satisfy that sweet craving.


4 tbsp flour

1/4 tsp baking powder

1/4 cup Nutella

3 tbsp fat-free milk


  1. Combine all ingredients into an oversized mug.
  2. Mix with a small whisk until batter is smooth.
  3. Cook in microwave for about 1 minute.
  4. Insert a sharp knife into the top of cake and it should come out clean rather than gooey.
  5. If cake is not cooked in 1 minute, add an additional 20 seconds.
  6. Let cake cool in mug completely before eating.

dessert, dessert recipes, Nutella, Nutella Mug Cake, Chocolate, hazelnut

Recipe via Kirbie Cravings

Gluten-Free Strawberry and Almond Syrup Cake

This luscious strawberry and almond syrup cake is ideal served with a glass of sparkling white wine – plus it’s gluten-free, so everyone can enjoy a slice (or two!).

1 x 250g punnet Victorian Strawberries, washed and hulled
Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup caster sugar
3 eggs
300g almond meal

Juice (¼ cup) and zest of 1 tangelo (or substitute orange)
1 cup additional caster sugar
1 x 250g punnet Victorian Strawberries, washed and hulled

1. Preheat oven to fan 165°C. Slice strawberries and place in a small saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

Tip: this cake is very moist so keeps well for 2 -3 days, covered.

What are your favourite cake recipes? Tell us in the comments!

Yoghurt, Pistachio and Orange Cake Recipe

This lovely light yoghurt cake is flavoured with pistachios and oranges and drizzled with a delicious yoghurt icing, the perfect weekend baking project to serve for afternoon tea.

Preparation time: 20 minutes 
Cooking time: 50-60 minutes 

Serves: 12


100g whole pistachio nuts, shelled
1/2 cup organic self raising flour
1 1/4 cups fine semolina
1 tsp bicarbonate soda
1/4 cup brown sugar
3/4 cup (180g) five:am natural organic yoghurt or Vanilla Bean organic yoghurt
3 organic free range eggs
2/3 cup extra virgin olive oil
2 oranges, zest and juice
Pistachio nuts, to decorate

Yoghurt icing

1/2 cup pure icing sugar
3/4 cup (180g) five:am Vanilla Bean organic yoghurt


1. Preheat oven to 180°C.

2. In a large mixing bowl, add pistachios, self raising flour, semolina, bicarbonate soda and sugar, mix well to combine.

3. In a separate bowl whisk together the five:am natural organic yoghurt, eggs and oil.

4. Add orange juice and zest to egg mixture.

5. Whilst stirring the flour mixture, slowly add yoghurt mixture until well combined. Rest for 5 minutes.

6. Spoon mixture into a greased 24cm cake tin. Bake in oven for 50-60 minutes or until cooked.

7. Allow cake to rest in the tin for 5 minutes before turning out onto a wire rack to cool.

8. When cool, drizzle yoghurt icing over cake and decorate with pistachio nuts.

Yoghurt Icing

1. Mix icing sugar and five:am Vanilla Bean organic yoghurt together until well combined.

2. Allow to thicken in the refrigerator for 30 to 60 minutes before spreading on cake.

Tip: Keep the frosted cake out of sunlight or heat, as this frosting easily melts.

What are you baking this weekend?

Easy Peach Pie

Who wouldn’t love a slice of this luscious-looking peach pie? It’s so easy to make too – bake it this weekend!


500gm Pouch Fast & Fruity Peach

Sweet short pastry (23cm pie dish)

3 tablespoons cornstarch

1 cup juice (can use pre-drained Fast & Fruit to reduce liquid)

2 teaspoons lemon juice

1 tablespoon butter


1. Preheat oven to 180C. Line the bottom of a 23cm pie dish with pastry; trim even with edge.

2. In a small saucepan, combine the cornstarch, gradually stir in juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice and butter. Gently blend into peaches. Pour peach mix onto crust.

3. Roll out remaining pastry; make a lattice crust. Trim, seal edges.

4. Bake for 50-60 minutes or until crust is starting to brown and filling is bubbly. Cool on a wire rack. Serve with whipped cream or ice cream…

Fast & Fruity are great tasting, pourable, 100% pure chunky fruit, with absolutely no added sugar.
They are perfect as a quick and easy breakfast topping or ingredient for anything from smoothies and baking to ice blocks and pancakes.

Stephanie Alexander’s Easy Plum Cake

There’s still time to host an event for Australia’s Biggest Morning Tea, and we think this easy plum cake by celebrity chef Stephanie Alexander would make a delicious addition to any morning or afternoon tea!

Serves 6-8


90g butter, softened, plus extra for greasing

1 cup plain flour

1 tsp cream of tartar

½ tsp bicarbonate of soda

a pinch salt

1 free-range egg

2-3 tbsp buttermilk or milk

65g caster sugar

6-8 large ripe plums (preferably purple-fleshed, such as a blood plum), halved, stoned and cut into 2-3 pieces

2 tsp pure icing sugar (optional)

double cream, to serve

Streusel Mixture

30g soft brown sugar

½ tsp baking powder

½ tsp ground cinnamon

¹/³ cup plain flour

30g unsalted butter, chopped


1. Preheat oven to 180?C. Grease an 18 cm-square cake tin and line base with baking paper, leaving some overhanging to help ease cake out (it can’t be inverted onto a cake cooling rack). Otherwise, grease a 20cm springform cake tin.

2. To make the streusel mixture, mix sugar, baking powder, cinnamon and flour in a bowl. Rub in butter so mixture is a bit crumbly and lumpy. Set aside.

3. Sift flour, cream of tartar, bicarbonate of soda and salt into a bowl. Whisk egg with 2 tablespoons of the buttermilk or milk. Cream butter and sugar until pale and thick in a food processor. Tip in flour mixture and pulse to mix quickly. Add egg/buttermilk mixture and process just until you have a smooth batter; it should be a dropping consistency. If it is quite stiff, mix in remaining buttermilk (this will depend on size of egg used).

4. Scrape butter into prepared tin and smooth the top. Press plum into batter in rows or circles. Scatter over streusel mixture. Bake for 35-40 minutes or until a skewer inserted in the edges comes out clean (it will still test soft in the middle where plum juice has oozed into cake batter). Cool cake in tin on a cake cooling rack until just warm. Lift cake out using overhanging baking paper to assist, then transfer to a plate. Carefully lift base of cake with wide spatula and ease paper out. Dust cake with icing sugar, if desired, and serve with double cream.

Recipe from Stephanie Alexander’s Kitchen Garden Companion, Lantern, RRP $125.