Cozebakes

Cozebakes Baking & making gluten free & free from healthy recipes for all the family. Author of 2 recipe books. Get your copy via link to cozebakes.com

18/06/2026

It’s been a while since I made my GF Victoria Sponge Cake. Not sure why as it’s very straightforward and not at all complicated.
I’ve kept mine classic (just jam). I only add cream if the cake will be eaten that day.
The recipe is on my website and on Page 48 of my Gluten Free Baking Book. Comment “Cake” for the recipe link directly to your DM’s

I combined the Raspberry Preserve and Gooseberry Jam together so the filling has a tangy hit and it’s not overly sweet

Tips:
*Beat the butter and sugar for about 3-4 mins on high
*Fold the dry ingredients gently into the batter
*Grease the base and sides of your tins and base line

18/06/2026

Recipe for my no fail Gluten Free Victoria Sponge Cake will be posted this evening 💜

Summer Midweek Dinner idea Vegetarian Galette Gluten Free Lightly sautéed mushrooms, courgettes, spring onion, peppers a...
17/06/2026

Summer Midweek Dinner idea Vegetarian Galette
Gluten Free

Lightly sautéed mushrooms, courgettes, spring onion, peppers and sundried tomatoes. Lots of seasoning.
Prep the ready to use puff pastry as per pack (mine is from Galberts) brush the base with beaten egg, prick all over with a fork.
Pile the vegetables into the centre and fold around. Brush the pastry with beaten egg and sprinkle some sesame seeds around the sides. Finish with a few pieces of brie. Bake at 200C (fan) for 20 - 25 mins till golden brown.

17/06/2026

It seems to be all about sponge cakes right now in the cozebakes kitchen.
Traditional Victoria Sponge, Madeira Cake and a Lemon & Raspberry Swirl
All gluten free too!
Which recipe would you like first?
Choose 1, 2 or 3

16/06/2026

A handy baking tip is to see if your sponge cake is baked to perfection. It will pull away from the edge of the tin 🙌🏼

Part of the hamper from Supernature were these fantastic tortilla chips from Blanco Niño and I wanted to make something...
15/06/2026

Part of the hamper from Supernature were these fantastic tortilla chips from Blanco Niño and I wanted to make something we could eat while watching The World Cup.

I chose two flavours. It’s 10 mins on the hob and 10 mins in the oven and that’s it!

9 - 12 meatballs (GF / Vegan if needed)
3 - 4 tbsp Tomato Passata
1 tsp Italian Herbs
1 tsp Garlic Granules
2 tsp Tomato Purée
Cheddar Cheese (grated, use Vegan if needed)
Grated Mozzarella (Vegan if needed)
4 tbsp Sour Cream (use Plain Plant Yoghurt if needed)
Lemon Juice, Salt, Lime Zest
Avocado, quartered
Piccolo Tomatoes

Lay out about 3/4 of each bag of tortilla chips in an ovenproof dish.
Preheat oven to 160C Fan

In a saucepan, fry the meatballs in a little oil. Add the passata, herbs and tomato puree. Cook for a further 5 mins. Spoon this over the tortilla chips. Top with both cheeses and bake for 10 mins.
While it bakes, prepare the sour cream by adding the lemon juice and salt. Taste and adjust to your liking. Finish with the lime zest.
Remove the dish from the oven. Scatter the avocado quarters over the top, spoon the sour cream around and finish with some piccolo tomatoes and basil leaves. Enjoy!

I used the Chili & Lime flavour along with the Blue Corn flavour. This is an Irish brand and crazy tasty!

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