“This gluten-free, dairy-free sponge cake was first created some 200 years ago, back when dietary restrictions were the ones dictated by poverty." This is an edited extract from Simple Italian by Silvia Colloca, (Plum, $39.99). Available February 23. Photography by Rob Palmer.

Served warm, this cake is a decadent, but it stays moist for ages, making it equally as tasty cold or at room temperature.

“Orange and poppyseed cake was my favourite growing up, so I started making this gluten-free rendition when I worked in the Yarra Valley and lemons were everywhere!” – Jo Barrett

This cake makes a great gluten-free option for Christmas, or whenever you have guests around.

This Italian-inspired gluten-free tart is perfect for when expecting guests (or not, in which case, the more for you!).

This healthy, tasty twist on the classic carrot cake is also gluten free, making it perfect for those with intolerances.

Half carrot cake, half pop tart, 100% tasty and completely gluten free.

Do you have a restrictive diet and need inspiration for how to make food more exciting again? Charlotte Binns McDonald has created a gluten-free buckwheat fruit slice that will make you very happy.

Rich peanut butter is the literal icing on the cake for this rich, fudgy chocolate and hazelnut number. Use to sandwich meringue shells for extra decoration.

Memories of Anzac Day and tea and biscuits with her nan provide the inspiration for these Anzac ice cream sandwiches from MasterChef winner Elena Duggan.

This quick and easy cake by pastry chef Kirsten Tibballs can be made gluten-free by replacing the flour with a good-quality gluten-free flour.

This bread is not only gluten-free but also a great way to increase your seed and nut intake.

Josue Lopez, award-winning chef of Brisbane's GOMA, has come up with the ultimate sweet treat with his decadent Black Forest dessert that draws inspiration from the classic cake and turns it into a modern favourite.

Could this be the best brownie recipe ever? Matt Moran brings new Cherry Ripe-inspired ingredients together on his quest for the world's best brownie.

A tropical take on the classic banana bread, this vegan version uses desiccated coconut and almond meal to create a lusciously sweet and nutty flavour. It’s also gluten free and egg free, making it perfect for anyone with a food allergy or intolerance. This recipe is an extract from Teresa Cutter's new cookbook, Healthy Baking - Cakes, Cookies + Raw ($69.95), available now.