Can't handle any more chocolate? Try these 85 cakes instead

Had your fill of chocolate lately? Don’t let that dampen your love of baking. Treat yourself to one of these 85 cake recipes that go a little lighter on the chocolate.

Feb 27, 2026

Raspberry and lemon mascarpone loaf cake

"The secret to this heavenly loaf is the mascarpone, giving every slice an irresistibly moist finish. Use a mix of your favourite berries for a summery spin." – Lucy Nunes. Recipe note: A must-have for any cook’s kitchen is a small offset spatula. This versatile little utensil is a go-to for icing cakes, filling pastries and spreading batters evenly. Use it to spread your loaf batter. You’ll need a 24cm x 13cm x 6.5cm-deep loaf pan for this recipe.

Burnt orange and ricotta cheesecake

Burnt orange and ricotta cheesecake.

"A modern twist on a classic Basque cheesecake that’s super-easy to make - just throw it all in the pan and away you go." – Dominic Smith. You'll need to start this recipe a day ahead, and you’ll need a 22cm springform pan.

Healthy carrot cake with yoghurt frosting

“This is my ultimate carrot cake. It’s rich in protein, not too sweet and also gluten free. I’ve scented the cake with cinnamon, vanilla and a little honey, then lavishly topped it with my yoghurt frosting, figs and pistachio.” – Teresa Cutter

Coconut and rhubarb Louise-style cake

This cake is inspired by the famous Louise slice from New Zealand. While the traditional sweet is a slice with a thin crisp biscuit base, a thin layer of raspberry jam and a coconut meringue topping, ours is more of a festive cake with impressive layers.

Easy strawberry shortcake

This gorgeous and impressive-looking dessert is surprisingly easy to prepare - just don’t tell a soul! We covered the buttery french “sablé breton” with strawberries but you can pick your favourite berry or a mix of what's in season.

Fresh ideas

Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

You can never go wrong with a pav. But you’ve also never had one quite like Yotam Ottolenghi’s. It’s guaranteed to please – and surprise – everyone. What you need to know before you start Begin this recipe the night before to allow the meringue base to cool completely. You’ll also need a stand mixer fitted with the whisk attachment and uninterrupted access to an oven overnight. If you don’t have a stand mixer, feel free to use electric beaters or even a whisk for an arm workout. You’ll also need some basic cooking equipment like a baking tray, spatula, saucepan, a mandoline to shave the fruit (or a sharp knife) and mixing bowls. Why is this the best sunset pavlova with orange syrup recipe? Crunchy meringue with pillowy interiors, luscious cardamom cream, beautiful fresh Aussie summer fruit and sweet and vibrant syrup come together to create the perfect centrepiece for your Christmas feast or family barbecue. Created by famed chef and restaurateur Yotam Ottolenghi, you’ll love the chewy-marshmallow base of the meringue, the sweet and spicy aromatic cardamom-spiked whipped cream that pairs beautifully with in-season stone fruit, and the sweet and sticky rosemary-infused orange syrup. While it looks mighty impressive, don’t let that daunt you – once you nail the basics, it’s simple to recreate at home, and you’re free to make your own tweaks like adding cherries or fresh basil leaves. Why do you make pavlova the day before? Starting your pavlova recipe the day before you’re ready to serve allows the base to cool completely after it has baked. This slow cooling process prevents it from cracking too much – but don’t fret if it does! The imperfections of a cracked pavlova can easily be hidden with a dollop of cream, and this will in no way affect the overall final taste of the dish. What ingredients you’ll need Egg whites: Egg whites form the base of the meringue. For this 8-person pavlova, you’ll need roughly 6-7 large eggs at room temperature. Caster sugar: Caster sugar dissolves easily into the egg whites, helping to create a smooth, glossy texture and adding a touch of sweetness. It’s also used in the orange syrup and cardamom cream. Cornflour: Cornflour is added to the meringue to give the pavlova its characteristic soft, marshmallow-like interior. Apple cider vinegar: Vinegar helps to stabilise the egg whites and strengthens the meringue, ensuring it holds its shape during baking, and adds acidity and brightness to the rosemary syrup. Orange juice: Orange juice forms the base of the syrup. It provides a fresh, tangy sweetness that balances the richness of the pavlova. Rosemary: Fresh rosemary infuses the syrup with a subtle, aromatic herbal note. Lemon juice: Lemon brightens the syrup and helps to cut through the sweetness of the pavlova and orange juice. Thickened cream: Thickened cream adds a rich, velvety texture to the cardamom cream. Mascarpone: Mascarpone contributes a creamy, slightly tangy flavour that enhances the richness of the whipped cream. Cardamom pods: Crushed cardamom pods release their aromatic, spicy-sweet flavour, infusing the cream with warm notes. Nectarines: Nectarines add a juicy, fragrant sweetness with a hint of tartness to the finished dish. Yellow or red plums: Choose yellow or red plums for their burst of fruity flavour to help balance the sweetness of the pavlova. Green grapes: Grapes add a crisp, refreshing sweetness and a slight tartness to the dish. Passionfruit: Passionfruit brings a tangy-sweet flavour, adding to the summer tropical flair of the pavlova. What are the secrets of pavlova? There are a few tips and tricks you can follow to nail the perfect pavlova: If you can, avoid making your pavlova on a humid day. This can cause your meringue to absorb the moisture in the air, turning it soft and sticky Use fresh, room-temperature eggs for your meringue to create a more stable and lighter base. Don’t forget the cornflour and vinegar to stabilise the egg whites and prevent the pavlova from ‘weeping’ – a term used to describe the liquid that leaks from a pav. It’s also very important that you ensure that you have fully dissolved the sugar when whisking, or your pav will weep. Check by rubbing the egg white mixture between your fingers, and whisk until you cannot feel any granules of sugar. Take the time to cool the meringue base completely. This will prevent too much cracking. How to store leftover pavlova A dressed pavlova is best enjoyed on the day, as the crispness of the meringue will soften over time once toppings have been added. If you do have leftovers, store them wrapped in plastic or in an airtight container in the fridge and consume within 2-3 days. You may notice the base isn’t as crispy as it once was, and leftover pav can look a bit messy, but it's still super delicious. Try serving it in individual glasses, Eton mess-style, topped up with fresh fruit. How to serve Ottolenghi’s sunset pavlova with orange syrup Serve this showstopping pavlova on a platter at the centre of the dinner table after your main course of Christmas turkey, ham and sides. When you’re ready to plate up, top the meringue with a dollop of cream and spread it across the base, hiding any cracks (if any) and leaving a 2.5cm border around the edges. Gently place the fruit on top of the cream and pour over the syrup (removing the rosemary sprigs first). Feel free to dress it in the kitchen, or bring some theatrics to your dinner table by decorating in front of your guests. When it’s time to dig in, serve onto individual plates with dessert forks. If you love Yotam Ottolenghi’s sunset pavlova with orange syrup recipe, try this For more fresh and fruity summer desserts, try our favourites: Summer prosecco jelly Lemon and lime tart Passionfruit cheesecake slice

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Yotam Ottolenghi's sunset pavlova with orange syrup

(5)

Serves 8

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Grapes

Grapes are at their peak right now, look for firm, bright fruit for a sweet juicy snack.

Ginger and pear cake

“This is one of my favourite cakes. It’s so easy to make, has the best chewy, moist texture and lots of spiced flavour. This can also be made with rhubarb instead of pear.” – Jo Barrett

Polish apple tea cake

"This is a simple and extremely delicious cake. The recipe was inspired by my Polish great-aunt, and she made her spectacular apple cakes practically every weekend. My Polish apple cake is filled to the brim with finely chopped apples, and every mouthful is pure wholesome goodness." – Teresa Cutter

Caramilk cake with Turkish delight, strawberry and pomegranate

Take your love of Caramilk to new heights with this impressive caramelised white choc and strawberry creation. You'll need 2 x 20cm x 30cm slice pans for this recipe.

Yotam Ottolenghi's walnut cake

Whether you keep it simple or adorn it with decadent extras, this walnut cake from Yotam Ottolenghi is as perfect for afternoon tea as it is for a celebratory table.

Coconut iced Boston bun

Mashed potato is a traditional ingredient in the Boston bun – it makes for a tender crumb and keeps the bun perfectly moist.

Banana, peanut butter and caramel mud cake

They say three's a crowd but not in this instance! The trifecta of flavours in this mud cake is second to none.

Ottolenghi's sesame, date and banana cake

Though this cake is full of dates, bananas and tahini, it’s surprisingly light. You can serve it warm, if you like, with the tahini cream cheese and banana slices alongside, although it’s worth the wait, if you can, for it to cool so that it can be assembled as a cake. It’s also worth seeking out local or artisanal tahini.

Carrot and walnut mud cake

Sweet and nutty, this mud cake is the ultimate dessert.

Classic cinnamon tea cake

Sometimes you crave the simplest things, like a slice of beautiful buttery, fluffy textured cake with a crunchy cinnamon sugar topping and a steaming cup of tea. This beauty ticks all the boxes and takes no time to whip up. You’ll need a 20cm springform pan.

Tropical tres leches cake (three milk cake)

This tropical take on the classic Latin American three-milk cake is perfect for summer gatherings. You’ll need to start this recipe at least 5 hours ahead, and you’ll need a 37cm x 26cm x 5cm roasting tray.