Here are two favourites from our baking & desserts collection, free to cook right now. The full set of 133 baking & desserts recipes — with audio cook-along, grocery lists and favourites — lives in the app.
Cinnamon Apple French Toast Bake
Ingredients
- 1 loaf day-old whole wheat bread, cut into 1-inch cubes (about 8 cups)
- 4 large eggs
- 1¾ cups low-fat milk (or almond milk)
- ¼ cup maple syrup (plus more for serving)
- 2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- 2 medium apples, peeled and diced
- 2 tablespoons unsalted butter or coconut oil, melted
Instructions
- Preheat oven to 350°F. Grease baking dish and arrange bread cubes evenly.
- In a large bowl, whisk eggs, milk, maple syrup, cinnamon, and vanilla until fully combined.
- Pour egg mixture over bread. Toss gently to coat all cubes.
- Sprinkle diced apples over the mixture and drizzle melted butter on top.
- Press down lightly to submerge most bread pieces.
- Bake for 40–45 minutes, until bread is golden at the edges and center springs back when touched.
- Remove and let cool 10 minutes; the aroma of apples and spices will be vivid and warm.
Tips
- Slightly dry, stale bread absorbs more custard and improves texture.
- Cover with foil if browning too fast.
- Prep night before, chill, and bake in the morning.
- Dust with powdered sugar or serve with extra maple syrup.
Variations
- Use gluten-free bread and nut milk for allergy-friendly preparation.
- Try pears or peaches instead of apples.
- Customizing for Preferences Busy families and health-focused bakers often need to tweak recipes for allergies or to match nutritional goals. Here are practical strategies:
- For dairy-free baking, substitute plant-based milks and butters.
- Use certified gluten-free oats or breads and almond, coconut, or chickpea flour blends.
- Swap out eggs with flaxseed meal (1 tablespoon + 3 tablespoons water per egg) or commercial egg replacers.
- Replace sugars with mashed ripe bananas, applesauce, or date paste.
- To increase protein, add whey, pea, or soy protein powder to batters, or stir in hemp seeds or Greek yogurt. Vegetables like grated carrot, sweet potato, or squash integrate seamlessly for extra nutrients.
- Encourage creativity with mix-ins—try raisins, dried cranberries, seeds, nuts (as tolerated), or dark chocolate chips. Experimenting with spices, such as cardamom, ginger, or pumpkin spice, brings variety and fun to classic bases.
Classic Vanilla Bean Birthday Cake
Ingredients
- Dry Ingredients:
- 2 cups white whole wheat flour (substitute with all-purpose flour)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- Wet Ingredients:
- 3 large eggs, room temperature
- ¾ cup coconut sugar (or maple sugar)
- ½ cup avocado oil (or melted coconut oil)
- 1 cup plain Greek yogurt (whole or reduced fat)
- 2 tablespoons unsweetened applesauce
- 1 vanilla bean, split and seeds scraped (or 2 teaspoons pure vanilla extract)
- ⅓ cup milk (dairy or unsweetened plant-based)
Instructions
- Preheat oven to 350°F. Grease and line two 8-inch cake pans. The batter should sizzle softly as it’s poured into the pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until evenly combined.
- In a large mixing bowl, beat eggs and coconut sugar with an electric mixer on medium speed until pale and thick, about 2 minutes.
- Stream in avocado oil, continuing to beat until incorporated and glossy.
- Mix in Greek yogurt, applesauce, and vanilla bean seeds (or extract) until smooth and fragrant.
- Add dry ingredients in two additions, alternating with milk, and mix just until a smooth, slightly thick batter forms. Avoid overmixing to keep crumb tender.
- Divide batter evenly between prepared pans. Smooth tops gently—the aroma will carry hints of real vanilla and sweet flour.
- Bake for 25–30 minutes, until golden and springy; a toothpick inserted should come out clean and the tops should bounce back to a gentle touch.
- Let cakes cool in pans 10 minutes before turning onto racks to finish cooling.
Tips
- Use room-temperature ingredients for a smoother batter and fluffier crumb.
- Don’t overbake; check at 25 minutes, as whole grain flours can dry quickly.
- Make ahead: Bake layers up to 2 days in advance, wrap tightly, and refrigerate.
- Store frosted cake at room temperature up to 2 days, or refrigerated for up to 5 days.
Variations
- Substitute gluten-free flour blend for a celiac-friendly cake.
- Swirl in ½ cup fresh berries before baking for added texture and moisture.
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