Warm your soul in this freezing weather with these easy cake recipes

BRRR . . . the weather is changing and we all need a treat. So, let’s get baking.

This chocolate loaf cake is super-easy to make – then you can slice it, pop it in the freezer and grab a piece whenever you fancy.

Making cake go further like this is a great way to save money, and it stops you eating all of it at once.

These banana and biscoff muffins are also fab for the freezer, making an easy treat for packed lunches.

Just take them out of the freezer in the morning and allow 30 minutes for defrosting. It’s a piece of cake.

Banana and Biscoff Muffins

Makes 12 muffins

Preparation time: 10 minutes

Cooking time: 15 minutes


  • 100g butter
  • 150g caster sugar
  • 3 eggs
  • 1tsp vanilla essence
  • 150g self-raising flour
  • 2 heaped tbsp biscoff paste
  • 2 ripe bananas

METHOD: Turn your oven to 200C/180C/gas mark 6 and line a 12-cup muffin tin with cases.

Cream together the sugar and butter until light and fluffy.

Add the eggs and vanilla essence and combine.

Sieve in the flour and add the biscoff, then mix.

Mash the bananas in a bowl and add to the cake mixture carefully, making sure not to overwork the cake batter.

Divide the batter between the 12 ­muffin cases and bake for 15 minutes.

Ready for the freezer: Leave muffins to cool completely before freezing in a labelled reusable freezer bag.

Ready to eat: Simply take out the freezer one muffin at a time and they should defrost at room temperature in about 30 minutes.

Spread over a little biscoff and sprinkle with some optional nuts and sliced bananas.

Double Chocolate Loaf

Makes 12 slices

Preparation time: 10 minutes

Cooking time: 1 hour


  • 175g butter
  • 200g caster sugar
  • 3 eggs
  • 1tsp vanilla essence
  • 224g plain flour
  • 2tbsp cocoa powder
  • 1tsp baking powder
  • 30ml milk
  • 100g bag dark or milk chocolate chips

METHOD: Turn your oven to 200C/180C fan/gas mark 6, and line a 2lb loaf tin with greaseproof paper.

Cream together the butter and sugar until light and fluffy.

Add the eggs and vanilla essence, and mix well.

Sieve in the flour, cocoa powder and baking powder and combine with rest of the mix.

Add the milk and chocolate chips.

Once combined, pour the cake batter into your lined loaf tin and bake for around 1 hour.

The cake is cooked when you insert a small knife or skewer into the top of the cake and it comes out clean.

Ready for the freezer: Once the cake has completely cooled, slice it up and put in the freezer in its original loaf shape to stop it drying out.

Ready to eat: When you are ready to eat your cake, simply take it out of the freezer, slice by slice, and it should defrost at room temperature within 30 minutes.

  • The Batch Lady: Shop Once. Cook Once. Eat Well All Week (HQ, £20) and The Batch Lady Meal Planner (HQ, £9.99) are out now.
  • Watch Batch Lady prepare her recipes at thesun.co.uk/batchlady

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