Alice Taylor shares recipes for two cakes – chocolate and feijoa – that taste indulgent but won't break the bank.
The rising cost of food is being felt in nearly every kitchen – but few places more sharply than in baking.
Butter, eggs and chocolate have all climbed in price, turning what was once a simple batch of cookies into something that can feel like a luxury. It’s a shift that risks taking the joy out of baking – something that should be accessible, relaxing and, above all, affordable.
But it doesn’t have to be that way.
As a trained pastry chef, having worked in some of the country’s top kitchens, I was taught not just how to follow recipes – but how to understand them. That means knowing where you can swap ingredients, cut costs and still produce something delicious.
That philosophy has become a driving force behind my work – finding ways to make baking as inexpensive as possible, even for traditionally “luxury” recipes. In my “cheap vs expensive” series, I recreate classic desserts side-by-side, from chocolate tarts to cheesecakes. And more often than not, it’s the cheaper version I prefer!
Take oil-based cakes. Many pastry chefs would argue they’re superior to butter-based ones – oil stays liquid at room temperature, meaning the cake remains softer and more tender for longer.
With that in mind, here are two cakes that prove great baking doesn’t have to come with a hefty price tag.
Recipe: A no-frills chocolate cake with history
This recipe takes inspiration from what’s often called “depression cake” – a name rooted in the Great Depression, when ingredients like eggs, butter and milk were scarce or expensive.
While the name may be historic, the concept is as relevant as ever: a rich, satisfying cake made with simple, affordable pantry staples.
This version is deeply chocolatey, naturally vegan, and can be elevated further with a simple syrup poured over the top for extra indulgence.
Serves: 8-10; Time: 50 minutes
INGREDIENTS
1 cup hot coffee or boiling water
¼ cup cocoa powder
1 cup sugar
½ cup oil
1 tbsp vinegar
1½ cups plain flour
1 tsp baking soda
Optional Syrup:
½ cup sugar
½ cup boiling water
¼ cup cocoa powder
METHOD
Preheat oven to 180°C (160°C fan). Grease and line a 20cm tin.
Whisk together hot coffee, cocoa, sugar, oil and vinegar.
Stir in flour and baking soda until just combined.
Pour into tin and bake for 40 minutes, or until a skewer comes out clean.
For the syrup, mix ingredients until smooth, poke holes in the warm cake and drizzle over.
TIPS
Use strong coffee for a deeper flavour. Alternatively, if you don’t like coffee then feel free to use boiling water instead.
Keeps well for up to four days in an airtight container.
Serve plain, dusted with icing sugar, or with ice cream.
Recipe: Flexible feijoa cake
This cake makes the most of feijoa season – and if you’re lucky enough to have access to a backyard tree, it can be almost free!
It also highlights how adaptable baking can be. Different sugars, alternative fruits, even swapping butter for oil – it all works. This is a forgiving, reliable cake that delivers every time.
INGREDIENTS
½ cup oil (or melted butter)
2 eggs
1 cup brown sugar (or any sugar/syrup you have)
2 cups feijoa, roughly chopped
2 cups flour
2½ tsp baking powder
METHOD
Whisk together oil, eggs and sugar.
Add chopped feijoa and mix.
Fold in flour and baking powder until just combined – don’t overmix.
Pour into a greased and lined 22cm tin.
Bake at 170°C for 45–50 minutes, or until a skewer comes out clean.
Chef Alice Taylor posts cooking videos as @alicetayloreats on Instagram, Facebook, YouTube and TikTok.
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