1,570 baking powder recipes

A one-of-a-kind bundt cake with cooked wild rice and toasted nuts folded into a brown sugar-buttermilk batter with maple and nutmeg. Served with maple whipped cream.

Friendship starter orange cupcakes with raisins, pecans, and a warm orange-sugar glaze dip. Sourdough-style tanginess meets bright citrus in a tender, studded crumb.

Pineapple zucchini cake loaded with crushed pineapple, grated zucchini, pecans, and raisins. A moist, oil-based sheet cake with tropical-garden flavor that uses up summer zucchini.

Melomakarona, traditional Greek honey cookies made with olive oil, butter, and orange juice, dipped in warm honey syrup and topped with walnuts and cinnamon.

Phyllis's avocado quick bread with mashed ripe avocado, sour milk, pecans, and a mix of unbleached and whole wheat pastry flour. Faintly green, tender, and a clever way to use up an over-ripe avocado.

Make some halloween cupcakes with your kids, so much fun!

Topped with sliced almonds and a shiny glaze these cookies look just as fabulous as they taste.

These chewy squares ooze brown sugary butterscotch. They becrumb the lips and besmear the chin, like home-baked goodies should.

Soft, chewy oatmeal cookies sweetened naturally with banana and raisins, loaded with chunky peanut butter and cinnamon. No added sugar. Makes just 2 big satisfying cookies.

No need to buy a mix, just make this awesome chocolate cake from scratch.

Whole wheat muffins made with pureed anasazi beans, molasses, and carob. No butter, no oil, all blender. Moist, earthy, and packed with fiber and protein.

These sugar free brownies use apple juice concentrate and mashed banana for natural sweetness. Made with whole wheat flour, cocoa, and crunchy walnuts, they're a guilt-free chocolatey treat you can stash in the freezer.

Low-fat cocoa almond biscotti made with egg substitute and chocolate syrup instead of butter. Crisp, twice-baked Italian cookies with deep chocolate and almond flavor.

Vegan chocolate Grand Marnier souffle made with tofu, cocoa, honey, and soy milk. No eggs, no butter, processed smooth in a food processor and baked until puffed.

Double chocolate biscotti with wine-plumped dried cherries, melted bittersweet chocolate, and cocoa powder. Crisp, dunkable cookies that stay fresh for a month.

Vegan garbanzo and oat waffles blended from oat flakes, chickpea flour, and water. Egg-free, dairy-free, and ready in 20 minutes with a nutty, crispy texture.