4,711 baking soda recipes

Diabetic-friendly yellow cake made with sugar substitute, egg whites, and a fluffy seven-minute frosting. A lower-sugar birthday cake with tender crumb and pillowy frosted top.

Coconut hummingbird cake layers crushed pineapple, ripe banana, toasted nuts, and coconut into a cinnamon-spiced three-layer Southern classic finished with cream cheese frosting.

Banana pineapple pecan cake (Southern hummingbird-style) with crushed pineapple folded right into the batter, finished with a pineapple buttercream. Moist, fruity, and a potluck winner.

Chickpea salad with tahini made from dried garbanzo beans, lemon, garlic, cumin, and coriander. A from-scratch hummus-style dip that's sieved smooth and chilled overnight for the best flavor.

Honey devil's food cake uses 2 cups of honey instead of sugar for a deeply moist, fudgy chocolate layer cake. Topped with a whipped chocolate honey frosting made from cocoa and heavy cream.

Brown sugar coffee cake with a buttery crumb base, sour cream batter, nutmeg, and chopped nuts on top. A tender, crumbly breakfast cake with deep caramel sweetness.

Double chocolate cake doughnuts made from scratch with unsweetened chocolate and buttermilk, then fried and topped with cocoa icing. Rich, cakey, and worth the overnight chill.

Raw apple bundt cake stays incredibly moist thanks to three cups of fresh chopped apples, plus flaked coconut, sweet dates, and toasted pecans. A dense, spiced fall cake that needs no frosting.

Buttery brown sugar pecan cookies rolled in cinnamon sugar before baking. Slice and bake from chilled or frozen dough for warm, spiced cookies anytime you want them.

Peanut butter blossom cookies rolled in sugar and topped with a chocolate kiss pressed into each warm cookie. A holiday classic with buttery, chewy centers.

Hyde Park fudge cake is a rich chocolate Bundt made with unsweetened chocolate, sour milk, and a glossy double-boiler chocolate icing. An old-fashioned classic.

Spiced pineapple zucchini bread with crushed pineapple, currants, and chopped nuts. Two moist, fragrant loaves for the price of one big mixing bowl. Cinnamon-and-nutmeg classic with a tropical twist.

Victorian jewels, glistening mini fruitcakes: brandy-soaked candied fruit and raisins in a spiced walnut batter, baked as bite-size muffins and glazed with melted jelly so they shine. A jewel-like holiday gift.

Eggless chocolate zucchini bread made with egg substitute, cocoa powder, cinnamon, and shredded zucchini for moisture. Makes two loaves with a rich, fudgy crumb.

Persimmon muffins with cinnamon, bourbon, walnuts, and currants. Made with pureed persimmon pulp and baking soda for a dense, spiced, fruit-forward fall muffin.

Patricia's Prize Winning Apple 'N' Honey Scones recipe