7,964 cake flour recipes

Chocolate raspberry cream torte: a light chocolate wacky cake layered four high with raspberry jam and pink raspberry cream filling. An impressive-looking dessert made with pantry staples and no eggs.

Maple macadamia biscotti made with real maple syrup, maple extract, applesauce, and chopped macadamia nuts. Twice-baked to a crisp, dry crunch for dunking in coffee.

Fruit loaf studded with candied cherries, mixed peel, and nuts with almond and vanilla extract. A festive quick bread that bakes in under an hour with no yeast required.

Vegan pumpkin oat muffins with unique pumpkin topping instead of butter. Egg-free recipe uses soy milk and apple juice for moist, plant-based fall muffins. Dairy-free breakfast.

A self-saucing chocolate cake that creates its own gooey pudding layer as it bakes. Pour the cocoa-brown sugar topping right over the batter and let the oven work its magic. One pan, zero fuss.

Old-fashioned bran muffins made with all-bran cereal, molasses, and a simple shortening batter. Hearty, fiber-rich breakfast muffins with real home-baked flavor.

Great gorpies are trail mix cookies loaded with chocolate chips, peanuts, and raisins in a chewy brown sugar dough. A grab-and-go snack cookie inspired by classic gorp.

Moist zucchini bread with cinnamon, nutmeg, walnuts, and raisins or dates. Makes two loaves that freeze beautifully for later.

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.

Light sponge cake baked in a casserole dish, then soaked with a hot rum sugar syrup and topped with toasted almonds or coconut. This boozy, syrup-drenched dessert is even better the next day.

Rich, fudgy devil's food cake baked entirely in the microwave in under 30 minutes. Three built-in variations let you spin it into chocolate mint, chocolate peanut, or chocolate cherry cake with a simple swap.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Sweet, rich and delicious...a decadent ending to a light meal or, just as a snack. The kiddies will love these.

Pouding renversé des bluets is a Québécois upside-down blueberry cake: fresh blueberries and lemon zest under a tender vanilla sponge, inverted to serve.

Strawberry cheesecake muffins hide a sweet cream cheese filling and a spoonful of strawberry jam in the middle of an almond-scented brown sugar muffin. Bakery-style brunch treat with a surprise center.

Chocolate chip oatmeal cookies with all brown sugar for chewy depth, four cups of rolled oats, and semi-sweet chocolate chips. A 20-minute one-bowl recipe that yields enough cookies to feed a crowd.