10,000 cake recipes

Fat-free cranberry orange muffins use corn syrup and egg whites instead of butter or oil for a tender no-fat muffin packed with fresh cranberries and bright orange zest.

Love anything with peanut butter! These pretty looking peanut butter blossoms were also delicious, they were just melting in my mouth.

Chocolate chip mini muffins meet bright orange zest in a lighter bake using skim milk, canola oil, and egg substitute. The classic chocolate-orange pairing in two-bite form.

Delicious pinwheel cookies are fun to make and taste delicious.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Whole wheat buttermilk pancakes with a quick blueberry-lemon sauce. Honey-sweetened, lighter on fat thanks to egg substitute, and finished with a glossy fresh blueberry pour. A 30-minute breakfast win.

This are my version of oatmeal raspberry bar cookies, by using whole wheat flour adds extra fibre, using most olive oil reduces saturated fat without losing great texture and flavor. They are great for grab-go breakfast.

Pumpkin apple muffins with chunks of fresh apple folded through pumpkin-spiced batter, topped with cinnamon streusel. Tender fall breakfast bakes that smell like a farmstand on a cold morning.

Whole wheat cinnamon fruit scones: tender, lightly sweet scones spiced with cinnamon and clove, studded with dried figs, dates or cherries. Nutty whole-grain flavor and a golden, egg-washed top for breakfast or tea.

I use a bit more flour, let the dough rest in the fridge for 1 hr., and shape these into logs instead, brushing with egg wash and sprinkling with a little granulated sugar. I then bake them for 17 minutes. After cooling in the sheet pan for 5 min., I cut them into squares.

Whole wheat muffins loaded with chocolate chips, walnuts, and a hit of orange zest. A nuttier, hearty bake with no white flour, finished with a glossy chocolate spread.

Unlike most of the chocolate cookies, these cookies are much lower fat, also using whole wheat flour adds more fibre, they are super delicious!

Pumpkin bread with dark molasses, brown sugar, and three warm spices, plus walnuts and optional raisins. Makes three loaves. Tender, deeply spiced, and freezes beautifully for the holidays.

Alice's oatmeal chocolate chip cookies with brown sugar, cinnamon, nutmeg, oats, chocolate chips, and chopped pecans. Soft, spice-warmed cookies with crisp edges and chewy centers.

Peanut butter and chocolate chunk cookies packed with oats and pecans. Chilling the dough keeps these bakery-size cookies thick and chewy with crisp, browned edges.