1,095 baking soda recipes

A fudgy chocolate brownie cake steamed in a pot-within-a-pot using shelf-stable ingredients like dried eggs and buttermilk powder. Ideal for camping, off-grid baking, or when you don't have an oven.

Gluten-free steamed bread with oats, rice flour, amaranth, dried apricots, and ground almonds. A dense, moist loaf sweetened with molasses and cooked on the stovetop without an oven.

Homemade Jos Louis cakes (gateaux Jos Louis): French Canadian chocolate sandwich cakes with fluffy marshmallow-style vanilla filling and a rich chocolate icing coat. A Quebec childhood classic.

Rolled animal cookies made from buttery sugar cookie dough with cream, cut into animal shapes and decorated with colored sugar, chocolate sprinkles, and raisins. Great for Christmas tree ornaments.

Old-fashioned icebox cookies with cardamom, cinnamon, lemon juice, and chopped nuts. Slice-and-bake dough that refrigerates overnight or freezes for weeks. Paper-thin and crispy.

Heritage-style yeast-risen buckwheat cakes made with an overnight batter and a touch of baking soda. A pioneer-era breakfast griddle cake with deep, earthy flavor.

Dense apple bars with a brownie-like texture from oil-based batter. Mix by hand, fold in chopped apples and nuts, then bake for an hour. Stays fresh for weeks.

Mix self-rising and whole wheat flours with club soda into thin batter, pour into a hot skillet, and cook on one side only for spongy Ethiopian flatbread.

Chewy brown sugar walnut bars made with just seven ingredients, no mixer needed. Bake in a square pan, cut into squares, and serve warm for a simple treat.

Brown sugar drop cookies made with buttermilk, shortening, and just seven ingredients. Soft, chewy, and caramelly with a one-hour chill and 10-minute bake.

Make-ahead sourdough biscuit batter with buttermilk, self-rising flour, and yeast. Mix once, refrigerate, and bake fresh biscuits anytime you want them.

Granny cake is a no-fuss pineapple sheet cake with a brown sugar nut topping baked on, then soaked with a hot vanilla milk glaze. A vintage dump-and-stir recipe with no butter in the batter.

No-yeast graham bread made with graham flour, whole wheat flour, and buttermilk. A quick, dense loaf with nutty whole grain flavor and a tender crumb.

Beige brownies are old-school blondies built on brown sugar, vanilla, and chopped walnuts. One bowl, one pan, butterscotch-toned crumb. The chocolate-free brownie worth knowing.

Whacky cakes are the Depression-era chocolate classic reworked for a pizzelle iron: no eggs, no butter, no milk. Vinegar and baking soda do the lift. Vegan, fast, kid-friendly.

Chocolate pumpkin layer cake with a warm brown-sugar frosting that sets to a fudgy crust. Cocoa and pumpkin pie spice make this two-layer cake rich, moist, and irresistible for fall baking.