854 cafe cake recipes

Layers of pecan shortbread crust, whipped cream cheese, chocolate pudding, and billowy whipped topping stacked into a cool, creamy no-bake dessert. Feeds 12 and vanishes even faster.

Egg-free and dairy-free carob cake made with whole wheat flour, honey, and a splash of apple cider vinegar for lift. Naturally sweet, moist, and ready in under an hour.

A rich and decadent cheesecake that is both delicious and healthy for you!

Classic New England johnnycake made with yellow cornmeal and tangy buttermilk. This diabetic-friendly cornbread uses sugar substitute and comes together in 40 minutes with no fuss.

Peking pancakes (Mandarin pancakes) made with boiling water dough, lard, and sesame oil. Thin, pliable wrappers for Peking duck and mu shu pork. Just 4 ingredients.

Cranberry orange ring arranges crescent roll dough filled with cranberry-orange relish and cinnamon into a festive wreath shape, baked golden and drizzled with powdered sugar glaze.

Blue cornmeal pancakes made with egg whites, vanilla, and safflower oil for a lighter stack with a nutty, earthy crunch. Served with honey or molasses.

Traditional saffron cake with whole wheat flour, currants, candied peel, and nutmeg. A Cornish-style yeasted fruit bread infused with overnight saffron water for golden color and floral depth.

Low-fat fudgy chocolate cake made with buttermilk, strong coffee, and cocoa powder, topped with a glossy cooked chocolate icing. No butter needed.

Old-fashioned strawberry shortcake biscuits made with shortening, folded with melted butter, and cut into diamonds. Flaky, tender, and baked at high heat.

Fudge pudding cake that bakes into two layers: chocolate cake on top and a rich fudge sauce on the bottom. A self-saucing dessert with walnuts and real chocolate.

Puffy apple pancake baked in a skillet over caramelized brown sugar apples with cinnamon, dusted with powdered sugar and served with a yogurt-applesauce sauce. A lighter Dutch baby.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Low-fat lemon poppy seed bran pound cake with oat bran, non-fat lemon yogurt, and egg whites. The classic bright lemon-poppy flavor with a tender bundt crumb and a tangy lemon glaze.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Low-fat carrot fig cake that replaces oil and butter with pureed dried figs for moisture. Loaded with grated carrots, crushed pineapple, and raisins, drizzled with a simple pineapple juice glaze.