1,002 cafe cake recipes

Polenta blueberry cakes are tiny lemon-glazed muffins with cornmeal grit, buttermilk tang, and juicy blueberries folded through. A make-ahead dessert or brunch bite for a crowd.

Whole wheat apple coffee cake with currants, toasted walnuts, apple butter, and warm spices. Made lighter with egg whites and canola oil, topped with a sugar crust.

Miniature fruitcake jewels are tiny muffin-tin fruitcakes loaded with candied fruit, red and green cherries, golden raisins, dates, and pecans, finished with a brandy glaze. Holiday gifting classic.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Golden amaranth shortcake made with amaranth flour, whole wheat pastry flour, tahini, and almonds, topped with crushed pineapple and a blended tofu cream. Dairy-free and honey-sweetened.

Light apple cake made with whole wheat flour, apple juice concentrate, egg whites, and cinnamon-coated apple layers. Low-fat and naturally sweetened in a ring mold.

Fat-free pumpkin raisin cake made with egg whites, canned pumpkin, and orange juice instead of oil or butter. Served with a simple yogurt cream sauce.

Blueberry crumb cake squares from a jelly roll pan with a rich butter batter, a full quart of blueberries, and a cinnamon-nutmeg brown sugar crumb topping. Makes 24 generous squares.

Low calorie marbled chocolate cheesecake made with cottage cheese, skim milk, and whipped egg whites on a cocoa cookie crust. A no-bake, lighter cheesecake with bold chocolate swirl.

Pumpkin fruitcake with dried figs, raisins, walnuts, and orange zest, made with whole wheat flour. An egg-free, low-sugar holiday loaf packed with warm spices.

Truffle fudge cheesecake with 24 ounces of melted chocolate chips blended into a triple cream cheese filling on a cocoa-vanilla wafer crust. A dense, intensely chocolatey no-crack cheesecake.

Flourless chocolate mousse cake with three ingredients in the base: bittersweet chocolate, butter, and eggs. Naturally gluten-free, water-bath baked, finished with optional ganache glaze.

We all love this cherry-almond cake, I used whole wheat flour, still very nice, I just always prefer high fibre flour. I will make this cake very often.

Whole wheat pumpkin tea cake sweetened with honey and brown sugar, spiced with cinnamon, nutmeg, allspice, and cloves, and topped with chopped hazelnuts. A lighter autumn loaf for afternoon tea or breakfast.

Christmas fruitcake cookies made with whole wheat flour, dried apricots, dates, raisins, walnuts, and warm spices. All the flavor of fruitcake in a quick drop cookie.

Port wine blueberry cake reduces ruby port into a syrupy concentrate, then folds it into a low-fat buttermilk cake studded with fresh berries. A sophisticated grown-up dessert.