7,743 cake flour recipes

Sourdough-style buttermilk biscuits with a make-ahead refrigerator dough that bakes up tall, golden, and tender. Mix once, stash the dough in the fridge, and bake fresh biscuits all week long.

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.

Moist, lemony and delicious. These cupcakes are perfect for dessert after your main dish or even a delicious and nutritious breakfast with cup of smoothie.

High-fiber whole wheat buttermilk pancakes brightened with a hit of orange zest. Nutty, tender, and naturally wholesome. A 30-minute breakfast that feels indulgent.

Light pancakes from scratch with a tall, fluffy crumb and tender bite. A fast pantry breakfast built on flour, milk, and a generous double-sift for height.

Scotch pancakes are small, thick griddle cakes leavened with cream of tartar and baking soda for an old-fashioned tangy lift. Cook on a hot griddle, serve warm with berries and syrup.

These brownies are nice for kids, they always love chocolate flavour!

Peanut butter banana muffins with a Hawaiian twist of shredded coconut and pecans, sweetened with brown sugar and a splash of Amaretto. Moist, nutty, and tropical, great for breakfast or a snack.

Orange tea biscuits with fresh orange zest, sliced and baked golden in 15 minutes. Tender, lightly citrusy biscuits made for afternoon tea with butter and marmalade.

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.

Brazilian Brownies (Pedacinhos De Chocolate) recipe

Apple butter cookies are soft, spiced drop cookies sweetened with brown sugar and apple butter, studded with raisins and chopped nuts. Freezer-friendly for months and ready in under an hour.

Absolutely amazing... I'm not a baker, but this recipe is foolproof. My husband's favorite is carrot cake and I made it for his 30th birthday with resounding compliments even from those who don't like it. One friend insisted I got it from a bakery!

This version of the classic Jewish passover potato dish is much lighter and fluffier than the old fashioned variety.

Buttery lemon scones with bright fresh lemon zest packed into every bite, a tender three-times-sifted crumb, and golden cream-brushed tops. A genuinely lemon-forward scone, not a hint.

No fat banana muffins use mashed banana, egg whites, and corn syrup instead of butter or oil for tender low-fat breakfast muffins flavored with cinnamon.