401 cake flour purpose flour recipes

Zucchini bread baked right inside canning jars. Spiced with cinnamon, nutmeg, and cloves, then sealed hot for a self-preserving quick bread that doubles as a gift. Giftable shelf-stable baking at its best.

Fruit and nut muffins with whole wheat flour, applesauce, raisins, dates, and walnuts. A lower-fat big-batch recipe using egg whites and skim milk for lighter baking.

Classic ranger cookies packed with crisp rice cereal, flaked coconut, and chopped dates for triple texture in every bite. Crunchy outside, chewy middle. Bakes a batch in about 25 minutes.

Low-fat chocolate Bundt cake made with russet potato and yogurt for incredible moisture, whole wheat flour, and whipped egg whites. No butter, no egg yolks, all richness.

Chewy fig bars made with dried figs, brown sugar, lemon zest, and vanilla in a simple one-pan batter. A homemade alternative to store-bought fig cookies with real fruit flavor.

Sharp cheddar, cinnamon-spiced apples, and crunchy walnuts bake into a savory-sweet quick bread that's perfect for fall brunches or afternoon tea.

Fudgy brownies made with applesauce instead of butter, egg whites only, and just 2 tablespoons of oil. Intensely chocolatey from a half cup of cocoa powder. No icing needed.

Low-fat cocoa spice cake made with applesauce instead of oil, egg whites only, and a hint of cinnamon. A lighter chocolate cake that still bakes up moist and satisfying.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Savory dried tomato scones with a buttery, flaky crumb and pops of concentrated tomato flavor throughout. Uses cream of tartar and baking soda for a tall, light rise.

Wacky cake style chocolate layer cake made with no eggs, butter, or milk. A pantry-staple Depression-era recipe with deep cocoa flavor and a tender, fudgy crumb that's accidentally vegan.

Tropical pineapple cookies sweetened naturally with banana and pineapple juice concentrate, no refined sugar added. Coconut and orange zest deliver island flavor in every bite.

Cheesy cheddar quick bread with sharp aged cheese folded into a biscuit-like batter. No yeast, no rise time, just stir and bake for a savory loaf with cheese-pull in every slice.

Milk chocolate biscotti packed with toasted whole almonds and cocoa-darkened dough. Crisp, twice-baked Italian cookies ready for dunking in coffee or espresso.

Sesame amaranth cake with triple-sesame flavor from tahini, sesame oil, and ground sesame seeds. Dense, golden, and honey-sweetened with a halvah-like richness and satisfying crumble.

Sourdough doughnuts made with active sourdough starter, buttermilk, nutmeg, and cinnamon, fried until golden. Virtually greaseless, freezer-friendly, and dusted with powdered or cinnamon sugar.