7,964 cake flour recipes

With this simple recipe, you will be making this scrumptious pumpkin bread in no time!

Protein pancakes blend whole-wheat flour, bran, ground oats, and soy flour for a fiber-packed stack with 14 grams of protein per serving. Hearty, nutty, and built to keep you full past lunch.

Buttermilk pepper biscuits with a generous hit of cracked black pepper, tangy buttermilk, and shortening for a soft, flaky pull-apart crumb. Hand-shaped, baked tight together, ready in under 30 minutes.

With blueberries in season, try these moist and delicious muffins that are easy to make!

The delicious crumb topping makes these muffins taste like miniature coffee cakes. Good at tea time and also for brunch. Cool at least 1 hour before serving.

A healthy and delicious vegan bread for morning breakfast, that's packed with goodness. Tastes great plain or toasted!

Banana bread brightened with three teaspoons of fresh orange zest and made with oil instead of butter for a tender, moist crumb. A reliable single-loaf quickbread that bakes in under an hour and slices into 12 portions.

Heart-shaped sugar cookies made the old-fashioned way with lard, sour milk, and a hint of nutmeg. Tender, slightly flaky cut-outs ready for royal icing or sprinkles. A Valentine's Day classic.

Moist gingerbread cake sweetened with molasses and applesauce, no butter or oil added. Whole wheat and white flour blend with buttermilk for tender low-fat texture and warm spice.

Mashed potato biscuits with buttermilk, honey, and brown sugar for soft, fluffy texture that stays moist for days. A great way to use up leftover mashed potatoes.

I made these muffins with the leftover zucchini pulp from the basil and ricotta stuffed zucchini recipe. They turned out fluffy, moist and packed with yumminess. Another awesome recipe to make zucchini into something delicious :-)

Love the combination of buckwheat and whole wheat flour. These pancakes are not too sweet, buttermilk and milk add some creaminess. Blueberries give the extra zing, absolutely delicious!

I used the whole wheat flour, 2 eggs, and my bread was very fluffy and delicious.

Moist pineapple raisin muffins sweetened with brown sugar and pineapple juice instead of milk, with a cup of plump raisins and a hit of orange zest. Half whole-wheat flour gives them a hearty, breakfast-worthy crumb.

Blueberry cornmeal muffins blend whole wheat and yellow cornmeal with juicy berries, brightened by orange zest and buttermilk. A wholesome breakfast bake with rustic golden crumb.

Crisp sugar cookies rolled and cut into shapes, with crackly browned edges, a soft snap, and the kind of buttery vanilla flavor that takes well to a sugar dusting or royal icing.