243 cake light recipes

Shrewsbury cakes, a traditional English rolled cookie with ginger, citrus rind, and caraway seeds. Crisp, lightly spiced, and chilled overnight before baking.

Pineapple chiffon cake layered with chocolate cookies and a light-as-air gelatin mousse. A no-bake, low-calorie dessert with bright tropical flavor and lemon zing.

Classic French almond meringue that pipes into elegant shapes and bakes crisp. Light, nutty pastry component perfect for layered cakes, decorations, or cookies.

Savory cottage cheese and rice pancakes with corn and mustard. A low-fat, protein-packed griddle cake for breakfast or a light dinner.

Chocolate cinnamon cake roll filled with Kahlua-spiked cinnamon whipped cream. A light cocoa sponge rolled around a spiced, boozy filling for an elegant dessert.

A marbled angel food cake with swirled white and lemon-yellow batters, topped with a tangy lemon glaze. Light as air and gorgeous for spring.

Toronto Pie: a light sponge cake split into two layers, filled with raspberry jam, and dusted with powdered sugar. A classic Canadian tea-time treat.

Light angel food cake topped with vanilla ice cream and fresh blueberries macerated in Grand Marnier for an effortless summer dessert in 10 minutes.

Light upside-down cake with canned apricot halves on the bottom, topped with a sponge-like batter made from separated eggs and bread crumbs.

Smooth apricot cream made by cooking canned fruit with flour and sugar, then folding in whipped cream for a light topping or cake filling.

Four-ingredient cottage cheese pancakes blended smooth with eggs, corn oil, and flour or cornmeal. Light, protein-packed griddle cakes ready in 30 minutes.

Flour-free Passover cake layered with cinnamon apples and dried apricots, topped with walnuts and cinnamon sugar. Light, fruity, and made with matzoh meal.

Raspberry angel food cake with fresh berries folded directly into the whipped egg white batter. Light, fat-free, and bursting with pockets of fruit.

Grilled angel food cake with skewered nectarines basted in a lemon-sugar glaze, served alongside fresh blueberries for a light summer dessert straight off the grill.

Pan Nero, an Italian dark chocolate cake made with unsweetened chocolate, separated eggs, and potato starch flour. Dense, fudgy, and flour-light with just five ingredients.

Blue cornmeal breakfast cake topped with fresh blueberries and baked golden at high heat. Light and fluffy with whipped egg whites folded into the batter.