9,729 cake recipes

Diabetic-friendly carrot raisin muffins with shredded carrots, plump raisins, wheat germ, and warm spices. Sweetened with sugar substitute, no refined sugar.

Hearty whole grain biscuits use silken tofu and apple juice instead of butter, blended into whole wheat, rye, and wheat germ for a dairy-free, high-fiber breakfast biscuit. Vegan friendly.

Smith's banana bread is a fat-free whole wheat loaf with crushed pineapple, currants or apricots, fresh orange zest, and overripe bananas. A naturally sweet, dairy-free quickbread with no added sugar.

Classic peanut butter cookies with the iconic fork-crossed tops, soft chewy centers, and crisp edges. Made with creamy peanut butter, shortening, and both sugars for old-school texture.

By adding ricotta cheese makes these muffins so moist and fluffy, freshly lemon zest and juice give the muffins citrus and refreshing taste. These delicate muffins can be breakfast, brunch or a snack during the afternoon, a small and tasty treat at any time!

A tender, slightly sweet cornbread studded with bursts of whole corn kernels for added texture and flavor. This classic quick bread is perfect alongside chili, barbecue, or as a cozy side dish. Ready in under an hour with minimal hands-on time.

Scott's oatmeal chocolate chip cookies with blender-pulverized oats, both chocolate chips and grated chocolate bar for double chocolate hits, and a quick 6-minute bake. Crisp edges, soft centers, dense with chocolate.

A most excellent chocolate chip cookie recipes with oats and nutty bits of pecans.

Bran-rich blueberry lemon muffins blend wheat bran, whole wheat flour, and tangy lemon zest with juicy berries and dark molasses. A high-fiber breakfast muffin with bright citrus pop.

Honey oatmeal chocolate chip cookies lightened with applesauce and egg whites instead of butter and yolks. Quick oats give hearty chew while melty chocolate chips finish every bite.

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.

Add some fruit to your mornings with these scrumptious muffins! Just don't forget to take an extra one for later!

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 :-)

Wholesome oat cookies sweetened with honey and studded with fresh apples. Soft, cake-like texture with optional raisins. Naturally lower in refined sugar.

These homemade graham wafers are crisp, lightly sweet, and perfect for snacking, crushing into crumbs for pie crusts, or pairing with spreads. Made with wholesome graham flour and a touch of vanilla, they bake up golden and delicious in just minutes.

"Fluffy cream cheese filling sandwiched between two moist pumpkin cookies make these Mini Pumpkin Whoopie Pies the perfect hand-held snack you just won't be able to resist!"