228 canola cake recipes

Rum and raisin bread made in a bread machine with pecans, rum flavoring, and a vinegar-buttermilk substitute. A fragrant, studded loaf with minimal hands-on time.

Moist Mexican-style cornbread layered with melted cheddar cheese and jalapeños. This savory quick bread is perfect alongside chili or as a hearty breakfast.

Lots of pecans and whole wheat flour give these wafers a very nutty and tangy flavour, also we use half butter and half oil to cut down the saturated fat, but the amount of butter gives the enough buttery taste and texture.

Natural bran muffins with whole wheat flour, buttermilk, and raisins. A big-batch recipe that makes 30 muffins with batter you can refrigerate for weeks and bake as needed.

Lighter bran muffins made with all-bran cereal, egg whites, skim milk, whole wheat flour, and just a tablespoon of sugar. A wholesome, fiber-rich breakfast muffin.

Sugar-free peach shortcake with juicy fresh peaches under a tender almond-cinnamon cake, then flipped to show off a glossy fruit top. Light dessert sweetened without refined sugar.

Perogie puffs are deep-fried dumplings with cottage cheese dough stuffed with mashed potato, cheddar cheese spread, and optional bacon. A crispy Prairie twist on traditional pierogies.

First this double corn bread is absolutely delicious itself. Using the already-yummy cornbread makes a even more flavorful stuffing that has apples, celeries, pecans, and mixed herbs.

Low-fat whole wheat banana cake uses honey, canola oil, and whipped egg whites for a light, tall tube cake with real banana flavor. A lighter banana cake that doesn't sacrifice texture or moisture.

Bread machine raspberry marshmallow bread with real frozen raspberries, mini marshmallows, and raspberry sauce folded into a soft yeast loaf. Cholesterol-free and perfect toasted for breakfast.

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.

Apricot-orange whole grain muffins plump dried apricots in fresh orange juice, then fold them into a buttermilk batter built on whole wheat pastry flour and toasted wheat germ. Hearty, tangy breakfast fuel.

Sour cherry fruit slump: tart cherries and summer berries bubbling under tender buttermilk dumplings, finished with cinnamon sugar. An old-school stovetop dessert that's faster than a pie.

It is really a great cake, a long time favorite of mine, every time it turns out perfect, so yummy.

Chewy oat cookies loaded with dried blueberries, white chocolate chips, and crystallized ginger, plus wheat germ for a wholesome twist. Puffy, golden-edged, and baked in under 10 minutes for a cookie that's equal parts treat and fuel.

The fruitiness and the nuttiness from apricot and walnut make these yummy treats taste even more delicious.