868 gold cake recipes

This egg-free, dairy-free chocolate wacky cake uses applesauce and vinegar for a moist, tender crumb. A Depression-era classic that mixes right in the pan and bakes in under 30 minutes.

Chocolate angel food cake made with cocoa powder, whipped egg whites, and zero butter or oil. Tall, airy, and deeply chocolatey with a featherlight crumb. A fat-free chocolate cake that actually delivers.

Korean jujube rice cakes made with just two ingredients: dried jujubes kneaded with glutinous rice flour and steamed. Soft, chewy, and naturally sweet with no added sugar.

Chocolate cinnamon angel food cake made from scratch with egg whites, cocoa powder, and cinnamon. A light, fat-free cake with warm spice and delicate chocolate flavor.

Depression-era eggless, milkless, butterless cake with brown sugar, raisins, ginger, and cinnamon. A simple wartime recipe that bakes into a spiced, dense loaf with minimal pantry staples.

Light blueberry lemon snack cake with an oat streusel topping drizzled with honey. A wholesome, low-fat baked treat with bright lemon and juicy berries in every bite.

Buttermilk lemon pudding cake separates as it bakes into two layers: an airy sponge on top and a tangy lemon custard pooled underneath. Tart, light, and self-saucing, baked in individual ramekins in a water bath.

Emily's white cake is a tender, snow-white shortening-based layer cake from the early 1900s, leavened with stiff egg whites for fluff. The dairy-free vintage classic for birthdays and baptisms.

Christmas gift-box cake decorated with homemade red ribbon and holly leaves made from melted vanilla chips and corn syrup, dusted with edible glitter. A centerpiece-worthy holiday showstopper.

Lite cheesecake with raspberry sauce uses nonfat cream cheese and 2% cottage cheese for a silky, tangy slice without the guilt. Topped with bright homemade raspberry sauce.

Savannah ice cream cake stacks coconut cake layers with strawberry, chocolate, and orange ice creams, finished with whipped cream and chocolate glaze. A Southern showpiece dessert for special occasions.

Even the sweet potato/yam "dis-liker" (me) liked the flavor of these. Nice little bite from the cayenne. And the amount of sugar was just right. I don't care for really "sweet" yam dishes at all! Thanks for this addition to our holiday dinner. (Part of my "Thanksgiving 2010" Menu)

Cape Cod blueberry cake folds fresh blueberries and bran flakes cereal into a lightly spiced one-bowl batter. A New England farmhouse cake with a tender, fiber-rich crumb served warm with whipped topping.

Marbled pumpkin cheesecake squares swirl a tangy cream cheese topping into a spiced pumpkin batter built with prune puree instead of butter or oil. Lower-fat fall dessert with cinnamon, ginger and clove.

Middle Eastern halvah cake made with tahini, semolina, and warm spices, soaked in a citrusy orange-lemon syrup. Dense, fragrant, and not overly sweet.

Fudge truffle cheesecake assembly with chocolate ganache filling, hand-rolled cocoa truffle ring and white chocolate drizzle. Bakery-level showstopper dessert.