76 iced cake recipes

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.

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

Halloween pumpkin patch cake built from two devil's food bundts stacked face-to-face, frosted orange, with a green cupcake stem and candy corn jack-o-lantern face. Easy showstopper for kids' parties.

Homemade steamed sponge cake, no oven needed: a light, eggy batter sweetened and colored with coconut treacle and warm cinnamon, then steamed soft and spongy. A moist Sri Lankan treacle cake for tea time.

These low-fat and delicious snacks are perfect for the kids lunches!

Gluten-free rice flour pancakes with creamy yogurt and a touch of cornstarch. Silver-dollar size, golden-edged, and tangier than wheat pancakes for a lighter breakfast option.

Japanese cookies made with whipped egg whites, rice flour, and melted shortening, spread thin and baked until crisp. A delicate, naturally gluten-free wafer-style cookie.

This is another very normal dish that Korean people eat all the time, here the rice cake is nothing to do with dessert, it's a plain small patty or stick that is made of rice, normally simmered with stock, Korean chili sauce, cabbage and chilies. It soak all the delicious flavor, a classic and tasty Korean dish.

Halloween spider cake made from two bowl-shaped cakes filled with green Jello, frosted black with licorice legs and gumdrop eyes. Oozes green goop when sliced.

Vegan whole grain cornbread made with cornmeal, whole wheat, oat, and millet flours sweetened with apple juice concentrate. Dairy-free and egg-free with serious whole-grain backbone.

Crispy rice treats with melted marshmallows and graham cracker crumbs for a s'mores-style twist. No-bake, five ingredients, and a crowd favorite every time.

Two-ingredient brown rice flour griddle cakes, naturally gluten-free. Ferment the batter overnight for tangy flavor or cook them right away like crepes.

Naturally fermented griddle cakes made with brown rice flour and chickpea flour. Vegan, gluten-free, and three ingredients. Tangy, lacy, and crepe-like off the pan.

Crispy crunch sticks made from refrigerator biscuit dough rolled thin and coated in crushed rice cereal, sesame seeds, dill, and celery seed. A make-ahead snack that freezes and reheats in minutes.

Gluten-free pancakes blend millet flour and rice flour with applesauce and apple juice concentrate for sweetness. No oil, no dairy, no refined sugar, ready in under 30 minutes.

A tasty make ahead vegetarian burger mix. Make in advance and have vege burgers ready in a flash for a quick and healthy snack or meal.