183 iced cake recipes

Mini rice cake snacks topped with herbed cream cheese and sour cream, baked until warm and bubbly. A quick 10-minute appetizer with tarragon, rosemary, oregano, and dill.

Rice cake delight is a 5-minute snack: crisp rice cakes spread with creamy cream cheese and a smear of sweet fruit preserves. Light, low-fat, and endlessly customizable for breakfast or an afternoon bite.

Gluten-free pear breakfast cake made with rice flour and cornstarch, topped with a crackly sugar bloom. Light, simple, and naturally gluten-free with tender fruit in every bite.

Mexican rice cakes top puffed rice rounds with refried beans, picante sauce, cheddar and jalapeños, then bake until bubbly. A light 20-minute Tex-Mex snack or quick lunch.

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.

Similar to a cobbler - can use any fruit. It's easy to make using Bisquick and some basic pantry ingredients that we always have on hand.

Baked pears with vanilla ice cream: firm pears poached in apple juice, lemon, and brown sugar syrup until tender, chilled overnight, and served cored-side up with a scoop of ice cream.

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

Wholesome muffins made with cooked brown rice, whole-wheat flour, egg whites, and honey. No butter, no oil, just a touch of cinnamon and vanilla. A smart way to use leftover rice.

5-ingredient gluten-free banana orange muffins made with rice flour and orange juice concentrate. No added sugar, no eggs, no dairy. Great for kids' lunchboxes and allergen-friendly diets.

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.

Vegan self-saucing chocolate pudding cake with walnuts. Hot water poured over cocoa-sugar batter creates a fudgy chocolate sauce underneath as the cake bakes. No eggs, no dairy, total magic.

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.

Wheat-free fruit and nut muffins made with rice flour and cornstarch, loaded with dried apricots, fresh cranberries, and chopped cashews. Sweetened with honey.