36 plain cake recipes

These yogurt lemon cupcakes are delicious, they are so moist and lemony; if you don't have lemon extract, just add more freshly grated lemon zest and juice; frost them with the delicious lemon cream cheese frosting, decorate them into your favorite Easter characters. Everyone will enjoy these cute and delicious cupcakes.

Perfect for Halloween, these scrumptious pumpkin cookies can also be topped off with orange frosting.

Moist, fruity and very tasty! An ideal cake you can have with a cup of coffee or tea.

High-fiber pancakes packed with soy flour, whole wheat, wheat germ, and bran, lifted with whipped egg whites and brightened with orange juice. A wholesome breakfast that doesn't taste like cardboard.

Blueberries, Danish and cheesecake are all in one bite, life is good! The cake is made with 100% whole wheat flour, applesauce and olive oil, and they are all good for you. Having one slice or two for breakfast with the morning coffee sounds like a good idea to me :)

Coffee cake that has coffee in the cake and in the glaze! Of course you can always enjoy a slice with a cup of coffee. Perfect as a morning or afternoon pick me up.

This delicious Mexican pot pie is made with all kinds of fresh vegetables, tomato sauce and beans, and topped with cornbread. Serve it with some yogurt and freshly chopped tomatoes, yum.

Orange apricot jam muffins with orange juice concentrate, yogurt, and apricot preserves. Bright citrus-fruit notes and a cinnamon-nutmeg crackle top.

A lighter banana cake topped with cinnamon-sugar apple slices, made moist with mashed banana, yogurt, and honey instead of heaps of butter. The go-to recipe for using up your fall apple harvest.

Yogurt chocolate chip cookies with honey and brown sugar for a soft, chewy texture. Plain yogurt replaces some fat for tender cookies with a subtle tang.

Thin apple crepes filled with caramelized Granny Smith apples and topped with cinnamon maple yogurt. A low-fat brunch that tastes indulgent without the guilt.

Gluten-free banana bread made with rice flour, potato starch, and unflavored gelatin for structure. Folded egg whites keep it light and tender.

Deep chocolate cookies spiced with cinnamon, ginger, and cloves, made lighter with yogurt instead of butter. Crisp edges with chewy centers at just 41 calories per cookie.

Middle Eastern semolina cake soaked in citrus syrup and topped with toasted almonds. This yogurt-based dessert bakes up golden with a tender, moist crumb that pairs beautifully with tea.

Wholesome chocolate zucchini bread made with whole wheat flour, oats, and yogurt for a moist, lighter loaf. Shredded zucchini keeps it tender while bittersweet chocolate and walnuts make it taste like a treat.

This carrot cake well satisfied my sweet tooth without making me feel guilty. Whole wheat flour and wheat germ provided the cake with some good fibre, by replacing half amount of oil with yogurt reduced the calorie and fat, and eliminating the frosting all-together made the cake much less rich and calorie-dense. But overall it was a very moist and delicious cake indeed.