4,533 soda flour recipes

Apple dabble cake baked in a tube pan with chopped apples, cinnamon, and nuts, then drenched in a hot brown sugar-butter glaze that soaks in as it cools. A dense, moist apple cake.

St. Louis-style peanut butter cookies with both brown and white sugar for a chewy center and crisp edge. Classic fork-pressed crosshatch pattern and deep roasted peanut flavor.

Chocolate chunk cookies with semi-sweet chocolate, brown sugar, and a full cup of butter. Thick, chewy, and loaded with big chocolate pieces in every bite.

Classic peanut butter crisscross cookies with brown sugar and vanilla. The iconic fork-pressed cookie with a crumbly, nutty bite that bakes in just 10 minutes.

Peanut-shaped peanut butter cookies with orange zest and a classic crisscross top. A fun, hand-shaped cookie that kids love to help make. Crisp edges, chewy centers.

Roll-out molasses cookies with eggs and cream of tartar that chill overnight before baking into soft, pillowy rounds. The baking soda foams in the molasses for extra lift and tender texture.

Dense, moist pound cake loaded with Granny Smith apples, flaked coconut, and chopped pecans. No mixer needed. Bake in a tube pan for 80 minutes of pure comfort.

Red plum spice cake made with plum baby food for moisture, cinnamon, cloves, and vegetable oil baked in a Bundt pan. A dense, spiced oil cake with a clever shortcut ingredient that keeps it moist for days.

Apple nut cake spiced with cinnamon and nutmeg, loaded with fresh apples and nuts in a one-bowl batter. Serve warm with whipped cream or ice cream.

Classic banana oat bread with buttermilk tang and crunchy walnuts throughout. Dense, moist, and sturdy enough to slice thick for the best banana bread toast.

Lemon pound cake with a tender buttermilk crumb and a bright hit of fresh lemon zest, baked in a loaf pan and finished with an optional tart lemon-sugar glaze. A simple, citrus-forward cake.

Old-fashioned applesauce cake: applesauce and oil keep it moist and tender, warm cinnamon, clove, and nutmeg give it autumn spice, and raisins and nuts add chew. An easy one-pan cake.

Classic Zucchini Nut Bread: a traditional cinnamon-spiced loaf with shredded zucchini and chopped nuts. Makes two loaves, freezer-friendly, with timeless coffee-cake comfort.

Mom's Zucchini Bread: a beloved family recipe with cinnamon, vanilla, and walnuts folded into a moist, oil-rich loaf. Yields two loaves, ideal for sharing one and freezing one.

Favourite shoofly pie with baking-soda-aerated molasses filling, ginger and cinnamon spice, and lard-and-butter crumbs. The Lancaster County classic with extra lift and warm spice.

Four-layer Black Forest torte with thin unsweetened chocolate cake layers alternating between chocolate filling and cream filling. Unfrosted sides show off the elegant layers.