871 vanilla cake recipes

Light blueberry muffins use egg whites, egg substitute, and fat-free spread for tender, fruit-packed muffins with lemon-bright flavor. Two cups of fresh blueberries in every batch.

Enjoy this deliciously moist rhubarb cake without feeling guilty at all, and the best of all is that this cake is packed with goodness!

Berry muffins with whole wheat, bran, and fresh strawberries or blueberries. A high-fiber, low-fat breakfast bake sweetened with strawberry yogurt and crowned with crunchy pecans.

A moist and fluffy coffee cake! Light, not too sweet, and very tasty, great dessert that fits summer perfectly!

Reduced fat banana nut bread with non-fat sour cream and egg substitute, swirled with chocolate chips and chopped nuts. Half the fat of standard banana bread, all the moist banana flavor.

Banana ginger bran muffins with ground and crystallized ginger, oat bran, ripe banana, and a tart lemon glaze. A double-ginger muffin with whole wheat flour and high fiber.

Chewy oatmeal cookies loaded with shredded coconut and semi-sweet chocolate chips. Brown sugar and shortening give these a soft center with lightly crispy edges.

Just like little fruitcakes! I soaked my fruit in the bourbon overnight. Easy recipe to put together and great way to use extra fruit from making my fruitcakes.

Perfect in the fall when pumpkins start appearing in the markets. The cookies turn out cake-like and golden. The gentle mix of pumpkin and cinnamon works well with the chocolate chips.

These pineapple muffins are very moist, mixing pineapples into the flour, also place the pineapple wedges at the bottom of the muffin pans, they can be breakfast, snack or a dessert.

Cranberry chocolate oatmeal cookies loaded with rolled oats, dried cranberries, and semi-sweet chocolate chips. Egg whites only (no yolks) for a lighter, chewier crumb.

A few small twists make a much healthier but still decadent chocolate pudding cake. Wole wheat flour adds some fibre, using half butter and half olive oil cuts down the amount of saturated fat without losing the buttery flavor and moist texture. Spoon the warm and rich chocolate sauce over the pudding cake before serving.

I make this recipe and double it and make bigger cookies, also I substitute Chocolate chips for nuts and raisins because I am allergic to nuts and my kids hated raisins.

An amazing recipe to make your breakfast more entertaining and scrumptious!

Moist chocolate brownies use sweetened condensed milk, cocoa, and semisweet chips for a fudgy, no-butter brownie that bakes in 20 minutes. A leaner brownie with all the deep chocolate flavor.

Nothing is better than enjoying a brownie and a cupcake at the same time. These delicious, moist yet low-fat brownie cupcakes will make it happen.