1,085 vanilla cake recipes

Diabetic nut cookies: sugar-free drop cookies with bright orange zest, chopped nuts, and no refined sweeteners. An easy low-sugar cookie recipe for diabetes-friendly baking.

Applesauce-raisin doughnuts made quick with a baking mix: spiced cake doughnut dough with applesauce and raisins, fried golden and tossed in cinnamon sugar. Warm, moist and easy fall doughnuts.

Vintage white cake layered with toasted pecans and grated semi-sweet chocolate, finished with a glossy chocolate fudge frosting. A 1960s-era bake-off showstopper.

Moist banana bread with wheat germ, oats, and walnuts, sweetened with apple juice concentrate instead of refined sugar. A wholesome low-calorie loaf perfect for using overripe bananas from your counter.

The shredded zucchini makes this cake very moist, and the topping adds a nice crunch. Whenever zucchini is in season I freeze some, shredded, in 2 cup amounts so I can make this favorite anytime of the year.

Sour cream coffee cake loaded with mini chocolate chips in the batter and a brown sugar streusel topping. Tender, rich crumb that stays moist for days.

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

Honey peanut butter cup cookies loaded with chopped peanut butter cups and chocolate chips in a cocoa-laced dough. Sweetened with honey and brown sugar for a chewy, fudgy cookie.

Rocky road fudge bars with three layers: chocolate brownie base, cream cheese filling with chocolate chips, marshmallow topping, and a swirled chocolate-cream cheese frosting.

Chocolate Halloween cupcakes with a hidden orange cream cheese center that oozes out when bitten. Spooky fun for the kids and a riff on the classic Black Bottom cupcake.

Low-calorie applesauce raisin squares with whole wheat flour, natural bran, ginger, cinnamon, and nutmeg, topped with sliced almonds. Just 61 calories per square.

Cranberries and pistachios are the complementary flavors of this cookie recipe submitted by Jane Bortz of Beaver Dam.

Apricot cupcakes sweetened entirely with apricot preserves and spiced with pumpkin pie spice. Oats and applesauce keep them moist with no refined sugar. Bakes as bars too.

This is the best oatmeal cookie recipe i've found so far. the cookies were chewy and had a great flavor.

Virginia Lane of Cudahy secured this recipe, with its nice complexity of flavors, in the late '50s or '60s when she lived in Iran.

Light and fluffy banana squares made with whipped egg whites, mashed bananas, and optional walnuts. Baked in a 13x9 pan and topped with whipped cream and banana slices.