6 Cake Flour Substitutes & 5 Recipe Ideas

Diana Barkley
(Senior Editor)

So, you want to bake a sweet, fulfilling dessert. Obviously, you want to use cake flour to get that perfect texture. You check your cabinet and realize you ran out of cake flour. What do you do? Read on to find out.

As valuable as it is, you can make exquisite pastries without cake flour. You can find various cake flour substitutes that offer similar results and are more available on the market. What are these substitutes? That’s what this post aims to answer.

Facts About Cake Flour

We’ll get to the substitutes in a second, but first, you need to understand what cake flour is, its role in baking, and the health benefits/risks it presents. Otherwise, you won’t be able to identify efficient alternatives.

What Cake Flour Is

Cake flour is a finely milled flour that comes from soft wheat. It usually contains less protein than its regular, all-purpose variant. For reference, cake flour contains 6-9% protein, while all-purpose flour contains 10-12 percent.

At first glance, the difference may not seem that big. You’d be surprised how influential it is, though. Most cake flour brands aren’t self-rising, so you’ll have to add an external leavening agent, like baking powder and bicarbonate of soda.

You can find a couple of brands that contain rising agents, though. How do you know if you should use self-rising or regular cake flour?

Just look at the ingredient list of your recipe. If it requires you to add baking powder or baking soda, stick to regular cake flour, as the other ingredients will do the leavening.

What Cake Flour Is Good For in Baking and Cooking

Now that you know what cake flour is, it’s time to understand its role in baking and cooking.

Creating a Fluffier Texture

As we’ve already established, cake flour has less protein than all-purpose flour. Protein content directly affects gluten production during batter mixing; the less protein the flour has, the less gluten is formed.

With lower gluten content, you’ll enjoy fluffier pastries with a soft texture.

That’s why cake flour is excellent for cakes and muffins, while all-purpose flour, which prompts higher gluten formation, is suitable for pizza dough and cookies.

Adding Moisture to Your Cooking

Everyone loves a cake with a light, airy texture, but what good does that do if it’s dry and crumbly? We know you probably hate that word, but you want your cake to be moist.

Can you guess how you make a moist cake? Yes! Use Cake flour in your mixture.

As a finely milled ingredient, cake flour absorbs more liquid than its all-purpose counterpart. With better moisture absorption abilities, you can add more sugar to your recipe.

We know what you’re thinking: “What difference does adding more sugar make?”

Well, sugar attracts and retains water molecules, increasing your cake’s moisture levels. It also increases its shelf life, so you’ll enjoy that fluffy texture for longer.

Prompting Even Fat Distribution

Using fat in baking may sound weird, but it can actually take your pastries a long way. Not only does it help blend different ingredients homogeneously, but it also enhances the flavor of your mixture.

Remember what Sam, the cooking guy, always says: “Fat means flavor.”

Fat’s biggest role in baking, though, is weakening the gluten bonds of your pastries, causing them to become more tender. So, where does cake flour come into all of this? Well, cake flour prompts even fat distribution.

That means every part of your pastries will be evenly tender and moist. Isn’t that the dream?

Is Cake Flour Healthy?

You’re probably thinking: “If cake flour is that efficient, why isn’t everyone using it?” You know what they say: Nothing is perfect. As culinary valuable as it is, cake flour isn’t the healthiest ingredient out there. Sure, it offers numerous health benefits, but it also has its risks.

The Health Benefits of Cake Flour

We can write an entire blog post covering all the vitamins in cake flour and how they benefit your body, but we’ll try to make this short.

Offers an Energy Boost

Rich in riboflavin (vitamin B2), cake flour stimulates cellular functions that help you break down carbohydrates and fats into energy. Not only does this give you a coveted energy boost, but it also contributes to your physical development and growth.

Protects You from Free Radicals

Free radicals are unstable molecules that your body creates during the metabolic process.

Although they have numerous benefits, they can cause oxidative stress if produced in excess.

That’s where cake flour comes in. The selenium it contains acts as an antioxidant that prevents free radicals from increasing in number, reducing the chances of oxidative stress.

The Health Risks of Cake Flour

Despite all the health benefits it offers, cake flour isn’t a perfect ingredient. Let’s see what the health risks of using it might be.

Prompts Unhealthy Weight Gain

Did you know that one cup of cake flour contains 496 calories? That’s almost 10% more than all-purpose flour.

Storing all these extra calories without proper exercise prompts unhealthy weight gain. Of course, that risk is only viable if you use cake flour excessively.

So, if you like baking cakes and you do it regularly, you might want to switch to other alternatives now and then (more on that later).

Raises Potential Safety Concerns

Here’s a quick chemistry lesson: During the manufacturing stage, cake flour is treated with chlorine gas to bleach its color and improve its moisture retention abilities.

As effective as that is, that process has raised numerous safety concerns throughout the years.

When HM Cunningham examined the effect of chlorinated cake flour on rats, he discovered it reduced their growth rate and increased their livers’ weight.

While no experiments have been conducted on humans to confirm similar side effects, these results made people suspect the safety of this flour.

Reasons for Substituting Cake Flour

A tenderizing ingredient that creates a fluffy texture and enhances pastries’ flavor? Why would anyone want to substitute that?

It Offers Less Nutritional Value

We know we already covered that cake flour contains less protein content than all-purpose flour. It’s not just about protein, though. Cake flour also has less fiber, vitamins, and minerals.

You won’t get the same energy boost, digestion aid, and heart health support as other flour variants. That lack of nutritional value drives people away from it and toward the more nutritious options.

It’s Not Always Available

Like any other ingredient, cake flour may not always be available in grocery stores. What should you do? Cancel your long-awaited baking project?

Of course not! The culinary world isn’t so limited that one ingredient would hinder an entire recipe. All you have to do is substitute cake flour with another alternative that offers similar effects.

You also want to keep in mind that cake flour is particularly difficult to find outside the U.S. If you live in Australia or any European country, chances are, you’ll have to resort to a substitute to make your pastries.

It May Not Suit Your Eating Habits

As a calorie-rich ingredient, cake flour isn’t a viable option for people who don’t want to deal with unhealthy weight gain, which is pretty much all of us.

Are you following a gluten-free diet? Then, cake flour may not be an option for you.

Yes, it produces less gluten than all-purpose flour, but it still forms gluten, which goes against your diet. You can find numerous gluten-free alternatives at your local stores.

Best Substitutes for Cake Flour

Enough stalling! It’s time to delve into the most effective substitutes for cake flour.

Here’s the thing: You’re probably expecting me to recommend ready-made alternatives that will offer you the same effects as cake flour, right? Well, that won’t always be the case.

You see, cake flour has properties that you won’t find in many other variants. So, in some cases, you may have to mix the flour substitute with other ingredients to recreate these properties.

All-Purpose Flour

You probably saw this one coming. All-purpose flour is the most common substitute for cake flour. Of course, the flour alone isn’t enough. So, how do you turn it into an effective alternative?

Simple! Grab one cup of all-purpose flour and remove two tablespoons from the measurement. Then, add two tablespoons of cornstarch to the cup, blend them together until homogeneous, and then sift the mixture.

You might be tempted to skip the sifting, but don’t. It’ll help the flour and cornstarch blend well together. That’s it. Now, you have an excellent cake flour substitute.

Why does this mixture work? Well, cake flour’s biggest selling point is the fluffy, airy texture created by the low gluten content. The cornstarch you add to the flour will reduce the gluten production in your batter, creating a similar soft texture and improving the pastry’s structure.

Self-Rising Flour

Replacing cake flour with self-rising flour is a challenging task. Even professional bakers can stumble before that challenge. Why? Because self-rising flour contains baking powder and salt, two ingredients you don’t see in cake flour.

So, how do you substitute it? Find a recipe that requires you to add 1-1½ tablespoons of baking powder and ¼ tablespoon of salt to the cake flour and replace all that with self-rising flour.

The baking powder and salt content it holds should compensate for what the recipe calls for.

Pastry Flour

While pastry flour isn’t as viable an option as its all-purpose and self-rising counterparts, it’ll give you good results. You see, pastry flour contains more protein than cake flour, but it still prompts low gluten production.

So, you can expect your pastries to turn out as fluffy and flaky as you want. What sets this type of flour apart from the previous two is that its measurements are straightforward.

If the recipe calls for one cup of cake flour, add one cup of pastry flour, and that’s it.

The biggest downside to this variant is that it’s quite expensive. So, not everyone has the luxury of using it as a substitute on a regular basis. It’s also hard to find in local stores. In fact, you have a better chance of finding cake flour than pastry flour.

Healthiest Substitutes for Cake Flour

Look, the previous substitutes offer various vitamins, minerals, and protein. If we’re being honest, though, they don’t fit a healthy lifestyle. If you’re looking for healthy cake flour substitutes, here are a few potential options.

Almond Flour

Almond flour doesn’t contain gluten, making it an excellent choice for those following a gluten-free diet.

However, you may want to avoid it if you suffer from nut allergies. As you can tell by the name, almond flour is made with nuts, so it can stimulate an allergic reaction.

Almond flour is rich in fat. That means your baked goodies will turn out as moist and tender as they can get. It also adds a sweet, nutty flavor to any recipe you add it to.

Although most people agree it elevates pastries’ taste, it may not be what you’re looking for.

Unfortunately, like pastry flour, this one doesn’t come cheap. If you don’t want to break your wallet for a cake recipe, you may want to look at other options.

Unlike pastry flour, you can’t substitute cake flour with its almond variant using an even ratio. For every cake flour cup your recipe requires, add ¾ cup of almond flour.

Oat Flour

Think of oat flour as cake flour on healthy steroids. Not only is it gluten-free, but it also contains more fiber, vitamins, and minerals. These include B vitamins, iron, and zinc. Ultimately, it offers more nutritional value and sustained energy.

Here’s the catch: Oat flour isn’t a good binding agent. That means the ingredients you add to your recipe won’t blend properly.

That’s where arrowroot powder comes in. It’s an effective binder that will offer you a homogenous mixture. So, if your recipe calls for a cup of cake flour, add one cup of oat flour and one tablespoon of arrowroot.

Cornstarch will also do the trick.

Coconut Flour

You can probably tell what we’re about to write next. Coconut flour is gluten-free and rich in fiber. It also regulates blood sugar levels and promotes heart health. So, it’s a much healthier cake flour substitute.

As the name suggests, this variant adds a hint of coconut flavor to your recipes. If that appeals to you, by all means, go crazy with it.

That said, we know not everyone is a fan of coconut. In that case, you can mix it with some almond flour to reduce the intensity of the flavor.

How do you substitute cake flour with coconut flour, though? Add ¾ cup of coconut flour for each cup of cake flour your recipe requires.

Tips for Substituting Cake Flour

Now you know the best cake flour substitutes to use for your baked goodies. Are we done? No! We can still offer a few tips to help you make the most of that substitution.

Compare the Nutritional Profiles of the Substitutes

As you can tell by now, different types of flour vary in protein content. So, you want to compare the nutritional profiles of all the substitutes to identify the ideal variant for your recipe.

For example, if you want to make a moist, fluffy cake, you’ll need low protein/gluten content, which self-rising flour can offer.

However, if you’re aiming for cookies or brownies with a hearty, chewy texture, you need more protein. So, all-purpose flour is your best bet.

It’s not just about flavor and texture, though. Understanding the nutritional profile of the flour helps you adjust your diet to make up for any vitamins it may lack. We don’t want to sacrifice nutritional value for the sake of that moist, fluffy texture, right?

Mix Different Substitutes Together

You probably think you need to use one alternative for each substitution. That’s not necessarily true. You can mix different substitutes together in one baking recipe.

Each substitute will complement the other, enhancing the texture and flavor of your recipe.

If you think coconut flour gives you fluffy, airy pancakes, wait until you add almond flour to the mix. Your pancakes will be so light that you’ll feel like you’re eating air.

Adjust Your Recipe Depending on the Flour

You already know you don’t always have to substitute cake flours with other variants using a 1:1 ratio.

Here’s the interesting part: The same thing goes for other ingredients in your recipe. Yes, you may have to change the measurements depending on the type of flour you use.

For example, Coconut flour is more absorbent than cake flour. If you make the substitution while using the same amount of liquid, the coconut flour will absorb most of it, and your cake will come out dry and crumbly.

What can you do? Just add more liquid and eggs to your batter for every flour cup you use, and you’ll be fine. The precise amount depends on the recipe and how many cups of coconut flour you choose to use.

Recipe Ideas for Cakes Without Cake Flour

We’ve covered how you can substitute cake flour with other alternatives. How about a few examples? We’ll show you several recipe ideas where you can use these substitutes and get excellent results.

Red Velvet Cake

Once you taste the red velvet cake, you’ll never go back to the regular vanilla one. Who could say no to that moist, buttery texture and rich flavor?

The problem with this recipe is that a lot of people think they need to use cake flour to get that texture.

That’s not true, though. You can easily get excellent results with regular all-purpose flour. If you want to level up your game, you can always add cornstarch to it, but all-purpose flour on its own will get the job done.

Almond Flour Chocolate Cake

If we had to describe the classic chocolate cake in one word, we’d say it’s perfect. It’s rich, moist, silky smooth, and flavorful. It doesn’t get any better than this, right? Well, it might.

Using almond flour can enhance the texture of that cake tenfold. It’s also a healthier option. If you’re following a gluten-free diet, this recipe will give the flavor and nutritional value you’re looking for in a dessert.

The best part? You don’t have to change the measurements of any other ingredient. Just stick to the simple chocolate cake recipe, and you’ll enjoy an incredible dessert.

Coconut Flour Lemon Cake

Most people would agree that no dessert can capture the spirit of spring like a refreshing piece of lemon cake. The tender, moist texture? The citrusy flavor? The pillowy crumb?

How can anyone resist that? Most importantly, how can you make it at home? Lemon cake doesn’t require complex ingredients. You probably have everything you need at home, but you might need to make one tiny adjustment.

You see, most people use all-purpose flour for that recipe. While it’s definitely an excellent ingredient, coconut flour has more to offer. It adds moisture, texture, and flavor.

Don’t get us started on the lemon flavor combined with the hint of coconut because we won’t stop typing.

Oat Flour Cake

Oat flour cake sounds like a tasteless version of a regular cake. Don’t let the name fool you, though. Oat flour doesn’t just add nutritional value. It also brings a unique flavor to any recipe you add it to.

Offering a soft, fluffy texture and a punchy taste, oat flour will bring the most out of your cake.

Here’s a helpful tip: Like its coconut counterpart, oat flour absorbs a lot of moisture. So, you need to go heavy on the wet ingredients if you want to enjoy a moist, tender cake.

Self-Rising Flour Sponge Cake

What sets sponge cakes apart from the rest of the competition is their texture. Sure, other cakes offer a fluffy texture, but nothing competes with sponge cakes’. It’s like the words “fluffy texture” were invented for that recipe.

Do you know how you can get that optimal texture, though? Self-rising flour. As the name suggests, that variant is all about prompting your cake to rise in the oven, creating the ideal airy texture.

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