Ingredient

Baking soda Recipes

17 recipes with baking soda for weeknights, meal prep, and quick ingredient searches. Choose by time, cuisine, and what is in your kitchen.

17 recipes

Carrot Cake with Cream Cheese Frosting with flour, baking powder and cinnamon — USA recipe

🇺🇸USAAdvanced

Sweet Dishes

Carrot Cake with Cream Cheese Frosting

Carrot cake is one of the very few cakes where the vegetable in the name is not a compromise — it genuinely makes the cake better. Freshly grated carrots release moisture directly into the batter and carry the spices into every crumb. The cake uses oil rather than butter, which keeps it moist even straight from the fridge. Brown sugar adds molasses depth that plain white sugar doesn't. The cream cheese frosting is the best part: tangy, rich, and not too sweet when you use a measured hand with the icing sugar. This is a two-layer cake assembled with frosting between the layers and swirled over the top and sides.

90 min510 kcal12 serves

🌿Vegetarian

Medovik (Russian Honey Cake) with honey, flour and sour cream — Russia recipe

🇷🇺RussiaAdvanced

Sweet Dishes

Medovik (Russian Honey Cake)

Medovik is Russia's iconic honey cake: eight or more thin caramel-honey layers stacked with tangy sour-cream frosting and left overnight until soft and tender. The secret to its warm caramel aroma is stirring baking soda straight into hot honey, which foams up and lightly caramelizes the batter. Finished with a dusting of the cake's own crumbs. Like anything made with honey, it is not for babies under one year old.

100 min530 kcal12 serves

🌿Vegetarian

Zucchini Bread with zucchini, wheat flour and walnuts — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Zucchini Bread

Zucchini bread is an American quick bread: a sweet loaf made with grated zucchini, oil, eggs and cinnamon, leavened with baking soda and baking powder rather than yeast. It's what home bakers do with a summer glut of zucchini — the zucchini brings almost no flavor of its own, just water, which keeps the crumb damp and tender for days. Sliced thick and eaten with butter or plain with coffee, it sits somewhere between a cake and a bread and refuses to choose. The loaf has to cool completely before slicing, so bake it well ahead.

80 min430 kcal10 serves

🌿Vegetarian

Lebanese Falafel with dried chickpeas, flat leaf parsley and fresh cilantro — Lebanon recipe

🇱🇧LebanonAdvanced

Vegetable and Mushroom Dishes

Lebanese Falafel

Falafel is a deep-fried ball of ground soaked chickpeas, fava beans or both, mixed with herbs and spices and sold as street food across the Levant and Egypt. This version uses chickpeas only; in Lebanon the mixture is often half chickpeas and half dried fava beans. The dried chickpeas soak for 24 hours and the ground mixture chills for 1 hour, with no flour or egg; the hands-on work takes about 70 minutes. The shell cracks under the teeth and the centre stays moist, coarse and green. Eat it straight from the fryer with tahini sauce, pickles and warm flatbread.

70 min580 kcal4 serves

🌱Vegan🌾Gluten-free🌿Vegetarian

Strawberry Shortcake with Buttermilk Biscuits with strawberries, all purpose flour and buttermilk — USA recipe

🇺🇸USAAdvanced

Flour and Confectionery Products

Strawberry Shortcake with Buttermilk Biscuits

American strawberry shortcake is built on warm, craggy buttermilk biscuits rather than sponge cake. The biscuits split cleanly around juicy macerated berries and softly whipped cream, so every serving has crisp edges, tender crumbs, and plenty of strawberry syrup.

75 min465 kcal8 serves

🌿Vegetarian

Ingredients

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Other ingredients that appear most often alongside baking soda across the archive. Pick one to drill deeper.

eggs chocolate buttermilk wheat flour brown sugar bread flour potato banana beef broccoli garlic soy sauce