Out of Cake flour, one case
Cake flour substitute: all baking needs
8 options, ranked, with the exact amount
Use All-purpose flour + cornstarch
Per 1 cup cake flour
1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarch
The best cake flour substitute is all-purpose flour with cornstarch: for every 1 cup cake flour, use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch. Sift together and use immediately for best results.
- Verdict —
- Works
- Best for —
- cakes
One casethe full flour card
Every option, one card
Ranked| # | Substitute | Instead of 1 cup cake flour | Verdict |
|---|---|---|---|
| 1 | All-purpose flour + cornstarchcakes | 1 cup minus 2 tbsp all-purpose flour + 2 tbsp cornstarchWorks | Works |
| 2 | All-purpose flour (direct)dense cakes | 1 cup minus 2 tbsp all-purpose flourTweak it | Tweak it |
| 3 | Self-rising flourquick breads | Same amountTweak it | Tweak it |
| 4 | Pastry flourcakes | Same amountWorks | Works |
| 5 | Gluten-free flour blendgluten-free cakes | Same amountWorks | Works |
| 6 | Almond flourdense cakes | Replace up to ¼ of the cake flourYou'll taste it | You'll taste it |
| 7 | Coconut flourketo baking | ¼ cupYou'll taste it | You'll taste it |
| 8 | Oat flourmuffins | Replace up to ¼ of the cake flourYou'll taste it | You'll taste it |
All-purpose flour + cornstarch
identical taste and texture
The most accurate substitute that mimics cake flour's low protein content
- Best for
- cakes, cupcakes, muffins, pancakes, cookies
Sift together 3 times for best results. The cornstarch lowers the protein of the mix toward that of cake flour.
All-purpose flour (direct)
similar taste, denser texture
Simple direct substitution, though results will be slightly denser
- Best for
- dense cakes, quick breads, muffins, when you don't have cornstarch
All-purpose flour is heavier and higher in protein, so use 2 tbsp less per cup. Cakes will be slightly denser and chewier.
Self-rising flour
similar taste, slightly different texture
Self-rising flour can work but requires leavening adjustment
- Best for
- quick breads, muffins, when you need a quick substitute
Self-rising flour already contains about 1 ½ tsp baking powder and ¼ tsp salt per cup, so leave that much of the recipe's own baking powder and salt out. Only for recipes leavened with baking powder.
Pastry flour
identical taste and texture
Similar protein content to cake flour, excellent substitute
- Best for
- cakes, pastries, tender baked goods, professional baking
Harder to find but closest to cake flour in protein content and texture.
Gluten-free flour blend
similar taste and texture
Commercial gluten-free flour designed for baking
- Best for
- gluten-free cakes, celiac-friendly baking, all gluten-free recipes
Choose blends specifically designed for cakes. May need xanthan gum.
Almond flour
different taste · denser, more moist
Ground almonds with no gluten and a lot of fat. Adds moisture and nutty flavor but cannot hold up a cake on its own
- Best for
- dense cakes, when you want nutty flavor
Swap almond flour for up to a quarter of the cake flour; results will be denser and more moist. For a fully gluten-free or keto cake, use a recipe written for almond flour, not a cup-for-cup swap.
Coconut flour
different taste · dense, dry
High-fiber, low-carb alternative that's very absorbent
- Best for
- keto baking, high-fiber recipes, when you want coconut flavor
Use ¼ the amount and increase liquids significantly. Add extra eggs.
Oat flour
mild, slightly sweet
Ground oats with mild flavor and good binding
- Best for
- muffins, quick breads, when you want oat flavor
- Texture
- tender
Oat flour has no gluten, so a full swap bakes crumbly and heavy. Replace up to a quarter of the cake flour, matched by weight. Make your own by grinding rolled oats.
How it behaves in this recipe
Cake flour is specifically designed for tender, delicate baked goods with its low protein content (6-8%). When substituting, the goal is to replicate this low protein content and fine texture. The all-purpose flour + cornstarch method is most accurate, while direct substitution with all-purpose flour will work but produce denser results.
Tips for substituting cake flour
10 tips- For the most accurate substitute, use the all-purpose flour + cornstarch method
- Always sift the flour mixture 3 times to ensure proper aeration
- When using all-purpose flour directly, use 2 tbsp less per cup and expect slightly denser results
- For gluten-free baking, choose commercial blends designed for cakes
- Almond flour suits dense cakes like pound cake, and only as part of the flour; it will not give a light sponge
- Coconut flour soaks up far more liquid than wheat flour, so it needs extra eggs and liquid
- Self-rising flour can work, but leave out about 1 ½ tsp of the recipe's baking powder and ¼ tsp of its salt for each cup used
- Pastry flour is the closest substitute to cake flour if available
- For professional results, invest in actual cake flour for important recipes
- Test substitutions in small batches before making large quantities
Notes on cake flour
- Pastry flour for professional results
- Self-rising flour with leavening adjustment
- Gluten-free flour blends for dietary restrictions
- Almond flour for keto/low-carb baking
- Coconut flour for high-fiber options
- Oat flour for healthy alternatives
- Rice flour for gluten-free baking
- Tapioca flour for binding and texture
Questions
15 questionsWhat is the best substitute for cake flour?
The best substitute is all-purpose flour with cornstarch: use 1 cup minus 2 tablespoons all-purpose flour plus 2 tablespoons cornstarch for every 1 cup cake flour. Sift together 3 times for best results.
Can I substitute all-purpose flour for cake flour?
Yes, use 1 cup minus 2 tablespoons all-purpose flour for every 1 cup cake flour, but your cakes will be slightly denser and chewier. For better results, use the cornstarch method above.
How do you substitute cake flour for all-purpose flour?
To substitute cake flour for all-purpose flour, use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour. This accounts for cake flour's lower protein content.
Can I substitute self-rising flour for cake flour?
Yes, in recipes leavened with baking powder. Use 1 cup self-rising flour for every 1 cup cake flour and leave out about 1 ½ teaspoons of the recipe's baking powder and ¼ teaspoon of its salt per cup, because self-rising flour already contains them.
What can I substitute for cake flour in baking?
You can substitute all-purpose flour with cornstarch, pastry flour, or all-purpose flour directly. For gluten-free baking, use a gluten-free flour blend made for cakes; almond flour and coconut flour need recipes written for them.
Is there a gluten-free substitute for cake flour?
Yes, use a commercial gluten-free flour blend designed for baking in a 1:1 ratio. Almond flour and coconut flour are gluten-free too, but they do not swap cup for cup; use recipes written for them.
Can I substitute bread flour for cake flour?
Not recommended. Bread flour has high protein content (12-14%) while cake flour has low protein (6-8%). This will make your cakes tough and chewy instead of tender.
What's the difference between cake flour and all-purpose flour?
Cake flour has 6-8% protein content and is finely milled for tender results. All-purpose flour has 10-12% protein, making it more suitable for bread but denser in cakes.
How much cornstarch do I add to all-purpose flour to make cake flour?
Add 2 tablespoons cornstarch to every 1 cup minus 2 tablespoons all-purpose flour. This lowers the protein of the mix toward that of cake flour.
Can I substitute cake flour for all-purpose flour in cookies?
Yes, cake flour works well in cookies, making them more tender and delicate. Use 1 cup plus 2 tablespoons cake flour for every 1 cup all-purpose flour.
What is a good substitute for cake flour without cornstarch?
Use pastry flour (1:1 ratio) or all-purpose flour directly (1 cup minus 2 tablespoons per cup of cake flour). Pastry flour is closest to cake flour in protein content, while all-purpose will make denser results.
Can I substitute almond flour for cake flour?
Not cup for cup. Almond flour has no gluten and much more fat, so a straight swap bakes dense and can sink. Replace up to a quarter of the cake flour for a moist, nutty crumb, or use a recipe written for almond flour for keto or gluten-free baking.
How do I make cake flour substitute at home?
Mix 1 cup minus 2 tablespoons all-purpose flour with 2 tablespoons cornstarch. Sift together 3 times to ensure proper mixing and aeration.
Can I substitute coconut flour for cake flour?
Yes, but use only ¼ cup coconut flour for every 1 cup cake flour. Add extra eggs and liquid until the batter loosens. Expect dense, dry results.
What's the best cake flour substitute for angel food cake?
For angel food cake, use the all-purpose flour + cornstarch method (1 cup minus 2 tbsp AP flour + 2 tbsp cornstarch). The low protein content is crucial for the delicate structure.