Can I use Pastry Flour instead of Cake Flour?

Yes, use Pastry Flour as a substitute for Cake Flour. Ratio: 1:1 ratio. Similar low-protein flour. Slightly more protein than cake flour but very close.

Can I use Rice Flour (for gluten-free cakes) instead of Cake Flour?

Yes, use Rice Flour (for gluten-free cakes) as a substitute for Cake Flour. Ratio: 1:1 ratio (add 1 tsp xanthan gum per cup). Add xanthan gum for structure. Light texture similar to cake flour.

Flour & Starches · 3 substitutes

Cake Flour Substitutes

Name: Cake Flour Substitutions
Creator: PlainSubstitute
License: https://plainsubstitute.com/terms

Low-protein, finely milled flour (7-9%) for tender, delicate cakes.

Compiled by PlainSubstitute Editorial, Ingredient Substitution Editorial Team · July 5, 2026

3
Substitutes: 4.0/5
Avg quality: 1
Top-rated (5★): 7
Use contexts

Best swap

The closest stand-in for Cake Flour is AP Flour + Cornstarch, used at 7/8 cup AP flour + 2 tbsp cornstarch = 1 cup cake flour and rated 5/5 across 7 cooking contexts.

5/5
AP Flour + Cornstarch - top pick: 3
tested substitutes: 4.0/5
average quality across all swaps: 3
dietary options covered

Across the 135 ingredients we track, the typical ingredient has about 3.6 documented substitutes.

Common uses for Cake Flour: layer cakes, cupcakes, crepes, delicate pastries. The best substitute usually depends on which of these functions, flavor, moisture, fat, binding, or leavening, you most need to preserve.

Every documented substitute for Cake Flour

Ranked by quality score (1–5, where 5 is virtually identical). Check the ratio and context tags before swapping, not every substitution is 1:1.

AP Flour + Cornstarch

Excellent

Ratio: 7/8 cup AP flour + 2 tbsp cornstarch = 1 cup cake flour

Sift together multiple times. Cornstarch reduces protein content and replicates fine texture.

Best for: cakes, cupcakes, delicate pastry

vegetarian

Pastry Flour

Good

Ratio: 1:1 ratio

Similar low-protein flour. Slightly more protein than cake flour but very close.

Best for: cakes, muffins, biscuits, delicate pastry

vegetarian

Rice Flour (for gluten-free cakes)

Fair

Ratio: 1:1 ratio (add 1 tsp xanthan gum per cup)

Add xanthan gum for structure. Light texture similar to cake flour.

Best for: gluten-free layer cakes, sponge, cupcakes

vegan gluten-free

AP Flour + Cornstarch

5
Pastry Flour

4
Rice Flour (for gluten-free cakes)

3

What this shows AP Flour + Cornstarch leads at 5/5; bars fall off as the trade-offs in flavour or texture grow.

Where Cake Flour ranks for swap options

Number of documented substitutes per ingredient, across the whole database

3 Bottom 8% higher than 8% of 135 ingredients we track

Each bar is a band; taller bars hold more ingredients we track. The dashed line + filled bar mark this entry. Hover or tap any bar for its full count, share, and where it sits relative to this entry.

Source PlainSubstitute editorial database · July 2026

Quick comparison

#	Substitute	Ratio	Quality
1	AP Flour + Cornstarch	7/8 cup AP flour + 2 tbsp cornstarch = 1 cup cake flour	5/5
2	Pastry Flour	1:1 ratio	4/5
3	Rice Flour (for gluten-free cakes)	1:1 ratio (add 1 tsp xanthan gum per cup)	3/5

Choosing the right swap

Start with AP Flour + Cornstarch, then adjust for what your recipe needs.

Match the substitute’s context tag to your recipe, a swap that shines in baking can fall flat in a sauce.
Respect the listed ratio. Many swaps are not 1:1, and over- or under-dosing is the most common reason a substitution disappoints.
Working around a diet? 3 of these options carry dietary tags, filter by your need. Browse by diet
Need the opposite lookup? Browse other Flour & Starches ingredients with overlapping swaps. More Flour & Starches

Quality scores reflect overall similarity to the original; expect small differences in texture or colour even with top-rated swaps.

Other Flour & Starches ingredients

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