Cake ingredients are essential components of any cake recipe. OAT, FLOUR, CRAB, eggs, SUGAR, crabmeat, EGG, and YOLK are all common ingredients used in cakes. OAT is a cereal grain that is often used as a FLOUR substitute in baking. FLOUR is a powder made from grinding grains or other plants and is the main ingredient in most cakes. CRAB is a type of shellfish that can be used to add flavor to cakes. Eggs are a versatile ingredient that can be used to bind, leaven, or add moisture to cakes. SUGAR is a sweetener that adds flavor and texture to cakes. Crabmeat is the flesh of a CRAB that can be used to add flavor to cakes. EGG is a single EGG that can be used to bind, leaven, or add moisture to cakes. YOLK is the yellow part of an EGG that can be used to add richness and flavor to cakes.