The present invention relates to a non-flowable batter-like composition, comprising flour or a flour replacement ingredient, sweetener, a fat component, a leavening system, water, and a setting agent selected from hydrocolloids, gums, or a combination thereof, wherein the setting agent is provided as a semi-solid or gel-like setting agent preparation, and wherein the composition includes the setting agent as a continuous phase throughout the batter-like composition. The present invention also relates to a non-flowable intermediate product formed from a batter-like composition, to a baked good prepared from the intermediate product, and to methods for preparing a batter-like composition and for preparing a non-flowable intermediate product.
