20+ Best Dairy-Free Cake Recipes

Introduction: Dairy-Free Cake Recipes

In a world where dietary preferences and restrictions vary widely, dairy-free cake recipes have become a sweet salvation for many. Whether you’re lactose intolerant, vegan, or simply looking to explore new culinary horizons, these 20+ best dairy-free cake recipes will satisfy your cravings and delight your taste buds. From classics like chocolate and vanilla to exotic flavors like coconut and mango, we’ve got your cake desires covered.

1. Dairy-Free Chocolate Fudge Cake

Indulge in the rich and decadent world of chocolate with this dairy-free fudge cake recipe. You won’t believe it’s dairy-free!

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1 cup unsweetened almond milk
  • 1 tablespoon vinegar
  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the almond milk and vinegar. Let sit for 5 minutes, until curdled.
  3. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  4. In a separate bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the wet ingredients from the medium bowl, beating until just combined.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Let the cake cool completely in the pan before frosting.

Dairy-Free Chocolate Fudge Frosting

Ingredients:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup plant milk
  • 1 teaspoon vanilla extract

Instructions:

  1. In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Beat in the cocoa powder and plant milk until smooth.
  2. Stir in the vanilla extract.
  3. Frost the cooled cake and enjoy!

This cake is moist, fudgy, and full of chocolate flavor. It’s the perfect dessert for any occasion!

2. Vanilla Almond Pound Cake

A classic favorite made dairy-free, this vanilla almond pound cake is perfect for any occasion.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1 cup (2 sticks) unsalted butter
  • 2 cups granulated sugar
  • 3 large eggs
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 1/2 cups all-purpose flour
  • 1/2 cup Almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract and almond extract.
  3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients alternately with the almond milk, beating until just combined.
  5. Pour the batter into the prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely in the pan before frosting.

Optional Vanilla Almond Glaze

Ingredients:

  • 1 cup powdered sugar
  • 2 tablespoons almond milk
  • 1/2 teaspoon vanilla extract

Instructions:

  1. In a small bowl, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake and enjoy!

3. Lemon Blueberry Bundt Cake

The tangy goodness of lemon paired with the burst of blueberries creates a delightful dairy-free treat.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 tablespoon cornstarch or soy flour.
  • 1/2 tsp salt.
  • 2 tsp baking powder.
  • 1 tsp baking soda.
  • 1 tsp vanilla extract.
  • 1/2 cup soft vegan butter (125 g) or margarine.
  • 1 1/2 cups sugar (130 g)
  • 1 lemon juice (60 ml) and zest.
  • 3/4 cup non-dairy milk (180 ml)
  • 2 tbsp soy yogurt or apple sauce.
  • 2/3 cup fresh blueberries (100 g) or frozen*

For the lemon glaze:

  • 1 cup powdered sugar.
  • 1 tablespoon milk
  • 1 tablespoon lemon juice.
  • 1 teaspoon vanilla extract.

Instructions:

  1. Preheat oven to 350°F (180°C). Brush a small 6 cup (18 cm) bundt pan with melted butter, then dust with flour.
  2. Squeeze a lemon into a measuring jar, then add soy yogurt and dairy-free milk (it should be approx. 1 cup). Set aside.
  3. Sift the flour and cornstarch into a large bowl.
  4. In another bowl, cream margarine with sugar, vanilla extract and lemon zest using an electric hand mixer.
  5. On low speed, mix in 1/2 of the flour mixture.
  6. Add the wet ingredients, beating until just combined.
  7. Fold in the blueberries, being careful not to overmix.
  8. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the middle of the cake comes out almost clean.
  9. Allow the cake to cool completely in the pan before glazing.

To make the lemon glaze:

  1. In a small bowl, whisk together the powdered sugar, milk, lemon juice, and vanilla extract until smooth.
  2. Drizzle the glaze over the cooled cake and enjoy!

Tip:

  • You can also add 1/4 cup of lemon zest to the batter for extra lemon flavor.
  • If you are using frozen blueberries, be sure to thaw them and drain them well before adding them to the batter.
  • To prevent the blueberries from sinking to the bottom of the cake, toss them in a little bit of flour before adding them to the batter.

4. Vegan Carrot Cake

This dairy-free vegan carrot cake is moist, spiced, and topped with a creamy dairy-free frosting.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 1 3/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 cup vegan butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup vegan buttermilk (see note below)
  • 1 1/2 cups grated carrots
  • 1/2 cup chopped walnuts

For the frosting:

  • 1 1/2 cups vegan cream cheese, softened
  • 1/2 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup chopped walnuts

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
  3. In a large bowl, cream together the vegan butter and granulated sugar until light and fluffy. Beat in the brown sugar.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the vegan buttermilk, beginning and ending with the dry ingredients. Beat until just combined.
  6. Stir in the carrots and walnuts.
  7. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely in the pans before frosting.

To make the frosting:

  1. In a large bowl, cream together the vegan cream cheese and vegan butter until light and fluffy.
  2. Beat in the powdered sugar and salt until smooth.
  3. Stir in the vanilla extract and chopped walnuts.

To assemble the cake:

  1. Place one cake layer on a serving plate and spread with half of the frosting.
  2. Top with the second cake layer and spread with the remaining frosting.
  3. Garnish with additional chopped walnuts, if desired.

5. Coconut Pineapple Upside-Down Cake

Transport yourself to a tropical paradise with this luscious coconut pineapple upside-down cake.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup packed light brown sugar
  • 1/4 cup shredded unsweetened coconut
  • 1 (20-ounce) can sliced pineapple, drained
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened coconut milk
  • 1/2 cup granulated sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a small saucepan, melt the butter over low heat. Stir in the brown sugar and coconut until melted and smooth. Pour into the prepared cake pan and spread evenly.
  3. Arrange the pineapple slices in a single layer over the brown sugar mixture.
  4. In a medium bowl, whisk together the flour, coconut milk, granulated sugar, baking powder, baking soda, and salt.
  5. In a separate bowl, beat together the eggs and vanilla extract.
  6. Add the wet ingredients to the dry ingredients and whisk until just combined.
  7. Pour the batter over the pineapple slices in the prepared cake pan.
  8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  9. Allow the cake to cool in the pan for 10 minutes before inverting it onto a serving plate.
  10. Serve warm or at room temperature.

Enjoy!

Tips:

  • For a richer coconut flavor, use coconut flour instead of all-purpose flour.
  • To make the cake extra moist, add 1/4 cup of shredded coconut to the batter.
  • To prevent the cake from sticking to the pan, be sure to grease and flour it well.
  • If you are having trouble inverting the cake, let it cool for a few minutes longer or run a knife around the edge of the pan to loosen it.

6. Dairy-Free Red Velvet Cake

Indulge in the velvety goodness of this dairy-free red velvet cake, complete with dairy-free cream cheese frosting.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon cornstarch
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 teaspoon red food coloring (optional)
  • 1/2 cup vegan butter, softened
  • 1 1/2 cups sugar
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup dairy-free milk
  • 1 tablespoon apple cider vinegar

For the frosting:

  • 1 cup vegan cream cheese, softened
  • 1/2 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon plant milk
  • Red food coloring (optional)

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, salt, and cocoa powder.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the oil and vanilla extract.
  4. In a small bowl, whisk together the dairy-free milk and apple cider vinegar.
  5. Add the dry ingredients to the wet ingredients alternately with the dairy-free milk mixture, beginning and ending with the dry ingredients. Beat until just combined.
  6. Stir in the red food coloring, if desired.
  7. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely in the pans before frosting.

To make the frosting:

  1. In a large bowl, cream together the vegan cream cheese and vegan butter until light and fluffy.
  2. Beat in the powdered sugar and vanilla extract.
  3. Add the plant milk and beat until smooth.
  4. Stir in the red food coloring, if desired.

To assemble the cake:

  1. Place one cake layer on a serving plate and spread with half of the frosting.
  2. Top with the second cake layer and spread with the remaining frosting.
  3. Garnish with red velvet cake crumbs, sprinkles, or fresh berries, if desired.

7. Banana Chocolate Chip Cake

Mashed bananas and chocolate chips come together to create a moist and flavorful dairy-free cake.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1 ½ cups all-purpose flour
  • ⅔ cup white sugar
  • 1 ½ teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup mashed ripe bananas (about 2 medium)
  • 1 teaspoon vanilla extract
  • ⅔ cup whole milk
  • 1 large egg
  • 1 cup semisweet chocolate chips

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and baking soda.
  3. In a large bowl, cream together the butter and mashed bananas until light and fluffy. Beat in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the milk and egg, beginning and ending with the dry ingredients. Beat until just combined.
  5. Fold in the chocolate chips.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before serving.

Tips:

  • For a richer banana flavor, use overripe bananas.
  • To make the cake extra moist, add 1/4 cup of sour cream or yogurt to the batter.
  • To prevent the chocolate chips from sticking to the bottom of the pan, line the bottom of the pan with parchment paper.
  • If you don’t have any semisweet chocolate chips, you can use milk chocolate chips or dark chocolate chips instead.

8. Gluten-Free Dairy-Free Almond Cake

Perfect for those with gluten and dairy allergies, this almond cake is a delightful treat for all.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1 1/2 cups almond flour
  • 1/2 cup coconut flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup unsweetened cocoa powder
  • 1/2 cup coconut oil, melted
  • 1/2 cup maple syrup
  • 1/4 cup unsweetened almond milk
  • 2 large eggs
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch round cake pan.
  2. In a medium bowl, whisk together the almond flour, coconut flour, baking powder, baking soda, and salt.
  3. In a large bowl, whisk together the melted coconut oil, maple syrup, almond milk, eggs, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely in the pan before frosting.

Optional Frosting:

  • 1/2 cup vegan cream cheese, softened
  • 1/4 cup vegan butter, softened
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions:

  1. In a medium bowl, cream together the vegan cream cheese and vegan butter until light and fluffy.
  2. Beat in the powdered sugar and vanilla extract until smooth.
  3. Frost the cooled cake and enjoy!

Tips:

  • For a richer almond flavor, use brown almond flour.
  • To make the cake extra moist, add 1/4 cup of applesauce or mashed banana to the batter.
  • If you don’t have any almond flour, you can use hazelnut flour or cashew flour instead.
  • If you don’t have any coconut flour, you can use tapioca flour or arrowroot flour instead.
  • To make the cake vegan, use vegan cream cheese and vegan butter in the frosting.

9. Strawberry Shortcake

Enjoy the sweetness of strawberries and the fluffiness of dairy-free whipped cream in this classic dessert.

20+ Best Dairy-Free Cake Recipes

For the biscuits:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 6 tablespoons (3/4 stick) unsalted butter, chilled and cut into small pieces
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 cup milk
  • 1 teaspoon vanilla extract

For the strawberries:

  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar

For the whipped cream:

  • 1 cup heavy cream
  • 1 tablespoon powdered sugar
  • 1/2 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 425 degrees F (220 degrees C). Grease and flour a baking sheet
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg.
  4. Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Beat until just combined.
  5. Drop the dough by rounded tablespoons onto the prepared baking sheet.
  6. Bake in the preheated oven for 10-12 minutes, or until the biscuits are golden brown.
  7. Allow the biscuits to cool completely before serving.

To assemble the strawberry shortcakes:

  1. Place a biscuit on a serving plate.
  2. Top with a layer of strawberries and whipped cream.
  3. Repeat layers, ending with a dollop of whipped cream.
  4. Serve immediately.

Tips:

  • For the best flavor, use fresh, ripe strawberries.
  • If you don’t have any heavy cream, you can use milkfat cream instead.
  • To make the whipped cream extra fluffy, chill the cream and beaters for at least 30 minutes before whipping.
  • For a sweeter whipped cream, add more powdered sugar to taste.
  • For a more flavorful whipped cream, add 1/2 teaspoon of vanilla extract or almond extract

10. Dairy-Free Coffee Cake

Pair your morning coffee with a slice of this dairy-free coffee cake for a delightful breakfast.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 1 cup sugar
  • 1/2 cup unsweetened almond milk
  • 1 egg
  • 1 teaspoon vanilla extract

For the streusel topping:

  • 1/2 cup all-purpose flour
  • 1/4 cup brown sugar
  • 1/4 cup vegan butter, softened
  • 1/4 teaspoon ground cinnamon

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, egg, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Pour half of the batter into the prepared pan.
  6. In a small bowl, combine the streusel topping ingredients and mix until crumbly.
  7. Sprinkle the streusel topping over the batter in the pan.
  8. Pour the remaining batter over the streusel topping.
  9. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  10. Allow the cake to cool completely in the pan before serving.

Tips:

  • For a richer coffee flavor, add 1/2 cup of brewed coffee to the batter.
  • To make the streusel topping extra crumbly, use cold vegan butter.
  • If you don’t have any almond milk, you can use another type of plant milk, such as soy milk or oat milk.
  • To make the cake vegan, use a vegan egg replacer.

11. Blueberry Lemon Pound Cake

The zesty combination of blueberries and lemon make this cake a refreshing choice.

20+ Best Dairy-Free Cake Recipes

Ingredients:

  • 1 ¾ cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 1 teaspoon lemon
  • 1/4 cup lemon juice
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup blueberries

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch bundt pan
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the lemon zest and juice.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
  5. Add the dry ingredients to the wet ingredients alternately with the blueberries, beginning and ending with the dry ingredients. Beat until just combined.
  6. Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Tips:

  • For a richer lemon flavor, add 1 tablespoon of lemon zest to the batter.
  • To prevent the blueberries from sinking to the bottom of the cake, toss them in a little bit of flour before adding them to the batter.
  • If you are using frozen blueberries, be sure to thaw them and drain them well before adding them to the batter.
  • To make the cake extra moist, add 1/4 cup of sour cream or yogurt to the batter.
  • To make the cake vegan, use vegan butter and vegan eggs.

12. Vegan Chocolate Raspberry Cake

Raspberries and chocolate come together to create a dairy-free cake that’s as beautiful as it is delicious.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 1/2 cups sugar
  • 1 cup non-dairy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1 cup raspberries, plus more for garnish

For the frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup non-dairy milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the non-dairy milk, apple cider vinegar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the raspberries, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely in the pans before frosting.

To make the frosting:

  1. In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Beat in the cocoa powder, non-dairy milk, and vanilla extract until smooth.

To assemble the cake:

  1. Place one cake layer on a serving plate and spread with half of the frosting.
  2. Top with the second cake layer and spread with the remaining frosting.
  3. Garnish with additional raspberries, if desired.

13. Dairy-Free Tiramisu Cake

Indulge in the flavors of Italy with this dairy-free tiramisu cake, complete with coffee-soaked layers.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 1 cup sugar
  • 1/2 cup unsweetened almond milk
  • 1/4 cup brewed espresso, cooled
  • 1 tablespoon vanilla extract
  • 1/2 cup dairy-free chocolate chips

For the filling:

  • 1 cup vegan mascarpone cheese
  • 1/2 cup powdered sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract

For the ganache:

  • 1 cup dairy-free semisweet chocolate chips
  • 1/4 cup unsweetened almond milk

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch baking pan.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, espresso, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the chocolate chips, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely in the pan before frosting.

To make the filling:

  1. In a large bowl, beat together the vegan mascarpone cheese, powdered sugar, almond milk, and vanilla extract until smooth.

To make the ganache:

  1. In a small saucepan, melt together the chocolate chips and almond milk until smooth.

To assemble the cake:

  1. Cut the cake in half horizontally.
  2. Place the bottom half of the cake on a serving plate and spread with the filling.
  3. Top with the second half of the cake and drizzle with the ganache.
  4. Refrigerate for at least 1 hour before serving.

14. Vegan Black Forest Cake

Cherries and chocolate ganache make this dairy-free black forest cake a showstopper.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 1 cup sugar
  • 1 cup unsweetened almond milk
  • 1/4 cup brewed espresso, cooled
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free chocolate chips

For the filling:

  • 1 (14-ounce) can full-fat coconut milk, chilled overnight
  • 1/2 cup powdered sugar
  • 1/4 cup kirschwasser or cherry liqueur (optional)
  • 1/2 cup pitted and halved sour cherries

For the ganache:

  • 1 cup vegan semisweet chocolate chips
  • 1/4 cup unsweetened almond milk

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, espresso, apple cider vinegar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the chocolate chips, beginning and ending with the dry ingredients. Beat until just combined.
  5. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely in the pans before frosting.

To make the filling:

  1. Open the chilled coconut milk can and scoop out the hard cream formed at the top into a large mixing bowl.
  2. Whip the coconut cream until stiff peaks form.
  3. Beat in the powdered sugar and kirschwasser, if using.
  4. Fold in the sour cherries.

To make the ganache:

  1. In a small saucepan, melt together the chocolate chips and almond milk until smooth.

To assemble the cake:

  1. Place one cake layer on a serving plate and spread with half of the filling.
  2. Top with the second cake layer and spread with the remaining filling.
  3. Drizzle with the ganache.
  4. Serve immediately or refrigerate for later.

15. Almond Joy Cake

If you love the candy bar, you’ll adore this dairy-free almond joy cake with coconut and almonds.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 1 package devil’s food cake mix (regular size)
  • 1 (14.5 ounce) can sweetened condensed milk
  • 1 (7 ounce) bag sweetened coconut flakes
  • 1 cup mini marshmallows
  • 1 cup chopped almonds

For the frosting:

  • 1 (12 ounce) package semisweet chocolate chips
  • 1/4 cup butter
  • 1/4 cup evaporated milk
  • 1/4 cup chopped almonds

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a large bowl, combine the cake mix, sweetened condensed milk, coconut flakes, marshmallows, and almonds. Mix well.
  3. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  4. Allow the cake to cool completely before frosting.

To make the frosting:

  1. In a medium saucepan, melt together the chocolate chips, butter, and evaporated milk over low heat. Stir constantly until smooth.
  2. Stir in the chopped almonds.
  3. Pour the frosting over the cooled cake and spread evenly.
  4. Allow the frosting to set before serving.

16. Dairy-Free Mango Cake

Tropical paradise in a cake! This mango-infused delight is perfect for summer celebrations.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened almond milk
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup mango puree (about 2 medium mangoes, peeled and pureed)

For the frosting:

  • 1 cup vegan butter, softened
  • 2 cups powdered sugar
  • 1/2 cup mango puree
  • 1/4 teaspoon salt

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, oil, vanilla extract, and mango puree until combined.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the mango puree, until just combined.
  5. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cakes to cool completely in the pans before frosting.

To make the frosting:

  1. In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Beat in the mango puree and salt until combined.
  2. Frost the cooled cake and enjoy!

Tips:

  • For a richer mango flavor, use Alphonso mangoes.
  • To make the cake extra moist, add 1/4 cup of applesauce or mashed banana to the batter.
  • To make the frosting extra creamy, add a few tablespoons of vegan heavy cream.
  • To decorate the cake, top with fresh mango slices, coconut flakes, or edible flowers.
  • This cake can be stored in the refrigerator for up to 3 days.

17. Cinnamon Apple Spice Cake

Warm spices and fresh apples create a comforting dairy-free cake for fall.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup applesauce
  • 1/2 cup milk

For the frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • 1/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the applesauce and milk, beating until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. Allow the cake to cool completely before frosting.

To make the frosting:

  1. In a large bowl, cream together the butter and powdered sugar until light and fluffy. Beat in the milk, vanilla extract, and cinnamon until combined.
  2. Frost the cooled cake and enjoy!

18. Dairy-Free Funfetti Cake

Celebrate with a burst of color and flavor with this dairy-free funfetti cake.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup vegan butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup dairy-free sprinkles

For the frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup dairy-free sprinkles

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, apple cider vinegar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the almond milk, beating until just combined.
  5. Fold in the dairy-free sprinkles.
  6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool completely in the pans before frosting.

19. Pistachio Cardamom Cake

An exotic twist on a classic cake, this dairy-free pistachio cardamom cake is truly unique.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cardamom
  • 1/2 cup vegan butter, softened
  • 1 1/2 cups sugar
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • 1/2 cup ground pistachios
  • 1/4 cup dairy-free milk

For the frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup ground pistachios

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cardamom.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, apple cider vinegar, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the dairy-free milk, beating until just combined.
  5. Fold in the ground pistachios.
  6. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cakes to cool completely in the pans before frosting.

To make the frosting:

  1. In a large bowl, cream together the vegan butter and powdered sugar until light and fluffy. Beat in the almond milk and vanilla extract until combined.
  2. Fold in the ground pistachios.
  3. Frost the cooled cake and enjoy!

Tips:

  • For a richer pistachio flavor, use more ground pistachios in the cake and frosting.
  • To make the cake extra moist, add 1/4 cup of applesauce or mashed banana to the batter.
  • To make the frosting extra creamy, add a few tablespoons of heavy cream.
  • To decorate the cake, top with additional ground pistachios, chopped pistachios, or edible flowers.
  • This cake can be stored in the refrigerator for up to 3 days

20. Dairy-Free Lemon Drizzle Cake

Enjoy the bright and zesty flavor of lemon in this delightful drizzle cake.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup vegan butter, softened
  • 1 cup sugar
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon lemon zest
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract

For the drizzle:

  • 1/2 cup sugar
  • 1/4 cup lemon juice

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the almond milk, lemon zest, lemon juice, and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  6. While the cake is baking, make the drizzle. In a small bowl, whisk together the sugar and lemon juice until combined.
  7. Once the cake is baked, let it cool in the pan for 5 minutes before poking holes all over it with a toothpick.
  8. Pour the drizzle over the cake, letting it seep into the holes.
  9. Allow the cake to cool completely before serving.

21. Chocolate Peanut Butter Cupcake

For all the peanut butter lovers out there, these dairy-free chocolate peanut butter cupcakes are a must-try.

20+ Best Dairy-Free Cake Recipes

Here is a recipe for Chocolate Peanut Butter Cupcakes:

Ingredients:

For the cupcakes:

  • 2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk

For the peanut butter frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 cup creamy peanut butter
  • 2 cups powdered sugar
  • 3 tablespoons milk
  • 1 teaspoon vanilla extract

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners.
  2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the milk, beating until just combined.
  5. Fill the prepared muffin cups halfway with batter.
  6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cupcakes to cool completely before frosting.

To make the frosting:

  1. In a large bowl, cream together the butter and peanut butter until light and fluffy. Beat in the powdered sugar, milk, and vanilla extract until smooth.
  2. Frost the cooled cupcakes and enjoy!

22. Dairy-Free Matcha Green Tea Cake

Experience the unique flavor of matcha in this dairy-free green tea cake.

20+ Best Dairy-Free Cake Recipes

Here is a recipe for a Dairy-Free Matcha Green Tea Cake:

Ingredients:

For the cake:

  • 2 cups all-purpose flour
  • 1/2 cup matcha powder
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) vegan butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened almond milk
  • 1/4 cup matcha green tea powder, dissolved in 2 tablespoons hot water

For the frosting:

  • 1 cup vegan butter, softened
  • 3 cups powdered sugar
  • 1/4 cup unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1/4 cup matcha green tea powder, dissolved in 2 tablespoons hot water

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
  2. In a medium bowl, whisk together the flour, matcha powder, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the vegan butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients alternately with the almond milk, beating until just combined.
  5. Fold in the dissolved matcha green tea powder.
  6. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool completely before frosting.

23. Raspberry Coconut Cake

Raspberries and coconut flakes come together in a delightful dairy-free dessert.

20+ Best Dairy-Free Cake Recipes

Ingredients:

For the cake:

  • 1 ¾ cups all-purpose flour
  • 1 ½ cups desiccated coconut
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 3 large eggs
  • 1 cup unsweetened coconut milk
  • 2/3 cup chopped fresh raspberries

For the raspberry filling:

  • 1 cup fresh raspberries
  • ½ cup powdered sugar

For the coconut frosting:

  • 1 cup (2 sticks) unsalted butter, softened
  • 3 cups powdered sugar
  • ½ cup unsweetened coconut milk
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut extract
  • 1/2 cup desiccated coconut

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
  2. In a medium bowl, whisk together the flour, desiccated coconut, baking powder, baking soda, and salt.
  3. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla extract and coconut extract.
  4. Add the eggs one at a time, beating well after each addition.
  5. Add the dry ingredients to the wet ingredients alternately with the coconut milk, beginning and ending with the dry ingredients. Beat until just combined.
  6. Fold in the chopped raspberries.
  7. Pour the batter into the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cakes to cool completely in the pans before frosting.

Conclusion: Dairy-Free Cake Recipes

There you have it – 20+ delectable dairy-free cake recipes to satisfy your sweet tooth without the need for dairy products. Whether you’re hosting a gathering or simply treating yourself, these dairy-free cakes offer a wide range of flavors to explore. So, whip out your apron, preheat the oven, and get ready to indulge in dairy-free deliciousness!

FAQs: Dairy-Free Cake Recipes

  1. Can I use almond milk in these recipes instead of regular milk?
    • Absolutely! Almond milk is a great dairy-free alternative that works well in most of these recipes.
  2. Are these recipes suitable for vegans?
    • Yes, many of these recipes are vegan-friendly. Just be sure to use plant-based substitutes for eggs and dairy products.
  3. Can I make these cakes gluten-free as well?
    • Yes, for gluten-free options, you can use gluten-free flour or almond flour in place of regular flour in most recipes.
  4. What dairy-free frosting options do you recommend?
    • Dairy-free frosting options include coconut whipped cream, vegan buttercream, and dairy-free cream cheese frosting.
  5. How can I store dairy-free cakes to keep them fresh?
    • Store them in an airtight container in the refrigerator for up to 3-4 days, or freeze them for longer shelf life.

Thank You…!

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