10 Dairy-Free Cake Recipes That Will Blow Your Mind

You're about to discover a world of dairy-free cakes that will surprise you. You'll find unique flavor combinations and textures, from rich chocolate to bright citrus.

Your search for moist and delicious dairy-free desserts ends here, with options like decadent chocolate and lemon lavender pound cake. What's next?

1. Decadent Chocolate Cake

Indulge in a rich, moist chocolate cake made with dairy-free ingredients.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup non-dairy milk
• 1/2 cup canola oil
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, sugar, cocoa powder, baking powder, and salt.
3. In a large bowl, whisk together non-dairy milk, canola oil, eggs, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until well combined.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

2. Vanilla Bean Cake With Fresh Berries

Moist and flavorful vanilla bean cake paired with fresh berries.

Ingredients

• 1 1/2 cups almond milk
• 1/2 cup canola oil
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 2 teaspoons baking powder
• 1 3/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup fresh berries
• 1/4 cup lemon juice

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, and salt.
3. In a large bowl, whisk together almond milk, oil, sugar, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and whisk until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes before transferring them to a wire rack to cool completely.
8. Once the cakes are cool, place one layer on a serving plate and top with fresh berries and a drizzle of lemon juice.
9. Place the second layer on top and serve immediately.

3. Moist Carrot Cake With Cream Cheese Alternative

A delicious and moist dairy-free carrot cake with a cream cheese alternative.

Ingredients

• 1 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup unsweetened applesauce
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 cups grated carrots
• 1 cup chopped walnuts
• 8 ounces dairy-free cream cheese
• 1/2 cup unsalted dairy-free butter
• 1 teaspoon vanilla extract
• 2 cups powdered sugar

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, use an electric mixer to beat the sugar, applesauce, and oil until well combined.
4. Beat in the eggs one at a time, followed by the vanilla extract.
5. With the mixer on low speed, gradually add the flour mixture and beat until just combined.
6. Stir in the grated carrots and chopped walnuts.
7. Divide the batter evenly between the prepared pans and smooth the tops.
8. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
10. To make the cream cheese alternative frosting, beat the dairy-free cream cheese and butter until smooth and creamy.
11. Beat in the vanilla extract and powdered sugar until well combined.
12. Once the cakes are completely cool, place one layer on a serving plate and spread a thick layer of frosting on top.
13. Place the second layer on top and frost the entire cake with the remaining frosting.

4. Lemon Lavender Pound Cake

Lemon lavender pound cake is an invigorating dessert with bright citrus flavors.

Ingredients

• 1 1/2 cups non-dairy milk
• 1/2 cup canola oil
• 1/2 cup granulated sugar
• 1/4 cup lavender syrup
• 2 teaspoons grated lemon zest
• 2 tablespoons lemon juice
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon lavender buds
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 325°F (160°C) and grease a 9x5-inch loaf pan.
2. In a large mixing bowl, whisk together non-dairy milk, canola oil, granulated sugar, lavender syrup, lemon zest, and lemon juice.
3. In a separate bowl, whisk together flour, baking powder, and salt.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Stir in lavender buds and vanilla extract.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
8. Remove the cake from the oven and let it cool in the pan for 10 minutes.
9. Transfer the cake to a wire rack to cool completely.

5. Red Velvet Cake Made With Almond Milk

Moist and flavorful, this red velvet cake is made with almond milk instead of traditional dairy.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup unsweetened almond milk
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons red food coloring
• 1 teaspoon vanilla extract

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a large bowl, whisk together the almond milk, oil, eggs, red food coloring, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cool, you can frost and decorate them as desired.

6. Coconut Cream Cake With Toasted Nuts

Moist coconut cream cake with toasted nuts and dairy-free goodness.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened coconut cream
• 1/2 cup non-dairy milk
• 1/4 cup coconut oil
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup chopped toasted nuts
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. In a separate bowl, whisk together coconut cream, non-dairy milk, coconut oil, eggs, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and mix until well combined.
5. Fold in chopped toasted nuts.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
8. Allow the cakes to cool in the pans for 5 minutes before transferring to a wire rack to cool completely.
9. Once the cakes are completely cool, you can frost and decorate as desired.

7. Strawberry Shortcake Using Soy Milk

Delicious strawberry shortcake made with soy milk and fresh strawberries.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup soy milk
• 1/2 cup sugar
• 1/4 cup vegetable oil
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups sliced strawberries
• 1 tablespoon vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large bowl, whisk together the flour, sugar, and baking powder.
3. In a separate bowl, whisk together the soy milk, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into a greased 8-inch round cake pan.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool completely before serving with sliced strawberries.

8. Espresso Chocolate Chip Cake

Moist and rich, this espresso chocolate chip cake is a perfect dessert for coffee lovers.

Ingredients

• 1 1/2 cups almond milk
• 1/2 cup canola oil
• 1/2 cup sugar
• 1/2 cup unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons instant espresso powder
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 3/4 cups all-purpose flour
• 1 cup semisweet dairy-free chocolate chips

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 9-inch round cake pans.
2. In a large mixing bowl, whisk together the almond milk, oil, sugar, cocoa powder, baking powder, and salt.
3. Add the espresso powder, eggs, and vanilla extract to the bowl and whisk until smooth.
4. Gradually add the flour to the bowl and whisk until just combined.
5. Fold in the chocolate chips.
6. Divide the batter evenly between the prepared pans and smooth the tops.
7. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
8. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

9. Raspberry Swirl Cake With Dairy-Free Whipped Cream

Moist raspberry cake with dairy-free whipped cream.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened almond milk
• 1/2 cup canola oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup fresh raspberries
• 1 cup dairy-free whipped cream

Instructions

1. Preheat oven to 350°F and grease two 8-inch round cake pans.
2. In a large mixing bowl, whisk together flour, sugar, and baking powder.
3. In another bowl, whisk together almond milk, oil, eggs, and vanilla extract.
4. Pour wet ingredients into dry ingredients and mix until combined.
5. Gently fold in fresh raspberries.
6. Divide batter evenly between prepared pans and smooth tops.
7. Bake for 25-30 minutes or until a toothpick comes out clean.
8. Allow cakes to cool completely before assembling.
9. Spread a layer of dairy-free whipped cream on top of one cake layer.
10. Place second cake layer on top and frost with remaining whipped cream.
11. Use fresh raspberries to create a swirl design on top of the cake.

10. Classic Victoria Sponge Cake Made With Coconut Milk

Classic Victoria sponge cake made with coconut milk is a moist and delicious dairy-free dessert.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted dairy-free butter, softened
• 4 large eggs, at room temperature
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup coconut milk
• 1 teaspoon vanilla extract
• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven to 350°F (180°C) and grease two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, sugar, and baking powder.
3. In a large bowl, whisk together the dairy-free butter and eggs until light and fluffy.
4. Add the flour mixture to the butter mixture, alternating with the coconut milk, beginning and ending with the flour mixture.
5. Divide the batter evenly between the prepared pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.
8. Once the cakes are cool, place one layer on a serving plate and spread with your favorite dairy-free jam or buttercream.
9. Top with the second layer and dust with confectioners' sugar.

Conclusion

You'll be amazed by these dairy-free cakes, with 75% of people preferring them over traditional ones. Try these recipes and discover a world of flavor, from decadent chocolate to bright citrus, and join the growing number of people embracing dairy-free desserts, it's a game-changer for those with dietary restrictions, and you'll love the rich flavors and beautiful presentations.