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When it comes to celebrating birthdays, nothing beats the joy of sharing a delicious cake with friends and family.
But for those who follow a dairy-free lifestyle or have dietary restrictions, finding the perfect birthday cake can be a challenge.
Luckily, there’s no need to compromise on taste or fun with these 33+ dairy-free birthday cake recipes.
Whether you’re looking for classic flavors, vegan alternatives, or creative twists, these recipes will ensure that everyone can indulge in a slice of cake, regardless of dietary preferences.
From rich chocolate cakes to refreshing fruit-infused creations, each recipe is designed to be easy to make, full of flavor, and free from dairy ingredients.
So, if you’re planning a dairy-free birthday bash, these cake ideas are sure to impress your guests and make your celebration extra special.
Let’s dive into these mouthwatering options that prove dairy-free desserts can be just as delicious and indulgent as their traditional counterparts!
33+ Delicious Dairy-Free Birthday Cake Recipes to Delight Every Guest
With so many amazing dairy-free birthday cake recipes to choose from, there’s no reason to settle for anything less than perfection on your special day.
Whether you’re baking for someone with dairy allergies or simply looking to try something new, these 33+ recipes will inspire you to create a cake that’s both delicious and considerate of dietary restrictions.
Each cake, bursting with flavor and texture, will leave everyone at your celebration smiling and asking for more.
So go ahead, bake one (or more!) of these delightful cakes, and let the birthday festivities begin!
Dairy-Free Vanilla Birthday Cake
This dairy-free vanilla birthday cake is a fluffy, moist, and tender cake perfect for any celebration. Made without dairy but packed with flavor, it can be enjoyed by those with lactose intolerance or vegans. Topped with a dairy-free frosting, this cake is as delicious as it is kind to those with dietary restrictions.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tsp dairy-free butter (for greasing the pans)
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with dairy-free butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until the vinegar reacts with the baking soda, creating some bubbles.
- Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.
- Divide the batter evenly between the two prepared cake pans.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Once cooled, frost with your favorite dairy-free frosting and decorate as desired.
This dairy-free vanilla birthday cake offers the perfect balance of light, airy texture with a hint of sweetness. It is an ideal choice for people with dairy allergies or those following a vegan lifestyle. Paired with a creamy dairy-free frosting, this cake will steal the show at your birthday celebration. Its versatility makes it easy to customize with your favorite decorations or fillings, making each slice a joy to savor.
Dairy-Free Chocolate Birthday Cake
Rich and indulgent, this dairy-free chocolate birthday cake is a decadent treat for chocolate lovers. With a deep cocoa flavor, moist crumb, and dairy-free ingredients, it’s the ultimate birthday cake for those avoiding dairy but still craving a luscious dessert.
Ingredients:
- 1 ¾ cups all-purpose flour
- ¾ cup cocoa powder (unsweetened)
- 1 ½ cups granulated sugar
- 1 ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk
- ½ cup vegetable oil
- 2 large eggs (or egg replacer for vegan option)
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt.
- In a separate bowl, whisk together the almond milk, vegetable oil, eggs (or egg replacer), vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until just combined.
- Divide the batter between the two prepared cake pans, smoothing the tops with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with dairy-free chocolate ganache or frosting and add sprinkles or decorations as desired.
This dairy-free chocolate birthday cake brings the ultimate chocolate experience to any party. The rich, velvety texture combined with the deep cocoa flavor makes it irresistible. Even those without dietary restrictions will love it. Whether you enjoy it plain or with a scoop of dairy-free ice cream, this cake guarantees a joyous and chocolate-filled celebration.
Dairy-Free Lemon Birthday Cake
Zesty, light, and refreshing, this dairy-free lemon birthday cake is a perfect option for those seeking a fruity twist on the traditional birthday cake. With a soft, airy crumb and a burst of lemon flavor, it’s both a crowd-pleaser and a dairy-free delight.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened coconut milk (or other dairy-free milk)
- ½ cup vegetable oil
- 2 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, vegetable oil, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter evenly into the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Frost with dairy-free lemon frosting or glaze and garnish with lemon slices or zest.
The dairy-free lemon birthday cake is the perfect choice for those looking for a light, refreshing treat. With its citrusy tang and fluffy texture, it offers a unique and zesty twist on traditional birthday cakes. Paired with a tangy lemon frosting or glaze, this cake is an excellent addition to any celebration. It is sure to brighten up the party, making it the ultimate option for anyone who loves citrus-flavored desserts.
Dairy-Free Carrot Cake
This dairy-free carrot cake is an absolute crowd favorite, packed with warm spices, moist texture, and the natural sweetness of carrots. It’s the perfect cake for birthday celebrations, combining wholesome ingredients and a touch of sweetness, all while being completely dairy-free.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 2 cups grated carrots
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs (or egg replacer for vegan option)
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup chopped walnuts (optional)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugar, vegetable oil, eggs (or egg replacer), vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients into the dry ingredients and mix until well combined.
- Fold in the grated carrots and walnuts (if using).
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost with dairy-free cream cheese frosting or your favorite frosting.
This dairy-free carrot cake is a perfect blend of sweetness, spice, and richness. Its moist texture and hearty flavor make it a fantastic choice for any celebration. Whether you’re making it for a birthday or a special event, the dairy-free frosting adds a creamy touch that will satisfy all cake lovers. The combination of wholesome ingredients, like carrots and walnuts, makes this cake both delicious and nourishing.
Dairy-Free Strawberry Shortcake
Bright and light, this dairy-free strawberry shortcake is an ideal dessert for a summer birthday. Featuring layers of fluffy, dairy-free biscuits, fresh strawberries, and whipped coconut cream, it’s the perfect dessert to highlight the natural sweetness of ripe berries without any dairy.
Ingredients:
- 1 ½ cups all-purpose flour
- 2 tsp baking powder
- ¼ tsp salt
- ½ cup coconut milk (or other dairy-free milk)
- ¼ cup vegetable oil
- 1 tbsp maple syrup or granulated sugar
- 1 tsp vanilla extract
- 1 ½ cups fresh strawberries, sliced
- 2 tbsp sugar (for macerating the strawberries)
- 1 can coconut cream (for whipped cream)
Instructions:
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In another bowl, combine the coconut milk, vegetable oil, maple syrup, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until a dough forms.
- Drop spoonfuls of dough onto the prepared baking sheet, shaping them into round biscuits.
- Bake for 12-15 minutes, or until the biscuits are golden brown.
- While the biscuits are baking, mix the sliced strawberries with sugar and let them sit to macerate.
- For the whipped cream, chill the can of coconut cream in the fridge for at least an hour. Scoop the solidified coconut cream into a bowl and beat it with a mixer until it forms soft peaks.
- Once the biscuits have cooled, slice them in half and layer with macerated strawberries and coconut whipped cream.
This dairy-free strawberry shortcake is a refreshing and light treat that offers a perfect balance of sweet, tart, and creamy. The flaky biscuits paired with fresh strawberries and coconut whipped cream make for a deliciously indulgent yet dairy-free birthday dessert. It’s an easy-to-make, visually stunning cake alternative that will surely impress guests of all ages while accommodating dietary needs.
Dairy-Free Funfetti Birthday Cake
This dairy-free funfetti birthday cake is a colorful and playful dessert that brings joy to any celebration. Loaded with colorful sprinkles inside and out, it’s the perfect cake for a festive birthday bash. It’s also easy to make and completely free from dairy, so everyone can enjoy the fun.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup rainbow sprinkles (dairy-free)
- Dairy-free butter for greasing the pans
Instructions:
- Preheat the oven to 350°F (175°C) and grease two 8-inch round cake pans with dairy-free butter.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Gently fold in the rainbow sprinkles.
- Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- Once cooled, frost with dairy-free buttercream frosting and top with additional sprinkles.
The dairy-free funfetti birthday cake is perfect for adding some color and excitement to your celebration. Its vibrant sprinkles and moist texture will appeal to both kids and adults. The dairy-free frosting complements the cake beautifully, making it a sweet treat everyone can enjoy, regardless of dietary restrictions. This fun and festive cake is guaranteed to be the star of any birthday party.
Dairy-Free Coconut Cake
This dairy-free coconut cake is a tropical delight, offering a soft, moist crumb and a delicate coconut flavor. With both shredded coconut in the cake and a coconut-flavored dairy-free frosting, it’s the perfect choice for a birthday celebration that evokes sunny beach vibes. Simple to prepare and utterly satisfying, this cake is sure to win over anyone with its light and fluffy texture.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened coconut milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp coconut extract
- 1 tbsp apple cider vinegar
- ½ cup shredded coconut (unsweetened)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the coconut milk, vegetable oil, sugar, vanilla extract, coconut extract, and apple cider vinegar.
- Add the wet ingredients to the dry ingredients and mix until just combined. Fold in the shredded coconut.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with dairy-free coconut frosting and sprinkle additional shredded coconut on top.
This dairy-free coconut cake is the epitome of tropical sweetness and lightness. The subtle coconut flavor in both the cake and frosting makes it a decadent yet refreshing birthday treat. Its fluffy texture and rich coconut undertones create a perfect balance, and it’s easy to customize with your favorite toppings, whether you want more shredded coconut or a colorful sprinkles addition. Ideal for any coconut lover, this cake will take center stage at any birthday celebration.
Dairy-Free Banana Cake
This dairy-free banana cake is a flavorful and moist cake with a natural sweetness from ripe bananas. The cake’s tender crumb and delicious banana flavor make it a wonderful choice for birthdays, especially when paired with a dairy-free frosting or fresh fruit. It’s the perfect way to use up ripe bananas while treating your guests to a comforting yet delightful dessert.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 ripe bananas, mashed
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup unsweetened almond milk (or other dairy-free milk)
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mash the ripe bananas until smooth.
- Add the sugar, vegetable oil, vanilla extract, and apple cider vinegar to the bananas and mix well.
- Gradually add the dry ingredients into the banana mixture, alternating with the almond milk, and mix until smooth.
- Pour the batter evenly into the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Frost with dairy-free vanilla or chocolate frosting and top with sliced bananas for extra flavor.
This dairy-free banana cake offers the perfect combination of natural sweetness and moisture, thanks to the ripe bananas. The cake is light, fluffy, and bursting with banana flavor, making it an ideal choice for a birthday celebration. When paired with a creamy dairy-free frosting, it becomes an irresistible treat. Whether you’re serving it as a simple cake or with extra banana slices on top, it’s sure to be a hit at your party.
Dairy-Free Gingerbread Cake
This dairy-free gingerbread cake is a warm and cozy treat that will transport you straight to the holidays with its aromatic spices and rich flavor. With a spiced kick from ginger, cinnamon, and nutmeg, this cake is perfect for any birthday celebration during the cooler months, offering a festive flavor without the dairy.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsweetened applesauce
- ½ cup molasses
- ½ cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch square baking pan.
- In a medium bowl, whisk together the flour, ginger, cinnamon, nutmeg, baking soda, and salt.
- In a separate large bowl, combine the applesauce, molasses, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients into the wet ingredients, stirring until well combined.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Frost with dairy-free cream cheese frosting or a simple powdered sugar glaze.
This dairy-free gingerbread cake is perfect for those who enjoy rich, spiced flavors. Its comforting blend of ginger, cinnamon, and molasses creates a festive dessert that’s perfect for a birthday celebration during the fall or winter months. The moist, spongy cake is wonderfully complemented by a dairy-free frosting, offering a cozy and delicious alternative to traditional birthday cakes. It’s an excellent choice for those who crave a spiced treat without the dairy, and it’s sure to please all of your guests.
Dairy-Free Chocolate Cake
This dairy-free chocolate cake is a rich, indulgent dessert that’s perfect for any celebration, especially birthdays. With a dense yet soft texture and a deep chocolate flavor, this cake is sure to satisfy your sweet tooth. It’s easy to make and uses simple ingredients that don’t compromise on taste. Ideal for those with dairy sensitivities, this cake will be loved by everyone.
Ingredients:
- 1 ¾ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup boiling water
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk together the sugar, almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients into the dry ingredients and mix until smooth.
- Carefully pour in the boiling water and mix until the batter is thin.
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
- Frost with dairy-free chocolate frosting and garnish with chocolate shavings or sprinkles.
This dairy-free chocolate cake is perfect for anyone who loves the deep, rich flavor of chocolate. The combination of almond milk, cocoa powder, and vegetable oil results in a moist, fluffy cake with an irresistible chocolate taste. Paired with dairy-free chocolate frosting, this cake is a decadent birthday treat that everyone will enjoy. It’s easy to make and guarantees a special, delicious experience for both dairy-intolerant guests and chocolate lovers alike.
Dairy-Free Lemon Poppy Seed Cake
This dairy-free lemon poppy seed cake is light, refreshing, and bursting with zesty lemon flavor. With a perfect balance of tangy lemon and nutty poppy seeds, this cake makes for a unique and flavorful birthday dessert. Its tender crumb and citrusy sweetness will delight your guests and leave them asking for the recipe!
Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tbsp poppy seeds
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 tsp lemon zest
- ¼ cup fresh lemon juice
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In a large bowl, combine the almond milk, vegetable oil, sugar, lemon zest, lemon juice, vanilla extract, and apple cider vinegar.
- Gradually add the dry ingredients into the wet ingredients and mix until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Frost with dairy-free lemon glaze or buttercream, and garnish with extra lemon zest.
This dairy-free lemon poppy seed cake is a refreshing and tangy option for any birthday celebration. The zesty lemon flavor combined with the slight crunch of poppy seeds makes it a delightful and unique dessert. Whether you top it with a light lemon glaze or a creamy dairy-free buttercream, this cake will add a burst of flavor to your celebration. Its light texture and citrusy freshness make it perfect for a spring or summer birthday, and it’s sure to impress both dairy-free and non-dairy-free guests alike.
Dairy-Free Red Velvet Cake
This dairy-free red velvet cake is a showstopper, both in flavor and appearance. With its vibrant red color and rich, slightly tangy taste, this cake is the perfect centerpiece for any birthday celebration. It’s incredibly soft and moist, and the dairy-free cream cheese frosting takes it to the next level, making it an irresistible treat for anyone.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tbsp cocoa powder
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 tbsp red food coloring (or beet juice for a natural option)
Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 8-inch round cake pans.
- In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the almond milk, vegetable oil, sugar, vanilla extract, apple cider vinegar, and food coloring.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
- Frost with dairy-free cream cheese frosting and garnish with red velvet cake crumbs or edible flowers.
This dairy-free red velvet cake is the epitome of birthday celebration desserts. The rich, moist texture and tangy flavor make it a crowd favorite, while the bright red color adds a festive touch. Paired with dairy-free cream cheese frosting, this cake is a luxurious treat that doesn’t compromise on flavor or texture. Whether for a special birthday or a holiday gathering, this cake is guaranteed to impress your guests and satisfy everyone’s sweet tooth.
Dairy-Free Carrot Cake
This dairy-free carrot cake is a perfect combination of spiced goodness and natural sweetness, with the added crunch of walnuts and the moisture of grated carrots. Its tender crumb and rich flavors make it an ideal choice for any birthday celebration. Topped with a smooth dairy-free cream cheese frosting, this cake offers a comforting dessert that everyone will enjoy, even those with dairy sensitivities.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 large eggs (or flax eggs for a vegan option)
- 1 tsp vanilla extract
- 2 cups grated carrots
- ½ cup chopped walnuts (optional)
- ½ cup unsweetened almond milk (or other dairy-free milk)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, combine the flour, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk together the sugar, oil, eggs (or flax eggs), and vanilla extract.
- Gradually add the dry ingredients into the wet mixture and mix until just combined.
- Stir in the grated carrots, walnuts (if using), and almond milk.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with dairy-free cream cheese frosting and top with extra walnuts or shredded coconut.
This dairy-free carrot cake is the perfect birthday cake for those who enjoy a spiced, nutty dessert with a natural sweetness. The addition of grated carrots ensures the cake remains moist, while the crunchy walnuts add texture. The dairy-free cream cheese frosting complements the cake’s spiced flavors beautifully, making it a showstopper for any celebration. Whether enjoyed by those with dietary restrictions or those simply looking for a delicious cake, this carrot cake is a winning choice.
Dairy-Free Almond Cake
This light and airy dairy-free almond cake is simple yet sophisticated, offering a delicate almond flavor in every bite. With its soft texture and subtle sweetness, it’s a wonderful birthday cake choice for anyone who enjoys the elegance of almond-flavored treats. It’s perfect for pairing with a variety of frostings or even a dusting of powdered sugar for a lighter dessert.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, mix the almond milk, vegetable oil, sugar, almond extract, vanilla extract, and apple cider vinegar.
- Gradually combine the wet ingredients with the dry ingredients, stirring until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with dairy-free frosting of choice or serve with a dusting of powdered sugar and sliced almonds.
This dairy-free almond cake is light, delicate, and bursting with almond flavor. Its fluffy texture and subtle sweetness make it a refined option for a birthday celebration. Whether paired with a creamy frosting or enjoyed simply with powdered sugar, this cake is sure to delight. Its elegant taste and simplicity will make it a favorite among guests, offering a fresh and satisfying alternative to more traditional cakes.
Dairy-Free Strawberry Shortcake
This dairy-free strawberry shortcake is a fresh, vibrant dessert that brings together light, fluffy cakes and juicy, sweet strawberries. With a dollop of dairy-free whipped cream, it makes for a festive and refreshing birthday treat. The cake’s moist texture, combined with the tartness of fresh strawberries, creates the perfect balance, making it an irresistible dessert for any occasion.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- ½ cup granulated sugar
- ½ cup unsweetened almond milk (or other dairy-free milk)
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 2 cups fresh strawberries, sliced
- 2 tbsp sugar (for macerating strawberries)
- Dairy-free whipped cream (store-bought or homemade)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In another bowl, mix the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- While the cake cools, mix the sliced strawberries with sugar and let them sit for 15-20 minutes to macerate.
- Once the cake is cool, cut it into layers and layer with strawberries and dairy-free whipped cream.
This dairy-free strawberry shortcake is a delightful treat for any birthday, offering the perfect combination of light, fluffy cake, sweet strawberries, and creamy dairy-free whipped cream. The macerated strawberries bring out their natural sweetness, complementing the moist cake perfectly. Whether enjoyed as a layered shortcake or served as individual portions, this dessert is sure to bring joy to any birthday celebration, offering a fresh and satisfying option for those avoiding dairy.
Dairy-Free Coconut Cake
This dairy-free coconut cake is a tropical delight, with a moist, fluffy texture and a rich coconut flavor. The cake is made with coconut milk for extra moisture and a subtle coconut taste that complements the sweetness of the cake perfectly. Topped with dairy-free coconut frosting, this cake is ideal for birthdays, adding a touch of paradise to your celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup unsweetened coconut milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup shredded unsweetened coconut
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In another bowl, combine the coconut milk, vegetable oil, sugar, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
- Stir in the shredded coconut for added texture.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Frost with dairy-free coconut frosting and garnish with extra shredded coconut.
This dairy-free coconut cake is a perfect way to bring a tropical twist to your birthday celebration. The rich coconut flavor, combined with the moisture of the coconut milk and shredded coconut, makes for a soft and indulgent cake. Topped with a creamy coconut frosting, this cake is a showstopper that will please both dairy-free guests and coconut lovers alike. It’s a refreshing and delightful dessert that’s sure to be the highlight of the party.
Dairy-Free Peach Upside-Down Cake
This dairy-free peach upside-down cake is a decadent and visually stunning dessert. The caramelized peaches at the top create a beautiful, sweet topping that contrasts perfectly with the light and fluffy cake. The addition of almond milk and a bit of cinnamon makes the cake perfectly moist and aromatic, while the peach layer provides a juicy, fruity burst of flavor. It’s a great birthday cake that brings the taste of summer to your celebration.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 3-4 ripe peaches, peeled and sliced
- ¼ cup brown sugar
- 2 tbsp dairy-free butter (for the topping)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In another bowl, combine the almond milk, vegetable oil, sugar, vanilla extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
- In a small saucepan, melt the dairy-free butter and brown sugar over medium heat, stirring until the sugar is dissolved and the mixture is bubbling.
- Pour the caramelized butter and brown sugar mixture into the bottom of the cake pan and arrange the sliced peaches in a single layer over the mixture.
- Pour the cake batter over the peaches and smooth the top.
- Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10 minutes before carefully inverting it onto a plate.
This dairy-free peach upside-down cake is a beautiful and delicious birthday dessert that showcases the natural sweetness of fresh peaches. The caramelized peach topping adds a burst of flavor and a stunning presentation, while the light cake is perfectly moist and flavorful. Whether served warm or at room temperature, this cake is a delightful treat that’s perfect for a summer or fruit-themed birthday celebration. It’s a simple yet impressive way to celebrate with a dairy-free option that doesn’t compromise on flavor.
Dairy-Free Banana Bread Cake
This dairy-free banana bread cake is a wonderful twist on the classic banana bread, offering the same comforting flavors with a soft, cake-like texture. Made with ripe bananas and a touch of cinnamon, it’s a cozy, satisfying dessert that’s perfect for birthdays. The addition of a dairy-free glaze on top adds a touch of sweetness that makes this cake even more irresistible.
Ingredients:
- 2 cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed
- 1 cup granulated sugar
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- ½ cup unsweetened almond milk (or other dairy-free milk)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour an 8-inch square or round cake pan.
- In a large bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In another bowl, mash the bananas until smooth and stir in the sugar, vegetable oil, vanilla extract, apple cider vinegar, and almond milk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely before drizzling with a dairy-free glaze, if desired.
This dairy-free banana bread cake is a delicious and comforting dessert that brings together the sweet flavors of ripe bananas and cinnamon in a soft, cake-like form. It’s easy to make and perfect for any birthday celebration, whether you’re serving it for breakfast or dessert. The addition of a sweet dairy-free glaze elevates the flavor, making it a decadent yet comforting treat. Whether enjoyed warm or at room temperature, this cake will surely please both dairy-free and non-dairy-free guests alike.
Dairy-Free Red Velvet Cake
This dairy-free red velvet cake is a stunning and indulgent dessert with its vibrant red color and velvety texture. Made with dairy-free alternatives, the cake retains its moistness and rich flavor, while the tangy hint from the vinegar and buttermilk substitute creates a classic red velvet taste. Topped with a smooth, dairy-free cream cheese frosting, this cake is sure to impress at any birthday celebration.
Ingredients:
- 2 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 1 tbsp unsweetened cocoa powder
- 1 ½ cups unsweetened almond milk (or other dairy-free milk)
- 1 tbsp apple cider vinegar
- 1 tbsp vanilla extract
- 1 oz red food coloring (or 1 tbsp beetroot powder for a natural alternative)
- ½ cup vegetable oil
- 2 tbsp ground flaxseed mixed with 6 tbsp water (or 2 large eggs)
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cocoa powder.
- In another bowl, combine the almond milk, apple cider vinegar, vanilla extract, vegetable oil, and red food coloring.
- If using flaxseed, mix it with water and let it sit for a few minutes until it thickens. Add to the wet ingredients.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth and well combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to wire racks to cool completely.
- Frost with dairy-free cream cheese frosting and decorate with sprinkles or edible decorations, if desired.
This dairy-free red velvet cake is perfect for a celebration, offering all the flavor and beauty of the classic red velvet but without any dairy. The vibrant color and rich, tender crumb of the cake, paired with tangy dairy-free cream cheese frosting, create a dessert that’s as delicious as it is visually stunning. Whether you’re hosting a birthday or any special occasion, this red velvet cake will leave your guests in awe and satisfy both dairy-free and traditional cake lovers alike.
Dairy-Free Chocolate Lava Cake
This dairy-free chocolate lava cake is the ultimate indulgence for chocolate lovers, featuring a warm, gooey center that flows out when cut. Made without dairy, these individual-sized cakes are rich, decadent, and full of chocolatey goodness. Perfect for a birthday celebration, they can be served with a scoop of dairy-free ice cream or a dusting of powdered sugar for an extra touch of sweetness.
Ingredients:
- ½ cup dairy-free dark chocolate chips
- ¼ cup vegetable oil
- ½ cup granulated sugar
- 2 large eggs (or flax eggs for a vegan option)
- 1 tsp vanilla extract
- 1/3 cup all-purpose flour
- ¼ tsp salt
- Dairy-free ice cream or whipped cream (optional, for serving)
Instructions:
- Preheat your oven to 425°F (220°C) and grease four 4-ounce ramekins with non-stick spray.
- In a small microwave-safe bowl, melt the chocolate chips and vegetable oil together, stirring every 30 seconds until smooth.
- In a large bowl, whisk together the sugar, eggs (or flax eggs), and vanilla extract until combined.
- Add the melted chocolate mixture to the wet ingredients and stir until fully incorporated.
- Sift in the flour and salt and fold it into the batter, ensuring everything is well combined.
- Divide the batter evenly between the prepared ramekins, filling each about ¾ full.
- Bake for 12-14 minutes, or until the edges are set but the center is soft and slightly jiggly.
- Let the cakes cool for 1-2 minutes before carefully inverting them onto serving plates.
- Serve with dairy-free ice cream or a dollop of dairy-free whipped cream for a luxurious dessert experience.
This dairy-free chocolate lava cake is the perfect way to end a birthday celebration, offering a rich and decadent dessert that will melt in your mouth. The gooey, molten center makes each bite an indulgence, and serving with dairy-free ice cream or whipped cream enhances the experience. It’s an easy-to-make yet impressive dessert that’s sure to become a birthday favorite, satisfying both chocolate lovers and those with dairy restrictions alike.
Dairy-Free Chocolate Mint Cake
This dairy-free chocolate mint cake is a refreshing and decadent treat that combines the richness of chocolate with the cool, crisp flavor of mint. The moist, chocolate cake is paired with a creamy dairy-free mint frosting, creating a delightful contrast of flavors. Topped with fresh mint leaves and a drizzle of melted dairy-free chocolate, this cake is perfect for any birthday celebration, offering a unique and delicious twist on a classic flavor combination.
Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1/3 cup unsweetened cocoa powder
- 1 cup unsweetened almond milk (or other dairy-free milk)
- ½ cup vegetable oil
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tsp peppermint extract
- 1 tbsp apple cider vinegar
- Dairy-free chocolate chips (for drizzling)
- Fresh mint leaves (for garnish)
For Frosting:
- 1 cup dairy-free butter (softened)
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tsp peppermint extract
- 2-4 tbsp unsweetened almond milk
Instructions:
- Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cocoa powder.
- In another bowl, combine the almond milk, vegetable oil, sugar, vanilla extract, peppermint extract, and apple cider vinegar.
- Gradually add the wet ingredients to the dry ingredients and mix until smooth and well combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat together the dairy-free butter, powdered sugar, cocoa powder, peppermint extract, and almond milk until smooth and fluffy.
- Frost the cooled cakes with the mint chocolate frosting, and drizzle with melted dairy-free chocolate chips. Garnish with fresh mint leaves.
This dairy-free chocolate mint cake is a perfect birthday dessert for those who love the classic combination of chocolate and mint. The rich chocolate cake pairs beautifully with the refreshing mint frosting, while the extra drizzle of melted chocolate adds a touch of indulgence. The fresh mint leaves bring a burst of color and freshness to the presentation. Whether you’re a mint chocolate fan or new to the flavor pairing, this cake will be a hit at any birthday party, offering a unique and satisfying dessert that everyone can enjoy.
Note: More recipes are coming soon!
