28+ Delicious Dairy-Free Bundt Cake Recipes for Every Occasion

If you’re someone who loves bundt cakes but needs to avoid dairy, you’re in for a treat! Bundt cakes are beloved for their rich flavors, moist textures, and stunning presentation.

Fortunately, you can enjoy all of these indulgent qualities without the need for dairy.

In this collection of 28+ dairy-free bundt cake recipes, you’ll find everything from chocolatey delights to citrusy, fruity options—each one bursting with flavor and free from any dairy ingredients.

Whether you’re baking for a special occasion or just craving a homemade dessert, these recipes are perfect for satisfying your sweet tooth without compromising on taste or texture.

Let’s dive into these delicious, dairy-free bundt cakes that will elevate your baking game.

28+ Delicious Dairy-Free Bundt Cake Recipes for Every Occasion

Dairy-free bundt cakes are a fantastic way to enjoy decadent desserts that cater to dietary needs while still delivering mouthwatering results.

Whether you’re looking for a classic flavor like chocolate or something more unique like almond or maple pecan, there’s a recipe here for every occasion and taste preference.

With the versatility of bundt cakes and the wide variety of dairy-free options available, you can indulge in these delightful treats guilt-free.

So, grab your bundt pan, start baking, and enjoy the sweet satisfaction of creating these show-stopping desserts without the dairy!

Dairy-Free Lemon Blueberry Bundt Cake

This vibrant and refreshing Lemon Blueberry Bundt Cake is a perfect balance of tart and sweet flavors. Made without dairy, it features a zesty lemon flavor complemented by bursts of fresh blueberries. The moist crumb comes from a combination of plant-based ingredients, and a tangy lemon glaze adds a finishing touch. It’s ideal for spring gatherings, brunches, or any occasion that calls for a light yet indulgent dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup fresh blueberries (or frozen, thawed)
• 1 tbsp flour (for tossing blueberries)

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 1 tbsp fresh lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt cake pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, combine the oil, almond milk, lemon zest, lemon juice, and vanilla extract. Stir to combine.
4. Pour the wet ingredients into the dry ingredients and mix until just combined.
5. Toss the blueberries in a tablespoon of flour to prevent them from sinking to the bottom of the cake. Gently fold the blueberries into the batter.
6. Pour the batter into the prepared Bundt pan and bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest until smooth.
8. Once the cake has completely cooled, drizzle the glaze over the top.

This Lemon Blueberry Bundt Cake is a delightful treat that’s light, flavorful, and perfect for dairy-free diets. The combination of fresh lemon and blueberries creates a refreshing dessert that can be enjoyed by everyone. The glaze adds just the right amount of sweetness, and the cake itself is incredibly moist and tender. This recipe will quickly become a favorite for any occasion, offering a burst of citrus flavor with every bite.

Dairy-Free Chocolate Banana Bundt Cake

A rich, decadent chocolate banana Bundt cake that will satisfy any sweet tooth! This dairy-free dessert combines the natural sweetness of ripe bananas with the deep flavor of cocoa, creating a cake that’s incredibly moist and flavorful. Topped with a simple powdered sugar glaze, it’s a perfect dessert for any time of the year.

Ingredients:

• 2 ripe bananas, mashed
• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips (optional)

For the Glaze:

• 1/2 cup powdered sugar
• 1 tsp almond milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the mashed bananas, oil, almond milk, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until just combined. If using, fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely before glazing.
7. To make the glaze, whisk together the powdered sugar, almond milk, and vanilla extract until smooth. Drizzle over the cooled cake.

This Chocolate Banana Bundt Cake is a wonderfully rich and indulgent dessert that proves you don’t need dairy to create a decadent treat. The bananas keep the cake incredibly moist, while the cocoa powder and chocolate chips give it a deep, satisfying chocolate flavor. The simple glaze on top adds a touch of sweetness without being overwhelming, making it a perfect dessert for any celebration or a cozy afternoon snack.

Dairy-Free Carrot Spice Bundt Cake

This Dairy-Free Carrot Spice Bundt Cake is a comforting dessert filled with aromatic spices and shredded carrots, creating a moist and flavorful cake that’s perfect for any occasion. Sweetened with maple syrup and topped with a dairy-free cream cheese frosting, this cake will quickly become a favorite. The combination of cinnamon, nutmeg, and ginger adds warmth and depth to every bite, while the texture of the carrots ensures a light, tender crumb.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup vegetable oil
• 1 cup maple syrup
• 1/2 cup unsweetened applesauce
• 2 large eggs (or egg replacement)
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)

For the Dairy-Free Cream Cheese Frosting:

• 1/2 cup dairy-free cream cheese
• 1/4 cup powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, mix the oil, maple syrup, applesauce, and eggs until well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the grated carrots and walnuts if using.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the cake cool completely before frosting.
7. To make the frosting, whisk together the dairy-free cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
8. Spread the frosting over the cooled cake.

The Dairy-Free Carrot Spice Bundt Cake is a comforting dessert that combines the warm spices of cinnamon, ginger, and nutmeg with the natural sweetness of carrots. The cake is moist and flavorful on its own, but the creamy frosting adds an extra layer of indulgence. Perfect for holiday gatherings or a special treat, this cake is a true crowd-pleaser. Its dairy-free nature makes it accessible to those with dietary restrictions while still being incredibly delicious.

Dairy-Free Coconut Lime Bundt Cake

This Coconut Lime Bundt Cake is a tropical delight with a perfect balance of zesty lime and creamy coconut flavors. It’s made without dairy but still boasts a rich, moist texture. The combination of coconut milk in the cake and shredded coconut provides a wonderfully moist crumb, while the lime glaze adds a burst of refreshing citrus. This cake is perfect for summer celebrations or any time you crave a tropical escape.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup coconut milk (canned, full-fat)
• 1/2 cup vegetable oil
• 1/4 cup lime juice (freshly squeezed)
• 2 tbsp lime zest
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (unsweetened)

For the Lime Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lime juice
• 1 tbsp coconut milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut milk, vegetable oil, lime juice, lime zest, and vanilla extract. Stir until smooth.
4. Add the wet ingredients to the dry ingredients and mix until combined. Gently fold in the shredded coconut.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lime juice, and coconut milk until smooth.
7. Once the cake has cooled, drizzle the lime glaze over the top.

This Coconut Lime Bundt Cake offers a delightful tropical twist on the traditional Bundt cake. The moist coconut cake paired with the zing of fresh lime creates a flavor profile that’s both refreshing and indulgent. The simple glaze enhances the cake without overpowering it, adding just the right touch of sweetness and tang. Whether you’re serving it at a summer party or just as a special treat, this cake is sure to impress with its vibrant flavors.

Dairy-Free Apple Cinnamon Bundt Cake

The Apple Cinnamon Bundt Cake is a cozy, comforting dessert that brings together the natural sweetness of apples and the warmth of cinnamon. This dairy-free recipe creates a soft, moist cake that’s loaded with fresh apple chunks and topped with a cinnamon-sugar swirl. It’s a perfect fall dessert, but it can be enjoyed year-round with a cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened applesauce
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1 1/2 cups peeled and chopped apples (about 2 medium apples)

For the Cinnamon-Sugar Swirl:

• 2 tbsp sugar
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate bowl, combine the brown sugar, vegetable oil, applesauce, eggs, and vanilla extract. Stir until smooth.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chopped apples.
5. In a small bowl, combine the sugar and cinnamon for the swirl. Sprinkle half of the cinnamon-sugar mixture into the bottom of the Bundt pan, then add half of the batter. Sprinkle the rest of the cinnamon-sugar on top of the batter, and finish by adding the remaining batter.
6. Swirl the batter with a knife or spoon to create a marbled effect.
7. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Apple Cinnamon Bundt Cake is the perfect dessert for anyone craving the comforting flavors of fall. The combination of soft apples and warm spices creates a moist, aromatic cake that’s impossible to resist. The cinnamon-sugar swirl adds an extra layer of sweetness and flavor, making each bite a delightful experience. It’s a wonderful choice for gatherings, but it’s also ideal for a cozy night in, paired with a hot drink.

Dairy-Free Pumpkin Spice Bundt Cake

This Pumpkin Spice Bundt Cake is the ultimate fall dessert, packed with warm spices and the rich flavor of pumpkin. Made without dairy, it’s incredibly moist and soft, and the addition of pumpkin puree ensures a dense, flavorful crumb. The cake is lightly spiced with cinnamon, nutmeg, and cloves, creating a warm and cozy treat perfect for any autumn celebration. Top it with a dairy-free glaze or serve it as-is for a delicious dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/4 tsp salt
• 1 cup pumpkin puree
• 1 cup brown sugar
• 1/2 cup vegetable oil
• 3 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1/2 cup unsweetened almond milk

For the Glaze (Optional):

• 1/2 cup powdered sugar
• 2 tbsp almond milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a separate bowl, combine the pumpkin puree, brown sugar, vegetable oil, eggs, vanilla extract, and almond milk. Mix until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
5. Pour the batter into the prepared Bundt pan and bake for 40-45 minutes, or until a toothpick comes out clean.
6. Let the cake cool completely in the pan before removing.
7. If desired, whisk together the powdered sugar, almond milk, and vanilla extract to make the glaze, and drizzle over the cooled cake.

This Pumpkin Spice Bundt Cake is a quintessential fall dessert with its warm spices and rich pumpkin flavor. It’s a dairy-free delight that’s perfect for holiday gatherings, autumn parties, or cozy family dinners. The cake’s moist texture and deliciously spiced flavor make it a crowd-pleaser. Whether you top it with a simple glaze or serve it plain, this cake will quickly become a favorite in your autumn baking repertoire.

Dairy-Free Lemon Poppy Seed Bundt Cake

The Lemon Poppy Seed Bundt Cake is a light and refreshing dessert that brings together the bright citrus flavor of lemon with the subtle crunch of poppy seeds. This dairy-free version ensures a moist and tender crumb, and the lemon glaze adds an extra layer of citrusy sweetness. Perfect for spring or any time you need a burst of flavor, this cake is a crowd-pleaser that pairs beautifully with a cup of tea or coffee.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tbsp poppy seeds
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 tbsp lemon zest
• 1/4 cup lemon juice (freshly squeezed)
• 1 tsp vanilla extract
• 2 large eggs (or egg replacement)

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lemon juice
• 1 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
3. In another bowl, whisk the sugar, oil, almond milk, lemon zest, lemon juice, vanilla extract, and eggs until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients, mixing until just incorporated.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, lemon juice, and lemon zest.
7. Once the cake has cooled, drizzle the glaze over the top and allow it to set before serving.

This Dairy-Free Lemon Poppy Seed Bundt Cake is a wonderful balance of bright citrus and subtle crunch. The lemon flavor is perfectly complemented by the delicate texture of the poppy seeds, making each bite refreshing and satisfying. The simple glaze adds just the right amount of sweetness to elevate the cake, making it a perfect addition to any celebration or afternoon snack. It’s light yet full of flavor, making it a great choice for any time of the year.

Dairy-Free Chocolate Hazelnut Bundt Cake

Indulge in the decadent flavors of chocolate and hazelnut with this Dairy-Free Chocolate Hazelnut Bundt Cake. The rich chocolate cake is made moist with the addition of almond milk and vegetable oil, while the toasted hazelnuts provide a delicious nutty crunch. The cake is topped with a simple dairy-free chocolate glaze for an extra dose of chocolatey goodness. This is the perfect dessert for chocolate lovers and anyone looking to try something a little more indulgent without dairy.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup cocoa powder (unsweetened)
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1 cup chopped toasted hazelnuts

For the Chocolate Glaze:

• 1/2 cup dairy-free chocolate chips
• 2 tbsp almond milk

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cocoa powder, and salt.
3. In another bowl, combine the sugar, vegetable oil, almond milk, eggs, and vanilla extract. Whisk until smooth and well combined.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the toasted hazelnuts.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. While the cake cools, prepare the glaze by melting the dairy-free chocolate chips and almond milk together in a heatproof bowl over a pot of simmering water or in the microwave.
7. Drizzle the chocolate glaze over the cooled cake.

The Dairy-Free Chocolate Hazelnut Bundt Cake is a dessert that delivers on flavor and texture. The richness of the chocolate pairs perfectly with the crunch of toasted hazelnuts, making it a truly decadent treat. The simple glaze provides a luscious finish that complements the cake without overpowering it. This cake is ideal for any chocolate lover looking for a dairy-free dessert that doesn’t compromise on taste.

Dairy-Free Strawberry Almond Bundt Cake

The Strawberry Almond Bundt Cake combines the sweet, fragrant taste of fresh strawberries with the nutty richness of almonds, all in a soft, dairy-free cake. The combination of almond flour and all-purpose flour gives the cake a moist crumb and a slightly nutty flavor that pairs wonderfully with the bright strawberries. This cake is topped with a light, dairy-free almond glaze, making it the perfect spring or summer dessert.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp almond extract
• 1 1/2 cups chopped fresh strawberries

For the Almond Glaze:

• 1/2 cup powdered sugar
• 1 tbsp almond milk
• 1/2 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt.
3. In another bowl, mix together the sugar, vegetable oil, almond milk, eggs, and almond extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until just combined. Gently fold in the chopped strawberries.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, whisk together the powdered sugar, almond milk, and almond extract to make the glaze.
7. Once the cake has cooled, drizzle the almond glaze over the top and let it set before serving.

This Dairy-Free Strawberry Almond Bundt Cake offers the best of both worlds: sweet, fresh strawberries and the warmth of almond flavor. The moist crumb and fruity sweetness make this cake an ideal choice for springtime gatherings or as a light afternoon snack. The almond glaze ties it all together, adding a creamy touch to the already delightful cake. It’s a perfect dairy-free dessert for those who love fruity, nutty flavors.

Dairy-Free Cinnamon Swirl Bundt Cake

The Dairy-Free Cinnamon Swirl Bundt Cake is a delightful combination of tender, fluffy cake with a ribbon of spiced cinnamon sugar running through the middle. This cake has a warm, comforting flavor with hints of cinnamon and vanilla, making it perfect for cozy mornings or a special occasion. The cake is topped with a simple, yet elegant, glaze that adds a touch of sweetness without overpowering the cinnamon flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract

For the Cinnamon Sugar Swirl:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

For the Glaze:

• 1/2 cup powdered sugar
• 2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix the sugar, oil, almond milk, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. In a small bowl, combine the cinnamon and sugar for the swirl.
6. Pour half of the batter into the Bundt pan, then sprinkle half of the cinnamon sugar mixture on top. Add the remaining batter, and then sprinkle the remaining cinnamon sugar mixture over the top.
7. Using a knife or skewer, gently swirl the cinnamon sugar into the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract.
10. Drizzle the glaze over the cooled cake and allow it to set before serving.

This Dairy-Free Cinnamon Swirl Bundt Cake is perfect for those who love the warmth of cinnamon in a dessert. The cinnamon swirl adds bursts of flavor throughout the moist cake, while the glaze enhances its sweetness with a smooth finish. Whether served at a brunch or as a comforting treat with a hot beverage, this cake will be a hit with anyone who loves simple, yet flavorful desserts.

Dairy-Free Banana Nut Bundt Cake

The Dairy-Free Banana Nut Bundt Cake is a moist, flavorful cake made with ripe bananas, which add natural sweetness and moisture. The cake is complemented by the crunch of chopped walnuts, creating a satisfying texture. With the warm flavors of cinnamon and vanilla, this cake is both comforting and delicious. It’s perfect for using up overripe bananas and makes an excellent breakfast or dessert option.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup mashed ripe bananas (about 2 medium bananas)
• 1/2 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts (optional)

For the Glaze:

• 1/2 cup powdered sugar
• 2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, mix together the sugar, oil, mashed bananas, almond milk, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the chopped walnuts if using.
5. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the glaze by whisking together the powdered sugar, almond milk, and vanilla extract.
7. Drizzle the glaze over the cooled cake and allow it to set before serving.

The Dairy-Free Banana Nut Bundt Cake is a wonderful way to enjoy the natural sweetness of bananas in a moist, flavorful cake. The walnuts provide a satisfying crunch, making each bite a little more special. With a touch of cinnamon and vanilla, this cake is a perfect treat for breakfast or dessert. It’s a great way to use up ripe bananas and indulge in a comforting dessert that’s both dairy-free and delicious.

Dairy-Free Coconut Lime Bundt Cake

The Coconut Lime Bundt Cake is a tropical treat that combines the creamy, nutty flavor of coconut with the bright, zesty kick of lime. This dairy-free cake is light yet flavorful, with a soft and fluffy texture that is enhanced by shredded coconut in the batter. Topped with a zesty lime glaze, this cake brings a refreshing twist to the classic Bundt cake, making it perfect for summer parties or special occasions.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1 cup shredded coconut (unsweetened)
• Zest of 1 lime
• Juice of 1 lime

For the Lime Glaze:

• 1/2 cup powdered sugar
• 2 tbsp lime juice
• 1 tsp lime zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In another bowl, mix together the sugar, oil, almond milk, eggs, and vanilla extract until smooth.
4. Add the shredded coconut, lime zest, and lime juice, and mix well.
5. Gradually add the wet ingredients to the dry ingredients and stir until just combined.
6. Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, prepare the lime glaze by whisking together the powdered sugar, lime juice, and lime zest.
8. Drizzle the lime glaze over the cooled cake and let it set before serving.

The Dairy-Free Coconut Lime Bundt Cake offers a delightful tropical flavor with its coconut and lime combination. The cake is light and airy, while the glaze adds a sweet and tangy finish. This cake is perfect for those looking to enjoy a dairy-free dessert with a refreshing twist. Whether for a summer gathering or a special occasion, this cake will transport you to a tropical paradise with every bite.

Dairy-Free Lemon Poppy Seed Bundt Cake

The Dairy-Free Lemon Poppy Seed Bundt Cake is a light, refreshing dessert that combines the tartness of fresh lemon with the crunch of poppy seeds. This cake has a perfectly balanced flavor, with the zesty citrus notes of lemon complementing the slight nuttiness of poppy seeds. It’s incredibly soft and moist, with a delicate crumb that is enhanced by a simple, tangy lemon glaze on top. This cake is an ideal choice for spring or summer gatherings and is sure to impress anyone with its bright, fresh flavors.

Ingredients:

• 2 cups all-purpose flour
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• Zest and juice of 2 lemons

For the Lemon Glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh lemon juice
• 1/2 tsp lemon zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
3. In a large bowl, mix the sugar, oil, almond milk, eggs, vanilla extract, and lemon zest and juice until smooth.
4. Gradually fold the dry ingredients into the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. For the glaze, whisk together the powdered sugar, lemon juice, and zest.
9. Drizzle the glaze over the cooled cake and allow it to set before serving.

This Dairy-Free Lemon Poppy Seed Bundt Cake is the perfect dessert for anyone who loves the combination of tangy citrus and a slight crunch. The poppy seeds add a unique texture, while the lemon glaze elevates the cake with a burst of freshness. Whether served at a brunch or for an afternoon tea, this cake is sure to become a favorite for those seeking a light, flavorful treat that’s both dairy-free and delicious.

Dairy-Free Chocolate Orange Bundt Cake

The Dairy-Free Chocolate Orange Bundt Cake combines the rich, indulgent flavor of chocolate with the refreshing, citrusy zing of orange. The result is a moist, decadent cake that feels luxurious but is entirely dairy-free. The subtle hint of orange brightens up the deep, bittersweet chocolate, making it a perfect treat for chocolate lovers who enjoy a fruity twist. Topped with a glossy chocolate glaze, this cake is both beautiful and irresistible.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• Zest of 1 orange
• Juice of 1 orange

For the Chocolate Glaze:

• 1/2 cup dairy-free chocolate chips
• 2 tbsp almond milk
• 1 tsp orange zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, mix the sugar, oil, almond milk, eggs, vanilla extract, orange zest, and orange juice until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. For the glaze, melt the dairy-free chocolate chips with almond milk in a small saucepan over low heat. Stir in the orange zest.
9. Drizzle the chocolate glaze over the cooled cake and let it set before serving.

The Dairy-Free Chocolate Orange Bundt Cake is a perfect blend of indulgence and freshness. The combination of rich chocolate and zesty orange makes it a sophisticated dessert for any occasion. The addition of a glossy chocolate glaze adds an extra layer of decadence, making this cake both a treat for the taste buds and the eyes. Ideal for a special event or just when you need a sweet, satisfying bite, this cake is a must-try for anyone looking for a dairy-free indulgence.

Dairy-Free Carrot Cake Bundt Cake

The Dairy-Free Carrot Cake Bundt Cake is a classic dessert with a twist. Bursting with fresh carrots, warm spices, and a touch of sweetness, this cake is both hearty and comforting. The tender crumb and natural sweetness of the carrots are balanced by the perfect blend of cinnamon, nutmeg, and cloves. Topped with a rich dairy-free cream cheese glaze, this cake is a crowd-pleaser that will satisfy anyone’s craving for a classic carrot cake without any dairy.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 2 large eggs (or egg replacement)
• 2 cups grated carrots
• 1/2 cup chopped walnuts (optional)

For the Cream Cheese Glaze:

• 1/4 cup dairy-free cream cheese
• 1/2 cup powdered sugar
• 2 tbsp almond milk
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
3. In a large bowl, mix the sugar, oil, applesauce, eggs, and grated carrots until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the walnuts if desired.
5. Pour the batter into the prepared Bundt pan and smooth the top.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
8. For the cream cheese glaze, beat together the dairy-free cream cheese, powdered sugar, almond milk, and vanilla extract until smooth.
9. Drizzle the glaze over the cooled cake and allow it to set before serving.

The Dairy-Free Carrot Cake Bundt Cake is a delightful and wholesome dessert that captures the essence of a classic carrot cake without any dairy. The spices, carrots, and walnuts come together to create a rich and flavorful cake that is both comforting and satisfying. Topped with a creamy dairy-free glaze, this cake is perfect for any occasion and will be loved by all, whether they are following a dairy-free diet or not.

Dairy-Free Banana Walnut Bundt Cake

This Dairy-Free Banana Walnut Bundt Cake is the ultimate combination of sweet, ripe bananas and crunchy walnuts. The moist, tender texture of the cake is complemented by the richness of the walnuts, creating a delightful balance. The natural sweetness from the bananas means less added sugar is needed, making this cake a comforting yet healthier treat. It’s perfect for breakfast, afternoon tea, or a light dessert, and it’s a guaranteed crowd-pleaser for anyone who enjoys the flavor of bananas and nuts in their baked goods.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp ground cinnamon
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 3 ripe bananas, mashed
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 large eggs (or egg replacement)
• 1/2 cup chopped walnuts

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
3. In a large bowl, beat together the sugar, oil, mashed bananas, almond milk, and vanilla extract until well combined.
4. Add the eggs (or egg replacement) and stir until smooth.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the chopped walnuts.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. For the glaze, whisk together the powdered sugar, almond milk, and vanilla extract until smooth.
11. Drizzle the glaze over the cooled cake and let it set before serving.

This Dairy-Free Banana Walnut Bundt Cake is a heartwarming dessert that is as delicious as it is simple to make. The moist texture, combined with the earthy crunch of walnuts and the natural sweetness of bananas, makes it an irresistible treat. The glaze adds a delicate sweetness without overpowering the cake’s flavors. This cake is a wonderful way to use overripe bananas, and it’s a great option for those looking for a dairy-free, wholesome dessert.

Dairy-Free Coconut Lime Bundt Cake

The Dairy-Free Coconut Lime Bundt Cake is a tropical delight, offering the perfect balance of sweet coconut and tangy lime. The coconut milk in the batter creates a rich, moist texture, while the fresh lime juice and zest add a refreshing citrus note. Topped with a lime glaze and shredded coconut, this cake transports you to a beachy paradise with every bite. It’s a great option for summer parties or whenever you want to enjoy a light, refreshing dessert that’s dairy-free but packed with flavor.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1 cup coconut milk (full-fat)
• 2 large eggs (or egg replacement)
• Zest and juice of 2 limes
• 1 tsp vanilla extract
• 1/2 cup shredded coconut (plus extra for topping)

For the Lime Glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh lime juice
• 1 tsp lime zest

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, mix the sugar, oil, coconut milk, eggs, lime zest, lime juice, and vanilla extract until smooth.
4. Gradually fold in the dry ingredients until just combined.
5. Gently fold in the shredded coconut.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
9. For the glaze, whisk together the powdered sugar, lime juice, and lime zest until smooth.
10. Drizzle the glaze over the cooled cake, and top with additional shredded coconut if desired.

The Dairy-Free Coconut Lime Bundt Cake is a bright, refreshing dessert that brings the flavors of the tropics into your kitchen. The tangy lime and creamy coconut are a match made in heaven, creating a cake that is both light and indulgent. The addition of a lime glaze and extra shredded coconut makes this cake a showstopper. Whether for a summer celebration or just as a special treat, this cake will surely transport your taste buds to a sunny getaway.

Dairy-Free Apple Cinnamon Bundt Cake

The Dairy-Free Apple Cinnamon Bundt Cake is a cozy, comforting dessert that pairs the warmth of cinnamon with the sweetness of apples. Perfect for fall or winter, this cake features chunks of tender apple and a beautiful swirl of cinnamon that infuses every bite with deep flavor. Its moist texture comes from applesauce and the addition of almond milk, ensuring a dairy-free treat that is as delicious as it is satisfying. Topped with a light cinnamon-sugar dusting, this cake is perfect for any occasion where comfort and flavor are a priority.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup unsweetened applesauce
• 1/2 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 1/2 cups peeled and diced apples
• 1 tsp vanilla extract

For the Cinnamon Sugar Topping:

• 1/4 cup granulated sugar
• 1 tbsp ground cinnamon

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, mix the sugar, oil, applesauce, almond milk, eggs, and vanilla extract until smooth.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Gently fold in the diced apples.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. For the cinnamon sugar topping, mix the sugar and cinnamon in a small bowl, and sprinkle it over the top of the batter.
8. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.

The Dairy-Free Apple Cinnamon Bundt Cake is a comforting, flavorful dessert that combines the classic fall flavors of apples and cinnamon. The moist texture, paired with the sweet cinnamon sugar topping, makes every slice irresistible. This cake is perfect for cozy gatherings or as a treat to enjoy with a warm cup of tea or coffee. It’s a wonderful, dairy-free dessert that doesn’t compromise on flavor or texture.

Dairy-Free Chocolate Raspberry Bundt Cake

The Dairy-Free Chocolate Raspberry Bundt Cake is an indulgent, decadent treat that brings together rich chocolate with the tartness of fresh raspberries. The deep, fudgy chocolate cake is perfectly balanced by the bright, sweet-tart raspberry flavor, making every bite a delicious contrast of tastes. This cake is both visually stunning and irresistible in flavor, perfect for a special occasion, celebration, or when you’re craving something a little more luxurious. The raspberry glaze enhances the fruitiness while keeping the cake moist and tender, ensuring it’s a showstopper on your dessert table.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup unsweetened almond milk
• 1 tsp vanilla extract
• 2 large eggs (or egg replacement)
• 1/2 cup fresh raspberries, mashed

For the Raspberry Glaze:

• 1/2 cup powdered sugar
• 2 tbsp fresh raspberry puree (blend raspberries until smooth)
• 1 tbsp water

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, oil, almond milk, and vanilla extract.
4. Add the eggs (or egg replacement) and mix until smooth.
5. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
6. Gently fold in the mashed raspberries.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.
10. For the glaze, mix the powdered sugar, raspberry puree, and water until smooth.
11. Drizzle the glaze over the cooled cake and allow it to set before serving.

This Dairy-Free Chocolate Raspberry Bundt Cake is the epitome of indulgence. The rich chocolate flavor pairs beautifully with the fresh raspberry notes, creating a dessert that feels both decadent and refreshing. The raspberry glaze adds a vibrant finish that not only enhances the flavor but also makes the cake a visual masterpiece. Whether for a birthday or a holiday gathering, this cake will definitely impress your guests and satisfy your chocolate cravings in a dairy-free way.

Dairy-Free Orange Almond Bundt Cake

The Dairy-Free Orange Almond Bundt Cake is a vibrant, citrus-infused dessert with a delightful nutty twist. The bright flavor of fresh oranges, combined with the aromatic essence of almond extract, creates a refreshing yet comforting cake that’s perfect for any occasion. The moist texture comes from the combination of almond milk and oil, and the almonds add a pleasant crunch. A light dusting of powdered sugar finishes this elegant cake, which makes it perfect for a spring or summer gathering or simply as a treat to brighten up your day.

Ingredients:

• 2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup vegetable oil
• 1/2 cup unsweetened almond milk
• Zest and juice of 2 large oranges
• 1 tsp almond extract
• 2 large eggs (or egg replacement)
• 1/2 cup sliced almonds

For the Glaze:

• 1/2 cup powdered sugar
• 1 tbsp orange juice
• 1/4 tsp almond extract

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, combine the sugar, oil, almond milk, orange zest, orange juice, and almond extract.
4. Add the eggs (or egg replacement) and stir to combine.
5. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
6. Fold in the sliced almonds.
7. Pour the batter into the prepared Bundt pan and smooth the top.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
10. For the glaze, whisk together the powdered sugar, orange juice, and almond extract until smooth.
11. Drizzle the glaze over the cooled cake and allow it to set before serving.

The Dairy-Free Orange Almond Bundt Cake is an aromatic, refreshing dessert that’s perfect for citrus lovers. The bright, zesty orange flavor is complemented by the nutty depth of almonds, creating a balanced, fragrant cake. The glaze adds a touch of sweetness, making each bite a delightful experience. This cake is ideal for spring gatherings, brunches, or as a light after-dinner treat, and it’s a beautiful way to enjoy a dairy-free dessert.

Dairy-Free Maple Pecan Bundt Cake

The Dairy-Free Maple Pecan Bundt Cake is a deliciously rich and nutty dessert, combining the deep sweetness of maple syrup with the toasty crunch of pecans. The cake is moist and flavorful, with a lovely caramelized taste that comes from the maple syrup and brown sugar. This cake is perfect for fall or winter, offering comforting flavors that pair wonderfully with a hot cup of coffee or tea. Topped with more toasted pecans and a simple maple glaze, it’s a crowd-pleasing, dairy-free treat that feels indulgent yet wholesome.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup brown sugar
• 1/4 cup maple syrup
• 1/2 cup vegetable oil
• 1/2 cup unsweetened almond milk
• 2 large eggs (or egg replacement)
• 1 tsp vanilla extract
• 1 cup chopped pecans, toasted

For the Maple Glaze:

• 1/2 cup powdered sugar
• 2 tbsp maple syrup
• 1 tbsp almond milk

Instructions:

1. Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, and salt.
3. In a large bowl, mix the brown sugar, maple syrup, oil, almond milk, eggs (or egg replacement), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined.
5. Gently fold in the toasted pecans.
6. Pour the batter into the prepared Bundt pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack.
9. For the glaze, whisk together the powdered sugar, maple syrup, and almond milk until smooth.
10. Drizzle the glaze over the cooled cake, and top with additional toasted pecans if desired.

The Dairy-Free Maple Pecan Bundt Cake is a rich, indulgent dessert that brings warmth and sweetness to the table. The combination of maple syrup and toasted pecans offers a delightful depth of flavor, while the moist texture ensures that each bite is satisfying. This cake is perfect for cozy gatherings or as a special treat during the cooler months. Its beautiful presentation and delightful flavor will make it a go-to dessert for anyone who enjoys a bit of fall-inspired decadence.

Note: More recipes are coming soon!