27+ Delicious Dairy-Free Cake Recipes for Every Occasion

Finding a delicious cake recipe that’s both indulgent and free of dairy can be challenging, especially for those with dietary restrictions or those who simply prefer plant-based options.

Luckily, you don’t have to compromise on taste or texture when making dairy-free cakes.

Whether you’re avoiding dairy due to allergies, a lactose intolerance, or vegan preferences, these 27+ dairy-free cake recipes will give you a wide variety of flavors, from rich chocolate cakes to light and fruity creations.

In this collection, we’ve gathered a diverse range of cake recipes that use ingredients like almond milk, coconut oil, and flax eggs to create irresistible desserts without the dairy.

These cakes are perfect for every occasion, from birthdays and celebrations to simple afternoon treats.

So, roll up your sleeves and get ready to bake some mouth-watering cakes that everyone—dairy eaters or not—can enjoy!

27+ Delicious Dairy-Free Cake Recipes for Every Occasion

Dairy-free cakes don’t have to be bland or lacking in flavor.

With the right ingredients and a little creativity, you can make cakes that are just as rich, moist, and satisfying as their traditional counterparts.

The 27+ dairy-free cake recipes featured in this blog are a testament to how versatile and delicious dairy-free baking can be.

Whether you’re serving them at a special occasion or enjoying them as an everyday treat, these cakes will quickly become favorites in your baking repertoire.

From chocolate lovers to fruit enthusiasts, there’s something in this collection for everyone.

So, the next time you’re craving a sweet, dairy-free dessert, you’ll have plenty of options to choose from.

Dairy-Free Vanilla Cake

This dairy-free vanilla cake is light, fluffy, and perfectly sweetened. It’s ideal for those with lactose intolerance or anyone who simply wants a dairy-free treat. Using non-dairy milk and plant-based butter, this cake remains moist and flavorful. It’s perfect for birthdays, celebrations, or an everyday dessert that everyone can enjoy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup dairy-free milk (almond, soy, or oat milk)
• ⅓ cup plant-based butter (melted)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round 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 dairy-free milk, melted plant-based butter, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Pour the batter into the prepared cake pan and smooth the top with a spatula.
6. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free vanilla cake is a simple yet indulgent treat that caters to those avoiding dairy. It offers a versatile base, making it perfect for layering with dairy-free frosting or fresh fruits. Whether served as a standalone dessert or as part of a larger spread, it’s sure to impress anyone with its airy texture and satisfying sweetness. Enjoy it for any occasion, and rest assured that your guests will never miss the dairy!

Dairy-Free Chocolate Cake

A decadent dairy-free chocolate cake that combines rich cocoa flavor with a moist, tender crumb. This cake uses simple dairy-free ingredients to deliver a sweet and chocolatey indulgence without sacrificing taste or texture. It’s a must-try for chocolate lovers, especially those with dairy allergies or sensitivities.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ¼ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 cup water
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, mix the water, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan, ensuring it’s evenly distributed.
6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
7. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free chocolate cake is a true crowd-pleaser, offering a rich, chocolaty flavor with a satisfying, moist texture. Whether you enjoy it on its own or topped with dairy-free frosting, it provides a comforting, indulgent experience. Perfect for birthdays, anniversaries, or a spontaneous treat, this cake ensures that those avoiding dairy don’t have to miss out on delicious chocolate desserts.

Dairy-Free Carrot Cake

Packed with warm spices and plenty of shredded carrots, this dairy-free carrot cake is a hearty and flavorful dessert. It’s soft, moist, and topped with a rich dairy-free cream cheese frosting that complements the cake’s spiced profile. This recipe is perfect for spring gatherings, holidays, or as a comforting treat any time of year.

Ingredients:

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• 3 large eggs (or flax eggs for vegan option)
• 1 cup granulated sugar
• 1 cup vegetable oil
• 2 tsp vanilla extract
• 2 cups finely grated carrots
• ½ cup chopped walnuts (optional)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another large bowl, whisk the eggs (or flax eggs), sugar, vegetable oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until combined.
5. Stir in the grated carrots and chopped walnuts (if using).
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick comes out clean.
8. Allow the cake to cool completely before frosting.

This dairy-free carrot cake is a perfect balance of spice, sweetness, and moistness, making it an excellent dessert for any occasion. The addition of walnuts provides a delightful crunch, while the cream cheese frosting gives it a creamy, tangy finish. Whether you serve it at a family gathering or a special celebration, this cake will be a hit with everyone, even those who aren’t following a dairy-free diet. Enjoy this wholesome treat knowing it caters to various dietary needs without compromising flavor or texture.

Dairy-Free Lemon Cake

This light and zesty dairy-free lemon cake brings a burst of fresh citrus flavor in every bite. Made without any dairy products, it’s a perfect choice for those who want a refreshing dessert without compromising on taste or texture. The tangy lemon flavor, paired with the softness of the cake, makes it a great option for any gathering or celebration.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup dairy-free milk (almond, soy, or oat milk)
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, lemon zest, lemon juice, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free lemon cake is perfect for lemon lovers who crave a bright, refreshing dessert. Its soft and moist texture, paired with the zingy citrus flavor, makes it a delightful treat for springtime events or when you need a burst of freshness. Serve it on its own or with a dusting of powdered sugar for a simple yet satisfying dessert. It’s a cake that’s sure to impress, even for those who aren’t following a dairy-free diet.

Dairy-Free Coconut Cake

This dairy-free coconut cake is a tropical treat that brings together the subtle sweetness of coconut and the fluffiness of cake in a delightful way. With the use of coconut milk and coconut oil, the cake is rich in flavor yet light in texture. It’s perfect for those who love coconut and want a decadent yet dairy-free dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• ¾ cup coconut milk
• ½ cup coconut oil (melted)
• 1 tsp vanilla extract
• ½ cup shredded coconut (unsweetened)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix the coconut milk, melted coconut oil, and vanilla extract.
4. Gradually pour the wet ingredients into the dry ingredients and stir until smooth.
5. Fold in the shredded coconut to incorporate evenly.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 25-30 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 to cool completely.

This dairy-free coconut cake is a true indulgence for anyone who loves coconut. The cake is moist and subtly sweet, with the addition of shredded coconut creating a delightful texture. Whether you enjoy it as a standalone treat or top it with a dairy-free frosting, this cake is sure to satisfy any dessert craving. It’s perfect for tropical-themed parties, celebrations, or simply as a special dessert when you want something rich and comforting without dairy.

Dairy-Free Banana Cake

This dairy-free banana cake is a moist, sweet, and comforting dessert that brings together the natural sweetness of ripe bananas with the fluffiness of cake. Perfect for those who have overripe bananas on hand, this cake is easy to make and requires minimal ingredients. It’s a fantastic choice for those on a dairy-free diet and makes a great dessert or snack for any time of day.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 2 ripe bananas, mashed
• ¾ cup dairy-free milk (almond, soy, or oat milk)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate bowl, combine the mashed bananas, dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth and combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This dairy-free banana cake is the perfect way to use up ripe bananas while creating a soft, sweet treat. The banana flavor is rich and natural, and the cake’s texture is perfectly moist without any dairy. It’s a versatile dessert that can be served on its own or paired with dairy-free frosting or whipped cream. Whether you’re having it as a snack with a cup of tea or serving it at a gathering, this cake is a comforting and satisfying choice for all.

Dairy-Free Almond Cake

This light and nutty dairy-free almond cake is a delightful treat for those who love the rich flavor of almonds. With its moist crumb and subtle almond essence, this cake is perfect for any occasion. It’s made with almond flour and a few simple ingredients, making it an easy-to-make, dairy-free dessert that’s sure to please.

Ingredients:

• 1 ½ cups almond flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 3 large eggs (or flax eggs for a vegan option)
• ½ cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 1 tsp almond extract
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, combine the almond flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the eggs (or flax eggs), dairy-free milk, vegetable oil, almond extract, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients, stirring until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free almond cake is a simple yet elegant dessert, bursting with the flavor of almonds. Its light, moist texture makes it the perfect treat for afternoon tea, a special occasion, or any time you want to indulge in a nutty, dairy-free delight. It can be served plain, dusted with powdered sugar, or topped with a dairy-free frosting for an extra touch of sweetness.

Dairy-Free Pumpkin Cake

This dairy-free pumpkin cake is rich, moist, and full of warm spices, making it an ideal dessert for fall or any time you crave that cozy pumpkin flavor. With a blend of pumpkin puree, cinnamon, and nutmeg, this cake is comforting, and the best part is that it’s completely dairy-free. Perfect for those who want to enjoy seasonal flavors without dairy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground ginger
• ½ tsp salt
• 1 cup pumpkin puree
• ¾ cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for vegan option)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, combine the pumpkin puree, dairy-free milk, vegetable oil, eggs (or flax eggs), and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 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 to cool completely.

This dairy-free pumpkin cake is the perfect dessert for fall, offering a rich and spicy flavor that’s comforting and satisfying. It’s easy to make, with common ingredients and simple steps. Whether you’re serving it for a holiday gathering, enjoying it with a cup of tea, or celebrating the season, this cake is sure to delight everyone, whether they’re following a dairy-free diet or not.

Dairy-Free Apple Cinnamon Cake

This dairy-free apple cinnamon cake combines the comforting flavors of apples and cinnamon into a moist, fluffy cake. Packed with fresh apples and warm spices, it’s perfect for cozy fall afternoons or any time you want a sweet, fruity dessert. The cake is easy to make and will quickly become a favorite in your dairy-free dessert repertoire.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 2 large apples, peeled, cored, and diced
• 1 tbsp lemon juice
• 1 tbsp ground flaxseed (optional, for added moisture)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
3. In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and lemon juice.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Gently fold in the diced apples and flaxseed (if using) until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free apple cinnamon cake is the perfect dessert to celebrate the flavors of fall. The combination of sweet apples, cinnamon, and a light, fluffy cake base is simply irresistible. Whether served for a holiday gathering or as a treat for any day, it’s a cake that will delight guests of all ages, offering a warm, comforting dessert without the need for dairy.

Dairy-Free Chocolate Cake

Indulge in this rich and decadent dairy-free chocolate cake, which is soft, moist, and bursting with chocolate flavor. It’s the perfect dessert for any chocolate lover, whether you’re following a dairy-free diet or not. This cake uses cocoa powder and dairy-free milk to create a deeply satisfying treat that’s perfect for birthdays, celebrations, or any time you need a chocolate fix.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• ½ cup cocoa powder
• 1 cup dairy-free milk (almond, soy, or oat milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cocoa powder.
3. In another bowl, combine the dairy-free milk, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth and combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 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 to cool completely.

This dairy-free chocolate cake is a crowd-pleaser, offering a deep, chocolatey flavor with a moist, tender crumb. Perfect for celebrations or simply satisfying a chocolate craving, it can be served with a dairy-free frosting or just dusted with powdered sugar for an elegant touch. Regardless of dietary restrictions, this cake is sure to delight anyone who loves a rich chocolate dessert.

Dairy-Free Carrot Cake

This dairy-free carrot cake is a deliciously moist and flavorful dessert that’s perfect for anyone who enjoys the combination of sweet, spiced cake and the natural sweetness of carrots. With a light, fluffy texture and topped with a simple dairy-free cream cheese frosting, it’s an irresistible treat that works for any occasion, from family gatherings to celebrations.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ¼ tsp salt
• 1 cup granulated sugar
• 1 cup grated carrots (about 2 medium carrots)
• 2 large eggs (or flax eggs for a vegan version)
• ½ cup vegetable oil
• 1 tsp vanilla extract
• ½ cup dairy-free milk (almond, oat, or soy milk)
• 1 cup walnuts or pecans (optional, chopped)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt.
3. In a large bowl, combine the sugar, eggs (or flax eggs), vegetable oil, vanilla extract, and dairy-free milk. Whisk until smooth.
4. Stir in the grated carrots and nuts (if using).
5. Gradually fold in the dry ingredients, mixing until just combined.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Frost with dairy-free cream cheese frosting once cooled.

This dairy-free carrot cake is an absolute classic that delivers on flavor and texture. The moistness of the cake, combined with the spices and sweet carrots, creates a comforting dessert everyone will enjoy. Topped with a smooth dairy-free cream cheese frosting, it’s a cake that’s perfect for springtime or any special occasion. Its versatility and ease make it a must-try for anyone following a dairy-free lifestyle.

Dairy-Free Strawberry Cake

This refreshing and vibrant dairy-free strawberry cake is a fantastic dessert that celebrates the natural sweetness of strawberries. It’s soft and airy with a delicious burst of fruity flavor in every bite. Whether you’re celebrating a birthday, picnic, or just a sweet craving, this strawberry cake will surely brighten up any occasion. The dairy-free nature ensures everyone can enjoy it without compromise.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup fresh strawberries, pureed
• ½ cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the strawberry puree, dairy-free milk, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 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 to cool completely.

This dairy-free strawberry cake is the perfect way to indulge in the flavors of fresh strawberries in cake form. Its moist texture and sweet strawberry flavor make it a favorite for celebrations or any time you want to enjoy a fruity dessert. Whether topped with a dairy-free frosting or served plain, this cake is light, refreshing, and sure to be a hit among guests, especially during warmer months.

Dairy-Free Lemon Poppy Seed Cake

This dairy-free lemon poppy seed cake is a bright, zesty dessert that combines the refreshing taste of lemon with the crunch of poppy seeds. Light, fluffy, and slightly tangy, this cake makes an ideal treat for springtime gatherings, afternoon tea, or any occasion that calls for a citrusy dessert. Its dairy-free composition makes it accessible to those with dairy sensitivities while still delivering a rich, flavorful experience.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 tbsp poppy seeds
• 1 tbsp lemon zest (from about 2 lemons)
• 1 cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan option)
• 2 tbsp lemon juice
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, poppy seeds, and lemon zest.
3. In a separate bowl, combine the dairy-free milk, vegetable oil, eggs (or flax eggs), lemon juice, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and stir until smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free lemon poppy seed cake offers a delightful burst of citrus and texture in every bite. With its tender crumb and refreshing lemon flavor, it’s an excellent choice for spring and summer occasions. Whether served with a light dusting of powdered sugar or topped with a dairy-free glaze, this cake is sure to please your guests and brighten up any gathering with its vibrant, zesty flavor.

Dairy-Free Banana Cake

This dairy-free banana cake is a moist, flavorful dessert made with ripe bananas that lend both sweetness and moisture to the cake. It’s a simple, comforting treat that’s perfect for any occasion. Whether you have overripe bananas on hand or are just looking for a soft, spongy cake, this banana cake will quickly become a family favorite, and it’s completely dairy-free!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• 2 ripe bananas, mashed
• ½ cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mash the bananas with a fork until smooth. Add the dairy-free milk, vegetable oil, eggs (or flax eggs), and vanilla extract. Stir to combine.
4. Gradually add the wet ingredients to the dry ingredients, mixing until smooth.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 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 to cool completely.

This dairy-free banana cake is a wonderfully moist and comforting dessert, bursting with the natural sweetness of bananas. It’s perfect for those who are looking for a simple, easy-to-make cake that’s not overly sweet but still full of flavor. Whether you enjoy it plain or with a dairy-free frosting, this cake is a fantastic way to use ripe bananas and create a treat that everyone can enjoy.

Dairy-Free Coconut Cake

This dairy-free coconut cake is a tropical-inspired treat that’s perfect for coconut lovers. With a light and fluffy texture and a rich coconut flavor, it makes for a delicious dessert that can be enjoyed year-round. This cake is versatile, and it can be topped with a dairy-free frosting or simply enjoyed as is for a simple yet satisfying treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup shredded coconut (unsweetened)
• 1 cup dairy-free milk (almond, coconut, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional, for a more intense coconut flavor)

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut.
3. In a separate bowl, combine the dairy-free milk, vegetable oil, eggs (or flax eggs), vanilla extract, and coconut extract (if using).
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free coconut cake is a tropical delight that brings the essence of coconut in every bite. The moist, tender crumb combined with the rich coconut flavor makes it a stand-out dessert. Whether served as a simple cake or frosted with a dairy-free whipped cream, this cake is perfect for beach-themed parties, birthdays, or any occasion where you want a light and delicious dessert. It’s sure to be a hit among coconut fans!

Dairy-Free Orange Cake

This dairy-free orange cake is a bright and citrusy dessert that’s sure to refresh your taste buds. The combination of fresh orange juice and zest in the cake batter creates a wonderfully tangy flavor, while the soft, moist texture makes each bite a pleasure. It’s an excellent choice for spring or summer gatherings and is versatile enough to be served on any occasion, from birthdays to casual desserts.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 tsp orange zest (from about 2 oranges)
• 1 cup orange juice (freshly squeezed)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, salt, and orange zest.
3. In another bowl, combine the orange juice, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free orange cake is a delightful and refreshing treat, offering a burst of citrus flavor with each bite. Its light and moist texture make it the perfect addition to any gathering, whether served as a simple dessert or dressed up with a light dairy-free glaze. The bright orange flavor will leave your guests feeling satisfied, and the dairy-free nature ensures that everyone can enjoy it.

Dairy-Free Almond Cake

This dairy-free almond cake is a nutty, rich, and aromatic dessert that’s perfect for those who love the deep flavor of almonds. The cake is light yet flavorful, with a hint of almond extract that gives it a unique taste. It’s versatile enough to be served on special occasions or simply enjoyed as an everyday dessert. This cake is ideal for pairing with a cup of tea or coffee, offering a lovely combination of flavors and textures.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup almond meal or ground almonds
• 1 cup granulated sugar
• 1 tsp baking powder
• ¼ tsp salt
• 1 tsp almond extract
• 1 cup dairy-free milk (almond, soy, or oat milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, almond meal, sugar, baking powder, and salt.
3. In another bowl, combine the dairy-free milk, vegetable oil, eggs (or flax eggs), almond extract, and apple cider vinegar. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free almond cake is perfect for those who appreciate the depth of almond flavor. The nutty almond meal adds richness, while the almond extract enhances the overall aroma of the cake. It’s a versatile treat that pairs well with tea, and its subtle sweetness makes it a fantastic dessert for any occasion. Whether served plain or with a dusting of powdered sugar, this cake is sure to impress.

Dairy-Free Cinnamon Cake

This dairy-free cinnamon cake is the perfect blend of warm, comforting spices and soft, fluffy texture. The cinnamon adds a wonderful depth of flavor, making it a perfect choice for cozy gatherings or as a special breakfast treat. The simplicity of the ingredients allows the cinnamon flavor to truly shine, and the dairy-free nature makes it suitable for those with dietary restrictions.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 2 tsp ground cinnamon
• 1 cup dairy-free milk (almond, oat, or soy milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, combine the dairy-free milk, vegetable oil, eggs (or flax eggs), and vanilla extract. Whisk until smooth.
4. Gradually add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free cinnamon cake is a delightful and fragrant dessert that’s perfect for anyone who enjoys the comforting flavors of cinnamon. Its soft, fluffy texture combined with the warm spice makes it ideal for serving during colder months or as an everyday treat. Whether enjoyed plain or paired with a dairy-free frosting, this cake is a simple yet satisfying dessert that everyone can enjoy.

Dairy-Free Chocolate Cake

This dairy-free chocolate cake is a rich, decadent treat that rivals any traditional chocolate cake. With its moist texture and intense chocolate flavor, it’s sure to please chocolate lovers of all kinds. The cake is easy to make, and you won’t miss the dairy at all. Perfect for birthdays, celebrations, or any time you’re craving a chocolate indulgence, this cake is a crowd-pleaser that everyone can enjoy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 cup dairy-free milk (almond, soy, or oat milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line two 8-inch round cake pans.
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 dairy-free milk, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar. Stir well.
4. Add the wet ingredients to the dry ingredients and mix until smooth and well combined.
5. Pour the batter evenly into the prepared cake pans.
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 before transferring them to a wire rack to cool completely.

This dairy-free chocolate cake is the perfect dessert for any chocolate lover. Its deep chocolate flavor and moist texture make it a standout treat, and it’s simple enough to make for any occasion. Whether served with dairy-free frosting or enjoyed plain, this cake will satisfy your sweet tooth without compromising on taste or texture.

Dairy-Free Carrot Cake

This dairy-free carrot cake is a moist, flavorful dessert packed with grated carrots, spices, and nuts. It’s a classic cake made without dairy but still rich in flavor and texture. With a slightly spiced base and a hint of sweetness from the carrots, this cake is perfect for spring celebrations, holidays, or a cozy afternoon treat. The natural sweetness of the carrots and the warmth of cinnamon and nutmeg make it irresistible.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 cups grated carrots
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan option)
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. In another bowl, combine the grated carrots, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar. Mix well.
4. Add the wet ingredients to the dry ingredients and stir until just combined.
5. Fold in the chopped nuts, if using.
6. Pour the batter into the prepared cake 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 to cool completely.

This dairy-free carrot cake is the perfect combination of spice, sweetness, and moistness. The earthy carrots pair beautifully with the warm spices, and the addition of nuts adds a delightful crunch. Whether you top it with a dairy-free frosting or enjoy it as is, this cake is a wonderful option for any celebration or as a comforting dessert to enjoy any day of the week.

Dairy-Free Spice Cake

This dairy-free spice cake is a warm, comforting dessert full of aromatic spices like cinnamon, ginger, and cloves. It’s a wonderful fall or winter cake that pairs well with a cup of tea or coffee. Despite being dairy-free, the cake is rich, tender, and flavorful. It’s perfect for those who enjoy the warm, spicy flavors often associated with seasonal baking and holiday treats.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• 1 tsp baking soda
• ¼ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup dairy-free milk (soy, oat, or almond milk)
• ½ cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat the oven to 350°F (175°C) and grease or line an 8-inch round cake pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
3. In a separate bowl, mix the dairy-free milk, vegetable oil, eggs (or flax eggs), vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth and well combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

This dairy-free spice cake is perfect for the colder months when you crave the cozy flavors of cinnamon, ginger, and cloves. Its moist, tender texture combined with the warm spices creates a cake that’s both comforting and satisfying. Whether enjoyed plain, dusted with powdered sugar, or served with dairy-free frosting, this cake is a great option for any occasion.

Note: More recipes are coming soon!