35+ Irresistible Dairy-Free Coffee Cake Recipes for Every Occasion

If you’re a fan of coffee cake but need to avoid dairy, you’re in for a treat! Dairy-free coffee cakes can be just as rich, moist, and indulgent as their dairy-filled counterparts.

Whether you’re lactose intolerant, vegan, or simply prefer to reduce your dairy intake, these 35+ dairy-free coffee cake recipes are sure to satisfy your cravings.

From fruity delights like apple cinnamon and strawberry almond to decadent chocolate chip coconut cakes, there’s something for every taste.

These recipes are designed to offer a variety of textures and flavors, all without the need for dairy, so you can enjoy your coffee cake guilt-free.

So grab a cup of your favorite brew and let’s dive into the world of dairy-free coffee cake baking!

35+ Irresistible Dairy-Free Coffee Cake Recipes for Every Occasion

With so many delicious and diverse options for dairy-free coffee cakes, there’s no reason to miss out on this beloved treat.

From moist, fruity versions to rich, decadent chocolate variations, you can explore countless flavor combinations that are all completely dairy-free.

These recipes not only cater to those with dietary restrictions but also offer everyone a chance to try something new and exciting in their baking repertoire.

Whether you’re preparing for a brunch, a special occasion, or simply enjoying a quiet afternoon at home, a dairy-free coffee cake is the perfect addition to your table. masterpiece!

Cinnamon Sugar Dairy-Free Coffee Cake

This dairy-free cinnamon sugar coffee cake is the perfect balance of moistness and flavor. It’s packed with a cinnamon swirl that adds warmth, while the crumbly topping provides a delightful crunch. Made with plant-based milk and dairy-free butter, it’s ideal for those avoiding dairy but still craving a comforting treat.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1 tsp ground cinnamon
• 1/2 cup dairy-free butter (melted)
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup brown sugar (for topping)
• 1 tbsp ground cinnamon (for topping)
• 1/4 cup chopped nuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, granulated sugar, baking powder, salt, and cinnamon.
3. In another bowl, combine the melted dairy-free butter, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients, mixing until just combined. Do not overmix.
5. Pour half of the batter into the prepared pan and spread evenly.
6. In a small bowl, mix together brown sugar and cinnamon for the topping.
7. Sprinkle half of the cinnamon-sugar mixture over the batter, followed by the remaining batter. Swirl the top with a knife to create a marbled effect.
8. Sprinkle the remaining cinnamon-sugar mixture and chopped nuts (if using) on top.
9. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
10. Let the cake cool for 10 minutes before removing it from the pan and serving.

This dairy-free cinnamon sugar coffee cake is a sweet, satisfying treat that works perfectly as a breakfast or an afternoon snack. The combination of cinnamon, brown sugar, and a hint of vanilla makes it irresistible. The cake remains soft and moist, while the cinnamon-sugar topping provides a delicious crunch. This recipe is easy to make and can be enjoyed by everyone, whether they follow a dairy-free lifestyle or not.

Blueberry Almond Dairy-Free Coffee Cake

This dairy-free blueberry almond coffee cake combines the freshness of blueberries with the nuttiness of almonds. It’s a moist cake with a slightly crunchy almond topping that adds texture and flavor. Perfect for a brunch or special occasion, this coffee cake is both satisfying and indulgent while remaining completely dairy-free.

Ingredients:

• 2 cups all-purpose flour
• 1 cup sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1/4 tsp salt
• 1 cup almond milk (or other plant-based milk)
• 1/2 cup dairy-free butter (softened)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup fresh blueberries
• 1/2 cup sliced almonds
• 2 tbsp brown sugar (for topping)
• 1/2 tsp cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened dairy-free butter with almond milk, vanilla extract, and almond extract.
4. Gradually add the dry ingredients into the wet mixture, mixing until smooth.
5. Gently fold in the blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix together brown sugar, sliced almonds, and cinnamon for the topping.
8. Sprinkle the almond-cinnamon mixture evenly over the batter.
9. Bake for 35-40 minutes or until the cake is golden and a toothpick comes out clean when inserted.
10. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

This dairy-free blueberry almond coffee cake offers the perfect balance of sweetness and tartness. The blueberries burst with flavor, while the almond topping adds a satisfying crunch. It’s an excellent choice for anyone looking for a dairy-free treat that still feels indulgent and special. The cake is moist, flavorful, and versatile enough to be enjoyed with coffee or tea at any time of day.

Lemon Poppy Seed Dairy-Free Coffee Cake

For those who enjoy a lighter, citrus-infused coffee cake, this dairy-free lemon poppy seed version is perfect. The bright lemon flavor pairs wonderfully with the crunchy poppy seeds, making this cake both refreshing and comforting. It’s the ideal choice for those who want a dairy-free dessert with a hint of zest and elegance.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• Zest of 2 lemons
• 1 tbsp poppy seeds
• 1/2 cup dairy-free butter (softened)
• 1 cup unsweetened coconut milk (or plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together the flour, sugar, baking powder, salt, lemon zest, and poppy seeds.
3. In a separate bowl, cream the softened dairy-free butter with coconut milk, vanilla extract, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes or until golden brown and a toothpick inserted into the center comes out clean.
7. While the cake cools, prepare the glaze by mixing powdered sugar with a teaspoon of lemon juice.
8. Once the cake has cooled, drizzle the glaze over the top.
9. Serve and enjoy!

The lemon poppy seed dairy-free coffee cake is a zesty, aromatic option that brings a burst of citrus to your morning or afternoon tea time. The combination of fresh lemon and poppy seeds creates a light, refreshing flavor that contrasts beautifully with the sweet, buttery cake. The glaze adds the perfect finishing touch, creating a sweet and tangy contrast that is sure to please anyone craving a lighter yet satisfying treat. This cake is easy to make and a must-try for anyone seeking a dairy-free alternative to traditional coffee cakes.

Apple Cinnamon Dairy-Free Coffee Cake

This apple cinnamon dairy-free coffee cake is a cozy, comforting treat that combines the sweetness of apples with the warmth of cinnamon. It’s the perfect cake to serve during fall or any time you’re craving a comforting dessert. The cake is moist and soft, with a hint of apple flavor in every bite, complemented by a cinnamon-sugar topping that adds a delicious crunch.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 cup peeled and chopped apples (preferably tart apples like Granny Smith)
• 2 tbsp brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, baking soda, and salt.
3. In a separate bowl, cream together the dairy-free butter, almond milk, and vanilla extract.
4. Slowly add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the chopped apples.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, combine brown sugar and cinnamon for the topping, and sprinkle it over the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

This apple cinnamon dairy-free coffee cake is a perfect way to enjoy the flavors of fall any time of year. The apple pieces bring a natural sweetness, while the cinnamon topping adds a delightful crunch that complements the soft cake. It’s an ideal choice for breakfast or as an afternoon snack, and it’s sure to be loved by anyone, whether they follow a dairy-free diet or not.

Chocolate Chip Dairy-Free Coffee Cake

This chocolate chip dairy-free coffee cake is a decadent treat that satisfies both your sweet tooth and chocolate cravings. The rich, moist cake is studded with dairy-free chocolate chips, creating a deliciously indulgent flavor. With a crumbly topping and a hint of vanilla, this cake is perfect for serving with coffee or tea.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 cup dairy-free chocolate chips
• 1/2 cup chopped walnuts (optional, for topping)
• 2 tbsp brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium-sized bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in the chocolate chips, and then pour the batter into the prepared cake pan.
6. For the topping, mix together the brown sugar and chopped walnuts (if using) and sprinkle over the batter.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool for 10 minutes before serving.

This chocolate chip dairy-free coffee cake is a delightful twist on the traditional coffee cake. It’s rich, moist, and loaded with dairy-free chocolate chips that melt into the cake for a deliciously gooey treat. The crumbly topping adds an extra layer of sweetness and texture. This coffee cake is perfect for those who enjoy a bit of indulgence without compromising their dietary needs.

Pumpkin Spice Dairy-Free Coffee Cake

This pumpkin spice dairy-free coffee cake is a seasonal favorite that brings the comforting flavors of pumpkin pie and warm spices into a soft, tender cake. The combination of pumpkin, cinnamon, and nutmeg creates a rich, flavorful cake that’s perfect for fall or whenever you want to enjoy a spiced treat. Plus, it’s completely dairy-free, so everyone can enjoy it!

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup canned pumpkin puree
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans (optional, for topping)
• 1 tbsp brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, nutmeg, and salt.
3. In a separate bowl, cream together the dairy-free butter, pumpkin puree, almond milk, and vanilla extract.
4. Gradually mix the dry ingredients into the wet ingredients, stirring until combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, mix the brown sugar and chopped pecans (if using) and sprinkle over the batter.
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 cooling rack.

This pumpkin spice dairy-free coffee cake is the epitome of fall flavors. It’s moist and rich, with the perfect amount of spice to make every bite feel like a warm hug. The addition of pecans and brown sugar on top creates a crunchy contrast that elevates the cake’s flavor and texture. Whether you’re enjoying it with coffee in the morning or as a dessert after dinner, this cake is a must-try for anyone craving a dairy-free treat with seasonal flavors.

Strawberry Lemon Dairy-Free Coffee Cake

This strawberry lemon dairy-free coffee cake is a bright, refreshing treat that combines the sweetness of strawberries with the tartness of lemon. The cake itself is soft and moist, while the fresh strawberries add a juicy burst of flavor. The lemon zest in the batter and glaze brings a fresh and citrusy zing, making this coffee cake a perfect choice for spring and summer.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• 1 tbsp lemon juice (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream the softened dairy-free butter with almond milk, lemon zest, and vanilla extract until smooth.
4. Gradually mix the dry ingredients into the wet ingredients, stirring until just combined.
5. Gently fold in the chopped strawberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes or until the cake is golden and a toothpick inserted into the center comes out clean.
8. While the cake is baking, prepare the lemon glaze by mixing lemon juice and powdered sugar.
9. Let the cake cool for 10 minutes before drizzling the glaze over the top.

This strawberry lemon dairy-free coffee cake is a perfect balance of sweetness and tartness. The fresh strawberries provide a delightful juiciness, while the lemon zest and glaze give the cake a refreshing citrusy twist. It’s a great option for a spring or summer brunch, and it’s sure to be enjoyed by anyone, whether they follow a dairy-free diet or not. Light, flavorful, and beautifully balanced, this cake is a must-try.

Pear Ginger Dairy-Free Coffee Cake

This pear ginger dairy-free coffee cake combines the natural sweetness of ripe pears with the warm, spicy kick of ginger. The cake is light and moist, with bits of tender pear throughout. The ginger adds a cozy, zesty flavor that complements the pears perfectly, making this coffee cake a wonderful choice for fall and winter mornings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• 1/4 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 cup diced pears (peeled and cored)
• 2 tbsp brown sugar (for topping)
• 1/2 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, ginger, cinnamon, and salt.
3. In a separate bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Fold in the diced pears and stir gently to distribute them evenly throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix together brown sugar and cinnamon for the topping and sprinkle it over the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

This pear ginger dairy-free coffee cake is the perfect combination of sweet and spicy. The tender, juicy pears and warm ginger flavor create a cozy and comforting cake that’s ideal for cooler weather. The brown sugar and cinnamon topping adds a nice crunch and additional sweetness. It’s an easy-to-make recipe that’s full of flavor and is perfect for anyone looking for a dairy-free treat with a touch of seasonal spice.

Mocha Dairy-Free Coffee Cake

This mocha dairy-free coffee cake is a decadent treat for coffee lovers. The rich coffee flavor combined with cocoa creates a deep, indulgent taste that pairs beautifully with the moist, tender cake. This recipe is perfect for brunch or an afternoon coffee break, offering the satisfying flavors of chocolate and coffee in every bite.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 2 tbsp cocoa powder
• 1 tsp instant coffee granules
• ½ tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips (optional)
• 1/4 cup chopped walnuts (optional, for topping)
• 2 tbsp brown sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, cocoa powder, coffee granules, and salt.
3. In a separate bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. If using, fold in the chocolate chips.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, combine brown sugar and chopped walnuts (if using) and sprinkle over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool for 10 minutes before serving.

This mocha dairy-free coffee cake is a perfect indulgence for those who love coffee and chocolate. The rich mocha flavor provides a deep, satisfying taste, while the chocolate chips and walnut topping offer texture and an extra layer of flavor. This cake is ideal for enjoying with your morning cup of coffee or as a sweet afternoon snack. It’s an easy-to-make, dairy-free treat that will please anyone who loves the combination of coffee and chocolate.

Coconut Almond Dairy-Free Coffee Cake

This coconut almond dairy-free coffee cake is a tropical-inspired treat with a rich, nutty flavor. The combination of coconut and almond creates a delightful texture and taste that is both sweet and slightly crunchy. The cake is soft and moist, while the coconut flakes and almond slices add extra depth and texture. It’s an excellent choice for a sweet breakfast or dessert, offering a unique twist on traditional coffee cake.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1/2 cup sliced almonds
• 1/4 cup brown sugar (for topping)
• 2 tbsp shredded coconut (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the shredded coconut and sliced almonds.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix together brown sugar and shredded coconut for the topping, and sprinkle it over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.

This coconut almond dairy-free coffee cake brings a delicious, tropical flavor to your morning or afternoon coffee break. The moist cake, combined with the crunchy almonds and coconut topping, creates a satisfying texture in every bite. The added coconut throughout the cake ensures that the tropical flavor is present in each forkful. It’s a unique and flavorful option for anyone craving a dairy-free treat that’s both rich and light.

Banana Nut Dairy-Free Coffee Cake

This banana nut dairy-free coffee cake is a comforting, moist cake that brings together the sweetness of ripe bananas and the crunch of toasted nuts. The banana adds natural moisture and flavor, while the nuts provide a satisfying crunch. It’s the perfect cake to enjoy with a hot cup of coffee in the morning or as an afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup mashed ripe bananas (about 2 bananas)
• 1/2 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup chopped walnuts or pecans (optional)
• 1/4 cup brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In a separate bowl, cream together the dairy-free butter, mashed bananas, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
5. Gently fold in the chopped nuts, if using.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, combine brown sugar and cinnamon for the topping and sprinkle it over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

This banana nut dairy-free coffee cake is a wonderfully moist, flavorful cake that brings the classic flavors of banana bread into a coffee cake form. The combination of ripe bananas and crunchy nuts makes for a cake that’s both satisfying and delicious. The cinnamon-sugar topping adds a touch of sweetness and texture, making each bite a perfect balance of flavors. Whether you’re enjoying it for breakfast or dessert, this cake is sure to be a crowd-pleaser.

Blueberry Lemon Dairy-Free Coffee Cake

This blueberry lemon dairy-free coffee cake is a vibrant and refreshing dessert that combines the sweetness of blueberries with the zesty brightness of lemon. The cake is light and fluffy, with the blueberries adding juiciness and flavor, while the lemon zest provides a tangy, citrusy note. It’s the perfect spring or summer treat that’s just as delightful for breakfast as it is for dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1 cup fresh blueberries
• 1/4 cup brown sugar (for topping)
• 1 tsp lemon juice (for glaze)
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, almond milk, lemon zest, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the fresh blueberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, combine brown sugar for the topping and sprinkle over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a cooling rack.
10. In a small bowl, prepare the glaze by mixing lemon juice and powdered sugar. Drizzle the glaze over the cooled cake.

This blueberry lemon dairy-free coffee cake is the perfect combination of sweet and tangy flavors. The juicy blueberries provide a burst of flavor with every bite, and the lemon zest and glaze bring a refreshing citrus note to the cake. The light and fluffy texture make it an irresistible treat, whether enjoyed with coffee in the morning or as a light dessert. This cake is sure to become a favorite for those seeking a fresh and fruity dairy-free option.

Apple Cinnamon Dairy-Free Coffee Cake

This apple cinnamon dairy-free coffee cake is a comforting, spiced treat that combines tender apples with the warm flavors of cinnamon. The cake is moist and fluffy, with bits of soft apples scattered throughout. The cinnamon swirl creates a delightful spiced ribbon that perfectly complements the sweet, juicy apples, making it an ideal dessert or breakfast treat for the colder months.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 2 apples, peeled, cored, and diced
• 1/4 cup brown sugar (for topping)
• 1 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Gently fold in the diced apples.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix together brown sugar and cinnamon for the topping, and sprinkle it over the batter.
8. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack.

This apple cinnamon dairy-free coffee cake is the perfect fall or winter treat. The sweet, juicy apples add moisture and flavor to the cake, while the cinnamon topping provides a warm, comforting spice. The fluffy texture and satisfying flavor make it a delightful choice for breakfast or dessert, and it’s sure to be loved by anyone, even those who don’t follow a dairy-free diet. Whether served warm or at room temperature, this cake is an absolute winner.

Cherry Almond Dairy-Free Coffee Cake

This cherry almond dairy-free coffee cake is a sweet and nutty treat that combines the bright, tart flavor of cherries with the rich, delicate taste of almonds. The cake is soft and tender, and the addition of sliced almonds and fresh cherries offers a beautiful contrast in texture. The almond extract adds an extra layer of flavor, making this coffee cake perfect for a summer brunch or a light afternoon snack.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1 cup fresh cherries, pitted and halved
• 1/4 cup sliced almonds (for topping)
• 2 tbsp sugar (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, almond milk, vanilla extract, and almond extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Gently fold in the halved cherries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Sprinkle the sliced almonds and sugar over the top of the batter.
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 cooling rack.

This cherry almond dairy-free coffee cake is a sweet, fruity, and nutty treat that’s perfect for those who enjoy the combination of fresh cherries and almond flavors. The soft, tender cake pairs wonderfully with the cherries, and the crunchy almond topping adds a nice texture contrast. Whether served for brunch, dessert, or an afternoon treat, this coffee cake is both delicious and visually stunning.

Pumpkin Spice Dairy-Free Coffee Cake

This pumpkin spice dairy-free coffee cake is the perfect way to enjoy the warm flavors of fall in a light and fluffy cake. The rich pumpkin flavor blends beautifully with the comforting spices of cinnamon, nutmeg, and cloves, creating a cozy dessert that’s perfect for cooler weather. The cake is topped with a crunchy streusel topping, making it an irresistible choice for autumn gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 1/2 cup dairy-free butter (softened)
• 1 cup canned pumpkin puree
• 1/2 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/4 cup brown sugar (for streusel topping)
• 1/4 cup rolled oats (for streusel topping)
• 1/4 cup chopped walnuts (optional, for streusel topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, cinnamon, nutmeg, and cloves.
3. In another bowl, cream together the dairy-free butter, pumpkin puree, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, mix together brown sugar, rolled oats, and walnuts (if using) for the streusel topping. Sprinkle the streusel over the batter.
7. Bake for 35-40 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 cooling rack.

This pumpkin spice dairy-free coffee cake is a true celebration of fall flavors. The pumpkin adds moisture and richness to the cake, while the warm spices provide a cozy, comforting taste. The crunchy streusel topping gives the cake a delightful texture contrast, making each bite even more satisfying. This cake is perfect for autumn gatherings, breakfast, or simply enjoying with a warm cup of coffee.

Blueberry Lemon Dairy-Free Coffee Cake

This blueberry lemon dairy-free coffee cake is a refreshing and light treat that combines the tangy flavor of fresh blueberries with the zesty burst of lemon. The cake is soft and fluffy, with juicy berries scattered throughout, and the lemon glaze adds an extra layer of citrus sweetness. This coffee cake is perfect for brunches, afternoon tea, or any occasion when you want a fruity, dairy-free dessert.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 tsp lemon zest
• 1 cup fresh blueberries (or frozen)
• 1 tbsp flour (for tossing blueberries)
• 1/4 cup powdered sugar (for glaze)
• 1 tsp lemon juice (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, almond milk, vanilla extract, and lemon zest until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Toss the blueberries in 1 tablespoon of flour to prevent them from sinking, and gently fold them into the batter.
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. While the cake is baking, prepare the glaze by mixing powdered sugar and lemon juice until smooth.
9. Allow the cake to cool for 10 minutes in the pan before transferring it to a cooling rack. Drizzle the lemon glaze over the cooled cake.

This blueberry lemon dairy-free coffee cake is a delightful combination of fruity sweetness and zesty lemon. The soft, fluffy cake pairs beautifully with the burst of blueberries in each bite, and the lemon glaze adds the perfect finishing touch. Whether served for brunch, dessert, or as an afternoon snack, this cake offers a refreshing and satisfying option that’s both dairy-free and full of flavor.

Banana Nut Dairy-Free Coffee Cake

This banana nut dairy-free coffee cake combines the sweet and rich flavor of ripe bananas with the crunchy texture of toasted walnuts. The cake is moist and tender, with banana flavor throughout, while the walnut streusel topping provides a delightful crunch. It’s a perfect option for breakfast or dessert, offering both comforting flavors and a satisfying texture. Plus, it’s a great way to use up ripe bananas!

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup dairy-free butter (softened)
• 1 cup mashed ripe bananas (about 2 bananas)
• 1/2 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts (for topping)
• 1/4 cup brown sugar (for topping)
• 1/4 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, cream together the dairy-free butter, mashed bananas, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. In a small bowl, mix the brown sugar, walnuts, and cinnamon for the streusel topping. Sprinkle it over the batter.
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 cooling rack.

This banana nut dairy-free coffee cake is a wonderful blend of moist, flavorful banana cake with the crunch of toasted walnuts. The streusel topping adds a touch of sweetness and texture, making each bite deliciously satisfying. This cake is perfect for any occasion, whether as a breakfast treat or a comforting dessert, and is sure to be loved by all—even those without dietary restrictions.

Coconut Lime Dairy-Free Coffee Cake

This coconut lime dairy-free coffee cake is a tropical-inspired treat that combines the refreshing citrus flavor of lime with the rich, slightly sweet taste of coconut. The cake is moist and airy, with shredded coconut adding a chewy texture throughout, while the tangy lime glaze brings a burst of citrus flavor. This is an ideal dessert for those who love bright, tropical flavors, and it’s perfect for spring and summer gatherings.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup coconut milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup shredded coconut
• 1 tsp lime zest
• 1 tbsp fresh lime juice
• 1/4 cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, coconut milk, vanilla extract, lime zest, and lime juice until smooth.
4. Gradually add the dry ingredients into the wet ingredients and mix until just combined.
5. Gently fold in the shredded coconut.
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. While the cake is baking, prepare the glaze by mixing powdered sugar and lime juice until smooth.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a cooling rack. Drizzle the lime glaze over the cooled cake.

This coconut lime dairy-free coffee cake brings a fresh, tropical twist to a classic treat. The coconut adds a rich texture and flavor, while the lime glaze provides a tangy sweetness that complements the cake perfectly. Ideal for any occasion, this cake offers a refreshing, dairy-free dessert that transports you to sunnier days, making it a perfect choice for spring and summer gatherings.

Apple Cinnamon Dairy-Free Coffee Cake

This apple cinnamon dairy-free coffee cake is a warm, comforting treat that pairs the sweetness of fresh apples with the warmth of cinnamon. The cake is soft and fluffy, with tender pieces of apple baked throughout, and the cinnamon streusel topping provides an irresistible crunch. Perfect for cozy mornings or as a dessert, this coffee cake combines fall flavors in every bite, offering a satisfying dairy-free option that everyone will love.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 cup dairy-free butter (softened)
• 1 cup unsweetened applesauce
• 1/2 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 apple (peeled, cored, and diced)
• 1/4 cup brown sugar (for topping)
• 1/4 cup chopped walnuts (optional, for topping)
• 1/2 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, salt, and cinnamon.
3. In another bowl, cream together the dairy-free butter, applesauce, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Gently fold in the diced apple pieces.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix the brown sugar, walnuts (if using), and cinnamon for the streusel topping. Sprinkle it over 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 cooling rack.

This apple cinnamon dairy-free coffee cake brings the perfect balance of sweet and spiced flavors. The soft, moist cake is enriched with fresh apples and topped with a crunchy cinnamon streusel that enhances its flavor. Whether you’re serving it for breakfast, brunch, or as an afternoon treat, this cake is a heartwarming dairy-free dessert that celebrates the best of fall and winter flavors.

Chocolate Chip Coconut Dairy-Free Coffee Cake

This chocolate chip coconut dairy-free coffee cake is an indulgent, decadent treat that combines the rich taste of dairy-free chocolate chips with the sweet, tropical flavor of coconut. The cake is moist and light, with pockets of melted chocolate and coconut throughout, and the crumbly topping adds a delicious texture. This coffee cake is the perfect dessert or snack for anyone with a sweet tooth, offering a comforting yet dairy-free option.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup coconut milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1/2 cup dairy-free chocolate chips
• 1/2 cup shredded coconut
• 1/4 cup brown sugar (for topping)
• 1/4 cup chopped almonds or walnuts (optional, for topping)
• 1/4 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, coconut milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Gently fold in the chocolate chips and shredded coconut.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix the brown sugar, chopped almonds or walnuts (if using), and cinnamon for the topping. Sprinkle it over the batter.
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 cooling rack.

This chocolate chip coconut dairy-free coffee cake is a delightful combination of rich chocolate and sweet coconut, offering a tropical twist on a classic coffee cake. The soft, tender cake is enhanced by the chocolate chips and shredded coconut, while the topping adds a sweet crunch. It’s a perfect dessert or snack for any occasion, especially for those who love the combination of chocolate and coconut but need a dairy-free option.

Strawberry Almond Dairy-Free Coffee Cake

This strawberry almond dairy-free coffee cake is a fresh and fruity treat that highlights the natural sweetness of strawberries, complemented by the delicate flavor of almonds. The cake itself is light and fluffy, with fresh strawberry pieces throughout, while the almond topping adds a delightful crunch. It’s an ideal choice for a spring brunch or a light dessert, offering a delicious dairy-free option that feels indulgent without being overly heavy.

Ingredients:

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup dairy-free butter (softened)
• 1 cup almond milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 cup fresh strawberries (sliced)
• 1/4 cup sliced almonds (for topping)
• 1/4 cup brown sugar (for topping)
• 1/4 tsp ground cinnamon (for topping)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, cream together the dairy-free butter, almond milk, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet ingredients, stirring until just combined.
5. Gently fold in the sliced strawberries.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix the brown sugar, sliced almonds, and cinnamon for the topping. Sprinkle it over the batter.
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 cooling rack.

This strawberry almond dairy-free coffee cake is a fresh and vibrant dessert that combines the natural sweetness of strawberries with the delicate flavor of almonds. The moist, fluffy cake paired with the crunchy almond topping makes each bite a delightful experience. Whether you’re serving it for breakfast, brunch, or as a light dessert, this cake is sure to please everyone, offering a dairy-free option that’s just as indulgent and satisfying as any other coffee cake.

Note: More recipes are coming soon!