25+Tasty Dairy Free Vanilla Cake Recipes for Every Celebration

When it comes to celebrations, nothing beats a delicious, moist vanilla cake.

But for those with dietary restrictions or those opting for a healthier lifestyle, finding a cake recipe that’s both satisfying and free from dairy can be a challenge.

Fear not, because we’ve rounded up 25 dairy-free vanilla cake recipes that are just as indulgent, fluffy, and mouthwatering as their traditional counterparts.

Whether you’re lactose intolerant, vegan, or just looking to try something new, these cakes will make your taste buds dance with joy.

Get ready to bake a dairy-free treat that everyone can enjoy!

25+Tasty Dairy Free Vanilla Cake Recipes for Every Celebration

Finding the perfect dairy-free vanilla cake recipe is no longer a hassle.

With these 25 fantastic options, you have everything you need to create a memorable dessert for any occasion.

From light and airy sponges to rich, creamy frostings, each recipe brings something special to the table.

So, whether you’re planning a birthday party, a special family dinner, or simply want to treat yourself, these dairy-free vanilla cakes are sure to impress.

Classic Dairy-Free Vanilla Cake

This is a simple yet delicious dairy-free vanilla cake that is perfect for any occasion. It uses non-dairy substitutes for butter and milk, ensuring a light, fluffy texture with a delicate flavor. Whether you’re making a birthday cake or just a sweet treat for the weekend, this recipe delivers.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond, oat, or soy milk works well)
• ½ cup vegetable oil
• 1 tbsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Slowly add the wet ingredients to the dry ingredients and mix until combined.
5. Add warm water to the batter and stir gently until the mixture is smooth and well incorporated.
6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Allow the cakes to cool for 10 minutes in the pans before transferring to a wire rack to cool completely.

This dairy-free vanilla cake is a go-to for those avoiding dairy but still craving a soft and flavorful cake. The warm water and vinegar ensure the cake rises beautifully, and the oil keeps it moist. You can top it with your favorite dairy-free frosting or enjoy it as is. It’s the perfect dessert for anyone, dairy-free or not!

Fluffy Coconut Dairy-Free Vanilla Cake

A tropical twist on the classic vanilla cake, this recipe infuses the cake with coconut flavor while remaining entirely dairy-free. Using coconut milk and coconut oil as substitutes for traditional dairy, this cake remains moist and full of flavor. It’s a perfect base for a summer celebration or simply to enjoy with a cup of tea.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut milk (from a can, not carton)
• ½ cup coconut oil, melted
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 8-inch cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut milk, melted coconut oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until well combined.
5. Gradually pour in the warm water, mixing gently until the batter is smooth.
6. Divide the batter between the two pans and bake for 28-33 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.

This coconut-infused dairy-free vanilla cake brings a subtle tropical flair to the traditional recipe. The use of coconut milk and oil gives the cake an extra richness and moisture that you might not expect from a dairy-free version. It’s an ideal choice for people who love the flavor of coconut or anyone looking for a lighter, naturally sweet dessert.

Vegan Vanilla Cake with Almond Milk

A simple and light vegan vanilla cake that is both dairy-free and egg-free. This recipe uses almond milk for a smooth, delicate flavor and a light, airy texture. It’s a great choice for those who are avoiding both dairy and eggs and still want to enjoy a soft and sweet vanilla cake that will impress any crowd.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup almond milk (unsweetened)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the almond milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Pour the wet ingredients into the dry ingredients and stir until fully combined.
5. Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean from the center of the cake.
6. Let the cakes cool for 10 minutes before transferring them to a wire rack to cool completely.

This vegan vanilla cake made with almond milk is light and fluffy, making it a versatile choice for a variety of occasions. The almond milk gives the cake a subtle nutty flavor, complementing the sweetness of the cake perfectly. It can be enjoyed on its own or dressed up with dairy-free frosting for a special touch. Whether for birthdays, celebrations, or as an everyday treat, this cake will always hit the spot.

Lemon-Infused Dairy-Free Vanilla Cake

This refreshing lemon-infused dairy-free vanilla cake adds a zesty twist to the traditional recipe. The combination of lemon zest and juice with the soft vanilla base creates a light and airy cake that’s perfect for spring or summer gatherings. It’s a flavorful, dairy-free option that everyone will enjoy.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond, oat, or soy)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the non-dairy milk, vegetable oil, vanilla extract, lemon zest, lemon juice, and apple cider vinegar.
4. Gradually add the wet ingredients to the dry ingredients and stir to combine.
5. Slowly pour in warm water and mix until the batter is smooth.
6. Pour the batter evenly into the prepared pans and bake for 28-33 minutes or until a toothpick inserted comes out clean.
7. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.

The lemon-infused dairy-free vanilla cake offers a refreshing alternative to regular vanilla cake. The addition of lemon zest and juice brightens up the flavor and creates a light, moist texture. It’s perfect for summer parties, tea time, or whenever you’re in the mood for a citrusy treat. This cake will delight those who enjoy a tangy flavor paired with the classic vanilla sweetness.

Carrot and Spice Dairy-Free Vanilla Cake

This dairy-free vanilla cake is elevated with the addition of grated carrots and warm spices like cinnamon and nutmeg. The sweetness from the carrots and the earthiness of the spices perfectly balance the soft vanilla cake. This is a fantastic option for fall or whenever you’re craving a comforting, spiced dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ½ cup non-dairy milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup grated carrots (about 2 medium carrots)
• 1 tbsp apple cider vinegar

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gently fold in the grated carrots, ensuring they are evenly distributed throughout the batter.
6. Divide the batter between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

This carrot and spice dairy-free vanilla cake is perfect for those who enjoy a bit of warmth and sweetness in their dessert. The grated carrots add a natural sweetness, while the cinnamon and nutmeg give it an inviting, spiced aroma. It’s an excellent choice for cozy gatherings and can be enjoyed with or without frosting.

Chocolate Chip Dairy-Free Vanilla Cake

This dairy-free vanilla cake is enhanced with chocolate chips, creating a delightful combination of soft vanilla and rich, melty chocolate. It’s the perfect cake for anyone who loves both vanilla and chocolate. Ideal for dessert, snack time, or special occasions.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond or soy milk works great)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ½ cup dairy-free chocolate chips
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Slowly pour in the warm water, mixing gently until smooth.
6. Fold in the dairy-free chocolate chips, ensuring they are evenly distributed throughout the batter.
7. Divide the batter between the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.This chocolate chip dairy-free vanilla cake offers the perfect balance of vanilla and chocolate. The chocolate chips melt into the cake during baking, creating pockets of gooey chocolate that complement the soft, light texture. It’s a crowd-pleasing cake that’s sure to satisfy both chocolate and vanilla lovers alike. Whether you enjoy it as a standalone treat or with frosting, this cake is always a hit!

Strawberry Dairy-Free Vanilla Cake

This strawberry dairy-free vanilla cake is a beautiful and vibrant dessert that combines the sweetness of fresh strawberries with the classic vanilla flavor. The addition of fresh strawberry puree ensures a light, moist cake that’s bursting with fruity goodness. It’s perfect for summer or any time you want a refreshing treat.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup fresh strawberry puree
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the non-dairy milk, vegetable oil, vanilla extract, strawberry puree, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and mix until smooth.
5. Gradually pour in the warm water and stir until the batter is fully combined.
6. Divide the batter evenly between the two prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

This strawberry dairy-free vanilla cake is a sweet and fresh way to enjoy the flavors of summer in a cake. The strawberry puree adds a natural sweetness and moisture, making it a delightful dessert on its own or with a dairy-free frosting. It’s a colorful, delicious cake that will surely be a crowd favorite at any gathering.

Chai-Spiced Dairy-Free Vanilla Cake

If you’re a fan of chai tea, you’ll love this dairy-free vanilla cake infused with the warm, aromatic spices of chai. Cinnamon, ginger, cardamom, and cloves are mixed into the batter, giving it a rich flavor that pairs perfectly with the soft, vanilla cake base. This cake is perfect for those cozy moments when you crave something spiced and comforting.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ½ tsp ground ginger
• ¼ tsp ground cardamom
• ¼ tsp ground cloves
• ¼ tsp salt
• ½ cup non-dairy milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, ginger, cardamom, cloves, and salt.
3. In a separate bowl, combine the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Slowly pour in the warm water, mixing gently until smooth.
6. Divide the batter evenly between the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
7. Cool the cakes in the pans for 10 minutes before transferring to a wire rack to cool completely.

The chai-spiced dairy-free vanilla cake offers a warm and comforting twist on the classic vanilla cake. The aromatic spices infuse the cake with a depth of flavor that pairs wonderfully with a cup of tea. It’s perfect for fall and winter

Peach and Almond Dairy-Free Vanilla Cake

This peach and almond dairy-free vanilla cake is a fruity, nutty twist on the classic vanilla cake. With the sweet taste of fresh peaches and the richness of almond flour, this cake is both flavorful and moist. It’s a perfect option for a summer dessert or a light, refreshing treat for any occasion.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup almond flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond or oat milk)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1 cup fresh peach puree (about 2-3 ripe peaches)
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the non-dairy milk, vegetable oil, vanilla extract, apple cider vinegar, and peach puree.
4. Gradually add the wet ingredients to the dry ingredients, stirring to combine.
5. Slowly pour in the warm water and mix gently until the batter is smooth.
6. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.This peach and almond dairy-free vanilla cake is a fruity delight that will brighten up any occasion. The fresh peach puree adds natural sweetness and moisture, while the almond flour gives it a subtle, nutty flavor that complements the peaches perfectly. It’s an elegant yet easy-to-make cake that’s perfect for summer parties or any time you want a light, delicious treat.

Pistachio Dairy-Free Vanilla Cake

For those who enjoy the unique flavor of pistachios, this dairy-free vanilla cake is a real treat. The pistachios add a rich, nutty taste that pairs beautifully with the soft, fluffy vanilla cake base. It’s a great dessert for nut lovers, perfect for a special occasion or just a sweet snack.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond, soy, or oat milk)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup finely ground pistachios (unsalted, shelled)
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, salt, and finely ground pistachios.
3. In another bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until the batter is smooth.
5. Gradually pour in the warm water, mixing gently until fully combined.
6. Pour the batter into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
7. This pistachio dairy-free vanilla cake is a nutty, rich twist on the classic recipe. The finely ground pistachios add a delicate texture and depth of flavor to the cake, making it a sophisticated dessert for any special occasion. It’s perfect for those who enjoy unique flavors in their baked goods and pairs wonderfully with a cup of tea or coffee.

Mango Coconut Dairy-Free Vanilla Cake

This tropical dairy-free vanilla cake is infused with the sweet flavors of mango and coconut, creating a moist and flavorful cake perfect for summer. The mango adds natural sweetness, while the coconut gives it a rich, exotic flavor. It’s the perfect dessert for tropical-themed parties or whenever you want to indulge in something sweet and refreshing.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut milk (canned)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup fresh mango puree
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut milk, vegetable oil, vanilla extract, mango puree, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Slowly add warm water and mix gently until the batter is smooth.
6. Pour the batter evenly into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

The mango coconut dairy-free vanilla cake is a tropical delight that will transport your taste buds to a sunny paradise. The coconut milk gives the cake a richness, while the fresh mango adds a light, fruity sweetness. This cake is perfect for a summer celebration or any time you want a taste of the tropics.

Blueberry Lemon Dairy-Free Vanilla Cake

This blueberry lemon dairy-free vanilla cake is a perfect balance of sweet and tart. The bright lemon flavor enhances the sweetness of the blueberries, creating a refreshing and light cake that’s perfect for spring and summer. It’s an excellent choice for any occasion where you want a light, fruity dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond, oat, or soy)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 tbsp lemon zest
• 1 cup fresh or frozen blueberries
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, lemon zest, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the blueberries, ensuring they are evenly distributed in the batter.
6. Gradually add warm water and mix gently until the batter is smooth.
7. Pour the batter into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This blueberry lemon dairy-free vanilla cake is a refreshing and fruity dessert that’s perfect for spring and summer occasions. The zesty lemon and sweet blueberries complement each other perfectly, creating a light, moist cake with a burst of flavor. It’s a fantastic treat for brunches, afternoon teas, or any celebration that calls for something fresh and delicious.

Coffee and Walnut Dairy-Free Vanilla Cake

This coffee and walnut dairy-free vanilla cake is the ideal dessert for coffee lovers. The rich coffee flavor enhances the vanilla base, and the crunchy walnuts add texture and a nutty depth. It’s a delicious, comforting cake that’s perfect for afternoon tea or as a dessert after a meal.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup brewed coffee (cooled)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup chopped walnuts
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the brewed coffee, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped walnuts.
6. Gradually add the warm water and mix gently until fully combined.
7. Pour the batter into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Let the cakes cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

This coffee and walnut dairy-free vanilla cake is perfect for those who enjoy the bold flavor of coffee paired with a nutty crunch. The combination of coffee and walnuts gives this cake a deep, satisfying flavor, while the vanilla base keeps it light and fluffy. It’s a wonderful treat for coffee enthusiasts and a great addition to any dessert table.

Raspberry Coconut Dairy-Free Vanilla Cake

This raspberry coconut dairy-free vanilla cake is a perfect blend of tart and sweet flavors. The vibrant raspberry pairs beautifully with the creamy coconut, creating a moist and delicious cake. It’s ideal for those looking for a fruity, tropical dessert that’s both refreshing and indulgent.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup coconut milk (canned)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup fresh or frozen raspberries
• 1 tbsp shredded coconut
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the coconut milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the raspberries and shredded coconut, ensuring they are evenly distributed.
6. Slowly pour in the warm water and mix gently until smooth.
7. Pour the batter evenly into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Cool the cakes in the pans for 10 minutes before transferring them to a wire rack to cool completely.

This raspberry coconut dairy-free vanilla cake is the ultimate balance of tartness and sweetness. The coconut milk adds a creamy richness, while the raspberries provide a bright, fruity burst in every bite. Whether served as a special occasion cake or just a sweet afternoon treat, it’s sure to be a crowd-pleaser.

Cinnamon Roll Dairy-Free Vanilla Cake

This cinnamon roll dairy-free vanilla cake brings the comforting flavors of a cinnamon roll into cake form. With cinnamon swirls throughout the soft vanilla cake and a light, sugary glaze, this cake combines the best of both worlds: the warmth of cinnamon and the fluffiness of vanilla cake. It’s perfect for breakfast, brunch, or dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond, soy, or oat)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 2 tbsp cinnamon
• 1 tbsp apple cider vinegar
• ¼ cup warm water
• ¼ cup powdered sugar (for glaze)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and cinnamon.
3. In another bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gradually pour in the warm water and mix until the batter is well combined.
6. Pour half of the batter into the prepared pans.
7. In a small bowl, mix 2 tbsp cinnamon with 2 tbsp sugar and swirl this mixture into the batter.
8. Pour the remaining batter over the top, swirling the cinnamon mixture throughout.
9. Bake for 28-33 minutes, or until a toothpick inserted comes out clean.
10. For the glaze, whisk powdered sugar with a tiny bit of non-dairy milk to achieve a thick drizzle consistency.
11. Once cooled, drizzle the glaze over the cake and serve.

This cinnamon roll dairy-free vanilla cake is a warm, comforting treat with the perfect balance of vanilla and cinnamon. The cinnamon swirls throughout the cake create a deliciously spiced flavor, and the light glaze brings everything together in a sweet finishing touch. It’s ideal for cozy brunches or a fun breakfast treat.

Apricot Almond Dairy-Free Vanilla Cake

This apricot almond dairy-free vanilla cake features the delightful combination of sweet apricots and nutty almonds, creating a moist and flavorful cake that’s both unique and satisfying. The addition of ground almonds in the batter enhances the cake’s richness, making it a perfect option for those looking for a fruity and nutty dessert.

Ingredients:

• 1 ½ cups all-purpose flour
• ½ cup ground almonds
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond or soy milk)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup dried apricots, chopped
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, combine the flour, ground almonds, sugar, baking powder, baking soda, and salt.
3. In another bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped apricots.
6. Gradually add the warm water and mix until the batter is smooth.
7. Pour the batter evenly into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

This apricot almond dairy-free vanilla cake is a lovely combination of sweet and nutty flavors. The apricots add a natural fruitiness, while the ground almonds make the cake richer and more indulgent. It’s perfect for a light dessert or a special occasion where you want something a bit different but equally delicious.

Tropical Passionfruit Dairy-Free Vanilla Cake

This tropical passionfruit dairy-free vanilla cake brings a burst of exotic flavor to your baking. The tangy passionfruit pairs perfectly with the soft, fluffy vanilla cake base, making it a fresh and exciting dessert for any occasion. If you love tropical flavors, this cake is sure to transport your taste buds to paradise.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (coconut or almond)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ½ cup passionfruit pulp (fresh or canned)
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, mix the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the passionfruit pulp, ensuring it’s evenly distributed in the batter.
6. Gradually add warm water and mix until smooth.
7. Pour the batter evenly into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

This tropical passionfruit dairy-free vanilla cake is the perfect dessert for lovers of exotic, fruity flavors. The passionfruit adds a tangy kick that contrasts beautifully with the sweet, fluffy vanilla cake. It’s an ideal choice for a summer party or whenever you’re craving a taste of the tropics.

Maple Pecan Dairy-Free Vanilla Cake

This maple pecan dairy-free vanilla cake combines the rich sweetness of maple syrup with the crunch of toasted pecans, creating a dessert that’s both indulgent and comforting. It’s perfect for fall or winter celebrations, offering warm flavors that everyone will enjoy.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup non-dairy milk (almond or oat)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• ¼ cup pure maple syrup
• ½ cup chopped pecans, toasted
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
3. In another bowl, combine the non-dairy milk, vegetable oil, vanilla extract, maple syrup, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir to combine.
5. Gently fold in the toasted pecans, ensuring they are evenly distributed.
6. Gradually add the warm water and mix until smooth.
7. Pour the batter evenly into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool for 10 minutes in the pans before transferring them to a wire rack to cool completely.

This maple pecan dairy-free vanilla cake is the ultimate fall or winter dessert. The sweetness of maple syrup and the crunch of pecans add richness and depth to the cake, making it a comforting, cozy treat. Perfect for holidays or a weekend indulgence, this cake will warm your heart and satisfy your sweet tooth.

Pear and Ginger Dairy-Free Vanilla Cake

This pear and ginger dairy-free vanilla cake combines the soft, sweet flavor of pears with the warming spice of ginger. The ginger adds a touch of heat that complements the juicy pears perfectly, making this cake a great choice for the cooler months.

Ingredients:

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp ground ginger
• ¼ tsp salt
• ½ cup non-dairy milk (almond or oat)
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 pear, peeled, cored, and finely chopped
• 1 tbsp apple cider vinegar
• ¼ cup warm water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
2. In a large bowl, mix the flour, sugar, baking powder, baking soda, ground ginger, and salt.
3. In another bowl, whisk together the non-dairy milk, vegetable oil, vanilla extract, and apple cider vinegar.
4. Add the wet ingredients to the dry ingredients and stir until smooth.
5. Gently fold in the chopped pear.
6. Gradually add the warm water and mix gently until fully combined.
7. Pour the batter evenly into the prepared pans and bake for 28-33 minutes, or until a toothpick inserted comes out clean.
8. Allow the cakes to cool for 10 minutes before transferring them to a wire rack to cool completely.

This pear and ginger dairy-free vanilla cake is a fragrant, flavorful treat. The sweetness of the pears and the warming spice of ginger create a perfect harmony, making it ideal for fall and winter occasions. This cake offers a unique twist on traditional vanilla cake that will surely be a hit with ginger and fruit lovers alike.

Note: More recipes are coming soon