30+ Delicious Easter Dairy-Free Cake Recipes for a Sweet Celebration

Easter is the perfect time to indulge in delicious cakes that are not only flavorful but also accommodate dietary needs.

Whether you’re avoiding dairy for health reasons, following a plant-based lifestyle, or simply looking to try something new, our collection of 30+ Easter dairy-free cake recipes has something for everyone.

From light and refreshing lemon cakes to rich and moist chocolate delights, these desserts will satisfy your sweet tooth without compromising on taste or texture. And the best part?

These recipes are easy to make, ensuring you can spend more time enjoying the holiday and less time in the kitchen.

So, get ready to discover the perfect cake for your Easter celebration, made with love and free from dairy!

30+ Delicious Easter Dairy-Free Cake Recipes for a Sweet Celebration

With 30+ irresistible Easter dairy-free cake recipes to choose from, your celebration is bound to be filled with sweet, satisfying treats that everyone can enjoy.

Whether you prefer fruity flavors like lemon and strawberry, rich spiced options like carrot and applesauce cakes, or indulgent chocolate delights, these recipes have you covered.

Each cake is crafted to be both dairy-free and full of flavor, offering a healthier, more inclusive way to celebrate this joyous occasion.

So, grab your mixing bowls and get baking—Easter is just around the corner, and it’s time to share these delectable desserts with family and friends!

Dairy-Free Carrot Cake with Coconut Frosting

This Dairy-Free Carrot Cake is a perfect addition to your Easter celebration. Bursting with fresh carrots, warm spices, and a hint of citrus, it’s light yet satisfying. Topped with a creamy coconut frosting, this cake is an absolute treat for those who are dairy-free or following plant-based diets. Its moist texture and vibrant flavors are guaranteed to impress family and guests alike.

Ingredients:

For the cake:

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

For the frosting:

• 1 can (14 oz) full-fat coconut milk (refrigerated overnight)
• 1 cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, beat the sugars, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients into the wet mixture, mixing just until combined.
5. Fold in the grated carrots and chopped walnuts (if using).
6. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. While the cake cools, prepare the coconut frosting: scoop the solid coconut cream from the refrigerated can into a mixing bowl. Add powdered sugar, vanilla extract, and salt, and beat until smooth and fluffy.
8. Once the cake is completely cool, frost with the coconut frosting and serve.

This Dairy-Free Carrot Cake with Coconut Frosting is the ideal dessert for your Easter table, offering a perfect balance of sweetness and spice without the use of dairy. The rich, coconut frosting complements the natural sweetness of the carrots and the crunch of walnuts, making this cake a crowd-pleaser for guests of all ages. Whether you follow a dairy-free diet or not, this cake is sure to be a showstopper.

Lemon Almond Cake with Berry Compote

This tangy and light Lemon Almond Cake is an elegant dairy-free dessert that will brighten up your Easter feast. The combination of almond flour and fresh lemon gives it a nutty, slightly zesty flavor, while the berry compote adds a vibrant, juicy finish. This cake is perfect for those who are looking for a gluten-free, dairy-free treat that’s as delicious as it is beautiful.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking soda
• ½ tsp salt
• 1/2 cup maple syrup
• 2 large eggs (or flax eggs for vegan version)
• 1/4 cup coconut oil, melted
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract

For the berry compote:

• 1 cup mixed berries (strawberries, blueberries, raspberries)
• 1 tbsp maple syrup
• 1 tsp lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix together the almond flour, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, eggs, melted coconut oil, lemon zest, lemon juice, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until fully combined.
5. Pour the batter into the prepared cake pan and bake for 20-25 minutes or until a toothpick comes out clean.
6. While the cake is baking, prepare the berry compote by combining the mixed berries, maple syrup, and lemon juice in a saucepan. Heat over medium heat, stirring occasionally, until the berries release their juices and the compote thickens (about 10 minutes).
7. Allow the cake to cool completely before topping with the berry compote.

The Lemon Almond Cake with Berry Compote is a deliciously refreshing dessert that’s perfect for an Easter brunch or dinner. The bright, citrusy flavors of the cake combined with the natural sweetness and tartness of the berry compote create a balanced and irresistible treat. It’s light, fluffy, and just sweet enough, making it an ideal choice for those who want a dairy-free, gluten-free dessert that still feels indulgent.

Chocolate Avocado Cake with Coconut Whipped Cream

This rich and decadent Chocolate Avocado Cake is a must-try for Easter. Using avocado as a base creates an incredibly moist and velvety cake without the need for butter or dairy. The deep chocolate flavor is complemented by a light and fluffy coconut whipped cream topping. This cake is perfect for those craving chocolate but looking for a healthier, dairy-free option.

Ingredients:

For the cake:

• 2 ripe avocados, mashed
• 1 ½ cups all-purpose flour
• ¾ cup cocoa powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1 cup coconut sugar or granulated sugar
• ½ cup almond milk (or any dairy-free milk)
• 2 large eggs (or flax eggs for vegan version)
• ½ tsp salt

For the coconut whipped cream:

• 1 can (14 oz) full-fat coconut milk (chilled overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine the flour, cocoa powder, baking soda, and salt.
3. In another bowl, mash the avocados and whisk together with the sugar, almond milk, eggs, and vanilla extract until smooth.
4. Gradually add the wet ingredients to the dry ingredients and mix until well combined.
5. Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, make the coconut whipped cream by chilling the coconut milk and then scooping out the solidified cream into a bowl. Beat the cream with powdered sugar and vanilla extract until light and fluffy.
7. Once the cake has cooled completely, frost with the coconut whipped cream and serve.

The Chocolate Avocado Cake with Coconut Whipped Cream is a decadent, dairy-free alternative to traditional chocolate cake. The avocado adds an unexpected creaminess and depth of flavor, while the coconut whipped cream provides a rich and fluffy topping. This cake is a deliciously indulgent choice for those following a dairy-free lifestyle and makes for an impressive centerpiece at any Easter gathering.

Raspberry Almond Cake with Lemon Glaze

This Raspberry Almond Cake is a delightful, light dessert perfect for Easter gatherings. The combination of almond flour and fresh raspberries creates a moist and slightly nutty cake, while the lemon glaze adds a tangy touch to balance the sweetness. With its bright color and fresh fruit flavor, this cake is as visually appealing as it is delicious, making it a great centerpiece for your Easter celebration.

Ingredients:

For the cake:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking powder
• ¼ tsp salt
• 1 cup coconut sugar or granulated sugar
• 4 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 1 tsp almond extract
• ½ cup almond milk (or any dairy-free milk)
• 1 cup fresh raspberries (or frozen)

For the lemon glaze:

• ½ cup powdered sugar
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a large bowl, mix together almond flour, coconut flour, baking powder, and salt.
3. In another bowl, whisk the eggs, sugar, vanilla extract, almond extract, and almond milk until smooth.
4. Combine the wet ingredients with the dry ingredients and stir until fully incorporated.
5. Gently fold in the raspberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cake is baking, prepare the lemon glaze by whisking together powdered sugar, lemon juice, and lemon zest.
8. Once the cake has cooled completely, drizzle with the lemon glaze.

This Raspberry Almond Cake with Lemon Glaze is a perfect dessert for those looking for a light, dairy-free cake with a touch of elegance. The natural sweetness of the raspberries and the nuttiness of the almond flour create a delicate, balanced flavor, while the tangy lemon glaze adds a refreshing contrast. Whether you’re serving it after Easter dinner or as part of a spring brunch, this cake will leave a lasting impression.

Coconut Lime Cake with Mango Frosting

The Coconut Lime Cake with Mango Frosting is a tropical treat that’s ideal for an Easter celebration. The light and fluffy coconut-flavored cake is infused with fresh lime juice and zest, offering a burst of citrus freshness. The rich mango frosting, made from pureed mango and coconut milk, adds a creamy and slightly sweet contrast. This cake is perfect for those who love vibrant, fruity flavors and want a dairy-free option that doesn’t skimp on indulgence.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• 1 cup coconut milk (canned, full-fat)
• ½ cup coconut oil, melted
• 1 cup granulated sugar
• 2 large eggs (or flax eggs for a vegan version)
• 1 tbsp fresh lime juice
• Zest of 2 limes
• 1 tsp vanilla extract

For the mango frosting:

• 1 ripe mango, peeled and chopped
• 1 cup coconut cream (solidified from coconut milk)
• ½ cup powdered sugar
• 1 tsp vanilla extract
• ¼ tsp lime juice

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together flour, baking powder, and salt.
3. In another bowl, mix together coconut milk, melted coconut oil, sugar, eggs, lime juice, lime zest, and vanilla extract.
4. Gradually add the wet ingredients to the dry ingredients and mix until smooth.
5. Pour the batter evenly into the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean.
6. While the cake is baking, make the mango frosting by blending the mango chunks until smooth. In a separate bowl, whip the coconut cream with powdered sugar, vanilla, and lime juice until fluffy. Fold in the mango puree.
7. Let the cake cool completely before frosting with the mango mixture.

This Coconut Lime Cake with Mango Frosting is a refreshing and tropical dessert that will bring an exotic twist to your Easter celebration. The light coconut and lime-flavored cake is perfectly complemented by the creamy, sweet mango frosting. The combination of fruity, tangy, and creamy flavors makes this cake a delightful choice for anyone looking for a dairy-free treat with an island-inspired flair.

Spiced Apple Cake with Maple Pecan Frosting

This Spiced Apple Cake with Maple Pecan Frosting is a cozy, comforting dessert that combines the warmth of autumn spices with the freshness of apples, making it perfect for Easter brunch or dinner. The cake itself is moist and rich, with just the right amount of cinnamon, nutmeg, and ginger. The maple pecan frosting brings a touch of sweetness and crunch, elevating the flavor profile. This cake is a delicious and satisfying dairy-free option that will please both traditional and dairy-free dessert lovers.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground ginger
• ¼ tsp salt
• 1 cup granulated sugar
• ½ cup applesauce
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 1 cup peeled and grated apples (about 2 medium apples)

For the maple pecan frosting:

• 1 cup pecans, chopped
• 2 tbsp maple syrup
• 1 cup powdered sugar
• 2 tbsp coconut milk (or dairy-free milk of choice)
• 1 tsp vanilla extract

Instructions:

1. Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, ginger, and salt.
3. In a separate bowl, mix the sugar, applesauce, eggs, and vanilla extract until well combined.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Fold in the grated apples.
5. Divide the batter between the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is baking, prepare the maple pecan frosting by toasting the pecans in a dry skillet over medium heat for 5-7 minutes until fragrant. In a separate bowl, combine the toasted pecans, maple syrup, powdered sugar, coconut milk, and vanilla extract. Stir until smooth.
7. Let the cake cool completely before frosting with the maple pecan mixture.

The Spiced Apple Cake with Maple Pecan Frosting is a heartwarming dessert that is perfect for Easter or any spring gathering. The combination of apples, spices, and the rich maple pecan frosting creates a comforting flavor that feels both indulgent and wholesome. This cake is a wonderful option for anyone following a dairy-free lifestyle, and it’s sure to be a hit with all your guests.

Carrot Cake with Cashew Cream Cheese Frosting

Carrot cake is a classic Easter dessert, and this dairy-free version with cashew cream cheese frosting is sure to impress. The cake is moist and spiced with cinnamon, nutmeg, and ginger, while the cashew-based frosting provides a creamy, tangy contrast. With added walnuts and raisins for texture, this carrot cake is an irresistible combination of flavors and textures that will make a perfect addition to your Easter celebration.

Ingredients:

For the cake:

• 2 cups all-purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• ½ tsp salt
• 1 ½ cups granulated sugar
• 1 cup vegetable oil or coconut oil
• 4 large eggs (or flax eggs for a vegan version)
• 2 tsp vanilla extract
• 2 cups grated carrots (about 4 medium carrots)
• 1 cup chopped walnuts (optional)
• ½ cup raisins (optional)

For the cashew cream cheese frosting:

• 1 ½ cups raw cashews, soaked in water for at least 4 hours
• ¼ cup coconut milk (or any dairy-free milk)
• 1 tbsp lemon juice
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
3. In another bowl, whisk together the sugar, oil, eggs, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
5. Stir in the grated carrots, walnuts, and raisins (if using).
6. Divide the batter evenly between the two cake pans and bake for 30-35 minutes, or until a toothpick comes out clean.
7. While the cake is cooling, prepare the cashew cream cheese frosting. Drain the soaked cashews and blend them in a food processor with coconut milk, lemon juice, maple syrup, vanilla extract, and salt until smooth and creamy.
8. Once the cake has cooled, spread the cashew cream cheese frosting generously between the layers and on top of the cake.

This Carrot Cake with Cashew Cream Cheese Frosting is a rich, flavorful dessert that feels indulgent while still being completely dairy-free. The combination of spiced cake and creamy, tangy frosting makes it a perfect centerpiece for your Easter meal. Whether served as a family dessert or shared with guests, this cake is sure to be a crowd-pleaser and a sweet way to celebrate the season.

Lemon Blueberry Cake with Coconut Whipped Cream

A light and refreshing dessert, this Lemon Blueberry Cake with Coconut Whipped Cream brings the freshness of spring to your Easter celebration. The cake is soft and fluffy with a hint of lemon, while the blueberries add bursts of sweetness. Topped with a dollop of coconut whipped cream, it’s a simple yet elegant cake that combines bright citrus flavors with the richness of coconut. It’s the perfect springtime dessert, especially for those following a dairy-free diet.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• ½ cup coconut oil, melted
• 2 large eggs (or flax eggs for a vegan version)
• 1 cup almond milk (or any dairy-free milk)
• 1 tbsp lemon zest
• 2 tbsp fresh lemon juice
• 1 cup fresh or frozen blueberries

For the coconut whipped cream:

• 1 can full-fat coconut milk (refrigerated overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease 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 large bowl, mix together the sugar, melted coconut oil, eggs, almond milk, lemon zest, and lemon juice.
4. Gradually add the dry ingredients to the wet ingredients, stirring until smooth.
5. Gently fold in the blueberries, being careful not to crush them.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cake is cooling, prepare the coconut whipped cream. Scoop out the solidified coconut cream from the can and whip it with an electric mixer until soft peaks form. Add powdered sugar and vanilla extract, and continue whipping until fluffy.
8. Once the cake is completely cool, top with the coconut whipped cream and extra blueberries if desired.

This Lemon Blueberry Cake with Coconut Whipped Cream is a bright and vibrant dessert that will delight your guests with its light, fresh flavors. The balance of tart lemon, sweet blueberries, and rich coconut whipped cream makes it a refreshing and satisfying choice for Easter. It’s the perfect cake for a spring gathering, and it’s sure to be enjoyed by both dairy-free and non-dairy-free guests alike.

Chocolate Mint Cake with Avocado Frosting

This rich and indulgent Chocolate Mint Cake with Avocado Frosting is a decadent treat that combines the rich flavor of chocolate with the refreshing taste of mint. The cake is moist and flavorful, thanks to the cocoa and mint extract. The creamy avocado frosting is smooth, rich, and slightly sweet, making it the perfect complement to the cake’s richness. This dairy-free dessert is perfect for those who love chocolate and mint together and want a healthier twist on a classic cake.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour
• 1 cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup granulated sugar
• 1 cup almond milk (or any dairy-free milk)
• 1/3 cup vegetable oil
• 2 large eggs (or flax eggs for a vegan version)
• 1 tsp mint extract
• 1 tsp vanilla extract

For the avocado frosting:

• 2 ripe avocados, peeled and pitted
• 2 tbsp cocoa powder
• ¼ cup maple syrup
• 1 tsp mint extract
• ½ tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, mix the sugar, almond milk, vegetable oil, eggs, mint extract, and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and stir until well combined.
5. Divide the batter evenly between the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, prepare the avocado frosting by blending the ripe avocados with cocoa powder, maple syrup, mint extract, vanilla extract, and a pinch of salt until smooth and creamy.
7. Once the cake has cooled, spread the avocado frosting generously between the layers and on top of the cake.

This Chocolate Mint Cake with Avocado Frosting is a perfect combination of rich, chocolatey goodness and refreshing mint flavor. The avocado frosting provides a smooth, creamy texture without any dairy, offering a healthier alternative to traditional frosting. This cake will satisfy any chocolate lover’s cravings and is ideal for those who want a dairy-free dessert without compromising on flavor or indulgence.

Almond Flour Lemon Cake with Raspberry Glaze

This Almond Flour Lemon Cake is a moist, light dessert that bursts with fresh lemon flavor. Made with almond flour, it’s naturally gluten-free and provides a rich, nutty taste that perfectly complements the tangy raspberry glaze. The cake is sweetened with maple syrup for a more natural sweetness, and the glaze adds a beautiful burst of color and flavor. This dessert is an excellent choice for Easter, as it combines both refreshing and indulgent elements.

Ingredients:

For the cake:

• 2 cups almond flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/2 cup maple syrup
• 1/4 cup coconut oil, melted
• 4 large eggs (or flax eggs for a vegan version)
• 1 tsp vanilla extract
• 2 tbsp fresh lemon juice
• Zest of 1 lemon

For the raspberry glaze:

• 1/2 cup raspberries (fresh or frozen)
• 2 tbsp maple syrup
• 1 tsp lemon juice
• 1 tbsp water (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, mix together the almond flour, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the maple syrup, melted coconut oil, eggs, vanilla extract, lemon juice, and lemon zest.
4. Add the wet ingredients to the dry ingredients and stir until smooth and combined.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, make the raspberry glaze. In a small saucepan, cook the raspberries, maple syrup, and lemon juice over medium heat until the raspberries break down and the glaze thickens. You can add water to thin it if desired.
7. Once the cake has cooled, drizzle the raspberry glaze over the top.

This Almond Flour Lemon Cake with Raspberry Glaze is a refreshing and flavorful dessert that’s perfect for Easter. The almond flour gives the cake a unique richness, while the lemon and raspberry add lightness and vibrancy. The sweet and tangy glaze provides a delightful finishing touch. This cake is gluten-free, dairy-free, and sure to be a hit at any gathering, bringing the essence of spring to your table.

Coconut Mango Cake with Lime Syrup

This Coconut Mango Cake with Lime Syrup is tropical in flavor and perfect for a spring or Easter celebration. The coconut flour-based cake is rich and soft, with the sweetness of ripe mangoes adding a juicy, fragrant flavor. The lime syrup is a zesty contrast, infusing the cake with a tangy, citrusy finish that brightens up the tropical flavors. This cake is not only dairy-free but also gluten-free, making it a great option for a wide range of dietary preferences.

Ingredients:

For the cake:

• 1 ½ cups coconut flour
• 1 tsp baking powder
• ½ tsp salt
• 4 large eggs (or flax eggs for a vegan version)
• ½ cup coconut milk (or any dairy-free milk)
• ½ cup maple syrup
• 1 tsp vanilla extract
• 1 cup fresh mango puree (from about 2 ripe mangos)

For the lime syrup:

• 1/4 cup fresh lime juice
• 2 tbsp maple syrup
• 1 tbsp water

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a medium bowl, whisk together the coconut flour, baking powder, and salt.
3. In another bowl, beat together the eggs, coconut milk, maple syrup, and vanilla extract.
4. Fold in the mango puree until smooth.
5. Add the wet ingredients to the dry ingredients and mix until combined.
6. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
7. While the cake is cooling, make the lime syrup. In a small saucepan, combine lime juice, maple syrup, and water, and simmer over medium heat until slightly thickened.
8. Once the cake has cooled, pour the lime syrup over the top, allowing it to soak in.

This Coconut Mango Cake with Lime Syrup is a tropical delight that combines the natural sweetness of mango with the creamy richness of coconut. The lime syrup adds a refreshing tangy note that brings the flavors together beautifully. It’s a light and exotic choice for an Easter dessert, and its dairy-free and gluten-free nature makes it an inclusive option for many guests. With its vibrant color and tropical taste, this cake will stand out as a stunning centerpiece for your celebration.

Chocolate Avocado Cake with Coconut Frosting

This Chocolate Avocado Cake with Coconut Frosting is the ultimate dairy-free treat that combines healthy ingredients with a rich, indulgent flavor. The avocado in the cake makes it incredibly moist and adds healthy fats, while the cocoa powder creates a deep, chocolatey taste. Topped with a smooth and creamy coconut frosting, this cake is a healthy twist on a classic chocolate cake. It’s perfect for Easter or any occasion when you want a dessert that’s both rich and nourishing.

Ingredients:

For the cake:

• 1 ½ cups whole wheat flour (or all-purpose for a lighter texture)
• 1 cup cocoa powder
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup maple syrup
• 1 avocado, mashed
• ½ cup almond milk (or any dairy-free milk)
• 1 tsp vanilla extract
• 1 tsp apple cider vinegar
• 1 cup water

For the coconut frosting:

• 1 can full-fat coconut milk (chilled overnight)
• 2 tbsp powdered sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a large bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In another bowl, whisk together the maple syrup, mashed avocado, almond milk, vanilla extract, apple cider vinegar, and water until smooth.
4. Gradually add the wet ingredients to the dry ingredients, stirring until combined.
5. Pour the batter evenly into the two cake pans and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cakes are cooling, prepare the coconut frosting. Open the chilled coconut milk can and scoop out the solidified coconut cream into a mixing bowl. Whip it with an electric mixer until light and fluffy.
7. Add the powdered sugar, vanilla extract, and a pinch of salt, and continue whipping until smooth.
8. Once the cakes have cooled, spread the coconut frosting between the layers and on top of the cake.

This Chocolate Avocado Cake with Coconut Frosting is a rich and decadent dessert that’s also packed with healthy fats and nutrients. The avocado keeps the cake moist while adding a creamy texture, and the coconut frosting adds a touch of tropical sweetness. It’s a great choice for anyone looking for a dairy-free, gluten-free dessert without compromising on flavor or indulgence. This cake is a perfect centerpiece for your Easter table, offering both indulgence and nourishment.

Carrot Cake with Maple Cream Cheese Frosting

A classic Easter treat, this dairy-free Carrot Cake is moist, flavorful, and perfectly spiced. The cake is made with fresh grated carrots, adding a natural sweetness and texture that’s complemented by warm spices like cinnamon and nutmeg. Topped with a creamy maple-flavored “cream cheese” frosting made from dairy-free cream cheese and maple syrup, this cake is an indulgent yet healthier option for your Easter dessert spread. It’s a fantastic way to enjoy the flavors of spring in a comforting, satisfying treat.

Ingredients:

For the cake:

• 2 cups all-purpose flour (or gluten-free flour blend)
• 1 ½ tsp baking soda
• 1 tsp baking powder
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp salt
• 1 ½ cups grated carrots (about 3 large carrots)
• 1 cup coconut sugar or maple sugar
• 3 large eggs (or flax eggs for a vegan version)
• ½ cup unsweetened applesauce
• ½ cup coconut oil, melted
• 1 tsp vanilla extract
• ½ cup chopped walnuts or pecans (optional)

For the maple cream cheese frosting:

• 1 cup dairy-free cream cheese
• ¼ cup maple syrup
• 1 tsp vanilla extract
• 2 tbsp coconut oil, melted
• 1-2 tbsp dairy-free milk, as needed

Instructions:

1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt.
3. In a large bowl, mix together the grated carrots, coconut sugar, eggs, applesauce, melted coconut oil, and vanilla extract until combined.
4. Gradually add the dry ingredients to the wet ingredients and stir until just combined. Fold in the walnuts or pecans, if using.
5. Divide the batter evenly between the two prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
6. While the cake is cooling, prepare the frosting. In a bowl, beat the dairy-free cream cheese with maple syrup, vanilla extract, and melted coconut oil until smooth. Add dairy-free milk to reach your desired frosting consistency.
7. Once the cake has cooled, spread frosting between the layers and on top.

This Carrot Cake with Maple Cream Cheese Frosting is an absolute showstopper for Easter, combining the rich flavor of carrots with the perfect balance of spices. The dairy-free cream cheese frosting adds a maple sweetness that pairs beautifully with the cake’s natural flavors. It’s a heartwarming dessert that everyone, whether they follow a dairy-free diet or not, will appreciate. This cake brings a taste of tradition with a modern, healthier twist.

Lemon Poppy Seed Cake with Coconut Glaze

This refreshing Lemon Poppy Seed Cake is a light and airy dessert that captures the essence of spring. The bright citrus flavor from fresh lemons paired with crunchy poppy seeds makes for a delightful combination. Topped with a sweet coconut glaze, this cake is both dairy-free and gluten-free, ensuring everyone at your Easter gathering can enjoy a slice. The coconut glaze adds a tropical touch, making it an exotic and indulgent treat.

Ingredients:

For the cake:

• 1 ½ cups almond flour
• ½ cup coconut flour
• 1 tsp baking soda
• ¼ tsp salt
• 3 large eggs (or flax eggs for a vegan version)
• ½ cup maple syrup
• ¼ cup lemon juice (freshly squeezed)
• Zest of 2 lemons
• 2 tbsp poppy seeds
• ½ cup coconut oil, melted
• 1 tsp vanilla extract

For the coconut glaze:

• ½ cup coconut milk (full-fat)
• 1 ½ cups powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
2. In a large bowl, combine the almond flour, coconut flour, baking soda, and salt.
3. In another bowl, whisk together the eggs, maple syrup, lemon juice, lemon zest, melted coconut oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the poppy seeds.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake cools, prepare the coconut glaze by whisking together the coconut milk, powdered sugar, and vanilla extract until smooth.
7. Once the cake has cooled, drizzle the coconut glaze over the top.

The Lemon Poppy Seed Cake with Coconut Glaze is a vibrant, refreshing dessert perfect for spring. The combination of lemon and poppy seeds creates a light and zesty cake, while the coconut glaze adds a creamy sweetness that ties everything together. This dairy-free, gluten-free treat is a crowd-pleaser and makes a beautiful addition to any Easter celebration. It’s a bright, cheerful dessert that’s both indulgent and wholesome.

Spiced Applesauce Cake with Cinnamon Coconut Frosting

This Spiced Applesauce Cake is a wonderfully moist and flavorful dessert, perfect for Easter gatherings. Made with wholesome ingredients like applesauce and warm spices, this cake is soft and tender. The cinnamon coconut frosting is creamy and rich, yet light enough to enhance the flavors of the cake without overpowering it. This dairy-free cake is a comforting, slightly sweet option for those who want something indulgent yet not too heavy.

Ingredients:

For the cake:

• 1 ½ cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking soda
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp ground cloves
• ½ tsp salt
• 1 cup unsweetened applesauce
• ½ cup coconut sugar or maple syrup
• 2 large eggs (or flax eggs for a vegan version)
• ¼ cup coconut oil, melted
• 1 tsp vanilla extract

For the cinnamon coconut frosting:

• 1 cup coconut cream (chilled overnight)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In a large bowl, mix together the applesauce, coconut sugar, eggs, melted coconut oil, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
5. Pour the batter into the prepared cake pan and bake for 25-30 minutes, or until a toothpick comes out clean.
6. While the cake is cooling, prepare the frosting. Beat the coconut cream with maple syrup, vanilla extract, cinnamon, and a pinch of salt until smooth and fluffy.
7. Once the cake has cooled, spread the frosting evenly on top.

This Spiced Applesauce Cake with Cinnamon Coconut Frosting is a cozy and comforting dessert perfect for Easter. The applesauce makes the cake wonderfully moist, while the cinnamon and other spices provide a warm, inviting flavor. Topped with the creamy cinnamon coconut frosting, this cake is rich but not overly sweet. It’s a perfect dairy-free dessert option that combines the warmth of spices with a delightful frosting, offering a satisfying and delicious treat for any holiday celebration.

Note: More recipes are coming soon!