50+ Irresistible Friday Dairy-Free Baking Recipes to Make Your Special

Fridays are a time to wind down and treat yourself after a long week.

What better way to embrace the weekend vibes than with some creative dairy-free baking?

Whether you’re accommodating dietary needs or simply exploring healthier alternatives, this collection of 50+ recipes is perfect for anyone who loves to bake without dairy.

From moist cakes and gooey brownies to flaky pastries and hearty breads, these recipes prove that dairy-free baking doesn’t mean sacrificing flavor or texture.

With endless options to choose from, you’ll find something to suit every craving, mood, and occasion.

So, grab your mixing bowl, preheat the oven, and let’s make this Friday deliciously dairy-free!

50+ Irresistible Friday Dairy-Free Baking Recipes to Make Your Special

With 50+ dairy-free baking recipes at your fingertips, there’s no excuse not to make your Friday extraordinary.

From simple, comforting classics to innovative twists on your favorite baked goods, these recipes cater to all skill levels and taste buds.

Dairy-free baking doesn’t have to feel limiting. Instead, it opens up a world of flavorful possibilities.

Whether you’re baking for loved ones or treating yourself, these recipes are a testament to the joy of experimenting in the kitchen.

Make this Friday one to remember with delicious creations that everyone can enjoy—dairy-free and delightful!

Dairy-Free Chocolate Chip Banana Bread

Indulge in the rich, moist goodness of this dairy-free chocolate chip banana bread, perfect for a Friday treat! This recipe is a delightful way to use overripe bananas while keeping it free of dairy. The combination of natural sweetness from bananas and the decadence of dairy-free chocolate chips makes this a family favorite.

Ingredients:

• 3 overripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup brown sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a large mixing bowl, combine mashed bananas, melted coconut oil, brown sugar, eggs, and vanilla extract.
3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
4. Fold in the dairy-free chocolate chips.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack.

This banana bread is the perfect way to start your weekend on a sweet note. The dairy-free chocolate chips add a touch of indulgence, while the bananas keep it naturally moist. Pair it with your favorite dairy-free latte for a cozy Friday evening treat.

Dairy-Free Lemon Blueberry Muffins

Bright, zesty lemons and juicy blueberries come together in these dairy-free muffins, making them an ideal way to kick off the weekend. These muffins are soft, tender, and packed with vibrant flavors that will energize you for whatever your Friday night has in store.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/3 cup melted coconut oil
• 2 large eggs
• 3/4 cup unsweetened almond milk
• Zest and juice of 1 lemon
• 1 cup fresh or frozen blueberries

Instructions:

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. In a separate bowl, mix coconut oil, eggs, almond milk, lemon zest, and juice. Gradually combine the wet ingredients with the dry ingredients.
4. Gently fold in the blueberries.
5. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
6. Bake for 20–25 minutes or until a toothpick inserted in the center of a muffin comes out clean.
7. Cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.

These muffins are a burst of sunshine on a plate, perfect for a Friday morning or snack. The tangy lemon and sweet blueberries are perfectly balanced, making these muffins a crowd-pleaser. Enjoy them warm with a drizzle of dairy-free glaze or plain as a simple yet satisfying treat.

Dairy-Free Coconut Macaroons

For a quick and easy Friday dessert, these dairy-free coconut macaroons are unbeatable. They’re chewy, sweet, and perfect for coconut lovers. Best of all, they come together in just 30 minutes, leaving you plenty of time to relax.

Ingredients:

• 2 1/2 cups shredded unsweetened coconut
• 3 large egg whites
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
2. In a mixing bowl, whisk egg whites until frothy. Add sugar, vanilla extract, and salt, and whisk until well combined.
3. Gently fold in the shredded coconut until fully incorporated.
4. Using a spoon or cookie scoop, drop small mounds of the mixture onto the prepared baking sheet.
5. Bake for 18–20 minutes or until the edges are golden brown.
6. Allow the macaroons to cool on the baking sheet for 5 minutes before transferring to a wire rack.

These coconut macaroons are a delightful way to wind down your week. Their chewy texture and sweet coconut flavor make them a treat that’s hard to resist. Enjoy them with a cup of tea or as a light dessert after dinner. Happy Friday!

Dairy-Free Cinnamon Apple Crisp

This dairy-free cinnamon apple crisp is the perfect way to cozy up on a Friday night. Made with tender, spiced apples and a crunchy oat topping, it’s a comforting dessert that pairs wonderfully with a scoop of dairy-free ice cream. This recipe is simple to prepare and fills your home with the irresistible aroma of warm cinnamon.

Ingredients:

For the Filling:

• 5 medium apples, peeled, cored, and sliced
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg

For the Topping:

• 1 cup rolled oats
• 1/2 cup almond flour
• 1/3 cup coconut sugar
• 1/3 cup melted coconut oil
• 1/2 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a baking dish.
2. In a bowl, toss apple slices with maple syrup, lemon juice, cinnamon, and nutmeg. Spread the apple mixture evenly in the baking dish.
3. In another bowl, mix rolled oats, almond flour, coconut sugar, cinnamon, and melted coconut oil until crumbly. Sprinkle the topping over the apples.
4. Bake for 35–40 minutes or until the topping is golden brown and the apples are tender.
5. Let cool for 10 minutes before serving.

This apple crisp is a perfect combination of warm, spiced fruit and a satisfying crunchy topping. It’s a crowd-pleaser that’s free from dairy yet full of flavor. Serve it warm with a drizzle of coconut cream or a scoop of your favorite dairy-free vanilla ice cream.

Dairy-Free Pumpkin Spice Cupcakes

Celebrate Friday with these dairy-free pumpkin spice cupcakes! They’re moist, flavorful, and topped with a creamy dairy-free frosting that feels like autumn in every bite. These cupcakes are perfect for a weekend gathering or just as a treat to yourself.

Ingredients:

For the Cupcakes:

• 1 3/4 cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 cup pumpkin puree
• 1/2 cup almond milk
• 1/3 cup melted coconut oil
• 1 tsp vanilla extract

For the Frosting:

• 1/2 cup dairy-free butter
• 2 cups powdered sugar
• 2 tbsp almond milk
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix pumpkin puree, almond milk, melted coconut oil, and vanilla. Combine wet and dry ingredients until smooth.
4. Pour batter into the muffin tin, filling each cup 3/4 full.
5. Bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
6. For the frosting, beat the dairy-free butter until smooth, then gradually add powdered sugar, almond milk, and vanilla. Frost the cooled cupcakes.

These pumpkin spice cupcakes are the ultimate fall treat, delivering warmth and sweetness in every bite. The creamy dairy-free frosting makes them irresistible and perfect for Friday celebrations.

Dairy-Free Chocolate Avocado Mousse

End your Friday on a decadent note with this dairy-free chocolate avocado mousse. Creamy, rich, and packed with healthy fats, it’s a dessert that’s both indulgent and nutritious. Perfect for chocoholics, this mousse is quick to prepare and will satisfy your sweet tooth without the dairy.

Ingredients:

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup almond milk
• 1/4 cup maple syrup (or adjust to taste)
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Scoop the flesh of the avocados into a blender or food processor.
2. Add cocoa powder, almond milk, maple syrup, vanilla extract, and salt. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Spoon the mousse into serving bowls and refrigerate for at least 1 hour before serving.

This chocolate avocado mousse is a guilt-free indulgence that proves you don’t need dairy for a creamy dessert. Its velvety texture and rich chocolate flavor are perfect for a quiet Friday night or as an elegant dessert for guests. Add fresh berries or a sprinkle of dairy-free chocolate chips for extra flair!

Dairy-Free Peanut Butter Oat Bars

For a quick and wholesome Friday snack, these dairy-free peanut butter oat bars are unbeatable. Packed with fiber and natural sweetness, they’re great as a breakfast treat or a post-dinner dessert. These bars are no-bake, making them an effortless option to prepare and enjoy.

Ingredients:

• 2 cups rolled oats
• 1 cup natural peanut butter
• 1/2 cup maple syrup
• 1/4 cup coconut oil
• 1/2 tsp vanilla extract
• 1/4 tsp salt

Instructions:

1. Line an 8×8-inch baking dish with parchment paper.
2. In a saucepan over low heat, combine peanut butter, maple syrup, and coconut oil. Stir until smooth and well combined.
3. Remove from heat and mix in vanilla extract and salt.
4. Add rolled oats to the mixture and stir until fully coated.
5. Transfer the mixture to the prepared dish and press it down evenly.
6. Refrigerate for at least 2 hours until firm.
7. Cut into bars and serve chilled.

These peanut butter oat bars are a simple yet satisfying way to wrap up your week. They’re naturally sweetened, dairy-free, and perfect for grab-and-go snacking. Pair them with a glass of almond milk for an extra dose of goodness!

Dairy-Free Raspberry Almond Scones

Treat yourself to a café-style Friday morning with these dairy-free raspberry almond scones. Light, flaky, and filled with bursts of tart raspberries, these scones are a perfect way to elevate your day. The almonds add a delightful crunch, while the dairy-free ingredients ensure everyone can enjoy them.

Ingredients:

• 2 cups all-purpose flour
• 1/3 cup coconut sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1/4 cup solid coconut oil
• 1/2 cup almond milk
• 1 tsp almond extract
• 1 cup fresh or frozen raspberries
• 1/4 cup sliced almonds

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together flour, coconut sugar, baking powder, and salt.
3. Cut in the coconut oil until the mixture resembles coarse crumbs.
4. Add almond milk and almond extract, stirring until just combined.
5. Gently fold in raspberries and sliced almonds.
6. Transfer the dough to a floured surface and shape it into a round disc. Cut into 8 wedges.
7. Place the wedges on the baking sheet and bake for 15–18 minutes, or until golden brown.

These raspberry almond scones are a delightful treat to start or end your Friday. Their light texture and fruity flavor pair perfectly with a hot cup of dairy-free coffee or tea. Whether enjoyed fresh out of the oven or later in the day, these scones are sure to impress.

Dairy-Free Dark Chocolate Bark with Nuts and Seeds

Need a quick and elegant dessert for a Friday evening? This dairy-free dark chocolate bark is a fantastic choice. It’s simple to make, customizable with your favorite nuts and seeds, and perfect for sharing. It’s an indulgent treat that feels fancy but comes together in minutes.

Ingredients:

• 1 cup dairy-free dark chocolate chips
• 1/4 cup chopped almonds
• 1/4 cup pumpkin seeds
• 2 tbsp dried cranberries
• 1 tbsp shredded coconut (optional)
• Pinch of sea salt

Instructions:

1. Line a baking sheet with parchment paper.
2. Melt the dairy-free dark chocolate chips in a double boiler or microwave, stirring until smooth.
3. Pour the melted chocolate onto the parchment paper and spread it into an even layer.
4. Sprinkle the almonds, pumpkin seeds, cranberries, shredded coconut, and sea salt evenly over the chocolate.
5. Refrigerate for 1–2 hours until the chocolate is firm.
6. Break into pieces and serve.

This dark chocolate bark is a versatile and sophisticated treat that’s perfect for a relaxing Friday night. The combination of crunchy nuts, chewy cranberries, and rich chocolate is irresistible. Store leftovers in the fridge for a ready-to-enjoy snack throughout the weekend!

Dairy-Free Banana Bread Muffins

Start your Friday on a sweet note with these moist and fluffy dairy-free banana bread muffins. Packed with natural banana sweetness and a hint of cinnamon, these muffins are perfect for breakfast, snack time, or dessert. Their grab-and-go format makes them ideal for busy Fridays or relaxing mornings alike.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup melted coconut oil
• 1/2 cup coconut sugar
• 1/4 cup almond milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a large bowl, combine mashed bananas, melted coconut oil, coconut sugar, almond milk, and vanilla extract. Mix well.
3. In another bowl, whisk together flour, baking soda, cinnamon, and salt.
4. Gradually fold the dry ingredients into the wet mixture until just combined. Do not overmix.
5. Divide the batter evenly into the muffin tin.
6. Bake for 20–25 minutes or until a toothpick inserted into the center comes out clean. Let cool before serving.

These banana bread muffins are soft, flavorful, and free of dairy, making them a wholesome treat for your Friday routine. Enjoy them warm with a drizzle of almond butter or simply as they are for a satisfying, guilt-free snack.

Dairy-Free Lemon Poppy Seed Cake

Brighten up your Friday with a dairy-free lemon poppy seed cake! This zesty and moist dessert is infused with fresh lemon flavor and a subtle crunch from poppy seeds. It’s perfect for an afternoon treat, a light dessert, or even a celebratory Friday night indulgence.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan.
2. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, mix melted coconut oil, almond milk, lemon juice, lemon zest, and vanilla extract.
4. Gradually combine the wet ingredients with the dry ingredients, stirring until just blended.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cake cool before slicing.

This dairy-free lemon poppy seed cake is a refreshing treat that adds a burst of citrusy goodness to your Friday. Pair it with a cup of tea or coffee for a delightful way to unwind and savor the end of your week.

Dairy-Free Coconut Macaroons

End your Friday on a tropical note with these dairy-free coconut macaroons. These chewy, golden-brown delights are lightly sweetened and naturally dairy-free. With just a handful of ingredients, they’re quick and easy to whip up, making them an excellent dessert option.

Ingredients:

• 3 cups shredded unsweetened coconut
• 3/4 cup coconut milk
• 1/4 cup maple syrup
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, combine shredded coconut, coconut milk, maple syrup, vanilla extract, and salt. Mix until the mixture is sticky and holds together.
3. Using a spoon or your hands, form small mounds of the mixture and place them on the baking sheet.
4. Bake for 18–20 minutes, or until the tops are golden brown.
5. Let the macaroons cool completely before serving.

These coconut macaroons are a simple yet indulgent way to finish off your Friday. Their tropical flavor and chewy texture make them irresistible, and they’re perfect for sharing or enjoying solo. Pair them with dairy-free hot chocolate for an extra-special treat!

Dairy-Free Carrot Spice Cupcakes

Add a hint of warm spice to your Friday with these dairy-free carrot spice cupcakes. Packed with shredded carrots, cozy cinnamon, and a touch of nutmeg, these cupcakes are not only flavorful but also dairy-free. Topped with a creamy cashew frosting, they’re a delightful way to celebrate the end of the week.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup coconut sugar
• 1/3 cup coconut oil, melted
• 1/2 cup almond milk
• 1 tsp vanilla extract
• 1 1/4 cups grated carrots

For the Frosting:

• 1 cup raw cashews (soaked for 4 hours)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• 1/4 cup almond milk

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners.
2. In a bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In another bowl, mix coconut sugar, melted coconut oil, almond milk, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients. Fold in grated carrots.
5. Divide the batter into the muffin tin and bake for 20–22 minutes. Cool completely.
6. Blend all frosting ingredients until smooth. Frost the cooled cupcakes and serve.

These dairy-free carrot spice cupcakes are a treat worth savoring. The natural sweetness of the carrots, complemented by the rich cashew frosting, makes them a perfect dessert for your Friday night. Pair them with chai tea for a comforting experience.

Dairy-Free Chocolate Avocado Mousse

For a decadent yet guilt-free Friday dessert, this dairy-free chocolate avocado mousse is a winner. Creamy avocados provide a silky texture, while cocoa powder delivers rich chocolate flavor. It’s a quick, healthy, and indulgent treat that’s sure to satisfy your sweet tooth.

Ingredients:

• 2 ripe avocados
• 1/3 cup cocoa powder
• 1/4 cup maple syrup
• 1/4 cup almond milk
• 1 tsp vanilla extract
• Pinch of salt

Instructions:

1. Scoop out the avocado flesh and place it in a blender or food processor.
2. Add cocoa powder, maple syrup, almond milk, vanilla extract, and salt. Blend until smooth and creamy.
3. Taste and adjust sweetness if needed.
4. Transfer to serving glasses and refrigerate for at least 1 hour before serving.

This chocolate avocado mousse is proof that indulgence can be healthy. Creamy, chocolaty, and free of dairy, it’s an elegant dessert for a relaxing Friday. Top with fresh berries or coconut flakes for extra flair.

Dairy-Free Apple Cinnamon Galette

Celebrate Friday with this rustic dairy-free apple cinnamon galette. With a flaky crust and a filling of tender, spiced apples, this galette is simple yet sophisticated. It’s perfect for a cozy evening dessert or to share with family and friends.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1/4 tsp salt
• 1/3 cup coconut oil, chilled
• 4–5 tbsp cold water
• 2 apples, thinly sliced
• 2 tbsp coconut sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp nutmeg
• 1 tbsp cornstarch
• 1 tbsp almond milk (for brushing)

Instructions:

1. In a bowl, combine flour and salt. Cut in chilled coconut oil until the mixture resembles coarse crumbs.
2. Add cold water, one tablespoon at a time, mixing until the dough comes together. Wrap and chill for 30 minutes.
3. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
4. In another bowl, mix sliced apples, coconut sugar, cinnamon, nutmeg, and cornstarch.
5. Roll out the dough into a circle. Arrange the apple filling in the center, leaving a border. Fold the edges over the apples.
6. Brush the crust with almond milk and bake for 30–35 minutes, or until golden brown.

This dairy-free apple cinnamon galette is a comforting and delicious way to wrap up your week. The warm spices and buttery crust create a dessert that feels both homey and special. Serve it warm with a scoop of dairy-free vanilla ice cream for an unforgettable Friday treat.

Note: More recipes are coming soon!