25+ Flavorful Friday Dairy-Free Cake Recipe You’ll Love

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Friday evenings are the perfect time to unwind, relax, and treat yourself to something sweet.

But for those embracing a dairy-free lifestyle, finding indulgent desserts that don’t sacrifice flavor can sometimes feel like a challenge.

Fear not! Whether you’re hosting a small gathering, surprising your loved ones, or simply indulging in a little self-care, these 25+ dairy-free cake recipes are here to make your Fridays sweeter.

From moist chocolate delights to fruity, nutty wonders, and everything in between, these recipes cater to all your dessert cravings.

Not only are they dairy-free, but they’re also simple to prepare, making them ideal for a laid-back Friday baking session.

Dive into this collection, and you’ll discover cakes that bring flavor, creativity, and inclusivity to your table—proof that going dairy-free can still be decadently delicious!

25+ Flavorful Friday Dairy-Free Cake Recipe You’ll Love

Fridays are made for celebrating, and what better way to do so than with a slice (or two) of delicious cake?

This collection of 25+ dairy-free recipes offers something for everyone, whether you’re a chocolate lover, a fan of fruity flavors, or someone who enjoys unique combinations.

By embracing dairy-free baking, you can create treats that are not only inclusive but also bursting with flavor and creativity.

So grab your mixing bowl, preheat your oven, and let these recipes inspire your next Friday indulgence. With cakes this good, every Friday is a reason to celebrate!

Chocolate Avocado Cake

A rich and velvety chocolate cake made with creamy avocado for moisture and a unique twist, perfect for a dairy-free indulgence.

This Chocolate Avocado Cake is a dairy-free marvel that combines the decadence of chocolate with the smooth, creamy texture of ripe avocados. The avocado acts as a natural substitute for butter, providing a moist and tender crumb. Paired with a luscious dairy-free chocolate glaze, this cake is ideal for Friday nights when you want to unwind with a guilt-free dessert that tastes like a bakery masterpiece.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • ½ cup cocoa powder
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 ripe avocados (mashed)
  • 1 cup almond milk
  • 1 tsp vanilla extract
  • ½ cup dairy-free chocolate chips

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease and line an 8-inch round cake pan.
  2. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, combine the mashed avocados, almond milk, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Fold in the chocolate chips.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
  6. Let the cake cool completely before frosting or glazing.

For the Glaze:

  • ½ cup dairy-free chocolate chips
  • 2 tbsp coconut oil
    Melt the chocolate chips and coconut oil together, then pour over the cooled cake.

This Chocolate Avocado Cake is proof that dairy-free desserts can be just as rich and satisfying as their traditional counterparts. The subtle flavor of avocado enhances the cake’s texture without overpowering its chocolatey goodness. Serve it on Friday to start your weekend on a sweet, indulgent note.

Lemon Coconut Cake

A bright and zesty dairy-free cake infused with lemon and coconut, topped with a refreshing glaze.

Lemon Coconut Cake is the ultimate choice for those who crave a light yet flavorful dessert. The combination of citrusy lemon and tropical coconut creates a perfect harmony of flavors, making it an excellent treat for your Friday evening. Its moist texture and vibrant taste are sure to brighten up your weekend plans, whether shared with family or enjoyed solo.

Ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup coconut milk
  • ⅓ cup coconut oil (melted)
  • 2 tbsp lemon juice
  • Zest of 1 lemon
  • 1 tsp vanilla extract

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a loaf pan or 8-inch round cake pan.
  2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together coconut milk, melted coconut oil, lemon juice, lemon zest, and vanilla.
  4. Gradually combine the wet and dry ingredients until the batter is smooth.
  5. Pour into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. While the cake cools, mix the powdered sugar and lemon juice to make the glaze. Drizzle over the cooled cake.

This Lemon Coconut Cake offers a delightful contrast of tangy and sweet flavors, making it a crowd-pleaser. Perfect for a relaxed Friday evening, this cake pairs wonderfully with tea or coffee and adds a bit of sunshine to your weekend festivities.

Carrot Ginger Cake

A warmly spiced dairy-free carrot cake with a hint of ginger, topped with a creamy cashew frosting.

Carrot Ginger Cake is a wholesome, comforting dessert that’s dairy-free yet bursting with flavor. The grated carrots and ginger add moisture and warmth to the cake, while the cashew frosting provides a creamy, dairy-free topping. This cake is an excellent choice for a Friday dessert that feels like a hug in every bite, giving you the perfect balance of healthful ingredients and indulgence.

Ingredients:

  • 1½ cups grated carrots
  • 1½ cups whole wheat flour
  • ¾ cup coconut sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ cup almond milk
  • ⅓ cup olive oil
  • 1 tsp vanilla extract

For the Frosting:

  • 1 cup cashews (soaked for 4 hours)
  • 2 tbsp maple syrup
  • 2 tbsp coconut cream
  • 1 tsp lemon juice

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan.
  2. In a large bowl, mix flour, coconut sugar, baking powder, baking soda, cinnamon, and ginger.
  3. In a separate bowl, whisk almond milk, olive oil, and vanilla. Add grated carrots.
  4. Combine the wet and dry ingredients and mix until just incorporated.
  5. Pour into the pan and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Blend soaked cashews, maple syrup, coconut cream, and lemon juice until smooth to make the frosting. Spread over the cooled cake.

This Carrot Ginger Cake is a dairy-free delight that combines the earthy sweetness of carrots with a hint of spice. Its creamy cashew frosting takes it to the next level, making it a fantastic option for a cozy Friday night treat. You’ll love the balance of flavors and the comforting vibes this cake brings.

Vanilla Almond Cake

A classic vanilla cake infused with almond essence, offering a rich, nutty flavor while staying completely dairy-free.

The Vanilla Almond Cake is a simple yet elegant dessert that’s perfect for Friday gatherings or a quiet evening treat. Almond milk and almond extract combine to create a subtly nutty flavor that elevates the traditional vanilla cake. This light and moist cake pairs wonderfully with fresh berries or a drizzle of almond glaze, making it a versatile addition to any dessert table.

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup almond milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ tsp almond extract

For the Glaze:

  • 1 cup powdered sugar
  • 2-3 tbsp almond milk
  • ½ tsp almond extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a mixing bowl, combine the flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together almond milk, vegetable oil, vanilla extract, and almond extract.
  4. Gradually mix the wet ingredients into the dry ingredients until smooth.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Mix the glaze ingredients and drizzle over the cooled cake.

This Vanilla Almond Cake is a delightful treat with its light texture and rich almond flavor. Perfect for a Friday evening, it’s a comforting yet sophisticated dessert that satisfies your sweet tooth without any dairy.

Raspberry Orange Cake

A zesty and fruity dairy-free cake bursting with the flavors of fresh oranges and tart raspberries.

Raspberry Orange Cake is a vibrant and refreshing dessert that’s perfect for Fridays when you need a pick-me-up. The citrusy aroma of oranges blends beautifully with the sweet-tart taste of raspberries, creating a cake that’s both visually stunning and incredibly flavorful. Whether for a family dinner or a casual weekend celebration, this cake will surely be a crowd-pleaser.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup orange juice
  • Zest of 1 orange
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries

Instructions:

  1. Preheat the oven to 350°F (175°C). Grease and line a loaf pan or 8-inch round cake pan.
  2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, combine orange juice, orange zest, vegetable oil, and vanilla extract.
  4. Gradually add the wet ingredients to the dry ingredients and mix until smooth. Gently fold in the raspberries.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

This Raspberry Orange Cake is a feast for both the eyes and the taste buds. Its vibrant flavors make it a perfect Friday dessert to energize and delight everyone at the table. Serve it with a sprinkle of powdered sugar or a dollop of coconut whipped cream for an extra touch of elegance.

Peanut Butter Banana Cake

A moist and flavorful cake combining the timeless duo of banana and peanut butter in a dairy-free version.

The Peanut Butter Banana Cake is a decadent yet wholesome treat that makes Fridays even better. The natural sweetness of ripe bananas pairs perfectly with the nutty richness of peanut butter, creating a cake that’s both satisfying and nutrient-packed. Whether you enjoy it as a dessert or a mid-evening snack, this cake will leave you feeling indulged without the dairy.

Ingredients:

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup peanut butter (natural, unsweetened)
  • ¾ cup brown sugar
  • 3 ripe bananas (mashed)
  • ½ cup almond milk
  • 1 tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease an 8-inch square or round cake pan.
  2. In a bowl, mix flour, baking powder, baking soda, and salt.
  3. In a separate bowl, beat peanut butter and brown sugar until creamy. Add mashed bananas, almond milk, and vanilla extract, mixing until smooth.
  4. Gradually fold the dry ingredients into the wet mixture until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.

Peanut Butter Banana Cake is a wonderfully comforting dessert that’s perfect for winding down on a Friday evening. Its rich flavors and moist texture make it a standout treat, offering a delightful way to start the weekend. Pair it with a glass of almond milk for a truly satisfying experience.

Lemon Poppy Seed Cake

A light and zesty cake infused with the tang of lemon and the delightful crunch of poppy seeds, all while being dairy-free.

The Lemon Poppy Seed Cake is the perfect balance of citrus brightness and sweet indulgence. Its moist, tender crumb and delicate crunch make it an ideal Friday dessert for those who crave something refreshing and satisfying. Whether enjoyed with a cup of tea or as a centerpiece for a casual gathering, this dairy-free delight is a crowd-pleaser that’s full of flavor and texture.

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 tbsp poppy seeds
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup almond milk
  • ¼ cup vegetable oil
  • Juice and zest of 1 large lemon
  • 1 tsp vanilla extract

For the Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tbsp lemon juice

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
  2. In a mixing bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt.
  3. In another bowl, whisk together almond milk, vegetable oil, lemon juice, lemon zest, and vanilla extract.
  4. Slowly mix the wet ingredients into the dry ingredients until smooth.
  5. Pour the batter into the prepared pan and bake for 40-45 minutes or until a toothpick comes out clean.
  6. Cool the cake before drizzling with the lemon glaze.

Bright and flavorful, the Lemon Poppy Seed Cake is a delightful treat to cap off a Friday. Its zesty notes and delicate sweetness create a dessert that’s both comforting and invigorating.

Chocolate Avocado Cake

A rich and fudgy chocolate cake made extra moist and creamy with avocado, perfect for a decadent yet dairy-free Friday dessert.

Chocolate Avocado Cake is a luscious dessert that redefines indulgence without dairy. The creamy texture of avocado not only replaces butter but also enhances the cake’s moisture and richness. It’s a guilt-free treat that combines wholesome ingredients with irresistible chocolatey goodness, making it a favorite for both kids and adults alike.

Ingredients:

  • 1½ cups all-purpose flour
  • 1 cup sugar
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 2 ripe avocados (mashed until smooth)
  • ¾ cup almond milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract

For the Frosting:

  • 1 ripe avocado
  • 1½ cups powdered sugar
  • ½ cup cocoa powder
  • 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 bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In a separate bowl, mix mashed avocado, almond milk, vegetable oil, and vanilla extract until smooth.
  4. Gradually fold the wet mixture into the dry ingredients until just combined.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. For the frosting, blend all ingredients until creamy and spread over the cooled cake.

Rich, moist, and irresistibly chocolatey, the Chocolate Avocado Cake is the ultimate dairy-free indulgence for your Friday dessert lineup. The hidden avocado makes it as nutritious as it is delicious.

Coconut Lime Cake

A tropical-inspired cake featuring the sweet richness of coconut and the refreshing zest of lime in every bite.

Coconut Lime Cake is a delightful blend of tropical flavors that’s perfect for brightening up your Friday. The creamy coconut milk and tangy lime create a flavor profile that feels like a mini getaway in dessert form. Light, moist, and irresistibly fragrant, this cake is a must-try for anyone who loves bold, refreshing flavors.

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup coconut milk
  • ⅓ cup vegetable oil
  • Juice and zest of 2 limes
  • 1 tsp vanilla extract

For the Coconut Lime Glaze:

  • 1 cup powdered sugar
  • 2 tbsp coconut milk
  • 1 tbsp lime juice

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf or round cake pan.
  2. In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together coconut milk, vegetable oil, lime juice, lime zest, and vanilla extract.
  4. Slowly combine the wet ingredients with the dry until a smooth batter forms.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Once cooled, drizzle the cake with the coconut lime glaze.

With its tropical flavors and light texture, the Coconut Lime Cake is an uplifting treat for Fridays. The balance of sweet coconut and zesty lime ensures every bite is a refreshing escape to paradise.

Spiced Chai Cake

A warmly spiced cake inspired by the comforting flavors of chai tea, made completely dairy-free for a cozy Friday dessert.

The Spiced Chai Cake captures the essence of a warm, aromatic cup of chai in every bite. Infused with cinnamon, cardamom, ginger, and cloves, this cake is perfect for winding down after a busy week. It’s light, moist, and pairs wonderfully with a hot cup of tea or coffee. Whether you’re entertaining guests or enjoying a quiet evening, this cake delivers warmth and comfort.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup brown sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ½ tsp ginger powder
  • ¼ tsp ground cloves
  • 1 cup unsweetened almond milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract

For the Chai Glaze:

  • 1 cup powdered sugar
  • 2 tbsp strong brewed chai tea
  • ½ tsp vanilla extract

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
  2. In a bowl, mix flour, brown sugar, baking powder, baking soda, salt, and spices.
  3. In another bowl, whisk together almond milk, vegetable oil, and vanilla extract.
  4. Gradually combine the wet and dry ingredients until smooth.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Let the cake cool before drizzling with the chai glaze.

The Spiced Chai Cake is the perfect dessert for chilly Friday evenings. Its cozy flavors and inviting aroma make it a crowd-pleaser that’s easy to prepare and even easier to enjoy.

Apple Cinnamon Cake

A moist and fruity cake that combines the sweetness of apples with the warmth of cinnamon in a dairy-free recipe.

The Apple Cinnamon Cake is a delightful dessert that feels like fall in every bite. The natural sweetness of fresh apples complements the earthy spice of cinnamon, creating a moist and aromatic cake. Perfect for Fridays, this cake can be enjoyed plain or with a dollop of dairy-free whipped cream. Its rustic charm and delicious flavor make it a family favorite.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¾ cup unsweetened applesauce
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1½ cups diced apples (peeled)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a square or round cake pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, whisk together applesauce, vegetable oil, and vanilla extract.
  4. Mix the wet ingredients into the dry, folding in the diced apples last.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.

With its comforting flavors and moist texture, the Apple Cinnamon Cake is a wonderful way to end the week. Its blend of sweet apples and warm spices will have everyone asking for seconds.

Carrot Pineapple Cake

A moist and flavorful dairy-free cake featuring shredded carrots, crushed pineapple, and a hint of spice.

The Carrot Pineapple Cake combines the earthy sweetness of carrots with the tropical tang of pineapple for a unique and delicious dessert. Lightly spiced with cinnamon and nutmeg, this cake is perfect for a Friday treat that feels both indulgent and wholesome. Its moist texture and vibrant flavors make it a standout dessert for any occasion.

Ingredients:

  • 2 cups all-purpose flour
  • 1 cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 1 tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp salt
  • ¾ cup unsweetened almond milk
  • ½ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup shredded carrots
  • ½ cup crushed pineapple (drained)

For the Glaze:

  • 1 cup powdered sugar
  • 2 tbsp pineapple juice

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf or bundt pan.
  2. In a bowl, whisk together flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
  3. In another bowl, mix almond milk, vegetable oil, and vanilla extract. Gradually fold in the dry ingredients.
  4. Add the shredded carrots and crushed pineapple, mixing until just combined.
  5. Pour the batter into the prepared pan and bake for 35-40 minutes or until a toothpick comes out clean.
  6. Cool the cake and drizzle with pineapple glaze.

Carrot Pineapple Cake is a delightful combination of hearty and tropical flavors. Its moist texture and vibrant taste make it a perfect Friday dessert that’s both satisfying and memorable.

Banana Coconut Cake

A tropical-inspired, naturally sweetened cake that combines ripe bananas and shredded coconut in a dairy-free delight.

Banana Coconut Cake is a soft, moist dessert that brings a tropical vibe to your Friday treat. The natural sweetness of ripe bananas pairs beautifully with the subtle crunch of shredded coconut, creating a cake that’s both wholesome and indulgent. Perfect as a snack or dessert, it’s a versatile recipe that everyone will love.

Ingredients:

  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon
  • 2 ripe bananas (mashed)
  • ¾ cup coconut milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • ½ cup shredded coconut

For the Topping:

  • 2 tbsp shredded coconut (toasted, optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a loaf or round cake pan.
  2. In a mixing bowl, combine flour, sugar, baking powder, baking soda, salt, and cinnamon.
  3. In another bowl, whisk together mashed bananas, coconut milk, vegetable oil, and vanilla extract.
  4. Gradually mix the wet ingredients into the dry ingredients until smooth. Fold in the shredded coconut.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool the cake and sprinkle with toasted shredded coconut for added flavor.

The Banana Coconut Cake is a flavorful and moist dessert that’s easy to make and enjoy. Its tropical flavors bring a touch of sunshine to your Friday, making it the perfect way to unwind after a long week.

Chocolate Orange Cake

A decadent chocolate cake infused with the zesty brightness of orange for a unique dairy-free dessert experience.

Chocolate Orange Cake is a luxurious and sophisticated dessert that blends the richness of chocolate with the vibrant flavor of orange. This cake is perfect for Fridays when you want to end the week on a high note. With its moist texture and decadent taste, it’s a show-stopper for any occasion.

Ingredients:

  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup cocoa powder
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup orange juice
  • ⅓ cup vegetable oil
  • Zest of 1 orange
  • 1 tsp vanilla extract

For the Chocolate Orange Glaze:

  • 1 cup powdered sugar
  • 2 tbsp orange juice
  • 2 tbsp cocoa powder

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease an 8-inch round cake pan.
  2. In a bowl, whisk together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. In another bowl, mix orange juice, vegetable oil, orange zest, and vanilla extract.
  4. Combine the wet and dry ingredients, stirring until smooth.
  5. Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick comes out clean.
  6. Cool the cake and drizzle with the chocolate orange glaze.

The Chocolate Orange Cake is a decadent dessert that’s sure to impress. Its rich, chocolatey base and citrusy notes create a perfect harmony, making it an irresistible treat to celebrate the end of the week.

Strawberry Almond Cake

A light and fruity dairy-free cake featuring fresh strawberries and the nutty richness of almond flour.

The Strawberry Almond Cake is a beautifully balanced dessert that highlights the sweetness of fresh strawberries and the delicate nuttiness of almonds. This dairy-free cake is moist, tender, and perfect for a Friday evening. It’s simple to make yet sophisticated enough to serve at any gathering, promising a delightful finish to your week.

Ingredients:

  • 1 cup almond flour
  • 1 cup all-purpose flour
  • ¾ cup sugar
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup almond milk
  • ⅓ cup vegetable oil
  • 1 tsp vanilla extract
  • 1 cup diced fresh strawberries

For the Topping:

  • ¼ cup sliced almonds
  • Powdered sugar for dusting (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C) and grease a round cake pan.
  2. In a bowl, combine almond flour, all-purpose flour, sugar, baking powder, baking soda, and salt.
  3. In another bowl, whisk together almond milk, vegetable oil, and vanilla extract.
  4. Mix the wet ingredients into the dry ingredients, then fold in the diced strawberries.
  5. Pour the batter into the prepared pan and sprinkle with sliced almonds.
  6. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  7. Cool the cake and dust with powdered sugar if desired.

The Strawberry Almond Cake is a delightful dessert that’s as pretty as it is delicious. Its fresh, fruity flavor and nutty undertones make it a perfect choice for a Friday treat, leaving you feeling refreshed and satisfied.

Note: More recipes are coming soon!