50+ Irresistible Holiday Dairy-Free Cake Recipes You Need to Try

The holiday season is a time for family gatherings, festive meals, and indulgent treats. But for those who follow a dairy-free lifestyle, finding the perfect cake recipe can sometimes be a challenge.

Whether you’re hosting a celebration or simply looking for a sweet dessert to enjoy, dairy-free cakes are a wonderful alternative that everyone can enjoy—no matter their dietary needs.

In this blog post, we’ve curated a collection of 50+ delicious and creative holiday dairy-free cake recipes, perfect for making your holiday season even sweeter.

From rich chocolate cakes to spiced fruitcakes, these recipes are full of flavor, moisture, and festive cheer—without the dairy!

These cakes are easy to make, beautifully presented, and ideal for any holiday occasion.

50+ Irresistible Holiday Dairy-Free Cake Recipes You Need to Try

Dairy-free doesn’t have to mean sacrificing flavor or enjoyment, especially when it comes to cakes.

With these 50+ holiday dairy-free cake recipes, you can indulge in all the festive sweetness the holiday season has to offer while meeting your dietary preferences.

From classic favorites like carrot and chocolate cakes to more adventurous options like peppermint and gingerbread creations, there’s a dairy-free cake for everyone.

These recipes bring joy, warmth, and indulgence to the table, proving that you can have your cake and enjoy it too—without any dairy!

So, whether you’re celebrating with family, friends, or simply treating yourself, these dairy-free cakes are sure to become holiday staples in your kitchen.

Dairy-Free Gingerbread Cake

This Dairy-Free Gingerbread Cake is the perfect treat to bring the warm, cozy flavors of the holiday season to your table. Packed with aromatic spices like cinnamon, nutmeg, and ginger, this cake is both fluffy and moist. With no dairy products involved, it’s suitable for those with lactose intolerance or anyone looking for a delicious plant-based option. This cake can be enjoyed as is, or paired with a dairy-free whipped cream or frosting to elevate the festive experience.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1/2 cup molasses
• 1/2 cup warm water
• 1/4 cup vegetable oil
• 1 teaspoon vanilla extract
• 1/4 cup ground flaxseed mixed with 1/4 cup water (flax egg substitute)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a large mixing bowl, whisk together flour, brown sugar, baking soda, cinnamon, ginger, nutmeg, and salt.
3. In a separate bowl, mix the molasses, warm water, vegetable oil, and vanilla extract.
4. Add the wet ingredients to the dry ingredients and stir until smooth. Then, add the flax egg mixture and combine.
5. Pour the batter into the prepared cake 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 in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve plain or top with dairy-free whipped cream or frosting of choice.

This Dairy-Free Gingerbread Cake brings the holiday spirit to your kitchen with its combination of spicy warmth and soft texture. It’s not only perfect for holiday dinners but also an ideal option for those with dietary restrictions. Whether served at a festive gathering or enjoyed with a warm cup of dairy-free hot chocolate, this cake is sure to be a crowd-pleaser, offering both flavor and comfort to all who indulge in it.

Dairy-Free Chocolate Yule Log Cake

Celebrate the holidays with this indulgent Dairy-Free Chocolate Yule Log Cake, a twist on the classic holiday dessert. This rich, chocolate sponge cake is filled with a decadent dairy-free chocolate ganache, rolled into a log shape, and dusted with powdered sugar for a snowy effect. It’s the perfect centerpiece for any holiday table, combining a beautiful presentation with a mouthwatering taste that’s free from dairy, making it suitable for all guests to enjoy.

Ingredients: For the cake:

• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 3 large eggs
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil

For the filling:

• 1/2 cup dairy-free chocolate chips
• 1/2 cup canned coconut milk
• 1 teaspoon vanilla extract

For decoration:

• Powdered sugar for dusting

Instructions:

1. Preheat your oven to 350°F (175°C). Line a 15×10-inch jelly roll pan with parchment paper and lightly grease it.
2. In a medium bowl, combine the flour, cocoa powder, baking powder, and salt. Set aside.
3. In a large bowl, whisk together the sugar, eggs, dairy-free milk, vanilla extract, and vegetable oil.
4. Slowly incorporate the dry ingredients into the wet ingredients until smooth.
5. Pour the batter into the prepared pan and spread it evenly.
6. Bake for 10-12 minutes, or until the cake springs back when touched.
7. While the cake is baking, prepare the filling by heating the coconut milk in a saucepan over medium heat until hot. Pour over the chocolate chips and stir until smooth. Add vanilla extract and let the ganache cool.
8. Once the cake has cooled for about 5 minutes, invert it onto a clean kitchen towel dusted with powdered sugar.
9. Carefully peel off the parchment paper and spread the chocolate ganache evenly across the cake.
10. Gently roll the cake up from one short end, using the towel to help. Wrap it tightly and refrigerate for at least 1 hour to set.
11. Once chilled, transfer the Yule log to a serving platter and dust with powdered sugar.

This Dairy-Free Chocolate Yule Log Cake is a stunning dessert that’s as delicious as it is beautiful. The soft, chocolatey sponge paired with the rich, dairy-free ganache filling creates a decadent treat everyone can enjoy. Whether you’re serving it at a Christmas dinner or sharing it with loved ones during the holidays, this cake will undoubtedly be the star of your dessert table. It’s a showstopper that combines festive elegance with a smooth, creamy taste that’s completely dairy-free.

Dairy-Free Pumpkin Spice Cake

A true embodiment of fall and holiday flavors, this Dairy-Free Pumpkin Spice Cake is moist, flavorful, and perfectly spiced with cinnamon, nutmeg, and cloves. The addition of pumpkin purée gives the cake a tender texture, while the warm spices fill your kitchen with the comforting aroma of the season. This cake is not only dairy-free but also a treat for anyone craving a delicious, autumn-inspired dessert during the holiday season.

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 teaspoon salt
• 1 cup canned pumpkin purée
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup dairy-free milk (such as coconut or almond milk)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set aside.
3. In a separate bowl, whisk together the pumpkin purée, vegetable oil, sugar, eggs, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, alternating with the dairy-free milk. Mix until just combined.
5. Pour the batter into the prepared cake 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 in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Serve with a dusting of powdered sugar or top with dairy-free frosting if desired.

This Dairy-Free Pumpkin Spice Cake is a holiday favorite that brings the essence of fall right to your dessert table. Its rich flavor and moist texture are complemented by the perfect blend of spices that make it ideal for any holiday gathering. Whether enjoyed on its own or paired with a creamy dairy-free frosting, this cake offers a delightful, allergen-friendly option that will be loved by all, proving that dairy-free desserts can be just as indulgent and flavorful as their traditional counterparts.

Dairy-Free Carrot Cake

This Dairy-Free Carrot Cake is a moist, spiced dessert filled with grated carrots, walnuts, and a hint of cinnamon, making it a perfect holiday treat. The rich flavors of the cake are balanced by the sweetness of the carrots and a light touch of orange zest. This cake is entirely dairy-free but retains all the classic carrot cake qualities that make it a crowd favorite. For an extra festive touch, it can be topped with a dairy-free cream cheese frosting, making it an indulgent yet allergy-friendly dessert.

Ingredients:

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 3 large eggs
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 2 cups finely grated carrots
• 1/2 cup chopped walnuts (optional)
• 1/2 cup unsweetened applesauce
• Zest of 1 orange

For the dairy-free cream cheese frosting (optional):

• 1/2 cup dairy-free cream cheese
• 1/4 cup dairy-free butter
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, combine the sugar, eggs, vegetable oil, vanilla extract, applesauce, and orange zest.
4. Gradually stir in the dry ingredients until fully combined.
5. Add the grated carrots and walnuts (if using) and mix until evenly distributed.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
9. For the frosting, beat together the dairy-free cream cheese, dairy-free butter, powdered sugar, and vanilla extract until smooth. Once the cake has cooled, spread the frosting on top.
10. Serve and enjoy!

This Dairy-Free Carrot Cake is an ideal choice for any holiday celebration, offering all the flavors and textures of a classic carrot cake without the dairy. The combination of warm spices and fresh carrots creates a deliciously tender cake, while the optional dairy-free cream cheese frosting adds a rich, tangy sweetness that complements the cake perfectly. Whether you’re serving it for Easter, Thanksgiving, or Christmas, this carrot cake will quickly become a new favorite among your guests—dairy-free or not!

Dairy-Free Eggnog Cake

This Dairy-Free Eggnog Cake is a festive and rich dessert that brings the beloved flavors of eggnog into cake form. With hints of nutmeg, cinnamon, and vanilla, this moist cake captures the essence of the holiday season in every bite. Made without any dairy, this cake is ideal for those avoiding dairy products yet still craving the taste of Christmas. Serve it with a dusting of powdered sugar or top it with a dairy-free whipped cream for an extra touch of indulgence.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup dairy-free eggnog (store-bought or homemade)
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs (or egg replacer for egg-free)
• 1 teaspoon vanilla extract
• 1/4 teaspoon ground cloves

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, nutmeg, cinnamon, cloves, and salt.
3. In a separate large bowl, beat together the dairy-free eggnog, vegetable oil, sugar, eggs (or egg replacer), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients and mix until combined.
5. Pour the batter into the prepared cake 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 in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust the cooled cake with powdered sugar or top with dairy-free whipped cream for an extra festive touch.

This Dairy-Free Eggnog Cake is a truly festive dessert that captures the essence of the holiday season. The combination of warm spices, the rich flavor of eggnog, and the light, fluffy texture of the cake make it an ideal treat for holiday dinners or special occasions. Whether you’re sharing it with friends and family or enjoying a slice by yourself, this cake is a delightful way to celebrate the season without the dairy.

Dairy-Free Cranberry Orange Cake

This Dairy-Free Cranberry Orange Cake offers a burst of fresh flavors with the tangy sweetness of cranberries and the zesty brightness of orange. The moist, fluffy cake is perfect for any holiday celebration, and the combination of fruit and citrus gives it a refreshing twist that contrasts beautifully with heavier holiday dishes. This cake is easy to prepare, completely dairy-free, and can be enjoyed by everyone, regardless of dietary restrictions. Garnish with some extra cranberries and a drizzle of dairy-free glaze to make it even more festive.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 cup fresh cranberries (or frozen, thawed)
• Zest of 1 orange
• 1/2 cup freshly squeezed orange juice
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 2 large eggs (or egg replacer for egg-free)

For the glaze (optional):

• 1/2 cup powdered sugar
• 2 teaspoons orange juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, mix together the sugar, vegetable oil, eggs (or egg replacer), orange zest, and orange juice.
4. Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
5. Gently fold in the cranberries and dairy-free milk, ensuring they are evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
9. For the glaze, whisk together the powdered sugar and orange juice, then drizzle over the cooled cake.

This Dairy-Free Cranberry Orange Cake is a festive, vibrant dessert that embodies the flavors of the holiday season. The tartness of the cranberries pairs wonderfully with the citrusy orange, creating a balanced and refreshing cake. Whether served at Christmas, Thanksgiving, or any festive occasion, this cake will surely impress. Its beautiful color and delicious flavor profile make it a standout choice for anyone looking to enjoy a dairy-free holiday treat.

Dairy-Free Gingerbread Cake

This Dairy-Free Gingerbread Cake is a comforting, spiced dessert that brings warmth and coziness to any holiday gathering. Infused with molasses, ginger, cinnamon, and cloves, it offers the perfect balance of sweetness and spice. The soft and moist texture is perfect for enjoying with a warm cup of tea or coffee. This cake is completely dairy-free and perfect for those who want to indulge in a traditional holiday flavor without any dairy.

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 teaspoon salt
• 1 cup dark brown sugar, packed
• 1/2 cup molasses
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1 cup dairy-free milk (such as almond or oat milk)
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch square or round cake pan.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a separate large bowl, combine the brown sugar, molasses, vegetable oil, eggs (or egg replacer), dairy-free milk, and vanilla extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until fully combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
8. Serve plain or top with a dusting of powdered sugar or a dollop of dairy-free whipped cream.

This Dairy-Free Gingerbread Cake captures the essence of holiday spices with its rich flavors of molasses, ginger, and cinnamon. It’s the perfect dessert for anyone looking to enjoy a festive treat without dairy. The moist texture and fragrant aroma make it a crowd-pleaser at holiday parties, and its simplicity allows the flavors to shine. Whether you’re enjoying it on its own or paired with a dairy-free topping, this gingerbread cake is sure to add warmth and joy to your holiday celebrations.

Dairy-Free Chocolate Peppermint Cake

This Dairy-Free Chocolate Peppermint Cake is a decadent holiday dessert that combines rich chocolate with a refreshing hint of peppermint. The moist chocolate cake is infused with dairy-free ingredients, making it suitable for those with dietary restrictions while still delivering all the festive flavors. The peppermint frosting adds a burst of minty sweetness, creating the perfect balance between chocolate and mint. This cake is ideal for holiday gatherings and can be decorated with crushed candy canes for an extra festive touch.

Ingredients: For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 1 teaspoon vanilla extract
• 1 cup dairy-free milk (such as almond or oat milk)
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon peppermint extract

For the peppermint frosting:

• 1/2 cup dairy-free butter
• 2 cups powdered sugar
• 2 tablespoons dairy-free milk
• 1/4 teaspoon peppermint extract
• 1/4 cup crushed candy canes (optional for decoration)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, combine the sugar, vegetable oil, vanilla extract, dairy-free milk, apple cider vinegar, and peppermint extract. Mix until smooth.
4. Gradually add the dry ingredients to the wet ingredients, stirring until combined.
5. Divide the batter evenly between the two cake pans and smooth the tops.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. For the frosting, beat together the dairy-free butter, powdered sugar, dairy-free milk, and peppermint extract until smooth.
9. Once the cakes have cooled, spread a layer of peppermint frosting on top of one cake layer, then place the second layer on top. Frost the entire cake with the remaining frosting.
10. Optionally, sprinkle the top with crushed candy canes for extra holiday flair.

This Dairy-Free Chocolate Peppermint Cake is a rich and festive dessert that brings together the best of chocolate and mint in a dairy-free package. The combination of moist chocolate cake with refreshing peppermint frosting makes it the perfect treat for holiday parties, gift-giving, or simply enjoying at home with loved ones. The addition of crushed candy canes adds a beautiful and festive touch, making this cake a showstopper at any holiday table.

Dairy-Free Apple Cinnamon Cake

This Dairy-Free Apple Cinnamon Cake is a warm and comforting dessert filled with tender apples, a swirl of cinnamon, and a moist, soft crumb. The combination of spiced apples and cinnamon creates the perfect balance of sweetness and spice, making it an ideal treat for autumn or winter holidays. Made without dairy, this cake is great for those with dietary restrictions while still delivering the delicious flavors of a traditional holiday cake.

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1 teaspoon vanilla extract
• 1 1/2 cups peeled and chopped apples (about 2 medium apples)
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 tablespoon apple cider vinegar

For the cinnamon sugar topping:

• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a separate large bowl, beat together the sugar, vegetable oil, eggs (or egg replacer), and vanilla extract until smooth.
4. Stir in the dairy-free milk and apple cider vinegar, then gradually add the dry ingredients, mixing until fully combined.
5. Gently fold in the chopped apples until evenly distributed throughout the batter.
6. Pour the batter into the prepared cake pan and smooth the top.
7. In a small bowl, mix the sugar and cinnamon for the topping, then sprinkle evenly over the top of the batter.
8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This Dairy-Free Apple Cinnamon Cake is the perfect dessert for fall and winter holidays, with its comforting combination of apples and cinnamon. The moist cake is simple to make, yet bursting with flavor, and the cinnamon sugar topping adds an extra layer of sweetness and spice. Whether you’re serving it at a holiday party or enjoying it with a cup of tea, this cake is sure to become a family favorite that everyone can enjoy, regardless of dietary restrictions.

Dairy-Free Cranberry Orange Cake

This Dairy-Free Cranberry Orange Cake is a festive and tangy dessert that combines the bright, citrusy flavor of oranges with the tartness of fresh cranberries. The cake has a light, fluffy texture and is infused with a burst of orange zest and juice, making it perfect for holiday gatherings. The sweet-tart cranberry filling offers a delightful contrast, and the cake is topped with a simple glaze to bring it all together. It’s an excellent choice for those seeking a dairy-free option without compromising on flavor.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1/2 cup fresh orange juice
• 1 tablespoon orange zest
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 1/2 cups fresh cranberries (whole or chopped)

For the glaze:

• 1 cup powdered sugar
• 1 tablespoon fresh orange juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, beat together the sugar, vegetable oil, eggs (or egg replacer), orange juice, and orange zest until smooth.
4. Gradually add the dry ingredients to the wet mixture, alternating with the dairy-free milk, mixing until combined.
5. Gently fold in the cranberries.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake cools, whisk together the powdered sugar and orange juice for the glaze.
9. Once the cake has cooled slightly, drizzle the glaze over the top.
10. Let the glaze set before serving.

The Dairy-Free Cranberry Orange Cake is a vibrant and refreshing treat that celebrates the flavors of the season. The balance of sweet orange and tart cranberries makes each bite delightful, and the simple orange glaze adds a nice touch of sweetness. It’s perfect for holiday celebrations, a brunch spread, or as an everyday dessert that everyone can enjoy. This cake will surely become a beloved holiday favorite, offering a delicious dairy-free option that doesn’t compromise on flavor or festive flair.

Dairy-Free Spice Cake with Maple Glaze

This Dairy-Free Spice Cake with Maple Glaze is the ultimate holiday dessert for those who love the warm, aromatic flavors of cinnamon, nutmeg, and cloves. The cake is moist and tender, offering the perfect balance of spice and sweetness. The maple glaze adds a smooth, rich finish, enhancing the flavors of the cake while giving it an irresistible shine. This dessert is perfect for a cozy holiday gathering and will leave guests coming back for seconds.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1 cup dairy-free milk (such as almond or oat milk)
• 1 teaspoon vanilla extract
• 1 tablespoon apple cider vinegar

For the maple glaze:

• 1/2 cup maple syrup
• 1/4 cup dairy-free butter (such as margarine or coconut oil)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, cinnamon, nutmeg, cloves, baking soda, and salt.
3. In a large bowl, beat together the sugar, vegetable oil, eggs (or egg replacer), dairy-free milk, vanilla extract, and apple cider vinegar.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, make the glaze: In a small saucepan, combine the maple syrup and dairy-free butter. Heat over medium heat until the butter has melted, then stir in the powdered sugar and vanilla extract. Bring to a simmer for 1-2 minutes, then remove from heat.
8. Once the cake has cooled slightly, drizzle the maple glaze over the top of the cake.

This Dairy-Free Spice Cake with Maple Glaze is an aromatic, rich dessert that perfectly captures the essence of holiday flavors. The combination of warm spices in the cake and the sweet, sticky maple glaze creates an irresistible treat that is sure to delight. It’s a wonderful addition to any holiday dessert table, and with its dairy-free ingredients, it ensures that everyone can partake in the joy of the season’s flavors without compromise. Whether served for a family gathering or a festive celebration, this cake is sure to be a hit.

Dairy-Free Lemon Poppy Seed Cake

This Dairy-Free Lemon Poppy Seed Cake is light, fresh, and bursting with citrusy flavor. The combination of lemon zest, juice, and poppy seeds creates a cake that is both vibrant and subtly sweet, making it a perfect choice for spring or holiday celebrations. This cake is soft, moist, and dairy-free, with a zesty lemon glaze that adds a finishing touch of sweetness. It’s a versatile dessert that can be served at various occasions, from festive gatherings to casual get-togethers.

Ingredients: For the cake:

• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 2 tablespoons poppy seeds
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 1 tablespoon lemon zest
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract

For the lemon glaze:

• 1/2 cup powdered sugar
• 2 tablespoons fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round or square cake pan.
2. In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and poppy seeds.
3. In a large bowl, whisk together the oil, eggs (or egg replacer), dairy-free milk, lemon zest, lemon juice, and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, whisk together the powdered sugar and lemon juice to make the glaze.
8. Once the cake has cooled slightly, drizzle the lemon glaze over the top.

This Dairy-Free Lemon Poppy Seed Cake is a refreshing and tangy dessert that will brighten any occasion. The light and fluffy cake, paired with the zingy lemon glaze, offers a perfect balance of sweetness and tartness. The poppy seeds add texture and an extra touch of elegance, making this cake an ideal choice for holiday brunches or casual family gatherings. It’s a delightful dairy-free option that is sure to impress guests and become a favorite in your recipe collection.

Dairy-Free Chocolate Peppermint Cake

This Dairy-Free Chocolate Peppermint Cake is a decadent dessert that perfectly combines the richness of chocolate with the refreshing flavor of peppermint. The cake is moist, soft, and infused with deep cocoa flavor, while the peppermint adds a cooling, festive touch. Topped with a dairy-free chocolate ganache and a sprinkle of crushed peppermint candies, this cake is an indulgent holiday treat. It’s perfect for any festive occasion, offering a luxurious dessert that everyone can enjoy.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 3/4 cup cocoa powder
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup granulated sugar
• 1/2 cup vegetable oil
• 2 large eggs (or egg replacer for egg-free)
• 1 teaspoon vanilla extract
• 1 cup dairy-free milk (such as almond or oat milk)
• 1/4 cup fresh peppermint extract (or peppermint oil)
• 1 tablespoon apple cider vinegar

For the chocolate ganache:

• 1 cup dairy-free dark chocolate chips
• 1/2 cup dairy-free cream (such as coconut cream)

For decoration:

• Crushed peppermint candies (optional)

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
2. In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
3. In a large bowl, whisk together the sugar, vegetable oil, eggs (or egg replacer), vanilla extract, dairy-free milk, peppermint extract, and apple cider vinegar until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Pour the batter into the prepared cake pan and smooth the top.
6. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. While the cake is cooling, make the ganache: Heat the dairy-free cream in a small saucepan over low heat until warm, then pour over the chocolate chips. Stir until smooth and glossy.
8. Once the cake has cooled, pour the ganache over the top and spread it evenly. Sprinkle with crushed peppermint candies if desired.

This Dairy-Free Chocolate Peppermint Cake is the perfect dessert for the holidays, offering a rich chocolate base paired with the refreshing taste of peppermint. The chocolate ganache adds an indulgent finish, while the peppermint candy topping gives the cake a festive, crunchy texture. Whether served at a holiday dinner, family gathering, or party, this cake will surely impress with its vibrant flavor and elegant presentation. It’s a dairy-free dessert that’s full of holiday cheer and indulgent goodness.

Dairy-Free Carrot Cake with Cinnamon Frosting

This Dairy-Free Carrot Cake with Cinnamon Frosting is a warm, spiced treat that’s perfect for any holiday celebration. Packed with grated carrots and a blend of warming spices, this cake is tender and flavorful, making it a beloved dessert option. The cinnamon frosting complements the cake beautifully, creating a balanced, sweet finish. With its cozy flavors and moist texture, this dairy-free carrot cake will quickly become a favorite for holiday gatherings, birthdays, or special occasions.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup vegetable oil
• 3 large eggs (or egg replacer for egg-free)
• 2 teaspoons vanilla extract
• 2 cups grated carrots (about 3 medium carrots)
• 1/2 cup chopped walnuts or pecans (optional)

For the cinnamon frosting:

• 1/2 cup dairy-free butter (such as margarine or coconut oil)
• 2 cups powdered sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon dairy-free milk (such as almond or oat milk)
• 1/2 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
3. In a large bowl, beat together the sugar, vegetable oil, eggs (or egg replacer), and vanilla extract until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Stir in the grated carrots and optional nuts.
6. Divide the batter evenly between the two cake pans and smooth the tops.
7. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cakes are cooling, prepare the frosting: Beat together the dairy-free butter, powdered sugar, cinnamon, dairy-free milk, and vanilla extract until smooth and creamy.
9. Once the cakes have cooled, spread the cinnamon frosting between the layers and on top of the cake.

This Dairy-Free Carrot Cake with Cinnamon Frosting is a comforting and festive dessert that’s perfect for the holidays. The moist, spiced cake pairs wonderfully with the creamy cinnamon frosting, creating a delicious balance of flavors. This cake is an ideal choice for those looking for a dairy-free option that doesn’t sacrifice flavor or texture. Whether served at a family gathering or as a special treat for a holiday brunch, this carrot cake is sure to impress with its sweet, spiced goodness.

Dairy-Free Apple Cinnamon Bundt Cake

This Dairy-Free Apple Cinnamon Bundt Cake is an indulgent, aromatic dessert filled with chunks of tender apples and spiced with cinnamon. The cake is moist, tender, and full of flavor, making it perfect for fall and winter gatherings. The bundt shape adds elegance to the presentation, and a simple glaze gives it a sweet finish. This cake is the perfect combination of warm spices, juicy apples, and soft cake, offering a delightful dessert that’s entirely dairy-free.

Ingredients: For the cake:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1 cup granulated sugar
• 2 large eggs (or egg replacer for egg-free)
• 1 teaspoon vanilla extract
• 1/2 cup dairy-free milk (such as almond or oat milk)
• 2 cups peeled and chopped apples (about 2 medium apples)
• 1/2 cup chopped walnuts (optional)

For the glaze:

• 1/2 cup powdered sugar
• 1 tablespoon dairy-free milk
• 1/4 teaspoon ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
2. In a medium bowl, whisk together the flour, baking powder, cinnamon, baking soda, and salt.
3. In a large bowl, beat together the sugar, vegetable oil, eggs (or egg replacer), vanilla extract, and dairy-free milk until smooth.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the chopped apples and optional walnuts.
6. Pour the batter into the prepared bundt pan and smooth the top.
7. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
8. While the cake is cooling, whisk together the powdered sugar, dairy-free milk, and cinnamon for the glaze.
9. Once the cake has cooled slightly, drizzle the glaze over the top.

This Dairy-Free Apple Cinnamon Bundt Cake is a flavorful and comforting dessert that’s perfect for the holidays. The combination of juicy apples and warm cinnamon creates a delightful balance of sweetness and spice, while the glaze adds a smooth finish. Its elegant bundt shape makes it a showstopper on any dessert table, and with its dairy-free ingredients, it’s a cake everyone can enjoy. Whether for a holiday party, family dinner, or cozy afternoon treat, this cake is sure to become a favorite.

Note: More recipes are coming soon!