35+ Irresistible Sunday Dairy-Free Baking Recipes You’ll Love

Sundays are for slowing down, savoring the moment, and indulging in delicious baked goods.

Whether you’re preparing for a family gathering, treating yourself to a quiet day at home, or planning a brunch with friends, baking can be the perfect way to make your Sunday special.

But what if you’re dairy-free? No problem! This collection of 35+ Sunday Dairy-Free Baking Recipes is designed to offer a variety of delightful options without compromising on taste or texture.

From sweet treats like muffins, cookies, and cakes to savory breads and pastries, these recipes cater to all your cravings.

With wholesome ingredients and easy-to-follow instructions, you’ll find something for every occasion.

Whether you’re a seasoned baker or just starting out, these recipes will inspire you to create magic in the kitchen while staying true to your dairy-free lifestyle.

Get ready to discover mouthwatering recipes that will transform your Sundays into a celebration of flavors and creativity—all without a drop of dairy!

35+ Irresistible Sunday Dairy-Free Baking Recipes You’ll Love

Baking dairy-free doesn’t mean sacrificing flavor or texture—it’s about embracing creativity and finding delicious alternatives that everyone can enjoy.

These 35+ Sunday Dairy-Free Baking Recipes prove that you can whip up everything from rich, moist cakes to perfectly flaky pastries without missing out on the creamy goodness typically associated with baked goods.

As you try these recipes, you’ll discover how easy and satisfying dairy-free baking can be.

Whether you’re sharing a batch of cookies with loved ones, enjoying a quiet moment with a slice of cake, or filling your home with the comforting aroma of fresh bread, these recipes will add joy to your Sundays.

So, tie on your apron, preheat the oven, and let the baking adventures begin. Your dairy-free delights await!

Dairy-Free Banana Coconut Bread

This Dairy-Free Banana Coconut Bread is a tropical twist on the classic banana bread. The natural sweetness of ripe bananas pairs beautifully with shredded coconut, creating a moist, tender loaf without the need for butter or milk. Perfect for a Sunday brunch or as an afternoon snack, this bread is a crowd-pleaser with its rich flavor and satisfying texture.

ingredients:

• 3 ripe bananas, mashed
• 1/2 cup coconut oil, melted
• 1/2 cup coconut sugar (or brown sugar)
• 2 large eggs (or flaxseed eggs for vegan)
• 1 tsp vanilla extract
• 1/2 cup shredded unsweetened coconut
• 1 3/4 cups all-purpose flour (or gluten-free flour blend)
• 1 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat your oven to 350°F (175°C). Grease a loaf pan or line it with parchment paper.
2. In a large bowl, combine mashed bananas, melted coconut oil, coconut sugar, eggs, and vanilla extract. Mix well.
3. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients.
4. Stir in the shredded coconut until evenly distributed.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

This dairy-free banana coconut bread brings a burst of tropical flavor to your Sunday baking. Its moist texture and sweet aroma make it irresistible, while the simplicity of the recipe ensures you’ll return to it time and time again.

Dairy-Free Chocolate Chip Zucchini Muffins

A healthy indulgence, these Dairy-Free Chocolate Chip Zucchini Muffins are a delightful way to sneak vegetables into a dessert. The zucchini keeps the muffins moist, while the dairy-free chocolate chips add pockets of rich, melty goodness. Ideal for a cozy Sunday morning, they’re as nutritious as they are delicious.

Ingredients:

• 1 1/2 cups grated zucchini (about 2 medium zucchinis)
• 1/2 cup neutral oil (like vegetable or avocado oil)
• 2/3 cup coconut sugar or cane sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1 1/2 cups whole wheat flour (or gluten-free flour)
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp cinnamon
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

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 oil, sugar, eggs, and vanilla extract until well combined.
3. Squeeze excess moisture from the grated zucchini and stir it into the wet mixture.
4. In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.
5. Gently stir in the dairy-free chocolate chips.
6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
7. Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
8. Let the muffins cool in the tin for 5 minutes before transferring to a wire rack.

These muffins are the perfect blend of wholesome and indulgent, making them a hit with kids and adults alike. Serve them warm for a comforting Sunday treat or enjoy them throughout the week for a quick snack on the go.

Dairy-Free Lemon Poppy Seed Loaf

Bright and zesty, the Dairy-Free Lemon Poppy Seed Loaf is a refreshing addition to your Sunday baking repertoire. With a tender crumb and a light glaze, this loaf cake is bursting with citrusy flavor, perfect for pairing with tea or coffee. It’s elegant yet easy, making it a standout dessert.

Ingredients:

• 1 1/2 cups all-purpose flour (or almond flour for gluten-free)
• 1/2 cup cane sugar
• 1/4 cup neutral oil (like grapeseed or sunflower oil)
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 large eggs
• Zest of 2 lemons
• Juice of 1 lemon
• 1 tsp vanilla extract
• 1 tbsp poppy seeds
• 1 tsp baking powder
• 1/4 tsp salt

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp fresh lemon juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the sugar, oil, almond milk, eggs, lemon zest, lemon juice, and vanilla extract.
3. In another bowl, sift together the flour, baking powder, salt, and poppy seeds. Gradually mix the dry ingredients into the wet mixture.
4. Pour the batter into the prepared loaf pan and smooth the surface.
5. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
7. For the glaze, whisk together powdered sugar and lemon juice until smooth. Drizzle over the cooled loaf.

This dairy-free lemon poppy seed loaf is light, tangy, and utterly delightful. Its elegant glaze adds the perfect finishing touch, making it a wonderful centerpiece for Sunday gatherings or a sweet treat for yourself.

Dairy-Free Apple Cinnamon Coffee Cake

This Dairy-Free Apple Cinnamon Coffee Cake is a warm and cozy treat perfect for Sunday mornings. With layers of spiced apple chunks and a cinnamon streusel topping, this cake offers a soft crumb and a sweet, crunchy topping. It’s dairy-free but doesn’t compromise on richness or flavor, making it an ideal bake for autumn or anytime you crave comfort food.

Ingredients:

• 1 3/4 cups all-purpose flour
• 1/2 cup cane sugar
• 1/2 cup brown sugar
• 1/3 cup neutral oil (e.g., sunflower or canola oil)
• 1/2 cup unsweetened almond milk (or other dairy-free milk)
• 2 large eggs
• 2 tsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp ground cinnamon
• 1/4 tsp salt
• 1 large apple, peeled and diced

For the Streusel:

• 1/3 cup brown sugar
• 1/3 cup all-purpose flour
• 1/4 cup coconut oil, melted
• 1 tsp ground cinnamon

Instructions:

1. Preheat your oven to 350°F (175°C). Grease an 8-inch square baking dish or line it with parchment paper.
2. In a large bowl, whisk together the sugar, brown sugar, oil, almond milk, eggs, and vanilla extract.
3. In another bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. Gradually fold the dry ingredients into the wet mixture.
4. Stir in the diced apples. Pour the batter into the prepared baking dish and spread it evenly.
5. For the streusel, mix brown sugar, flour, melted coconut oil, and cinnamon until crumbly. Sprinkle evenly over the batter.
6. Bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool for 10 minutes before serving.

This dairy-free apple cinnamon coffee cake is a celebration of comforting flavors. The combination of tender apples and a spiced crumb topping makes it perfect for Sunday brunch, paired with your favorite cup of tea or coffee.

Dairy-Free Blueberry Almond Scones

These Dairy-Free Blueberry Almond Scones are the epitome of elegance and simplicity. Bursting with juicy blueberries and a subtle almond flavor, these scones are buttery and tender despite being completely dairy-free. They are ideal for a relaxing Sunday morning or as a charming addition to an afternoon tea spread.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/3 cup solid coconut oil
• 1/2 cup unsweetened almond milk
• 1 tsp almond extract
• 1 cup fresh or frozen blueberries
• 1/4 cup slivered almonds (optional)

Instructions:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together the flour, sugar, baking powder, and salt.
3. Cut in the coconut oil with a fork or pastry cutter until the mixture resembles coarse crumbs.
4. Stir in the almond milk and almond extract until just combined. Gently fold in the blueberries.
5. Turn the dough onto a floured surface and shape it into a 1-inch thick circle. Cut into 8 wedges and transfer them to the baking sheet.
6. Sprinkle with slivered almonds if desired.
7. Bake for 18-20 minutes, or until golden brown. Let cool slightly before serving.

These scones are a delightful blend of sweet and nutty flavors, with bursts of blueberry in every bite. Their dairy-free nature doesn’t detract from their light, tender texture, making them a perfect Sunday treat.

Dairy-Free Carrot Ginger Loaf

Spicy and aromatic, this Dairy-Free Carrot Ginger Loaf is a wholesome yet indulgent bake for your Sunday. The carrots add natural sweetness and moisture, while the ginger provides a gentle warmth. This loaf is versatile enough to be enjoyed as a dessert or a mid-morning snack.

Ingredients:

• 1 3/4 cups all-purpose flour (or whole wheat flour)
• 1/2 cup coconut sugar
• 1/3 cup neutral oil (e.g., vegetable or avocado oil)
• 2 large eggs (or flaxseed eggs for vegan)
• 1/2 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 cup grated carrots
• 1 tsp ground ginger
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

For the Glaze (optional):

• 1 cup powdered sugar
• 2 tbsp orange juice

Instructions:

1. Preheat your oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
2. In a large bowl, whisk together the sugar, oil, eggs, almond milk, and vanilla extract.
3. Add the grated carrots and mix well.
4. In another bowl, combine the flour, ginger, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture.
5. Pour the batter into the prepared loaf pan and smooth the top.
6. Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
8. For the glaze, mix powdered sugar and orange juice until smooth. Drizzle over the cooled loaf if desired.

The dairy-free carrot ginger loaf is moist, flavorful, and subtly spiced, making it a versatile bake for any Sunday occasion. Enjoy it plain or with a glaze for a touch of sweetness that enhances its natural warmth and flavor.

Dairy-Free Lemon Poppy Seed Muffins

Bright, zesty, and delightfully tender, these Dairy-Free Lemon Poppy Seed Muffins are perfect for a cheerful Sunday morning. Packed with citrusy flavor and the delicate crunch of poppy seeds, these muffins are light yet indulgent. Enjoy them warm for breakfast or as a midday snack with a cup of tea.

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup coconut sugar or granulated sugar
• 2 tbsp poppy seeds
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup neutral oil (e.g., canola or vegetable oil)
• 1/2 cup unsweetened almond milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 2 large eggs (or flax eggs for vegan)
• 1 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
2. In a large bowl, combine flour, sugar, poppy seeds, baking powder, baking soda, and salt.
3. In another bowl, whisk together oil, almond milk, lemon juice, lemon zest, eggs, and vanilla extract.
4. Gradually mix the wet ingredients into the dry ingredients until just combined. Do not overmix.
5. Divide the batter evenly among the muffin cups.
6. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
7. Let the muffins cool slightly before enjoying.

These lemon poppy seed muffins are light, fluffy, and bursting with citrus flavor. They’re a dairy-free delight that’s simple to make and guaranteed to bring a sunny vibe to your Sunday.

Dairy-Free Chocolate Banana Bread

For chocolate lovers, this Dairy-Free Chocolate Banana Bread is the ultimate indulgence. Rich and moist, with the natural sweetness of ripe bananas and a decadent chocolate twist, this bread is a crowd-pleaser. Perfect for a Sunday brunch or as a dessert, it’s a treat that no one will guess is dairy-free.

Ingredients:

• 3 ripe bananas, mashed
• 1/3 cup coconut oil, melted
• 1/2 cup brown sugar
• 1/4 cup unsweetened almond milk
• 1 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 cup dairy-free chocolate chips

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
2. In a large bowl, mix the mashed bananas, melted coconut oil, brown sugar, almond milk, and vanilla extract.
3. In another bowl, sift together flour, cocoa powder, baking soda, and salt.
4. Gradually fold the dry ingredients into the wet mixture. Do not overmix.
5. Stir in the dairy-free chocolate chips.
6. Pour the batter into the prepared loaf pan and smooth the top.
7. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
8. Let cool before slicing.

Rich, chocolatey, and incredibly moist, this dairy-free chocolate banana bread is perfect for anyone with a sweet tooth. It’s easy to whip up and makes a fantastic addition to any Sunday meal or snack time.

Dairy-Free Pumpkin Spice Donuts

These Dairy-Free Pumpkin Spice Donuts are a seasonal favorite that can be enjoyed year-round. With warm spices, pumpkin puree, and a tender crumb, these baked donuts are both comforting and delicious. A light glaze adds a touch of sweetness, making them an irresistible Sunday morning treat.

Ingredients:

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

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract

Instructions:

1. Preheat your oven to 375°F (190°C) and grease a donut pan.
2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt.
3. In another bowl, mix the pumpkin puree, melted coconut oil, almond milk, and vanilla extract.
4. Gradually fold the wet ingredients into the dry mixture until combined.
5. Spoon the batter into the prepared donut pan, filling each cavity about 3/4 full.
6. Bake for 10-12 minutes or until the donuts spring back when touched.
7. Let cool for 5 minutes, then transfer to a wire rack.
8. For the glaze, whisk powdered sugar, almond milk, and vanilla extract until smooth. Dip each donut into the glaze and let it set before serving.

These pumpkin spice donuts are a perfect balance of spice and sweetness, with a soft and tender texture that’s completely dairy-free. They’re an effortless way to elevate your Sunday mornings and add a touch of seasonal magic.

Dairy-Free Blueberry Almond Scones

These Dairy-Free Blueberry Almond Scones are the perfect balance of crumbly and moist, packed with juicy blueberries and the nutty flavor of almonds. Whether served with tea or enjoyed as a mid-morning snack, these scones make Sundays a little sweeter.

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup coconut sugar or granulated sugar
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup coconut oil, solid but soft
• 3/4 cup unsweetened almond milk
• 1 tsp almond extract
• 1 cup fresh or frozen blueberries
• 1/4 cup slivered almonds

Instructions:

1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a large bowl, combine flour, sugar, baking powder, and salt.
3. Cut in the coconut oil using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
4. Stir in the almond milk and almond extract until just combined.
5. Gently fold in the blueberries and slivered almonds.
6. Turn the dough onto a floured surface, shape into a 1-inch thick circle, and cut into 8 wedges.
7. Place the wedges on the prepared baking sheet and bake for 18-20 minutes, or until golden brown.
8. Let cool slightly before serving.

These dairy-free scones are tender and bursting with flavor. The combination of blueberries and almonds makes them a delightful treat for a relaxing Sunday morning.

Dairy-Free Peanut Butter Oatmeal Cookies

For a chewy, nutty, and wholesome treat, try these Dairy-Free Peanut Butter Oatmeal Cookies. They’re naturally dairy-free and packed with the comforting flavors of peanut butter and oats. Perfect as a snack or dessert, these cookies will be a hit with kids and adults alike.

Ingredients:

• 1 cup creamy peanut butter
• 1 cup coconut sugar or brown sugar
• 2 large eggs (or flax eggs for vegan)
• 1 tsp vanilla extract
• 1 1/2 cups rolled oats
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/3 cup dairy-free chocolate chips (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the peanut butter and sugar until smooth.
3. Add the eggs (or flax eggs) and vanilla extract, and mix until combined.
4. Stir in the oats, baking soda, and salt. Add chocolate chips if using.
5. Drop tablespoon-sized dough balls onto the prepared baking sheet and flatten slightly with a fork.
6. Bake for 10-12 minutes, or until the edges are golden.
7. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

These cookies are a fantastic blend of nuttiness and texture, making them a satisfying dairy-free option for Sunday baking. They’re quick to whip up and perfect for sharing.

Dairy-Free Cinnamon Roll Bread

Indulge in the heavenly flavors of cinnamon rolls with this Dairy-Free Cinnamon Roll Bread. Swirled with cinnamon and sugar, this soft and fluffy bread is perfect for a leisurely Sunday breakfast or dessert. Pair it with a cup of coffee or tea for the ultimate treat.

Ingredients:

For the Dough:

• 3 cups all-purpose flour
• 1/4 cup coconut sugar
• 2 1/4 tsp active dry yeast
• 1/2 tsp salt
• 1/2 cup unsweetened almond milk, warmed
• 1/4 cup coconut oil, melted
• 1 large egg (or flax egg for vegan)

For the Filling:

• 1/3 cup coconut sugar
• 2 tbsp ground cinnamon
• 3 tbsp coconut oil, melted

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp unsweetened almond milk
• 1/4 tsp vanilla extract

Instructions:

1. In a large bowl, combine warm almond milk, sugar, and yeast. Let sit for 5 minutes until foamy.
2. Add melted coconut oil and egg to the yeast mixture. Gradually stir in flour and salt until a dough forms.
3. Knead the dough on a floured surface for about 8 minutes until smooth. Place in an oiled bowl, cover, and let rise for 1 hour.
4. Roll out the dough into a rectangle. Spread melted coconut oil over it, then sprinkle with a mixture of cinnamon and sugar.
5. Roll the dough into a log and cut it in half lengthwise. Twist the two halves together and place in a greased loaf pan.
6. Cover and let rise for 30 minutes. Preheat oven to 350°F (175°C).
7. Bake for 30-35 minutes, or until golden brown. Let cool before glazing.
8. For the glaze, mix powdered sugar, almond milk, and vanilla extract, then drizzle over the bread.

This cinnamon roll bread combines all the comforting flavors of a classic cinnamon roll in an easy-to-slice loaf. It’s a dairy-free masterpiece that will make your Sunday feel extra special.

Dairy-Free Carrot Cake Cupcakes

These Dairy-Free Carrot Cake Cupcakes are moist, spiced, and topped with a creamy dairy-free frosting. Perfect for an afternoon treat or dessert, they’re filled with warm flavors of cinnamon, nutmeg, and fresh carrots. You won’t miss the dairy in this wholesome yet indulgent recipe.

Ingredients:

For the Cupcakes:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup coconut sugar or brown sugar
• 1/3 cup neutral oil (e.g., canola or avocado oil)
• 2 large eggs (or flax eggs for vegan)
• 1/2 cup unsweetened almond milk
• 1 1/2 cups grated carrots

For the Frosting:

• 1/2 cup dairy-free cream cheese
• 1/4 cup coconut oil, softened
• 1 cup powdered sugar
• 1/2 tsp vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, and nutmeg.
3. In another bowl, mix sugar, oil, eggs, and almond milk until smooth. Gradually add the wet ingredients to the dry ingredients.
4. Fold in the grated carrots until evenly distributed.
5. Spoon the batter into the liners, filling them about 3/4 full.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.
7. For the frosting, beat the dairy-free cream cheese and coconut oil together until smooth. Gradually add powdered sugar and vanilla extract, mixing until creamy. Frost the cupcakes once cooled.

These dairy-free carrot cake cupcakes are a delightful combination of sweet and spiced. The creamy frosting is the perfect finishing touch, making them ideal for Sunday celebrations or just because.

Dairy-Free Orange Olive Oil Cake

This Dairy-Free Orange Olive Oil Cake is light, fragrant, and incredibly moist. With the natural sweetness of fresh oranges and the richness of olive oil, it’s a simple yet elegant dessert. Perfect for Sunday brunch or tea time, this cake is both dairy-free and utterly delightful.

Ingredients:

• 1 1/2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp salt
• 1/2 cup olive oil
• 2 large eggs (or flax eggs for vegan)
• 1/2 cup freshly squeezed orange juice
• 1 tbsp orange zest
• 1/2 cup unsweetened almond milk
• Powdered sugar, for dusting

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine olive oil, eggs, orange juice, orange zest, and almond milk. Mix well.
4. Gradually add the wet ingredients to the dry ingredients, stirring until smooth.
5. Pour the batter into the prepared cake pan.
6. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the cake cool, then dust with powdered sugar before serving.

This orange olive oil cake is a beautiful blend of citrus and richness. Its moist texture and vibrant flavor make it a must-try for a relaxed and flavorful Sunday bake.

Dairy-Free Raspberry Almond Tart

Elegant and delicious, this Dairy-Free Raspberry Almond Tart is the perfect centerpiece for a Sunday dessert. With a flaky crust, creamy almond filling, and vibrant raspberries, it’s as beautiful as it is tasty.

Ingredients:

For the Crust:

• 1 1/4 cups all-purpose flour
• 1/4 cup coconut sugar
• 1/4 tsp salt
• 1/2 cup coconut oil, cold and solid
• 2-3 tbsp cold water

For the Filling:

• 1 cup almond flour
• 1/4 cup coconut sugar
• 1/4 cup melted coconut oil
• 2 large eggs (or flax eggs for vegan)
• 1 tsp almond extract

For the Topping:

• 1 1/2 cups fresh raspberries
• 1 tbsp powdered sugar (optional)

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a tart pan.
2. For the crust, mix flour, sugar, and salt in a bowl. Cut in the coconut oil until the mixture resembles coarse crumbs. Add water one tablespoon at a time until the dough comes together. Press the dough into the tart pan evenly.
3. For the filling, mix almond flour, sugar, melted coconut oil, eggs, and almond extract until smooth. Spread the filling evenly over the crust.
4. Arrange raspberries on top of the filling.
5. Bake for 25-30 minutes, or until the filling is set and the crust is golden.
6. Let cool and dust with powdered sugar before serving.

This raspberry almond tart is a show-stopping dairy-free dessert that’s perfect for a Sunday gathering. Its rich almond flavor pairs beautifully with the tartness of the raspberries, making it an irresistible treat.

Note: More recipes are coming soon!