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Sunday is the perfect day to unwind, enjoy good company, and indulge in a delicious homemade treat.
If you’re following a dairy-free lifestyle or cooking for someone who is, you don’t have to miss out on those sweet, satisfying desserts.
This collection of over 35 dairy-free cake recipes ensures that you can still enjoy the comfort of a freshly baked cake without the need for butter, milk, or cream.
Whether you’re craving something light and fruity, rich and chocolatey, or packed with spices, this list has something for every palate.
From fluffy vanilla cakes to decadent chocolate creations, these cakes are sure to elevate your Sunday gatherings or any special occasion.
Get ready to bake and savor the joy of dairy-free desserts!
35+ Irresistible Sunday Dairy-Free Cake Recipes for Every Occasion
Dairy-free cakes don’t just accommodate dietary restrictions—they bring their own unique flavors and textures that everyone can enjoy, regardless of whether or not they follow a dairy-free diet.
These 35+ recipes showcase the versatility of dairy-free baking, with cakes that are just as moist, flavorful, and decadent as their dairy-filled counterparts.
From classic favorites to innovative new ideas, each recipe is designed to inspire your creativity and satisfy your sweet cravings.
So, next time you’re planning a Sunday treat or need a dairy-free dessert for a special occasion, look no further. These dairy-free cakes will make your dessert table the star of the show!
Dairy-Free Chocolate Fudge Cake
This rich and indulgent dairy-free chocolate fudge cake is perfect for a Sunday treat. The cake is moist, dense, and packed with chocolate flavor, making it an ideal dessert for chocolate lovers. Using dairy-free substitutes, it offers a delicious, allergy-friendly alternative without compromising on taste.
- Ingredients:
- 1 ¾ cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup dairy-free milk (such as almond, soy, or oat)
- ½ cup vegetable oil
- 2 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 1 cup hot water
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In a separate bowl, combine the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar. Stir until well mixed.
- Pour the wet ingredients into the dry ingredients and stir until just combined.
- Gradually add the hot water to the batter, stirring continuously. The batter will be thin, but that’s okay.
- Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Optionally, dust with powdered sugar or frost with a dairy-free chocolate frosting.
This dairy-free chocolate fudge cake is a decadent, moist dessert that is sure to satisfy any sweet tooth. Its rich texture and deep chocolate flavor make it a standout at any Sunday gathering, while also catering to those with dairy sensitivities. Serve it with a cup of coffee or tea for a perfect Sunday treat that everyone can enjoy, regardless of dietary restrictions.
Dairy-Free Lemon Poppy Seed Cake
This refreshing and light dairy-free lemon poppy seed cake is the ideal dessert for a Sunday brunch or afternoon gathering. The zingy lemon flavor combined with the subtle crunch of poppy seeds creates a delightful, aromatic treat. This cake is both fluffy and moist, making it a crowd-pleaser for those avoiding dairy.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tbsp lemon zest
- 1 tbsp poppy seeds
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup dairy-free yogurt (such as coconut or almond yogurt)
- ½ cup vegetable oil
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, lemon zest, poppy seeds, baking powder, baking soda, and salt.
- In a separate bowl, combine the dairy-free yogurt, vegetable oil, lemon juice, vanilla extract, and eggs. Mix until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Pour the batter into the prepared cake pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Optionally, drizzle with a simple lemon glaze (made with powdered sugar and lemon juice) for an extra touch of sweetness.
This dairy-free lemon poppy seed cake is light, fluffy, and bursting with citrus flavor, making it the perfect choice for a Sunday treat. The combination of lemon and poppy seeds offers a refreshing and unique twist on a classic cake. Whether served for breakfast or dessert, this cake is sure to bring a burst of sunshine to your Sunday.
Dairy-Free Carrot Cake with Cream Cheese Frosting
A comforting and wholesome option, this dairy-free carrot cake is packed with flavor and topped with a luscious dairy-free cream cheese frosting. The cake’s moist texture and rich spice blend create the perfect balance of sweetness and warmth. It’s an ideal dessert for any Sunday celebration or family gathering.
- Ingredients for the cake:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp salt
- 4 large eggs
- 1 ½ cups vegetable oil
- 2 tsp vanilla extract
- 2 cups finely grated carrots
- 1 cup chopped walnuts (optional)
- Ingredients for the frosting:
- 8 oz dairy-free cream cheese (such as coconut-based)
- ¼ cup dairy-free butter (such as Earth Balance)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk the eggs, vegetable oil, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, mixing until combined.
- Stir in the grated carrots and chopped walnuts (if using).
- Divide the batter evenly between the two prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat the dairy-free cream cheese and dairy-free butter until smooth. Gradually add the powdered sugar and vanilla extract, continuing to beat until light and fluffy.
- Once the cakes are fully cooled, spread a layer of frosting between the cakes and on top. Optionally, decorate with additional chopped walnuts.
This dairy-free carrot cake with cream cheese frosting is a comforting and indulgent dessert perfect for any Sunday. The soft, spiced cake pairs beautifully with the creamy, tangy frosting, creating a balanced flavor that everyone will enjoy. It’s the perfect way to end a Sunday meal, offering a warm, familiar flavor while catering to those with dairy allergies or sensitivities.
Dairy-Free Apple Cinnamon Cake
This dairy-free apple cinnamon cake is the perfect treat to enjoy on a cozy Sunday afternoon. The combination of tender cake, sweet apples, and a warm cinnamon-spiced flavor makes this dessert both comforting and delightful. Ideal for those with dairy allergies, it’s a cake that everyone will love, regardless of dietary needs.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ½ tsp salt
- 1 cup dairy-free applesauce
- 1/3 cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 2 apples, peeled and chopped
- ¼ cup chopped walnuts (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round or square cake pan.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, mix together the applesauce, vegetable oil, eggs, and vanilla extract.
- Add the wet ingredients to the dry ingredients and stir until combined.
- Gently fold in the chopped apples and walnuts (if using).
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free apple cinnamon cake is a warm and fragrant treat, with the sweetness of apples balanced perfectly by the spiciness of cinnamon and nutmeg. It’s the ideal dessert for a Sunday, especially when served with a cup of tea or coffee. Whether you’re hosting a small gathering or just treating yourself, this cake will bring comfort and joy, without any dairy.
Dairy-Free Coconut Lime Cake
Light, tropical, and refreshing, this dairy-free coconut lime cake offers a unique flavor combination that will brighten your Sunday. The cake is infused with coconut milk, lime juice, and lime zest, creating a zesty and creamy texture without the need for dairy. It’s a perfect dessert for warm weather or any time you want a little taste of the tropics.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup coconut milk (canned, full-fat)
- ¼ cup vegetable oil
- 2 large eggs
- 2 tbsp lime juice
- 1 tbsp lime zest
- ½ cup unsweetened shredded coconut
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the coconut milk, vegetable oil, eggs, lime juice, and lime zest.
- Pour the wet ingredients into the dry ingredients and stir until combined.
- Gently fold in the shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free coconut lime cake brings a bright, zesty flavor that is both refreshing and indulgent. The creamy coconut milk and tangy lime work together to create a cake that is perfect for a Sunday afternoon dessert. It’s light yet satisfying, and it’s sure to impress your guests or provide a sweet, tropical escape for yourself.
Dairy-Free Banana Bread with Walnuts
This dairy-free banana bread with walnuts is a wholesome and comforting treat that’s easy to make and perfect for a Sunday breakfast or dessert. Packed with ripe bananas and crunchy walnuts, it’s naturally sweet, moist, and full of flavor. This banana bread is a great way to use up overripe bananas while enjoying a delicious, dairy-free treat.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
- 3 ripe bananas, mashed
- ½ cup vegetable oil
- ¾ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup chopped walnuts
- Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking soda, salt, and cinnamon.
- In a large bowl, mix together the mashed bananas, vegetable oil, sugar, eggs, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the chopped walnuts.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the banana bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free banana bread with walnuts is a comforting classic that is both nutritious and delicious. The natural sweetness of the bananas and the crunchy walnuts make each bite a delightful experience. Whether you enjoy it for breakfast with a cup of coffee or as a midday snack, this banana bread is perfect for a cozy Sunday, offering a dairy-free treat that everyone can enjoy.
Dairy-Free Carrot Cake
A moist and flavorful cake, this dairy-free carrot cake is a perfect Sunday treat. With the rich sweetness of grated carrots and the warmth of cinnamon, it’s an indulgent dessert that doesn’t skimp on flavor. The addition of walnuts adds a satisfying crunch, while the absence of dairy ensures it’s friendly for those with dietary restrictions. This cake is a crowd-pleaser for any occasion, especially for a cozy Sunday afternoon.
- Ingredients:
- 2 cups all-purpose flour
- 1 ½ cups sugar
- 1 tsp baking soda
- 1 ½ tsp ground cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp salt
- 4 large eggs
- 1 cup vegetable oil
- 2 tsp vanilla extract
- 2 cups grated carrots
- 1 cup chopped walnuts (optional)
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, whisk the eggs, oil, and vanilla extract until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined.
- Gently fold in the grated carrots and walnuts (if using).
- Divide the batter evenly between the prepared cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free carrot cake is a flavorful, moist dessert that’s perfect for any occasion, especially a laid-back Sunday. The combination of warm spices, sweet carrots, and crunchy walnuts makes for a satisfying treat. Whether you enjoy it on its own or topped with your favorite dairy-free frosting, this carrot cake is sure to become a favorite in your dessert repertoire.
Dairy-Free Lemon Pound Cake
This light and zesty dairy-free lemon pound cake is the ultimate Sunday treat, offering a balance of sweetness and tartness in every bite. The cake is perfectly moist, with a rich lemon flavor that brightens up any dessert table. It’s a simple yet elegant cake that will delight both lemon lovers and those avoiding dairy.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 ½ tsp baking powder
- ¼ tsp salt
- ½ cup dairy-free butter (such as margarine or coconut oil)
- 1 cup sugar
- 3 large eggs
- 1 tbsp lemon zest
- 3 tbsp lemon juice
- ½ cup dairy-free milk (such as almond or oat milk)
- Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the dairy-free butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the lemon zest and lemon juice.
- Gradually add the dry ingredients, alternating with the dairy-free milk, starting and ending with the dry ingredients.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free lemon pound cake is a light and refreshing dessert that’s perfect for any Sunday gathering. The tangy lemon flavor is perfectly complemented by the moist texture, making it an irresistible treat. Whether served with a cup of tea or as a dessert after dinner, this cake will brighten your day and offer a simple yet elegant dairy-free option for all to enjoy.
Dairy-Free Chocolate Avocado Cake
This decadent dairy-free chocolate avocado cake combines the richness of dark cocoa with the creamy texture of avocado, creating a moist, indulgent cake. With its smooth texture and deeply satisfying chocolate flavor, it’s a great way to enjoy a sweet treat without any dairy. The addition of avocado also adds a healthy twist, making this cake a nutritious option for dessert.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- 1 ripe avocado, mashed
- 1 cup sugar
- 1 cup dairy-free milk (such as almond milk)
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup hot water
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
- In a large bowl, mash the avocado until smooth, then add the sugar, dairy-free milk, eggs, and vanilla extract, and mix well.
- Gradually add the dry ingredients to the wet ingredients, mixing until smooth.
- Stir in the hot water until the batter is well combined and thin.
- Pour the batter into the prepared cake pan.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free chocolate avocado cake is an indulgent, rich dessert that’s surprisingly healthy. The creamy texture from the avocado pairs perfectly with the dark cocoa, giving you a chocolatey delight without any dairy. This cake is great for anyone looking for a delicious dessert with a healthier twist. It’s perfect for any occasion, especially when you want to impress guests with something a little different.
Dairy-Free Blueberry Almond Cake
This dairy-free blueberry almond cake is a delightful combination of sweet and nutty flavors, with the burst of juicy blueberries in every bite. The almond flour gives the cake a tender crumb while adding a rich, slightly nutty flavor that pairs perfectly with the fresh blueberries. This cake is perfect for a Sunday brunch or as a light dessert after a meal, offering a delicious, dairy-free alternative without compromising on taste or texture.
- Ingredients:
- 1 cup almond flour
- 1 cup all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ cup sugar
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh blueberries
- ¼ cup sliced almonds (for garnish)
- Instructions:
- Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan.
- In a medium bowl, whisk together the almond flour, all-purpose flour, baking powder, salt, and cinnamon.
- In another bowl, whisk together the sugar, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until smooth.
- Gently fold in the fresh blueberries.
- Pour the batter into the prepared cake pan and smooth the top.
- Sprinkle the sliced almonds over the top of the batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free blueberry almond cake is a perfect balance of flavors, with the sweetness of the blueberries and the nuttiness of the almond flour. The light and fluffy texture, combined with the crunch from the almonds, makes it a satisfying treat for any occasion. Whether served as a brunch cake or a dessert, it’s an ideal option for a Sunday gathering, offering a simple yet refined dairy-free option for all to enjoy.
Dairy-Free Gingerbread Cake
This dairy-free gingerbread cake is a classic, comforting dessert filled with warm spices like cinnamon, nutmeg, and ginger. The molasses adds depth of flavor and a rich sweetness, while the absence of dairy ensures it’s suitable for those with dietary restrictions. This cake is a perfect treat for a cozy Sunday, filling your home with the inviting aroma of spices, and it’s just sweet enough to satisfy your cravings without being overwhelming.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- ¼ tsp ground cloves
- ¼ tsp salt
- ½ cup brown sugar
- ½ cup molasses
- ½ cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
- 1 cup warm water
- Instructions:
- Preheat the oven to 350°F (175°C) and grease an 8-inch square or round cake pan.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- In a large bowl, mix the brown sugar, molasses, vegetable oil, egg, and vanilla extract until smooth.
- Gradually add the dry ingredients to the wet ingredients and mix until well combined.
- Add the warm water and stir until the batter is smooth and thin.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free gingerbread cake is a delicious and fragrant treat, perfect for any Sunday gathering. The mix of warm spices and rich molasses creates a comforting flavor profile that’s both sweet and savory. Its light yet moist texture makes it an ideal dessert, and it pairs beautifully with a cup of tea or coffee. This cake will quickly become a favorite during the colder months, offering a delightful dairy-free alternative for all to enjoy.
Dairy-Free Raspberry Coconut Cake
A luscious and tropical delight, this dairy-free raspberry coconut cake combines the tartness of fresh raspberries with the creaminess of coconut milk. The coconut flakes give the cake a pleasant texture, while the raspberries add a pop of color and a juicy burst of flavor. This cake is ideal for a Sunday afternoon dessert, offering a sweet, fruity, and coconutty experience that everyone will love, regardless of dietary restrictions.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup sugar
- 1 cup coconut milk (canned, full-fat)
- ¼ cup vegetable oil
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup fresh raspberries
- ½ cup shredded coconut
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, mix the sugar, coconut milk, vegetable oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until smooth.
- Gently fold in the fresh raspberries and shredded coconut.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free raspberry coconut cake is a delightful combination of flavors, with the tangy raspberries and creamy coconut working harmoniously together. The cake’s light texture and fruity profile make it a refreshing treat for any occasion, especially for a relaxing Sunday afternoon. Whether served on its own or with a dusting of powdered sugar, this cake is sure to please those looking for a dairy-free dessert that doesn’t compromise on taste.
Dairy-Free Lemon Poppy Seed Cake
This dairy-free lemon poppy seed cake is a zesty and refreshing treat perfect for any Sunday gathering. The bright, tangy lemon flavor is balanced by the crunch of poppy seeds, and the cake’s light, tender texture is achieved without any dairy. This cake makes an excellent dessert or even a breakfast treat, offering a burst of citrus and a satisfying crunch that makes it a delightful choice for those following a dairy-free diet.
- Ingredients:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 2 tbsp poppy seeds
- 1 cup sugar
- ½ cup vegetable oil
- 1 cup almond milk (or any dairy-free milk)
- 1 large egg
- 1 tsp vanilla extract
- Zest of 2 lemons
- 2 tbsp fresh lemon juice
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour a 9-inch round cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds.
- In another bowl, combine the sugar, vegetable oil, almond milk, egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
- Gradually add the dry ingredients to the wet ingredients and stir until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free lemon poppy seed cake is a refreshing and light dessert that’s perfect for a sunny Sunday brunch or as an afternoon snack. The citrusy lemon zest and juice provide a bright flavor, while the poppy seeds give the cake a fun crunch. The tender, moist texture and delicate sweetness make this cake a satisfying treat that’s ideal for anyone looking for a flavorful, dairy-free option.
Dairy-Free Chocolate Avocado Cake
This dairy-free chocolate avocado cake is a decadent, rich dessert that’s incredibly moist, thanks to the creamy avocado. The avocado provides a velvety texture while adding healthy fats, making it a unique twist on a classic chocolate cake. This cake is perfect for chocolate lovers who want a dairy-free dessert that doesn’t skimp on flavor or richness. It’s a great option for a Sunday indulgence or a special occasion.
- Ingredients:
- 1 ½ cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup sugar
- 1 ripe avocado, mashed
- 1 cup almond milk (or any dairy-free milk)
- 1 tsp vanilla extract
- 2 large eggs
- ½ cup hot water
- Instructions:
- Preheat the oven to 350°F (175°C) and grease and flour an 8-inch round cake pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine the sugar, mashed avocado, almond milk, vanilla extract, and eggs. Mix until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated.
- Slowly add the hot water to the batter, mixing until smooth.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
This dairy-free chocolate avocado cake is a delightful treat for chocolate lovers looking for a healthier, dairy-free alternative. The avocado adds a smooth, rich texture while keeping the cake moist without the need for dairy. The deep chocolate flavor, combined with the creamy texture, makes this cake a standout dessert for any occasion, especially for those who want to enjoy a luxurious, dairy-free treat.
Note: More recipes are coming soon!
