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    Home » Recipes » Dessert

    Dairy-Free Vanilla Bundt Cake

    Last Modified: December 15, 2020 - Published by: christieathome

    Jump to Recipe Print Recipe

    Today I'm sharing a Dairy-free Vanilla Bundt Cake recipe, it's soft and so delicious! This cake pairs wonderfully with fresh blackberries and pomegranate.

    A elegant dessert that can be made ahead for guests or just for yourself if you're feeling fancy! It's pretty simple to make if you follow the instructions.

    I know there are many vanilla bundt cake recipes online but this one is dairy-free and pretty easy to make! It's also the the best vanilla bundt cake recipe I've ever made and I hope you enjoy it!

    Dairy-free vanilla bundt cake

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    For this recipe

    You will need the following ingredients dairy free vanilla pound cake:

    Equipment

    • Stand Mixer or Electric Mixer
    • 10-12 cup Bundt pan

    Ingredients

    • 2 ¼ cups organic all-purpose flour
    • 1 tbsp baking powder
    • ½ tsp salt
    • 3 free-range eggs
    • 1 ½ cups sugar (avoid using heavy sugar granules)
    • 1 tsp vanilla extract
    • ½ cup avocado oil
    • 1 cup oat milk

    Vanilla bundt cake glaze:

    • 1 cup icing sugar
    • 2-3 tbsp oat milk
    • 1 tsp vanilla extract

    Instructions

    • Preheat your oven to 350 degrees F. Butter and flour your bundt pan well enough so that your cake will not stick.
    • In a bowl, mix together the flour, baking powder and salt. Set aside.
    • Then in another bowl, beat the eggs, sugar and vanilla at high speed with your electric mixer for 10 minutes. Add oil as you mix.
    • Then reduce the speed and add a portion of the dry ingredients, then adding some of your milk and switching between the two. Pour batter into your pan.
    • Bake for 45-50 minutes until an inserted toothpick comes clean. Let your cake remain in the cake pan for 10 minutes before removing.

    Icing for a vanilla bundt cake

    • Whisk your ingredients together until it forms a smooth icing. Pour over your cake.

    Pin for later!

    Give it a try!

    Well I hope you give my Dairy-Free Vanilla Bundt Cake recipe a try! It always excites me when you guys make my recipes and I hope this is one you try.

    Thanks for visiting my blog! If you enjoyed this dairy free vanilla bundt cake, please share it with your family and friends or on social media! Take a picture if you've made my recipe and tag me on Instagram @christieathome in your feed or stories so I can share your creation in my stories with credits to you!

    Made this recipe and loved it?

    If you could leave a star rating for my homemade vanilla bundt cake, I would greatly appreciate it 🙂 Thanks so much!

    Take care,
    Christie

    Disclaimer: I am not sponsored by the companies listed in this blog.

    Dairy-free vanilla bundt cake

    Dairy-Free Vanilla Bundt Cake

    christieathome
    Dairy-free Vanilla Bundt Cake. A delicious soft, moist and elegant vanilla cake. This cake pairs wonderfully with fresh blackberries and pomegranate and icing. Perfect for dessert
    5 from 4 votes
    Print Recipe Pin Recipe
    Prevent your screen from going dark
    Prep Time 30 mins
    Cook Time 50 mins
    Course Dessert
    Cuisine American
    Servings 10
    Calories per serving 398 kcal

    Ingredients
      

    • 2 ¼

      cups all-purpose flour
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 3 eggs
    • 1 ½ cups white granulated sugar (avoid using heavy sugar granules)
    • 1 teaspoon vanilla extract
    • ½ cup avocado oil
    • 1 cup oat milk

    Icing

    • 1 cup icing sugar
    • 2-3 tablespoon oat milk
    • 1 tsp vanilla extract

    Instructions
     

    • Preheat your oven to 350 degrees F. Butter and flour your bundt pan well enough so that your cake will not stick.
    • In a bowl, mix together the flour, baking powder and salt. Set aside.

    • Then in another bowl, beat the eggs, sugar and vanilla at high speed with your electric mixer for 10 minutes. Add oil as you mix.
    • Then reduce the speed and add a portion of the dry ingredients, then adding some of your milk and switching between the two. Pour batter into your pan.
    • Bake for 45-50 minutes until an inserted toothpick comes clean. Let your cake remain in the cake pan for 10 minutes before removing.

    Icing

    • Whisk your ingredients together until it forms a smooth icing. Pour over your cake.

    Notes

    Adapted from Ricardo Cuisine
    Enjoyed my recipe?Please leave a 5 star review (be kind)! Tag me on social media @christieathome as I'd love to see your creations!
    Copyright PolicyPlease do not copy and paste my recipes or use my photos in your own site/blog or social media. If you use my recipe for adaptation, please provide a link back to my recipe and re-write in your own words. Thank you.

    Suggested Equipment & Products

    Stand mixer (optional)
    10-12 cup Bundt pan
    Measuring Set
    Silicone Spatula 3-Piece Set
    Nutrition
    Calories: 398kcal | Carbohydrates: 67g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 276mg | Potassium: 64mg | Fiber: 1g | Sugar: 44g | Vitamin A: 127IU | Calcium: 122mg | Iron: 2mg
    Course Dessert
    Cuisine American
    Keyword bundt cake, dairy free vanilla bundt cake, homemade vanilla bundt cake, the best vanilla bundt cake recipe, vanilla bundt cake glaze, vanilla bundt cake recipes

    Suggested Equipment

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    Reader Interactions

    Comments

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      Recipe Rating




    1. Rebecca Dillon

      January 23, 2020 at 8:52 am

      5 stars
      This looks so delicious! I love all the fresh fruit. 💗😋

      Reply
    2. Paty P.

      October 04, 2020 at 8:50 pm

      Hi Christie!! this looks AMAZING! I would love to make this cake. I have a question tough, since it would be my first time baking with oat milk, does it affect the final flavor of the cake? 🙂

      Reply
      • christieathome

        October 05, 2020 at 12:56 pm

        Hi Paty! Thanks so much and I hope you enjoy the cake! It shouldn't affect the flavor of the cake. I find that of all the plantbased milks, oat milk doesn't emit a smell or a taste and it's quite neutral.

        Reply
    3. Iris R.

      October 06, 2020 at 7:26 pm

      5 stars
      This recipe was super easy and simple to make. I did, however, use vanilla almond milk and canola oil instead of oat milk and avocado oil. Since I used almond milk for the glaze, it didn't come out white but it still tasted good! My brother and dad, who can't have any dairy, enjoyed the cake and so did my mom, who is very picky about dairy-free desserts. It was amazing! Thank you for the recipe!

      Reply
      • christieathome

        October 08, 2020 at 5:15 pm

        Thanks so much for making my recipe! I'm so glad to hear you and the family enjoyed it!

        Reply
    4. Amanda

      August 25, 2021 at 6:03 pm

      Do you use vanilla oat milk or extra creamy? Wasn’t sure if it would make a difference

      Reply
      • christieathome

        August 30, 2021 at 5:56 pm

        Vanilla oat milk.

        Reply
    5. Liz

      October 17, 2021 at 11:00 pm

      5 stars
      Made this for my son’s first birthday cake as he’s dairy free. Swapped eggs for flax eggs and I’m not kidding this was the tastiest cake I’ve ever had! Can’t wait to make again!

      Reply
      • christieathome

        October 18, 2021 at 2:13 pm

        I am sooo thrilled to hear this! Thanks for making my recipe Liz!

        Reply

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    Christie

    Christie is an Asian Recipe Blogger sharing delicious recipes that you can make at home! Her goal is to make Asian cooking approachable and less intimidating. With a social media following of over 500k, she has been featured on Buzz Feed Tasty, Food52, The Kitchn and more! Christie's recipes have been made over and over again by her loyal readers.

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