Easy & Simple Dairy-Free Vanilla Bundt Cake

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A soft, delicious and moist vanilla cake with a white cake glaze and fresh berries. This easy dairy-free vanilla bundt cake recipe is made with simple ingredients. A great dessert for anyone who is looking to avoid dairy.

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Ingredients & Substitutions
Equipment
Expert Tips
Instructions
Storage
Pairing Suggestions
FAQ
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💬 Reviews

If you're looking for an elegant but simple, easy delicious cake dessert recipe that doesn't contain milk, this is it!

It's a moist cake that comes together with simple pantry ingredients making it a fantastic dessert that you can make ahead to impress guests.

Each fluffy bite is packed with a delicious vanilla flavor and white icing made of only three ingredients!

I love serving this vanilla cake with fresh berries and pomegranate to give it color and added nutrition!

Since I am mostly dairy-free, at the time, I noticed there weren't many dairy-free vanilla bundt cake recipes. So after lots of kitchen experimentation, I've created a tasty dairy-free vanilla pound cake that will hit the spot!

Ingredients & Substitutions

Please scroll down to below recipe card for exact measurements.

All-Purpose Flour: a general use white wheat flour used for baking.
Baking Powder
Salt
Large Eggs
White Granulated Sugar: avoid substituting with another kind of sugar, like cane sugar or coconut sugar as the granules should be fine.
Vanilla Extract
Neutral oil: like avocado oil, sunflower oil, peanut oil, vegetable oil or canola oil. Avoid olive oil or any heavy scented oils.
Plain Oat Milk: or substitute with a plain nut milk like almond milk, macadamia nut milk or cashew milk. Soy milk will work too. Avoid using coconut milk as it's too over powering.
Fresh Raspberries, Blackberries & Pomegranate: for serving with the cake

Cake Glaze

Icing Sugar (aka Powdered sugar or confectioners' sugar): this finely ground sugar that produces a powder
Plain Oat Milk: or substitute with a plain nut milk like almond milk, macadamia nut milk or cashew milk. Soy milk will work too. Avoid using coconut milk as it's too over powering.
Vanilla Extract

Equipment

Stand Mixer or Electric Hand Mixer
Whisk
Silicone Spatula
10-12 cup Bundt pan
Measuring Cups or Kitchen Scale
Wire Rack

Expert Tips

Make sure to evenly grease and dust the bundt pan well ensuring no bald spots or the cake will stick to it and won't come out easily.
Use a stand mixer or electric mixer if you own one to make things easier!
Do not over mix the batter and mix on low when you add the dry ingredients to the wet ingredients or the cake will become dense.
Let the cake cool on a wire rack for best results.
Cool the cake down before glazing or the glaze will melt and fall off the hot cake.

Instructions

Below are step-by-step instructions on how to make dairy-free vanilla bundt cake:

Preheat the oven to 350 degrees F. Throughly grease a 10-12 cup bundt pan with extra vegetable oil using a clean paper towel. Then evenly dust the inside of the bundt pan with extra all-purpose flour. Set aside.
In a large mixing bowl, whisk together all-purpose flour, baking powder and salt. Set aside.
Then in another large bowl, beat together the eggs, white granulated sugar and vanilla extract with an electric hand mixer or in a stand mixer at high speed for 10 minutes. Gradually add vegetable oil as you mix.
Then reduce to low speed and add a portion of the dry ingredients, followed by a portion of the milk. Switching between the milk and dry ingredients until there's none left. Do not over mix.
Once the batter comes together, pour the cake batter into your bundt cake pan.
Bake in the middle rack for 45-50 minutes until an inserted toothpick comes out clean. Let your cake remain in the cake pan for 10 minutes before removing. Then remove and transfer the cake to a wire rack to cool it down before glazing.
In a medium bowl, whisk cake glaze ingredients as listed above until it forms a smooth icing. Pour glaze on top of the cake, slice into pieces and enjoy with fresh berries!

Storage

Leftovers will last up to 4 days stored in an airtight container at room temperature or up to 6 days stored in the fridge. To reheat, microwave each slice for 30-45 seconds until warm.
Freezer-friendly? This dairy-free vanilla bundt cake can be frozen for up to 3 months. To freeze: let the cake slices cool down completely and then wrap each slice in plastic wrap. Store the wrapped cake slices into a freezer-safe bag. To reheat: unwrap and microwave each cake slice for 30-45 minutes until hot.

Pairing Suggestions

This cake serves well with:

coffee, tea or milk
cookies like Cinnamon Oat Cookies
brownies or my protein chocolate chip blondies
pastries
Chocolate Zucchini Oat Bread Dairy-free Castella Cake, or Chocolate Avocado Banana Muffins

FAQ

Can I make this cake in advance?

This cake be made up to 4 days in advance and stored in an airtight container in the fridge. To reheat, microwave each slice for 30-45 seconds.

Can I use dairy in this recipe?

Yes, feel free to substitute the oat milk with dairy milk to make a dairy version of this cake.

Is this cake gluten-free?

This cake is not gluten-free because it contains all-purpose flour, which contains gluten.

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