Soft, fluffy, and moist vanilla Bundt cake topped with a sweet vanilla glaze and fresh berries. This easy dairy-free vanilla Bundt cake recipe is made with simple pantry ingredients. I beat the eggs and sugar until thick and fluffy to help make the cake light and airy without butter.
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Bundt cake is a popular American dessert inspired by traditional European ring-shaped cakes. It's known for its decorative shape, which comes from baking it in a special Bundt pan. This dairy-free version uses oat milk and vegetable oil instead of dairy milk and butter.
Since I mostly avoid dairy, I wanted to create a vanilla Bundt cake that was just as soft and moist as a traditional version. After experimenting in my kitchen, I came up with this recipe, which I love serving with fresh berries and pomegranate. The toppings are optional.
When I make this cake, I gradually add the dry ingredients and oat milk in batches, mixing on low speed to prevent the cake from becoming dense. I also let the cake cool completely before glazing so the icing stays on top instead of melting off.
Ingredients & Substitutes
Exact ingredient amounts are listed in the recipe card at the bottom of this page.
- All-Purpose Flour (Plain Flour): Gives the cake structure and a soft crumb.
- Baking Powder: Helps the cake rise and become fluffy.
- Salt
- Large Eggs: Use room-temperature eggs for easier mixing. They also help give the cake structure and a light, fluffy texture.
- White Granulated Sugar: Use fine white granulated sugar, which dissolves more easily when beaten with the eggs.
- Vanilla Extract: Gives the cake its classic vanilla flavor.
- Vegetable Oil: Keeps the cake moist and tender. Or use a neutral cooking oil, such as canola or refined avocado oil.
- Oat Milk: Adds moisture without dairy. I recommend plain unsweetened oat milk for the best results. Unsweetened vanilla oat milk also works, or use sweetened vanilla oat milk if needed, but the cake will be slightly sweeter. You can also substitute plain almond or macadamia milk.
- Fresh Raspberries, Blackberries & Pomegranate (optional): For serving with the cake.
Cake Glaze
- Icing Sugar (Powdered Sugar): Creates a smooth, sweet glaze that sets on the cooled cake.
- Oat Milk: I recommend plain unsweetened oat milk. Or use unsweetened vanilla oat milk, sweetened vanilla oat milk, or one of the dairy-free milk substitutes listed above.
- Vanilla Extract
Expert Tips
- Grease and flour the Bundt pan thoroughly to prevent the cake from sticking, especially in the crevices.
- Beat the eggs and sugar for 10 minutes until thick, pale, and fluffy to help create a lighter cake.
- Avoid overmixing the cake batter after adding the flour, as excess mixing can make the cake dense.
- Keep the oven door closed during the first 35 minutes to prevent heat loss that can cause the cake to sink.
- Let the cake rest for 10 minutes in the pan before removing so it firms up and releases more easily.
- Cool the cake completely before glazing to prevent the icing from melting and running off.
Instructions
Below are instructions on how to make a dairy-free vanilla Bundt cake:
- Prepare the Bundt pan: Preheat the oven to 350°F (180°C). Thoroughly grease a 10-12-cup Bundt pan with extra vegetable oil using a clean paper towel, making sure to coat every crevice and the center tube. Evenly dust the inside with extra all-purpose flour. Set aside.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Beat the eggs and sugar: In another large mixing bowl, beat the eggs, white granulated sugar, and vanilla extract with an electric hand mixer or stand mixer on high speed for 10 minutes until thick, pale, and fluffy, gradually adding the vegetable oil as you mix.
- Combine the ingredients: Reduce the mixer to low speed. Add some of the dry ingredients, followed by some oat milk. Continue adding them in batches until everything is incorporated, mixing just until combined. Do not overmix.
- Pour the batter: Pour the cake batter into the prepared Bundt pan and spread it evenly.
- Bake and cool the cake: Bake on the middle oven rack for about 45-50 minutes, until a toothpick inserted into the thickest part of the cake comes out clean. Let the cake rest in the pan for 10 minutes, then carefully invert it onto a wire rack and lift off the pan. Let the cake cool completely before glazing.
- Prepare the glaze and serve: In a medium bowl, whisk together the icing sugar, oat milk, and vanilla extract until smooth. Pour the glaze over the completely cooled cake. Slice and serve with fresh berries and pomegranate. Enjoy!
Storage
- Room Temperature: Store leftover cake without fresh berries in an airtight container at room temperature for up to 4 days. Refrigerate fresh berries separately.
- Refrigerator: Store leftover cake in an airtight container in the refrigerator for up to 6 days. Let it come to room temperature before serving for a softer texture.
- Freezer: Wrap completely cooled, unglazed cake slices individually in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving.
Pairing Suggestions
Serve dairy-free vanilla Bundt cake with:
- Dairy-Free Vanilla Ice Cream: Adds a creamy contrast to the soft cake.
- Coffee: Balances the sweetness of the glaze.
- Tea: Enjoy with black tea or Earl Grey for a light dessert.
FAQ
Yes! For the best texture, make the cake up to 2 days in advance and store it in an airtight container at room temperature without fresh berries. Add the glaze and fresh berries closer to serving.
Yes! You can substitute oat milk with regular dairy milk in equal amounts, but the cake will no longer be dairy-free.
No, this cake is not gluten-free because it contains all-purpose wheat flour.
More Like This
Check out my other dessert recipes:
📖 Recipe
Easy Dairy-Free Vanilla Bundt Cake
Ingredients
- 2 ¼
cups all-purpose flour levelled - 1 tablespoon baking powder levelled
- ½ teaspoon salt levelled
- 3 large eggs room temperature
- 1 ½ cups white granulated sugar
- 1 teaspoon vanilla extract
- ½ cup vegetable oil
- 1 cup oat milk plain unsweetened
Cake Glaze
- 1 cup icing sugar levelled
- 2-3 tablespoon oat milk plain unsweetened
- 1 tsp vanilla extract
Optional
- fresh berries to serve with
Instructions
- Preheat the oven to 350°F (180°C). Thoroughly grease a 10-12-cup Bundt pan with extra vegetable oil using a clean paper towel, making sure to coat every crevice and the center tube. Evenly dust the inside with extra all-purpose flour. Set aside.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- In another large mixing bowl, beat the eggs, white granulated sugar, and vanilla extract with an electric hand mixer or stand mixer on high speed for 10 minutes until thick, pale, and fluffy, gradually adding the vegetable oil as you mix.
- Reduce the mixer to low speed. Add some of the dry ingredients, followed by some oat milk. Continue adding them in batches until everything is incorporated, mixing just until combined. Do not overmix.
- Pour the cake batter into the prepared Bundt pan and spread it evenly.
- Bake on the middle oven rack for about 45-50 minutes, until a toothpick inserted into the thickest part of the cake comes out clean. Let the cake rest in the pan for 10 minutes, then carefully invert it onto a wire rack and lift off the pan. Let the cake cool completely before glazing.
- In a medium bowl, whisk together the icing sugar, oat milk, and vanilla extract until smooth. Pour the glaze over the completely cooled cake. Slice and serve with fresh berries and pomegranate. Enjoy!
Deanna L Connor
Can you use gluten free one for one flour
Christie Lai
Hi Deanna, I haven't tested this recipe with gluten-free baking flour, so I can't guarantee the same results. If you try it, please let me know how it turns out!
Jules
Can you make these in mini Bundt cake pans? Looks amazing! Can’t wait to try it!
Christie Lai
Hi Jules, I haven't personally tested this recipe with mini bundt cake pans but you can definitely try it and reduce the baking time by half to start, then add more time as needed baking until a toothpick comes out clean when inserted into the center of the cakes. Hope this helps!
Liz
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!
christieathome
I am sooo thrilled to hear this! Thanks for making my recipe Liz!
Amanda
Do you use vanilla oat milk or extra creamy? Wasn’t sure if it would make a difference
christieathome
Vanilla oat milk.
Marilyn S Hatch
If you don't have vanilla oat milk should you double the amount of vanilla extract?
Christie Lai
It's really up to you! If you want like that vanilla taste, feel free to double the portion.
Iris R.
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!
christieathome
Thanks so much for making my recipe! I'm so glad to hear you and the family enjoyed it!
Paty P.
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? 🙂
christieathome
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.
Rebecca Dillon
This looks so delicious! I love all the fresh fruit. 💗😋