Bundt cakes are perfect for busy home cooks; they're impressive desserts that go well with just about anything, from your morning coffee to your afternoon tea, and they're so easy to make beautiful. Just whip up the batter, pour it in the pan, and top it off with a delicious chocolate glaze or simple icing after it cools.
This said, everything about a bundt cake seems contrary to the dairy-free diet. Bundt cakes are typically prepared with butter, milk and often sour cream--all not friendly to dairy-freers and vegans. But guess what? These dairy-free bundt cakes are so good that even though there is not a drop of dairy in them, they just might be the best bundt cakes you've ever had.
This banana bundt cake is kind of like banana bread in bundt cake form, so it's great for brunch, tea-times, and after school snacks for kids. Feel free to add nuts or dried fruits to your cake; I've added walnuts, pecans, almonds, and even pine nuts to my cake when the mood has suited me!
This decadent bundt cake is dairy-free, but you'd never know by tasting it! Prepared with dairy free sour cream, soy milk, and canola oil, this recipe is a heart-healthier alternative to traditional bundt cake and pound cake recipes but doesn't sacrifice on richness or flavor.
This nutty, chocolaty cake is like a big, giant brownie in cake form. (Which is to say good, so good.)It's simple to make, easy to share, and the perfect chocolaty treat for a brunch, tea time or everyday dessert.
A note on audience: this is a very "adult" cake. Although kids have definitely tried this cake over the years and some have really enjoyed it, most kids under the age of ten usually just ended up picking off the ganache because the coffee and bourbon flavors just weren't their thing yet. Generally, I like to prepare this cake for adult occasions like New Year's Eve parties and office parties, and I never have any to take home!
Most traditional bundt cakes call for a lot of butter, but this flavorful, bright favorite is prepared with heart-healthy olive oil. Paired with zesty lemon and a hint of ginger and nutmeg, this bundt cake is a lovely treat anytime of year.
Perfect for the fall and winter months when pumpkin, cinnamon and ginger are the tastes of the season, this cake is a simple and inviting way to make your home feel warm (and smell wonderful!). Serve with coffee, tea or a glass of vanilla soy milk.
Perfect for a fall-time breakfast, tea-time or holiday, this moist pumpkin cake is loaded with seasonal flavor.
Although most bundt cake recipes call for butter, milk, and eggs, this version of the fall favorite is not only dairy-free but vegan, too! (And did I mention that it's delicious, too? It is!)If you're preparing this cake for a Halloween party or Thanksgiving meal, feel free to add other fun festive ingredients to the batter. Dried cranberries, dates, or chopped walnuts or pecans all make lovely, tasty additions to this cake.