Dairy-Free & Lactose-Free Cake Recipes

Find healthy, delicious dairy-free and lactose-free cake recipes, from the food and nutrition experts at EatingWell.

Staff Picks

One-Bowl Vegan Chocolate Cake

This one-bowl vegan chocolate cake is rich, sweet and easy to make. It's perfect for special occasions and for the chocolate lover in your life. This tender cake slices best when it's slightly chilled.
By Anna Theoktisto

Flourless Honey-Almond Cake

Rating: 4.07 stars
13
Honey and almonds flavor this simple (and gluten-free) cake. It's lovely for afternoon tea or a spring holiday dessert. Be careful not to overbeat the egg whites--they should be white and very foamy, but not at all stiff or able to hold peaks. If you beat them too much, the cake may sink in the middle as it cools.

Vegan Carrot Cake with Coconut Cream Frosting

Rating: 5 stars
1
Classic carrot cake goes vegan in this easy recipe, and gets covered with coconut whipped cream to replace the traditional cream cheese frosting. A mixture of flax and water makes a sturdy substitute for eggs in this vegan cake. Plus, sweet crushed pineapple helps to make this cake delicious with less added sugar.

Vegan Flourless Chocolate Cake

This deeply dark chocolate vegan cake is not just for vegans. This fudge-like cake is also gluten-free, perfect for Valentine's Day and can even be made kosher to enjoy for Passover by making your own confectioners' sugar. The fresh berries on the side are a nice addition to the rich chocolate.
By Karen Rankin

Apple-Cinnamon Cake

Rating: 5 stars
1
This simple nondairy apple cake, which is often called Jewish apple cake, has origins in Eastern Europe. Cinnamon and sweet-tart Granny Smith apples make for a fragrant cake, while orange juice in the batter adds a sweet, fresh touch. Make it for Rosh Hashana or any other fall holiday or occasion. The leftovers (if there are any) pair nicely with a cup of coffee the next morning.

Strawberry-Rhubarb Upside-Down Cake

Rating: 3.75 stars
5
This strawberry and rhubarb upside-down cake recipe highlights how delicious strawberries and rhubarb taste together. If you can't find rhubarb, substitute an equal amount of any kind of berry or even fresh figs. This upside-down cake still tastes great the next day when the juiciness of the fruit has had time to marry with the moist olive oil cake.

Vegan Lemon Cake

Rating: 3 stars
2
You don't have to be vegan to enjoy this vegan lemon cake! It's moist, delicious and plenty lemony thanks to a combination of lemon juice and zest. A glaze made with lemon juice, confectioners' sugar and almond milk adds a sweet-tangy finish.

Carob Molasses Cake (Sfouf b' Debs)

Rating: 4 stars
2
With all due respect to baklava, we've found a new favorite Lebanese dessert. This rich, moist cake is sweetened with carob molasses and has a hit of anise. We may or may not have fought over it in the Test Kitchen.

Lemon-Poppy Seed Angel Cake

A sweet lemon glaze is all that's needed on top of this delicious lemon-poppy seed cake.

Mini Pineapple Pound Cakes

Rating: 3.75 stars
2
In this moist and delicious healthy pound cake recipe, we use coconut oil in place of butter because an enzyme in fresh pineapple can react with dairy when heated, resulting in an off flavor. Alternatively, you can use melted butter and canned pineapple. To make a large cake, bake in a 9-by-5-inch loaf pan for 35 to 40 minutes.

Flourless Chocolate Cake with Orange

Arielle Nir Mamiye, culinary director for the Jewish Food Society, confirmed that this cake follows guidelines for Passover and she suggested ohnuts.com as a great spot to find kosher ingredients. For a nondairy topping, try our recipe for Coconut Whipped Cream.
By Adam Dolge

Gingerbread Tea Cake

Rating: 5 stars
2
This low-calorie cake gets its festive flavor from molasses, cinnamon, ginger and ground cloves. Serve it for dessert at the holidays.
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Inspiration and Ideas

Castagnaccio (Chestnut Cake)

Sweets not your thing? This cake, a specialty of northern Italy, is almost savory, flavored with rosemary and pine nuts, and gets just a touch of sweetness from plumped raisins, with no added sugar. Chestnut flour tends to clump together, so for the best texture don’t skip the sifting step. This recipe is part of Brooke Siem's Grandmother Project. Learn more about this recipe and other recipes Siem learned to make in the article How Cooking Connected One Chef with Grandmothers Across the World.

Vegan Cheesecake

This luscious vegan cheesecake nixes the dairy in favor of a filling made with coconut cream, tofu and cashews or macadamia nuts instead of the traditional eggs and cream. Coconut oil and nuts make for a rich-tasting and crunchy crust, so nobody will miss the butter.

Chocolate & Pine Nut Torte

This chocolate cake is sophisticated, rich, moist and even a bit gooey, with a slightly crusty top. If you have grappa, use it instead of the rum. The cake can be served once it's completely cool, but for the best flavor and texture, make it the day before you plan on eating it. Serve with a sprinkling of confectioners' sugar or a dollop of whipped cream.