Whether you’re lactose intolerant, vegan, or simply out of milk and butter, you can still enjoy a delicious, soft, and moist cake — no dairy required.
Dairy-free baking has grown in popularity over the past decade, and thankfully, it no longer means sacrificing taste or texture.
In fact, many dairy-free cakes are so good that even non-restricted eaters won’t notice the difference.
In this article, you’ll learn how to make a perfect dairy-free cake from scratch, the best substitutions for traditional dairy ingredients, and tips to get moist, rich, and flavorful results every time.
Why Make a Dairy-Free Cake?
There are many reasons people avoid dairy:
- Lactose intolerance or allergy
- Vegan lifestyle
- Religious or cultural preferences
- Health or dietary concerns
- Running out of milk or butter at home!
Regardless of the reason, you don’t have to give up your favorite treat — just swap the dairy and keep the flavor.
Common Dairy Ingredients in Cakes
Before you substitute, it’s helpful to understand what dairy does in cake baking:
| Dairy Ingredient | Purpose in Cake |
|---|---|
| Butter | Adds fat, richness, and structure |
| Milk | Adds moisture and helps mix batter |
| Buttermilk | Adds tanginess and tenderizes gluten |
| Yogurt/Sour Cream | Adds moisture and dense richness |
| Cream | Used in ganache or whipped frostings |
To make a great dairy-free cake, you’ll need to replace these with non-dairy alternatives that match function, fat, and flavor.
Best Dairy-Free Substitutes for Baking
Butter Substitutes
- Vegetable oil: Makes cakes extra moist. Use a neutral oil like canola or sunflower.
- Vegan butter: Works 1:1 in most recipes.
- Coconut oil: Adds subtle flavor. Use melted and cooled.
- Applesauce or mashed banana: In small amounts, works well for moisture (but alters flavor).
Milk Substitutes
- Almond milk
- Soy milk
- Oat milk
- Coconut milk (from a carton)
- Rice milk (thinner texture, best for lighter cakes)
Note: Stick with unsweetened and unflavored varieties for best results.
Buttermilk Substitute
Mix 1 cup of your plant-based milk with:
- 1 tablespoon lemon juice or vinegar
- Let sit for 5–10 minutes — it will curdle slightly and act like buttermilk.
Yogurt/Sour Cream Substitute
Use dairy-free alternatives made from:
- Coconut milk
- Almond milk
- Soy milk
Or use unsweetened applesauce for a lighter texture.
Recipe: Moist Dairy-Free Vanilla Cake
Makes 2 8-inch layers
Ingredients:
- 2½ cups (310g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ cups granulated sugar
- ¾ cup vegetable oil
- 1 tablespoon vanilla extract
- 1 cup dairy-free milk (almond, soy, or oat)
- 1 tablespoon vinegar or lemon juice
- ¾ cup unsweetened applesauce (or dairy-free yogurt)
Instructions:
- Preheat oven to 350°F (175°C). Grease and line two cake pans.
- In a small bowl, combine plant milk and vinegar. Set aside to curdle (makes “buttermilk”).
- In a large bowl, whisk flour, baking powder, baking soda, and salt.
- In a second bowl, mix sugar, oil, vanilla, and applesauce (or yogurt).
- Add dry ingredients to wet in batches, alternating with the curdled milk.
- Mix until smooth, but don’t overmix.
- Divide batter into pans. Bake for 28–32 minutes or until a toothpick comes out with a few crumbs.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
Frosting Ideas for Dairy-Free Cakes
1. Vegan Buttercream
Ingredients:
- 1 cup vegan butter
- 3½ cups powdered sugar
- 2 teaspoons vanilla
- 1–2 tablespoons plant milk
Beat until fluffy and smooth.
2. Coconut Whipped Cream
Chill a can of full-fat coconut milk overnight.
Scoop the solid part and whip with powdered sugar and vanilla.
3. Chocolate Ganache
- 1 cup dairy-free chocolate chips
- ½ cup canned coconut cream
- Heat cream, pour over chocolate, stir to combine.
Tips for Better Dairy-Free Cakes
✅ Use room-temperature plant-based milk and yogurt
✅ Don’t overmix — batter should be just combined
✅ Add a touch more vanilla or citrus zest to boost flavor
✅ For ultra-moist cakes, use oil-based recipes
✅ Always let the cake cool fully before frosting
Can I Make Other Cake Types Dairy-Free?
Yes! Just follow the same substitution principles:
- Chocolate cake: Use cocoa powder + plant milk + oil
- Carrot cake: Easy to adapt, already oil-based
- Banana cake: Use mashed banana and plant milk
- Red velvet: Swap buttermilk and cream cheese frosting
- Cupcakes: Portion any recipe into lined cupcake tins
Storing Dairy-Free Cakes
- Room temperature: Up to 2 days, covered
- Refrigerator: 4–5 days (especially with fruit or cream toppings)
- Freezer: Wrap layers tightly and freeze for up to 2 months
Tip: Let frozen cakes thaw in the fridge overnight before frosting or serving.
FAQs About Dairy-Free Cake Baking
Will people notice it’s dairy-free?
Not if it’s made with quality substitutes!
Flavor comes from sugar, vanilla, eggs, and flour — not dairy alone.
Can I make it vegan?
Yes — replace eggs with:
- Flax eggs (1 tbsp ground flax + 3 tbsp water per egg)
- Mashed banana
- Unsweetened applesauce
- Commercial egg replacers
What’s the best oil for dairy-free cakes?
- Canola or sunflower for neutral flavor
- Light olive oil for more richness
- Coconut oil for a subtle coconut note
Final Thoughts: Dairy-Free Cake That Tastes Like the Real Thing
You don’t need dairy to make a cake that’s moist, fluffy, and full of flavor.
With smart substitutions and a good recipe, dairy-free baking is easier — and more delicious — than ever.
Whether you’re baking for health, dietary needs, or just to try something new, a great dairy-free cake proves one thing:
It’s not about what you leave out — it’s about what you put in.