Quick Answer
Traditional Bundt cakes are not dairy-free as they contain ingredients like butter, milk, cream cheese or sour cream. However, it is possible to make dairy-free Bundt cakes by substituting plant-based alternatives for dairy ingredients.
What is a Bundt Cake?
A Bundt cake is a dense, ring-shaped cake that is baked in a Bundt pan. It gets its distinctive shape from the fluted sides and center tube of a Bundt pan. Bundt cakes are very popular in North America and are served for special occasions like birthdays, holidays and weddings.
Some key features of Bundt cakes:
- Dense, sturdy texture
- Ring shape with fluted sides from being baked in a Bundt pan
- Often frosted or glazed
- Can incorporate fruits, nuts, chocolate chips or other mix-ins
- Favorite recipes include chocolate Bundt cake, lemon Bundt cake, pumpkin Bundt cake
Do Traditional Bundt Cake Recipes Contain Dairy?
The traditional recipes for Bundt cakes typically contain several dairy ingredients:
- Butter: Most Bundt cake recipes call for butter which lends moisture, richness and flavor. Butter is dairy since it is made from milk or cream.
- Milk: Whole milk or buttermilk are commonly used in Bundt cakes to add moisture and bind the ingredients together.
- Cream cheese: Cream cheese frostings and fillings are very popular for Bundt cakes. Cream cheese is a fresh dairy cheese made from milk and cream.
- Sour cream: Some Bundt cake recipes include sour cream which gives the cake extra moistness and a tangy flavor. Sour cream is a cultured dairy product.
- Eggs: Eggs are used in nearly all Bundt cakes for structure, moisture and richness. Though eggs themselves are not dairy, many consider them an animal product.
So traditionally, butter, milk, cream cheese and sour cream are used to make Bundt cakes rich and moist. This means that most standard Bundt cake recipes are not dairy-free.
How Can You Make Dairy-free Bundt Cakes?
There are several substitutions that can be made to create delicious dairy-free Bundt cakes:
Use plant-based milk
Cow’s milk can be replaced with non-dairy milk such as almond milk, soy milk, coconut milk, oat milk or rice milk. Opt for unsweetened varieties to let the flavor of the cake shine through. The milk will still provide moisture and bind the ingredients.
Try dairy-free butter
Buttery spreads made from plants offer the richness of butter without the dairy. Options include spreads made from coconut oil, olive oil, avocado oil or nuts like almonds or cashews. Cold-pressed coconut oil is a popular choice as it offers a similar consistency to butter when chilled.
Swap in vegan cream cheese
For frostings and fillings, use vegan cream cheese. Brands like Tofutti and Kite Hill make dairy-free cream cheese with a similar creamy texture and tangy taste by using ingredients like soybeans, nuts and coconut oil.
Replace sour cream with cashew cream
Soaked raw cashews blended with water make a creamy condiment that mimics sour cream. Cashew cream has a similar creamy tang, without the dairy. Other nut creams like almond cream also work.
Explore flax eggs
For a vegan egg substitute, whisk 1 tablespoon of ground flax seed with 3 tablespoons of water until it forms a sticky gel resembling egg. Add baking soda or apple cider vinegar for more lift. The ground flax seeds bind the ingredients similarly to eggs.
| Dairy Ingredient | Dairy-free Substitution |
|---|---|
| Milk | Non-dairy milk like almond, soy or oat |
| Butter | Plant-based butter spread |
| Cream Cheese | Vegan cream cheese |
| Sour Cream | Cashew cream |
| Eggs | Flax eggs |
Tips for Making Dairy-free Bundt Cakes
Here are some top tips for successfully preparing dairy-free Bundt cakes:
- Use milk alternatives at room temperature for the best consistency.
- Let vegan cream cheese come to room temperature before using to improve spreading.
- If butter is chilled, allow it time to warm up before creaming for fluffiness.
- Add a touch more leavening like baking powder to account for missing eggs.
- Extend bake times by 5-10 minutes since plant-based cakes often bake faster.
- Check for doneness early to avoid over-baking.
- Allow cakes to cool completely before removing from pans.
- Consider simpler glazes over rich buttercream frostings.
With the right substitutions and adjustments, you can bake moist and delicious dairy-free cakes with the classic Bundt shape.
Recipe for Dairy-free Lemon Bundt Cake
This vibrant lemon Bundt cake is dairy-free and just as delicious as the original. Tangy lemon flavor shines through the tender crumb.
Ingredients
- 3 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 1 cup granulated sugar
- 2/3 cup dairy-free butter, softened
- 3 tablespoons freshly grated lemon zest (about 3 lemons)
- 1 1⁄4 cups unsweetened almond milk
- 1⁄4 cup fresh lemon juice
- 2 tablespoons lemon extract
- 4 flax eggs (4 tablespoons ground flax + 12 tablespoons water)
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat oven to 325°F. Grease a 10-12 cup Bundt pan with cooking spray or oil.
- In a medium bowl, whisk together the flour, baking powder and salt. Set aside.
- In a large bowl, beat the butter and granulated sugar until light and fluffy. Beat in the lemon zest.
- Mix in the almond milk, lemon juice and lemon extract.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- Make the flax eggs by combining the ground flax seed and water. Let rest 5 minutes to thicken. Stir the flax eggs into the batter.
- Pour the batter into the prepared Bundt pan. Bake for 45-55 minutes until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for 20 minutes, then invert onto a wire rack to cool completely.
- To make the glaze, whisk together the powdered sugar and lemon juice. Drizzle over the cooled cake allowing it to run down the sides.
- Serve chilled or at room temperature.
This bright and citrusy dairy-free Bundt cake will be your new favorite treat! The tender crumb soaks up the tart lemon glaze beautifully. Enjoy it for breakfast, dessert or anytime you need a little sunshine.
Are There Egg-free Options for Vegan Bundt Cakes?
Yes, there are several plant-based egg replacements that can be used to make dairy and egg-free vegan Bundt cakes. Here are some options:
Flax or Chia Eggs
As mentioned above, flax eggs made from ground flax seed and water make an excellent egg substitute in cakes with a binding effect similar to eggs. Chia seeds can also be used in the same way.
Applesauce or Mashed Banana
Replacing each egg with 1/4 cup applesauce or mashed banana provides moisture and structure in baked goods. Make sure to reduce any other liquids in the recipe accordingly.
Ener-G Egg Replacer
This commercial powdered product combines starches and leavening agents to mimic the effects of eggs in baking. Use 1 1/2 teaspoons mixed with 2 tablespoons of water per egg replaced.
Aquafaba
The liquid from a can of chickpeas can whip up like egg whites and give a similar rise and light texture when used in cakes. Use 3 tablespoons per egg.
Commercial Egg Replacements
There are a variety of pre-made egg replacement products like Follow Your Heart VeganEgg made from algal flour that can be used in a 1:1 ratio for eggs in recipes.
With the right egg substitute, you can make completely plant-based and dairy-free Bundt cakes. Experiment with the options to find your favorite.
What Can I Use Instead of Milk in a Dairy-free Bundt Cake?
Here are some of the most popular non-dairy milk substitutes to use when making dairy-free Bundt cakes:
Almond Milk
Almond milk has a mild, slightly nutty taste that works well in sweet baked goods like cakes. Be sure to buy unsweetened to let the other flavors shine. Shake before using as the consistency is a bit thin.
Soy Milk
Soy milk has a creamy texture and neutral flavor. It’s a great option for cakes when you don’t want a strong plant milk taste. Like other plant milks, buy unsweetened.
Coconut Milk
The rich consistency and subtle coconut flavor of canned coconut milk lend well to cakes. It makes them extra moist and tender. Be sure to stir or shake cans before use.
Oat Milk
With its mildly sweet taste, oat milk is delicious in cakes. It has a thicker, creamier texture than some plant milks. Just be sure to buy unsweetened varieties.
Rice Milk
Rice milk is a bit thinner but provides a neutral background that lets other cake flavors shine through. It works best in cakes with stronger flavors that can mask the thin texture.
Nearly any unsweetened dairy-free milk can be substituted in a 1:1 ratio in cake recipes. Pay attention to consistency and flavor to find your favorite option.
What Can I Substitute for Butter in a Dairy-free Bundt Cake?
Here are the top substitutes to use for butter when making dairy-free Bundt cakes:
Coconut Oil
With its solid structure and mild coconut flavor, coconut oil mimics the texture and taste of butter well in baked goods. Use a 1:1 ratio. Chill it first for best results.
Coconut Butter
Made from ground, dried coconut, coconut butter offers a rich consistency and toasty coconut notes. Replace butter 1:1 with softened coconut butter for great flavor.
Vegan Butter Spread
Spreads like Earth Balance and Miyoko’s Creamery Vegan Butter Sticks replicate both the taste and workability of regular butter without the dairy.
Avocado Oil
The mild flavor and creamy texture of avocado oil make it a smart butter replacement. Use at a 1:1 ratio. It adds moisture without a strong taste.
Applesauce
Swap in 1/4 cup unsweetened applesauce for each 1/4 cup of butter. Great for adding moisture without changing flavors. May affect texture slightly.
With some easy substitutions, you can make tender, moist dairy-free Bundt cakes without butter. Experiment to see which options work best in your favorite recipes.
Sample Dairy-free Bundt Cake Recipes
Here are 3 popular dairy-free Bundt cake recipes to try:
1. Dairy-free Lemon Blueberry Bundt Cake
- Dairy-free lemon cake batter studded with juicy blueberries
- Uses coconut oil and almond milk instead of butter and dairy milk
- Finished with a tangy lemon glaze
2. Vegan Chocolate Bundt Cake
- Rich, moist chocolate Bundt cake
- Eggs and butter are replaced with flax eggs, avocado oil and applesauce
- Dairy-free chocolate glaze or chocolate chips for topping
3. Pumpkin Spice Bundt Cake
- Creamy pumpkin cake with classic fall spices like cinnamon, nutmeg and ginger
- Uses coconut milk and vegan butter for extra moisture and richness
- Delicious un-frosted or with a vegan cream cheese glaze
The options are endless for plant-based Bundt cakes! Get creative with dairy-free ingredients to whip up your own recipes.
Are There Egg-free Options for Vegan Bundt Cakes?
Yes, there are several plant-based egg replacements that can be used to make dairy and egg-free vegan Bundt cakes. Here are some options:
Flax or Chia Eggs
As mentioned above, flax eggs made from ground flax seed and water make an excellent egg substitute in cakes with a binding effect similar to eggs. Chia seeds can also be used in the same way.
Applesauce or Mashed Banana
Replacing each egg with 1/4 cup applesauce or mashed banana provides moisture and structure in baked goods. Make sure to reduce any other liquids in the recipe accordingly.
Ener-G Egg Replacer
This commercial powdered product combines starches and leavening agents to mimic the effects of eggs in baking. Use 1 1/2 teaspoons mixed with 2 tablespoons of water per egg replaced.
Aquafaba
The liquid from a can of chickpeas can whip up like egg whites and give a similar rise and light texture when used in cakes. Use 3 tablespoons per egg.
Commercial Egg Replacements
There are a variety of pre-made egg replacement products like Follow Your Heart VeganEgg made from algal flour that can be used in a 1:1 ratio for eggs in recipes.
With the right egg substitute, you can make completely plant-based and dairy-free Bundt cakes. Experiment with the options to find your favorite.
Conclusion
In summary, traditional Bundt cake recipes call for several dairy ingredients like butter, milk, cream cheese and sour cream. However, with a few simple plant-based swaps, you can make delicious dairy-free Bundt cakes. Substitute non-dairy milk, vegan butter, and vegan cream cheese in your favorite recipe. Egg replacements like flax eggs also allow you to make completely vegan versions. With the right techniques, dairy-free Bundt cakes can be just as moist, tender and flavorful as the original. Fresh fruit, chocolate, pumpkin spice and citrus flavors all shine through beautifully without dairy. So if you have dietary restrictions or just want to try something new, put a creative twist on the classic Bundt cake with dairy-free options.