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.
That 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.
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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.
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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! 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.