Dairy Free Bundt Cake with Cream Cheese Glaze

Total time2 hr 15 min

Prep time20 min

Cook time55 min

Dairy Free Bundt Cake with Cream Cheese Glaze

A warmly spiced, tender-crumbed Bundt cake that bakes up tall and golden, with cinnamon threaded through every slice and a fine, moist texture that comes from careful mixing and a slow bake at low heat. The batter comes together in classic stages — creaming, then eggs one at a time, then dry ingredients folded in until just combined — which is exactly what gives this cake its signature velvety crumb. Once it's cooled and turned out of the pan, it gets finished with a smooth, tangy glaze sweetened with powdered sugar and a touch of vanilla, poured over the top so it cascades down every ridge of the cake in thick, glossy ribbons. The result is a showstopper that looks like it took hours but is really just a straightforward one-bowl-and-a-Bundt-pan situation. It's an easy make-ahead dessert for a crowd, and it holds up beautifully on the counter for slicing throughout the day. This one's a genuinely solid pick for a dairy free table, no asterisks needed.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

12 servings

For the cake

3 cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
See all
1 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
1 cup (2 sticks) unsalted butter, softened
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
2 cups granulated sugar
4 large eggs, room temperature
2 tsp vanilla extract
1 cup sour cream, room temperature

For the cream cheese glaze

4 oz cream cheese, softened
1 cup powdered sugar, sifted
3–4 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
½ tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 325°F (165°C). Generously grease a 12-cup Bundt pan with softened butter or nonstick spray, then dust with flour, tapping out any excess. Set aside.
2
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!