Dairy Free Spice Cake

Total time2 hr

Prep time25 min

Cook time35 min

4.9

(30)

Warm cinnamon, ginger, nutmeg, cloves, and allspice come together in this deeply fragrant two-layer cake that tastes like the best parts of autumn baked into every slice. Packed brown sugar and melted refined coconut oil keep the crumb incredibly moist and tender, while a quick mix of dairy free milk and apple cider vinegar mimics the tang of traditional buttermilk — no dairy required. The result is a cake that's rich, warmly spiced, and genuinely impressive, not a compromise version of something better. Creamy dairy free cream cheese frosting, whipped smooth with dairy free butter and sifted powdered sugar, finishes the whole thing with a luscious, tangy-sweet layer that tastes every bit as indulgent as the classic. It slices beautifully into 12 generous portions, making it an ideal centerpiece for birthdays, holidays, or any occasion where you want to wow a crowd without stressing over the ingredient list. The steps are straightforward enough for a weekend bake, and the payoff — two golden layers stacked high with frosting — is absolutely worth every minute of cooling time.

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Ingredients

12 servings

For the cake

2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tsp ground cinnamon
1 tsp ground ginger
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground allspice
¾ cup refined coconut oil, melted and cooled
1 ½ cups packed light brown sugar
3 large eggs
2 tsp vanilla extract
1 cup dairy free milk
1 tbsp apple cider vinegar

For the frosting

8 oz dairy free cream cheese, softened
¼ cup dairy free butter, softened
2 ½ cups powdered sugar, sifted
1 tsp vanilla extract
1 pinch salt

Instructions

1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2
In a medium bowl, combine the dairy free milk and apple cider vinegar and let stand for 5 minutes until slightly curdled.

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