Soft and Fluffy Rice Milk Vanilla & Lemon Bundt Cake (Dairy-Free!)
This Rice Milk Bundt Cake is a simple bundt cake recipe that includes the fragrant undertone of lemon zest. While many cakes use traditional dairy milk, this bundt cake is dairy-free as it uses rice milk instead. It is light and fluffy, and perfect to serve with a hot beverage. This cake makes a wonderful dessert after a meal and is also great served as an afternoon snack with coffee or as part of an afternoon tea.
To make the cake, the eggs and sugar get mixed together followed by the oil, rice milk, vanilla, lemon zest, flour, and baking powder. Then, the cake gets baked in the oven until golden. Once cooled, it gets a simple adornment of powdered sugar which makes the cake look extra beautiful while also adding some sweetness.
What is Rice Milk Bundt Cake?
Rice milk bundt cake is a fluffy cake that includes rice milk rather than regular cow’s milk. Classic bundt cakes often include milk for both fluid and fat but this version uses rice milk for a plant-based alternative, making this cake suitable for those who can’t or prefer not to eat dairy.
This cake also doesn’t include any butter. Instead, it uses vegetable oil which helps make the cake extra moist and fluffy.
Bundt cake is often served with fresh berries and whipped cream for a refreshing contrast to the cake. However, feel free to serve slices of this on its own if preferred.
Pro Tips
- Before you begin making the cake batter, preheat your oven and grease the baking pan.
- If you prefer not to use vegetable oil in your baking, feel free to replace it with another type of oil such as avocado oil or light tasting olive oil.
- Make sure you don’t overmix the batter as this may give the cake an unappealing texture once it is baked.
- To test that the cake is done, insert a toothpick or skewer into the cake to see if it comes out clean. If it comes out clean, you will know the cake is baked.
- Replace the lemon zest with orange zest or lime zest if you don’t have lemons on hand.
- If you love the taste of cinnamon, you can replace the lemon zest with some cinnamon in the batter and mix some into the powdered sugar that you dust on the top of the cake.
What to Serve with Rice Milk Bundt Cake?
All this rice milk bundt cake needs is a cup of coffee or tea, and you will be good to go. However, feel free to serve it as part of an afternoon tea with finger sandwiches and other desserts if preferred. You could also serve slices of the cake with fresh strawberries and whipped cream or ice cream.
Can I Bake the Bundt Cake in a Different Pan?
It is best to bake this batter in a bundt cake pan as the cup volume in other types of pans are generally less than bundt cake pans and you need to make sure there will be enough room in the pan to accommodate the batter. The tube part of the bundt cake pan also helps transmit heat into the centre of the cake.
Is This Rice Milk Bundt Cake Dairy-Free?
Yes, it is! This cake doesn’t include any butter, milk, or other dairy ingredients, making it suitable for those on dairy-free diets. Instead, it includes rice milk and vegetable oil for the milk and fat components.
Can I Add Chocolate Chips to the Cake Batter?
Yes, if you would like to add chocolate to your cake, dust some chocolate chips with some flour (which will help prevent them from sinking in the batter) and fold them into the batter. You could also stir in chocolate sprinkles or chopped nuts if desired.
Can I Make This Bundt Cake in Advance?
For sure! Once baked, allow it to cool completely before wrapping it tightly in plastic wrap or storing it in an airtight container. It will stay fresh at room temperature for 2-3 days. You can also refrigerate it for up to 5 days or freeze it for up to 2 months. If frozen, thaw it at room temperature before serving and add powdered sugar just before serving for freshness.
Some More Delicious Bundt Cake Ideas You Can Try!
How to Store Rice Milk Bundt Cake
To store the cake, simply wrap it in plastic wrap and store it at room temperature. It should stay fresh for up to 4 days. You could also wrap it securely and place it in the freezer where it will keep for several months.
Ingredients
How to Make Rice Milk Bundt Cake
In a bowl, mix the eggs with the sugar.
In a bowl, mix the eggs with the sugar.
Mix in the milk, oil, lemon zest, and vanilla.
Mix in the milk, oil, lemon zest, and vanilla.
Sift the flour and baking powder over the mixture; whisk until combined.
Sift the flour and baking powder over the mixture; whisk until combined.
Pour the batter into a greased bundt pan and bake in a 180°C (360°F) oven for 40 minutes.
Pour the batter into a greased bundt pan and bake in a 180°C (360°F) oven for 40 minutes.
Once cooled, dust the cake with powdered sugar and serve.
Once cooled, dust the cake with powdered sugar and serve.
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