Dairy Free Kentucky Butter Cake

Kentucky butter cake has always been one of my favorite traditional desserts. It is rich, sweet, and practically melts in your mouth.

When I stopped eating dairy, I really missed having that buttery taste and moist texture. Most store bought baked goods just cannot compare to the real thing.

That is why I created this dairy free kentucky butter cake. It gives you all the classic flavor without any milk or standard butter.

The warm vanilla sauce soaks right into the cake while it cools. This step makes the inside extra soft and gives the outside a thin, sweet crust.

It is simple to bake, and your whole kitchen will smell amazing while it is in the oven.

Why This Recipe Is a Keeper

Unbelievably Moist Texture – The warm vanilla glaze soaks deep inside every slice, keeping the crumb soft and melt-in-your-mouth tender.

Sweet Crackly Crust – Pouring the buttery sauce right into the pan forms an amazing sugary shell around the outside.

Authentic Butter Flavor – You get all the rich, comforting goodness of the Southern classic completely without the dairy.

Simple Pantry Staples – You only need everyday baking basics to pull off this bakery-quality treat right at home.

Here’s What You’ll Need

For the Cake

• 1 cup Unsweetened Almond Milk
• 1 tbsp Lemon Juice
• 3 cups All Purpose Flour
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 3/4 tsp Salt
• 1 cup Dairy Free Butter, Softened
• 2 cups Granulated Sugar
• 4 Large Eggs, Room Temperature
• 2 tsp Vanilla Extract

For the Butter Sauce

• 1/3 cup Dairy Free Butter
• 3/4 cup Granulated Sugar
• 3 tbsp Water
• 2 tsp Vanilla Extract

How to Make It

Step 1

Preheat the oven to 325°F. Generously grease a 10-inch bundt pan with dairy free butter and dust it with flour, tapping out the excess.

Stir the almond milk and lemon juice together in a measuring cup and set aside for 5 minutes.

Step 2

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Step 3

In a large bowl, beat the butter and sugar on medium-high speed for 4 minutes, until pale and fluffy. Add the eggs one at a time, beating well after each, then beat in the vanilla.

Step 4

With the mixer on low, add the flour mixture in three additions, alternating with the almond milk mixture, beginning and ending with the flour. Mix just until combined, then spoon the batter into the pan and smooth the top.

Step 5

Bake for 55 to 65 minutes, until golden and a long skewer inserted in the center comes out clean.

Step 6

When the cake is almost done, melt the butter with the sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves completely.

Do not let the sauce boil hard. Remove it from the heat and stir in the vanilla.

Step 7

Leave the hot cake in the pan and poke holes all over it with a long skewer. Slowly pour the warm butter sauce over the cake and down the sides, letting it soak in as you go, then let the cake cool completely in the pan, about 2 hours.

Step 8

Invert the cake onto a serving plate and slice. The sauce creates a sweet, crackly outer crust while keeping the inside incredibly moist and tender.

Recipe Tips

Use Block Style Dairy Free Butter

I recommend using dairy-free butter sold in solid baking sticks rather than tubs. Tub spreads contain extra water and oil, which can make your cake greasy or gummy.

From my experience, stick varieties hold up better during creaming with sugar. This gives the cake the light, airy structure it needs to rise properly.

Grease Every Crevice of the Bundt Pan

Bundt cakes can stick easily, especially when you are using dairy-free alternatives. I’ve found that melting a little dairy-free butter and brushing it carefully into every single ridge works best.

After dusting the pan with flour, turn it upside down over the sink and tap out all the excess. Leaving clumps of flour behind will leave a dull, dry film on the outside of your cake.

Do Not Poke Holes All the Way Through

When poking holes with your skewer, stop about three-quarters of the way down. You’ll get the best results if you avoid pushing the skewer all the way through to the bottom.

If you pierce the bottom, the warm sauce will run straight out and puddle at the base of the pan. Stopping early keeps the sauce trapped inside the cake so every slice stays moist.

What to Make Next

• Dairy Free Butter Pecan Ice Cream
• Dairy Free Cinnamon Streusel Coffee Cake
• Dairy Free Hummingbird Cake
• Dairy Free Maple Pecan Bread Pudding
• Dairy Free No Churn Vanilla Bean Ice Cream

Popular Questions

Should I use dairy-free butter sticks or the kind in a tub?

You should definitely use dairy-free butter sticks rather than spreadable butter from a tub for this cake. Tub spreads contain a lot of extra water and oil, which will make the cake batter too thin and prevent the butter sauce from setting properly.

Look for plant-based sticks that say they are made for baking on the package, as they match the richness of regular butter best.