Edible Bozeman

Dairy-Free Coconut Vanilla Charms with Raspberry Drizzle

About 10 years ago, we discovered that one of our kiddos has a mild dairy intolerance. But even though that same child is now a teenager, we are still fans of a good tea party. It was a labor of love to come up with a dairy-free cake recipe that works as a Bundt cake, in Bundt charms (mini- Bundt cakes), or in a springform pan, because every tea party deserves its own due. Raspberry Drizzle is our favorite topper for this cake, but it works with powdered sugar, cinnamon sugar, or lemon icing. It even works with chocolate—although, let’s be honest, what dessert doesn’t work with chocolate?


For the cake

2 cups all-purpose flour
½ teaspoon salt
2½ teaspoons baking powder
¼ teaspoon baking soda
⅔ cup granulated sugar
2 large eggs
⅔ cup full-fat coconut milk
⅓ cup water
½ cup coconut oil, melted and cooled
1 teaspoon vanilla extract

For the topping

¼ cup full-fat coconut milk
1 teaspoon vanilla
1 cup powdered sugar
½ cup freeze-dried raspberries, ground in a spice grinder to a fine powder

Preheat oven to 325°F. Either oil and flour a 9-inch Bundt pan or oil and flour 2 (12-charm) mini-Bundt trays. If using a springform pan, line with parchment and oil the parchment. Set aside.

In a large mixing bowl, combine the flour, salt, baking powder, and baking soda.

In a smaller bowl, whisk together the sugar, eggs, coconut milk, water, coconut oil, and vanilla until the sugar is dissolved and ingredients are well-incorporated. Pour the wet ingredients into the dry ingredients and gently fold together until combined.

Let the batter rest for 10–15 minutes before transferring to your baking dish. Resist the urge to overfill the mini-Bundt trays: Only fill ¾ full so they don’t overflow during baking.

For Bundt charms, bake for 25 minutes at 325° then raise the temperature to 350° and continue baking for 5–10 minutes.* Let cool for 10–15 minutes before removing from tray.

For a 6-cup Bundt or 10-inch springform, bake for 35–45 minutes at 325°, until a knife inserted in the center comes out clean, then raise the temperature to 350° and continue baking for 10–15 minutes, until the edges start to turn a golden brown. Use a knife along the edges to ensure the cake releases from the sides of the pan. Let cool for 10–15 minutes, then remove from pan.

While the cake cools, in a medium bowl whisk together the coconut milk, vanilla, powdered sugar, and ground freeze-dried raspberries. If consistency is too thick, add cold water by the tablespoon until it reaches desired pourable consistency.

Completely drizzle cooled cake with the icing and enjoy.

*When baking charms, mini-Bundts, or cupcakes, bake on an aluminum sheet pan to ensure even distribution of heat.

More Recipes