Eggless Coffee Cake Recipe is a soft, moist dessert flavoured with coffee, made without eggs, using milk, oil, vinegar, and dry ingredients for a fluffy texture.
I made this Eggless Coffee Cake Recipe because I’ve baked versions of it for years and felt inspired again after watching a baker prepare a similar treat in a cooking show.
My experience with this recipe goes back to my early kitchen days, so sharing it feels natural. I will now show up and present each step to make this Eggless Coffee Cake Recipe.
Eggless Coffee Cake Recipe
Eggless Coffee Cake Recipe is a soft, moist, and aromatic cake flavoured with instant coffee and made entirely without eggs.
It uses simple pantry ingredients like flour, milk, oil, sugar, and coffee, making it easy and beginner friendly. The main speciality of this recipe is its rich coffee aroma combined with a tender crumb created by using vinegar or lemon juice for natural leavening.
It’s perfect for tea time, quick desserts, and for anyone who prefers egg free baking.
How To Prepare Eggless Coffee Cake Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking/Baking Time: 40 minutes
Total Time: 50 minutes
Course: Tea time Cake
Cuisine: International / Fusion
Difficulty Level: Easy
Yield: 10 slices
Kitchen Utensils
- Mixing bowls (2)
- Whisk or electric beater
- Measuring cups and spoons
- Sieve
- Spatula
- 6 inch square cake pan
- Oven or convection OTG
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm milk
- 2 tablespoons instant coffee powder
- 1 tablespoon cocoa powder
- ¾ cup fine sugar or powdered sugar
- ⅓ cup neutral oil or melted unsalted butter
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons boiling water
- ¼ cup chopped walnuts or almonds
- 2 tablespoons chocolate chips
How To Make Eggless Coffee Cake Recipe?
1. Get The Pan And Oven Ready:
Set your oven to 350°F (180°C). Lightly oil a 6 inch square cake pan, then line it with parchment paper.
2. Prepare The Coffee:
Stir the instant coffee with about 2 tablespoons of boiling water until it dissolves completely. Set it aside to cool a bit.
3. Mix The Dry Ingredients:
In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder if you’re using it. Leave this mixture aside for now.
4. Combine The Wet Ingredients:
In another bowl, whisk the warm milk with the sugar, oil (or melted butter), vanilla, and the coffee mixture until everything is well blended.
5. Add The Acid:
Mix in the vinegar or lemon juice. This will react with the baking soda and help the cake rise nicely.
6. Bring The Batter Together:
Add the dry mixture to the wet ingredients in two additions. Gently fold everything together with a spatula until the batter looks smooth. Try not to over mix.
7. Stir In Nuts And Chocolate:
Fold in the chopped nuts and chocolate chips. Pour the batter into your prepared pan and tap it lightly on the counter to release any air bubbles.
8. Bake And Cool:
Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before moving it to a wire rack. Slice when cooled and enjoy.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 220 kcal |
| Carbohydrates | 32 g |
| Protein | 3 g |
| Fat | 9 g |
| Sugar | 18 g |
| Fiber | 1 g |
Hot Tips
➣ Use warm milk to help the coffee and sugar dissolve completely, giving the cake a smooth texture.
➣ Sift flour, baking powder, and cocoa powder to prevent lumps and ensure even rising.
➣ Fold the wet and dry ingredients gently to keep the batter light and airy.
➣ Allow the cake to cool slightly before removing from the pan to avoid breaking.
➣ Chop nuts and chocolate evenly for consistent flavor and texture in every bite.
Recipe Variations
➢ Replace cocoa powder with cinnamon and nutmeg to create a spiced coffee cake.
➢ Add mashed bananas to the batter for a moist, fruity twist.
➢ Use almond or oat milk instead of regular milk for a nutty flavor.
➢ Fold in dried fruits like raisins, cranberries, or chopped dates for extra texture.
➢ Sprinkle brown sugar and crushed nuts on top before baking for a crunchy topping.
Serving Suggestions
Serve the Eggless Coffee Cake Recipe warm or at room temperature to enjoy its soft, moist texture. Pair slices with a cup of hot coffee, tea, or milk for a comforting treat.
Dusting a little powdered sugar or cocoa powder over the top adds a touch of elegance. Fresh fruits, whipped cream, or a drizzle of chocolate sauce complement the flavours beautifully, enhancing each bite.
How To Make More Delicious Eggless Coffee Cake Recipe?
To make a more delicious Eggless Coffee Cake Recipe, dissolve instant coffee in hot water to release its full aroma.
Use warm milk and superfine sugar to create a smooth, rich batter. Gently fold dry ingredients to maintain a light texture.
Adding chopped nuts and chocolate chips enhances flavor and crunch. Baking at the right temperature ensures a soft, moist cake. A hint of cocoa or a light coffee glaze intensifies the taste and visual appeal.
Why This Eggless Coffee Cake Recipe Is The Only One You’ll Need?
This Eggless Coffee Cake Recipe stands out through its deep aroma, gentle sweetness, and soft crumb created through simple everyday ingredients.
Each slice offers a balanced mocha taste that feels comforting and satisfying. The method stays easy, reliable, and consistent, giving excellent results every time.
Anyone trying it experiences a smooth process and a rewarding outcome. One bake is enough to understand why so many home bakers rely on this delightful recipe for rich flavor and steady success.
Storage And Shelf Life
Store the Eggless Coffee Cake Recipe in an airtight container at room temperature to keep it soft and moist for up to three days.
Refrigeration extends freshness up to a week, but the texture may slightly firm. For longer storage, wrap slices tightly in plastic wrap or foil and freeze for up to one month.
Thaw at room temperature before serving to enjoy its original taste and softness.
Frequently Asked Questions
Can I Use Any Type Of Milk?
Yes, whole milk, skim milk, or plant-based milk like almond or soy can be used. Warm milk helps dissolve the coffee and blends better with other ingredients.
Can I Skip The Coffee?
Yes, the cake will still be delicious. You can replace coffee with warm milk or cocoa powder for a chocolate version.
Can I Substitute Oil With Butter?
Yes, melted butter can replace oil in equal quantity. It adds a richer flavor but slightly changes the texture.
How Do I Make It Nut Free?
Simply omit the walnuts or almonds. You can add extra chocolate chips or dried fruits instead.
Can I Bake This In A Different Pan?
Yes, a loaf pan, round cake pan, or square pan good works. Adjust baking time slightly depending on pan size.
How Do I Know When The Cake Is Done?
Insert a toothpick or skewer in the center. If it comes out clean or with a few crumbs, the cake is ready.
Conclusion
My easy and enjoyable Eggless Coffee Cake Recipe is truly a delicious success, and I hope it inspires you to try it in your own kitchen.
The warm coffee aroma, soft texture, and simple steps make it perfect for beginners and experienced bakers alike.
I’m confident you’ll love how effortlessly it comes together. Make it soon, enjoy every bite, and let me know just how delicious it turns out for you!
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Eggless Coffee Cake Recipe
Equipment
- Mixing bowls (2)
- Whisk or electric beater
- Measuring cups and spoons
- Sieve
- Spatula
- 6 inch square cake pan
- Oven or convection OTG
Ingredients
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup warm milk
- 2 tablespoons instant coffee powder
- 1 tablespoon cocoa powder
- ¾ cup fine sugar or powdered sugar
- ⅓ cup neutral oil or melted unsalted butter
- 1 tablespoon white vinegar or lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons boiling water
- ¼ cup chopped walnuts or almonds
- 2 tablespoons chocolate chips
Instructions
Get The Pan And Oven Ready:
- Set your oven to 350°F (180°C). Lightly oil a 6 inch square cake pan, then line it with parchment paper.
Prepare The Coffee:
- Stir the instant coffee with about 2 tablespoons of boiling water until it dissolves completely. Set it aside to cool a bit.
Mix The Dry Ingredients:
- In a separate bowl, sift together the flour, baking powder, baking soda, salt, and cocoa powder if you’re using it. Leave this mixture aside for now.
Combine The Wet Ingredients:
- In another bowl, whisk the warm milk with the sugar, oil (or melted butter), vanilla, and the coffee mixture until everything is well blended.
Add The Acid:
- Mix in the vinegar or lemon juice. This will react with the baking soda and help the cake rise nicely.
Bring The Batter Together:
- Add the dry mixture to the wet ingredients in two additions. Gently fold everything together with a spatula until the batter looks smooth. Try not to over mix.
Stir In Nuts And Chocolate:
- Fold in the chopped nuts and chocolate chips. Pour the batter into your prepared pan and tap it lightly on the counter to release any air bubbles.
Bake And Cool:
- Bake for about 35–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for about 10 minutes before moving it to a wire rack. Slice when cooled and enjoy.
Notes
Nutrition Facts Per Serving
Calories: 220 kcal | Carbohydrates: 32 g | Protein: 3 g | Fat: 9 g | Sugar: 18 g | Fiber: 1 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!