Eggless Coffee Cake Recipe
Eggless Coffee Cake Recipe is a soft, moist, and flavorful dessert made without eggs, combining coffee, milk, sugar, and simple ingredients. Chopped nuts or chocolate chips enhance texture and taste. Easy to prepare and bake, it delivers a rich, aromatic treat that pairs beautifully with tea or coffee, delighting every bite.
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.