Table of Contents: Everything You Need for This Egg-Free Coffee Cake
My Favorite Egg-Free Coffee Cake Recipe
This Eggless Coffee Cake is amazing! Super easy to make and always a BIG hit in brunch, potlucks, and holiday gatherings. It’s always a crowd-pleaser.
Egg allergy or intolerance? Ran out of eggs? No problem…You can still make this delicious, buttery, and cinnamony Eggless Coffee Cake recipe, which is perfect as a teatime/coffee-time treat, breakfast, or brunch.
I love the fact that I can make it ahead of time, refrigerate it, and serve it when I’m ready. This is a Coffee Cake recipe you will make time and time again!
Eggless Coffee Cake Recipe Highlights
- It’s moist, soft, warm, and full of sweet cinnamon flavor.
- Easy to make.
- It only calls for simple ingredients.
- It’s a big cake, so it’s perfect for serving a small crowd.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
For the Cake:
- Flour: Standard all-purpose flour works best here; skip the cake flour, bread flour, and wheat flour.
- Baking powder & Baking soda: Make sure they’re not expired or too old.
- Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.
- Cream cheese: Use the full-fat version that comes in blocks.
- Sugar: You will need light brown sugar and granulated sugar.
- Yogurt: You can substitute plain yogurt for plain sour cream. I recommend using the full-fat versions.
- Vanilla extract: I recommend using real vanilla extract.
- Buttermilk: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!
For the Streusel Topping:
For the streusel, you will need brown sugar (light or dark brown sugar is fine), all-purpose flour, cinnamon, salt, and unsalted butter (make sure it is cold).
For the Glaze:
The glaze is optional, if you decide to add it, you will need powdered sugar and milk.
Step By Step Recipe Photo Tutorial
Detailed instructions are included in the printable recipe below (scroll down).
Step 1 – Preheat the Oven & Prepare the Pan
Preheat the oven to 350º Line the bottom of a 9 or 10-inch springform pan with parchment paper and lightly grease and flour. I used a 9-inch (10 cups capacity) springform pan.
Step 2 – Make the Streusel
Mix together brown sugar, flour, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form.
Step 3 – Make the Egg-Free Coffee Cake Batter
- Combine the dry ingredients: In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter: With an electric mixer, in a large bowl, cream together butter and cream cheese. Beat in sugars and continue mixing until light and fluffy. Stir in yogurt and vanilla and mix until combined. Scrape down the sides and bottom of the mixing bowl with a rubber spatula as needed.
- Combine everything: Gradually add flour mixture to butter mixture, alternating with buttermilk, until all of the flour mixture and buttermilk have been combined. Do not overmix. The batter is going to be thick, but that is okay.
Step 4 – Assemble
Spread half of the batter into the prepared pan. Then, sprinkle evenly with half of the streusel topping over the batter layer. And then add the remaining batter over the streusel layer and use a spatula to spread evenly. Finally, sprinkle the remaining half of the streusel evenly.
Step 5 – Bake
Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then remove the sides of the springform pan and allow the cake to cool completely before serving.
Step 6 – Make the Glaze (Optional)
If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
Recipe Tips
Make sure you’re using blocked cream cheese and not spreadable cream cheese from a tub. These aren’t the same and won’t give you the same results.
Your butter must be cold when you make the streusel as it helps make it crispy. If needed, place the butter in the freezer before cubing.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with a dense coffee cake.
Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
Bake the cake(s) as soon as the batter is ready since you don’t want the baking soda to lose its effectiveness.
Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Substitutions & Additions
Adding fruit can be a fantastic variation, such as blueberries, sliced peaches, or sliced apples. However, the liquid from the fruit may cause the cake to be baked longer.
Add nuts, such as sliced almonds, chopped pecans, walnuts, or pistachios to the top of the cake to give it a delicious crunch.
Flavor your glaze to your liking. You can add a few drops of lemon/lime juice, orange juice, maple syrup, coconut extract, etc.
Storing & Freezing Instructions
I love making this delicious egg-free coffee cake ahead of time, so I can enjoy a slice for breakfast later in the week! Here’s how to store it to keep the coffee cake fresh.
Leftovers
This recipe is perfect because it keeps incredibly fresh. Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Freezer
Here’s how to freeze your homemade coffee cake without eggs:
- Let the eggless coffee cake cool completely.
- Wrap it up in aluminum foil, then with plastic wrap.
- Place inside a large freezer Ziploc bag and freeze for up to 3 months.
Defrost
Thaw the coffee cake overnight in the refrigerator and bring it to room temperature before slicing and serving when ready to enjoy.
Make-Ahead
This eggless coffee cake is a wonderful option to make ahead up to 2 days before, so if you have brunch, even a holiday breakfast, or any other occasion.
Frequently Asked Questions
The best way to substitute eggs in a cake recipe is to find the right combination of leavening agents, such as baking powder and/or baking soda, and acids, such as vinegar, lemon juice, buttermilk, yogurt, sour cream, etc. When leavaners and acids are combined, they react and produce gas (bubbles) to make the cake fluffy. Cakes without eggs can be a little tricky, but not impossible! This coffee cake uses a mix of buttermilk and yogurt to get it soft and fluffy.
Yes, you can. Keep in mind that this is a big cake so make sure you have enough room. You’ll need a 9 or 10-inch pan. Alternately you could use a 9×13 inch, but the cake won’t be so tall. Do not fill your pan more than 3/4 full.
Probably, because it was baked for a few minutes too long. Every oven it’s different do keep your eyes peeled. Check doneness with a toothpick inserted in the center, it should come out clean or with a few moist crumbs
At least in America, the coffee cake doesn’t get its name because it contains coffee; rather, the name refers to a cake that is often served with coffee. Commonly, the coffee cake has a buttery-soft crumb and streusel on top.
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Recipe Card 📖
Easy Eggless Coffee Cake
Equipment
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (115 g) unsalted butter, softened
- 8 oz (226 g) cream cheese, softened
- 1 cup (200 g) light brown sugar, tightly packed
- 1/2 cup (100 g) granulated sugar
- 1/3 cup (80 g) plain yogurt
- 2 teaspoons (5 ml) pure vanilla extract
- 1/2 cup (120 ml) buttermilk
Streusel Topping
- 2/3 cup (134 g) brown sugar
- ¾ cup + 1 tablespoon (141 g) all-purpose flour
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons (85 g) unsalted butter, cold and cubed
Glaze (optional)
- 1/2 cup (60 g) powdered sugar
- 2-3 teaspoons milk
Instructions
Streusel Topping:
- Mix together brown sugar, flour, cinnamon, and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Set aside.
Coffee Cake:
- Preheat oven to 350º F (180º C). Line the bottom of a 9 or 10-inch springform pan with parchment paper and lightly grease and flour. I used a 9-inch (10 cups capacity) springform pan.
- In a large mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- Using an electric hand mixer or a stand mixer, cream together butter and cream cheese until creamy on medium-high, about 3 minutes. Beat in sugars and continue mixing for 2 more minutes, or until light and fluffy. Stir in yogurt and vanilla and mix until combined. Scrape down sides and bottom of mixing bowl with a rubber spatula as needed.
- Turn the mixer to low and add the flour mixture in three batches, alternating with buttermilk, beginning and ending with the flour mixture; beat until just combined, about 30 – 45 seconds. Do not overmix. The batter is going to be thick, that is okay.
- Spread, with help of a spatula, half of the batter into prepared pan.
- Sprinkle evenly with half of the streusel topping.
- Dollop remaining batter over the streusel layer and use a spatula to spread evenly over top. Sprinkle evenly the remaining half of streusel.
- Bake for 40-50 minutes, or until a toothpick inserted in center comes out clean or with a few crumbs. Note: every oven is diferent, so keep your eyes pelled. it may take a longer or a shorter time.
- Allow to cool for 10 minutes, then remove the sides of the springform pan and allow the cake to cool completely before serving.
Glaze (optional):
- If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
- Adding fruit can be a fantastic variation, such as blueberries, sliced peaches, or sliced apples. However, the liquid from the fruit may cause the cake to be baked longer.
- Add nuts, sliced almonds, chopped pecans, walnuts, or pistachios to the top of the cake to give it a delicious crunch.
- Flavor your glaze to your liking. You can add a few drops of lemon/lime juice, orange juice, maple syrup, coconut extract, or even bourbon or rum, etc.
- Make sure you’re using blocked cream cheese and not spreadable cream cheese from a tub. These aren’t the same and won’t give you the same results.
- Your butter must be cold when making the streusel as it helps make it crispy. If needed, place the butter in the freezer before cubing.
- Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with a dense coffee cake.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready since you don’t want the baking soda to lose its effectiveness.
- Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean or with a few crumbs.
Nutrition
Eggless Baking Frequently Asked Questions
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking.
The recipe was originally posted in August 2018, the post content was edited to add more helpful information, no change to the recipe in July 2022.
Perfect with a cup of coffee! Very moist and excellent! As someone who has had an egg allergy their whole life, I want to thank you for helping to make eggless recipes easily accessible. Thank you!
Hello Ashley! Thanks so much for trying my recipe and taking the time to come back and let me know. I hope my recipes inspire you to continue baking. Please make sure to reach out if you have any questions or special requests. I am happy to help!
This was amazing. We ran out of eggs & wanted to make a coffee cake for the next day’s event, I came across this recipe & decided to try it based on the number of positive reviews from those who had actually made it. It was a hit. Everyone loved it & my husband requested it again on Easter.
*I added cinnamon to the batter, doubled the streusel (to have an extra thick layer in the middle), and would say that this is best warm, so pop it in the microwave 🙂
Hello Joe! So glad you and your family enjoyed this recipe. It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know!
This was delicious! The whole family loved it.
Hello Megan! It sounds like you nailed it! Thanks so much for trying my recipe and taking the time to come back and let me know.
Hi…i just love your recipes..was wondering why is there no coffee in the ingredients list …
Hello Sowmya! Coffee cakes rarely contain coffee. It’s named like that because it is intended to be eaten with coffee. Thanks so much for stopping by =)
Hi, I love all your recipes. I have a question if I were to half the recipe what size pan would i use?
Hello Mahek! I would try with a square 8×8-inch pan. I highly recommend you to read Tips to Scale a Recipe & Cake Pan Sizes before you get started. Let me know how it turns out for you! Thanks for your interest in my recipe.
I made this today and it sunk in the middle. I’m sure it still edible, it was for sure done when I pulled it out, but any thoughts on why this may have happened and how to avoid it next time? Thank you! I am working my way through your recipes for my daughter who is allergic to egg and everything has been a hit with my kids!
Hello Abigail! A cake can sink for several reasons, I invite you to visit my Eggless Baking FAQ page to read more about it. Thanks so much for trying my recipe and for taking the time to come back and let me know!
I prepared this last night, put in the fridge, and baked it this morning. I made only minor changes – one cup cake flour and 1.5 cups all purpose flour then doubled the cinnamon in the streusel and added some to the batter. It turned out wonderfully – the cake was moist and flavorful, and we did not miss omitting the glaze. The only issue I had was the bake time. I used a 9” springform pan as directed, but it took closer to 70 minutes to fully cook. I wonder if it would help to leave the uncooked cake out for an hour or two before baking.
Hello Heather! Yes, the cake took so much to bake because it was too cold. As a general rule, I always recommend baking the cake as soon as the batter is ready. Thanks so much for trying my recipe and taking the time to come back and let me know.
So good!
Hello Michele! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! =)
What size cake pan for this recipe?
Hello Morgan! I use a 9-inch (10 cups capacity) springform pan. Hope that helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Due to a recent allergic reaction, I’ve given up chicken and eggs in my diet. Not wanting to give up eating my beloved bakery, I tried this recipe. I had to say I was skeptical. I found it to be excellent. Was not sure the cake would have had the lift and volume being eggless, but it rose to the top of the pan. Very moist and tender. I will make this again. I added pecans and some extra cinnamon. Thank you for a winning recipe!
Hello Mattie! I’m delighted to hear you enjoyed it so much. Thank you for taking the time to come back and let me know!
Where is the coffee used?
Hello Anusha! The cake is called coffee cake because it’s supposed to be eaten while having their coffee. This recipe does not have coffee as an ingredient. Hope this helps! Thanks for your interest in my recipe. Please come back and let me know how you like it =)
This recipe calls for 1/3 cup plain yogurt but I don’t see where it is used.
Hello Stacy! I am sorry about that. The yogurt is added with the vanilla. I updated the recipe. Thanks for your interest in my recipe. Please come back and let me know how you like it =)