Oriana’s Thoughts On The Recipe
I still remember the first time I brought this coffee cake to a family brunch. I was a little nervous — because when you show up with an egg-free version of a classic, people notice. But the pan was empty before I even sat down. That’s when I knew this recipe was something special.
Over the years, this Eggless Coffee Cake has shown up at holiday mornings, potluck tables, and plenty of ordinary weekends when my family just needed something warm and homemade. And every single time, someone asks me for the recipe — usually without knowing it’s completely egg-free.
If you love coffee cakes as much as I do, check out my Eggless Cream Cheese Coffee Cake (Tender, Buttery & Loaded with Streusel) recipe.
Here’s why you’re going to love it:
I hope this becomes a regular at your table, just like it has at mine. Whether it’s a lazy Sunday morning, a holiday brunch, or just a Tuesday when you need something special, this cake always delivers. Make it, share it, and don’t forget to leave a star rating below — I love hearing how it goes for you!
Tried-and-True Recipe, Loved by Many!
“I made this for our Easter brunch & it was absolutely wonderful! For years, I have made a similar coffee cake with eggs, but I wanted to accommodate a family member’s dietary restriction. The vote was unanimous; your recipe was better!! 😊 Thank you for doing all the work to make eggless baking & cooking so much easier for me. I know I can count on your recipes without fail.” – Rose.
What Is Coffee Cake?
Coffee cake is a classic American baked good — a soft, mildly sweet cake almost always topped with a buttery cinnamon crumb called streusel. Despite the name, it does not actually contain coffee. The name comes from its tradition of being served alongside a cup of coffee or tea, making it a beloved choice for breakfast, brunch, and holiday mornings.
What makes coffee cake special is its streusel topping — a crumbly mixture of butter, sugar, cinnamon, and flour that bakes into a golden, slightly crispy layer on top. Some versions, like this one, layer the streusel inside the cake as well, giving you that cinnamon ribbon in every single bite.
Ingredients Notes & Substitutions
Amounts are included in the printable recipe below (scroll down). You’ll need:
- All-purpose flour — Standard all-purpose is exactly what you need here. Skip the cake flour or bread flour; they will change the texture in ways you don’t want.
- Baking powder & baking soda — Both are doing important work in this recipe since we have no eggs. Check that yours are fresh — expired leaveners are one of the most common reasons cakes don’t rise properly.
- Unsalted butter — I always prefer unsalted, so I can control the salt level. If you only have salted butter, skip the added salt in the recipe.
- Cream cheese — This is my secret weapon. Use the full-fat block version, not the spreadable kind from a tub. The cream cheese gives this cake a richness and tenderness that you just can’t get any other way. I absolutely love what it does to the texture.
- Brown sugar + granulated sugar — You need both. The brown sugar adds depth and a hint of caramel flavor; the granulated sugar keeps the crumb light.
- Plain yogurt — Full-fat is best here. The yogurt adds moisture and works with the baking soda to help the cake rise without eggs. You can swap it for plain sour cream if that’s what you have.
- Buttermilk — Another key player for lift and tenderness. No buttermilk? Make your own: 1 cup of milk + 1 tablespoon of white vinegar, let it sit for 5 minutes.
- Vanilla extract — Please use real vanilla extract, not imitation. It makes a noticeable difference in the final flavor.
- For the Streusel: Brown sugar, all-purpose flour, cinnamon, salt, and cold unsalted butter. The cold butter is non-negotiable — it’s what creates those beautiful clumps that get crispy in the oven.
- For the Glaze: The glaze is optional; if you decide to add it, you will need powdered sugar and milk.
Food Allergy Swaps
This recipe is naturally egg, nut, peanut, soy, and sesame-free, making it suitable for most dietary needs. However, always check labels for hidden allergens.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: As a substitute for cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
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 F. 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: In a large bowl, cream together butter and cream cheese in an electric mixer. 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 the flour mixture to the 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.
Oriana’s Tips
- Use block cream cheese, not the tub. Spreadable cream cheese has added ingredients that will change the texture. Block only — every single time.
- Cold butter for the streusel, soft butter for the cake. Cold butter creates crispy clumps; soft butter creams properly into the batter. Get both right and the cake will be perfect.
- Weigh your flour. Too much flour is the number one reason coffee cake turns out dense. A kitchen scale takes the guesswork out — I use mine every time.
- Don’t overmix. Mix just until you don’t see dry streaks. Overmixing develops gluten and turns a tender cake tough.
- Bake it as soon as the batter is ready. The baking soda starts reacting the moment it meets the acid — don’t let it sit.
- Every oven is different. Start checking at 40 minutes. If the top is browning too fast, loosely tent with foil.
- Make it ahead — it’s actually better the next day. The flavors deepen overnight. I make it the night before brunch every time.
Substitutions & Additions
- Yogurt: Swap for plain sour cream in equal amounts.
- Buttermilk: 1 cup whole milk + 1 tablespoon white vinegar or lemon juice. Let it sit 5 minutes.
- Dairy-free: Try vegan butter, dairy-free block cream cheese, plant-based yogurt, and non-dairy milk with vinegar.
- Add fruit: Blueberries, sliced peaches, or thin apple slices. Fold in gently — bake time may run a little longer.
- Add nuts: Pecans, walnuts, or sliced almonds in the streusel. My family loves the pecan version.
- Flavor the glaze: Lemon juice, maple syrup, or a pinch of cinnamon — all wonderful.
What To Serve With Eggless Coffee Cake
- A hot cup of coffee or tea — classic for a reason. The cinnamon and butter are made to be paired with something warm.
- Fresh fruit — berries or sliced peaches- balances the richness beautifully.
- Eggless Crepes — perfect light addition for a full brunch spread.
- Eggless French Toast — for an egg-free breakfast table that feels indulgent and special.
- Homemade Vanilla Extract — want to take this cake to the next level? Here’s how I make mine.
How To Store, Freeze & Reheat
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.
- Room temperature: Airtight container, up to 2 days.
- Refrigerator: Airtight container, up to 1 week. Warm slices in the microwave 20–30 seconds.
- Freezer: Cool completely → wrap in plastic wrap → wrap in foil → freezer bag → up to 3 months.
- To thaw: Refrigerator overnight. Bring to room temperature, or warm in oven at 300°F for 10 minutes.
- Make-ahead: Bake up to 2 days before your event. It holds beautifully.
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.
Yes! A 9 or 10-inch round pan works well, or a 9×13-inch pan for a shorter cake. Never fill more than ¾ full.
Most likely too much flour or overbaking. Weigh your flour, and start checking at 40 minutes with a toothpick — a few extra minutes can take the moisture to dry very quickly.
No. Coffee cake gets its name from being served alongside coffee — not from containing it. It’s a buttery, soft cake topped with cinnamon streusel. The only coffee involved is the cup you’ll enjoy alongside it.
It makes this cake uniquely rich and tender. It adds fat, moisture, and a subtle tang you can’t quite name but absolutely notice. It also helps the cake hold its structure without eggs. I won’t make this without it.
Hosting an Egg-Free Brunch? Add These to the Table!
Recipe Card
Easy Eggless Coffee Cake
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 2 1/2 cups (350 g) all-purpose flour
- 2 teaspoons (8 g) baking powder
- ½ teaspoon (3 g) 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) (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 a spatula, half of the batter into the 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 the top. Sprinkle the remaining half of the streusel evenly.
- Bake for 40-50 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs. Note: Every oven is different, so keep your eyes peeled. It may take a longer or 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.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives.
- Butter: Substitute butter with dairy-free butter substitutes. Miyoko’s Creamery Organic Vegan Butter and Earth Balance Vegan Buttery Sticks are my favorite butter substitutes for baking.
- Cream Cheese: As a substitute for cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Buttermilk: Make a homemade buttermilk substitute by mixing 1 cup of non-dairy milk with 1 tablespoon of vinegar or lemon juice and letting it sit for a few minutes until it curdles.
- Yogurt: Use your favorite brand of plain, unsweetened non-dairy yogurt.
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Use block cream cheese, not the tub. Spreadable cream cheese has added ingredients that will change the texture. Block only — every single time.
- Cold butter for the streusel, soft butter for the cake. Cold butter creates crispy clumps; soft butter creams properly into the batter. Get both right and the cake will be perfect.
- Weigh your flour. Too much flour is the number one reason coffee cake turns out dense. A kitchen scale takes the guesswork out — I use mine every time.
- Don’t overmix. Mix just until you don’t see dry streaks. Overmixing develops gluten and turns a tender cake tough.
- Bake it as soon as the batter is ready. The baking soda starts reacting the moment it meets the acid — don’t let it sit.
- Every oven is different. Start checking at 40 minutes if the top is browning too fast, loosely tent with foil.
- Make it ahead — it’s actually better the next day. The flavors deepen overnight. I make it the night before brunch every time.
- Yogurt: Swap for plain sour cream in equal amounts.
- Buttermilk: 1 cup whole milk + 1 tablespoon white vinegar or lemon juice. Let it sit 5 minutes.
- Add fruit: Blueberries, sliced peaches, or thin apple slices. Fold in gently — bake time may run a little longer.
- Add nuts: Pecans, walnuts, or sliced almonds in the streusel. My family loves the pecan version.
- Flavor the glaze: Lemon juice, maple syrup, or a pinch of cinnamon — all wonderful.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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.
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The recipe was originally posted in August 2018, but the post content was edited to add more helpful information; no change to the recipe in July 2022. Updated again in April 2026.
I made this for our Easter brunch & it was absolutely wonderful! For years, I have made a similar coffee cake with eggs, but I wanted to accommodate a family member’s dietary restriction. The vote was unanimous; your recipe was better!! 😊
Thank you for doing all the work to make eggless baking & cooking so much easier for me. I know I can count on your recipes without fail.
Hello Rose! Wow, that’s the ultimate compliment—better than the original egg version! I’m so happy it was a hit at your Easter brunch and that everyone enjoyed it together. Thank you for trusting my recipes…it truly means so much to me 💛