EGG-FREE COFFEE CAKE
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 crowdpleaser.
Egg allergy or intolerance? Ran out of eggs? No problemā¦You still can make this delicious, buttery, and cinnamony Eggless Coffee Cake recipe, which is perfect as a teatime/coffeetime treat, breakfast, or brunch.
I love the fact that I can make it ahead of time, refrigerate it, and serve it when Iām ready.
This is a Coffee Cake recipe you will make time and time again! It’s moist, soft, warm, and full of sweet cinnamon flavor. You don’t even need eggs to make this egg-free coffee cake.
HOW DO YOU MAKE AN EGGLESS CAKE?
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.
INGREDIENTS YOUāLL NEED
Amounts are included in the printable recipe below (scroll down). Youāll need:
For the Cake
- All-purpose flour
- Baking powder ā make sure this is not expired.
- Baking soda ā make sure this is not expired.
- Salt
- Butter ā make sure it’s unsalted and softened.
- Cream cheese ā softened.
- Light brown sugar ā tightly packed.
- Sugar
- Plain yogurt
- Vanilla extract ā I recommend using real vanilla extract.
- Buttermilk ā here’s how to make your own buttermilk at home if you don’t have any.
For the Streusel Topping
- Brown sugar ā light or regular brown sugar is fine.
- All-purpose flour
- Cinnamon
- Salt
- Butter ā use unsalted butter. Make sure it is cold and cubed so you can cut the butter into the topping.
For the Glaze
- Powdered sugar
- Milk
HOW TO MAKE COFFEE CAKE WITHOUT EGGS
Detailed instructions are included in the printable recipe below (scroll down).
1 ā 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.
2 ā MAKE THE COFFEE CAKE
Preheat oven to 350Āŗ 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.
Prepare the 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 sides and bottom of 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, that is okay.
Spread, with help of a spatula, half of the batter into the prepared pan.
Add the streusel: 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.
3 ā BAKE THE EGGLESS COFFEE CAKE
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.
4 ā MAKE THE OPTIONAL GLAZE
If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.
QUICK 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.
- 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.
- 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.
- Donāt overmix the batter. Instead, mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready since you donāt want the baking soda to lose its effectiveness.
EGGLESS COFFEE CAKE ADD-INS IDEAS:
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
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.
Easy Eggless Coffee Cake
Ingredients
- 2 1/2 cups all-purpose flour (350 g)
- 2 teaspoons baking powder
- Ā½ teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened (115 g)
- 8 oz cream cheese, softened (226 g)
- 1 cup light brown sugar, tightly packed (200 g)
- 1/2 cup granulated sugar (100 g)
- 1/3 cup plain yogurt (80 g)
- 2 teaspoons vanilla extract
- 1/2 cup buttermilk (120 ml)
Streusel Topping
- 2/3 cup brown sugar (134 g)
- Ā¾ cup + 1 tablespoon all-purpose flour (141 g)
- 1 teaspoon cinnamon
- Ā¼ teaspoon salt
- 6 tablespoons unsalted butter, cold and cubed (85 gr)
Glaze (optional)
- 1/2 cup powdered sugar (60 g)
- 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 350Āŗ F (180Āŗ 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 ā 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.
- 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 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 aĀ kitchen scaleĀ to avoid using too much flour. This prevents you from ending up with a dense coffee cake.
- Donāt overmix the batter. Instead, mix just until youāve evenly distributed the ingredients throughout the batter.
- Bake the cake(s) as soon as the batter is ready since you donāt 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.
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Nutrition
The Ultimate Guide to Eggless Baking!
Includes more than 70 easy-to-make recipes along with full-color photos, detailed instructions, and helpful tips for spectacular results.
Order Now!Eggless Baking Frequently Asked Questions
Youāve asked, and Iāve answered! Read on for a handful of answers to the most frequently asked questions about Eggless Baking.
RECOMMENDED EQUIPMENT
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- Kitchen Scale
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- Electric Mixer
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- Spatula-Set
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- Springform Pan
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Recipe originally posted in August 2018, post content edited to add more helpful information, no change to the recipe in July 2021.
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 9ā 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! Iām 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, Iāve 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! Iām 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 donāt 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 =)