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+ servings
Easy moist eggless coffee cake with two cups of coffee

Easy Eggless Coffee Cake

This Easy Eggless Coffee Cake is tender, moist, and cinnamony!  A simple but delicious eggless cake to share with family and friends.
Course Breakfast, brunch, Dessert
Cuisine American
Keyword breakfast, brunch, coffee cake, eggfree, Eggless
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 488kcal
Author Oriana Romero


  • 2 1/2 cups (350 gr) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (120 gr) unsalted butter, softened
  • 8 oz (225 gr) cream cheese, softened
  • 1 cup (170 gr) light brown sugar, tightly packed
  • 1/2 cup (110 gr) granulated sugar
  • 1/3 cup (88 gr) plain yogurt
  • 2 teaspoons vanilla extract
  • 1/2 cup (120ml) buttermilk

Streusel Topping

  • 2/3 cup (113 gr) brown sugar
  • ¾ cup + 1 tablespoon (120 gr) all-purpose flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons (85 gr) unsalted butter, cold and cubed

Glaze (optional)

  • 1/2 cup powdered sugar
  • 2-3 teaspoons milk


Coffee Cake:

  • Preheat oven to 350º Line the bottom of a springform pan with parchment paper and lightly grease and flour.
  • In a large mixing bowl combine flour, baking powder, baking soda, and salt. Set aside.
  • 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.
  • 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 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.

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.

Glaze (optional):

  • If desired, make the glaze by whisking together powdered sugar and milk. Drizzle over cooled coffee cake.


MAKE AHEAD: This eggless coffee cake is a wonderful option to make ahead up to 2 days before since it keeps fresh and delicious.
STORE in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to a week.
FREEZE: Let the eggless coffee cake cool completely. Then wrap it up in aluminum foil and with plastic wrap. Place inside a large freezer Ziploc bag and freeze for up to 3 months. Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
  • Adding fruit can be a fantastic variation, such as blueberries, sliced peaches or sliced apples. 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.
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 488kcal | Carbohydrates: 71g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Cholesterol: 58mg | Sodium: 278mg | Potassium: 194mg | Fiber: 1g | Sugar: 44g | Vitamin A: 688IU | Calcium: 104mg | Iron: 2mg