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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


  • 2 1/2 cups all-purpose flour (350 g)
  • 2 teaspoons baking powder
  • ½ 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)
  • ¾ cup + 1 tablespoon all-purpose flour (141 g)
  • 1 teaspoon cinnamon
  • ¼ teaspoon salt
  • 6 tablespoons unsalted butter, cold and cubed (85 gr)

Glaze (optional)

  • 1/2 cup powdered sugar (60 g)
  • 2-3 teaspoons milk


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.
  • 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.


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.
MAKE AHEAD: This eggless coffee cake is a wonderful option to make up to 2 days before since it keeps fresh and delicious.
  • 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 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.
★ 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