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A sliced Eggless Coffee Cake over a cooling rack with a slice on the background.

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
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 488kcal


  • 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


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.


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.
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, 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. 
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate and 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