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Easy Eggless Coffee Cake

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This Easy Eggless Coffee Cake is tender, moist, and cinnamony! A simple but delicious eggless cake to share with family and friends.

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 problem…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 I’m 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 YOU’LL NEED

Amounts are included in the printable recipe below (scroll down). You’ll need:

For the Cake

  • All-purpose flour
  • Baking powder — make sure this is not expired.
  • Baking soda — make sure this is not expired.
  • Salt
  • Butter — make sure it’s unsalted and softened.
  • Cream cheese — softened.
  • Light brown sugar — tightly packed.
  • Sugar
  • Plain yogurt
  • Vanilla extract — I recommend using real vanilla extract.
  • Buttermilk — here’s how to make your own buttermilk at home if you don’t have any.

For the Streusel Topping

  • Brown sugar — light or regular brown sugar is fine.
  • All-purpose flour
  • Cinnamon
  • Salt
  • Butter — 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 – 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 – MAKE THE COFFEE CAKE

Preheat oven to 350º 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 – 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 – 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.
  • 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.

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:

  1. Let the eggless coffee cake cool completely.
  2. Wrap it up in aluminum foil, then with plastic wrap.
  3. 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.

LOOKING FOR MORE EGGLESS CAKE RECIPES?

  • The Best Eggless Chocolate Cake Ever
  • Eggless Vanilla Cake Recipe
  • Eggless Red Velvet Cake
  • Easy Eggless Vanilla Pound Cake
  • How to Make a Cake Mix Box without Eggs
  • Best Eggless Cheesecake
  • Browse more recipes…

Easy Eggless Coffee Cake

Oriana Romero

This Easy Eggless Coffee Cake is tender, moist, and cinnamony! A simple but delicious eggless cake to share with family and friends.

4 from 20 votes
Print Recipe
Pin Recipe

Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 12

Ingredients

  

  • 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

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 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.
Oriana’s Notes

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.

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, 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.

QUICK 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.
  • 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.

LOOKING FOR MORE EGGLESS CAKE RECIPES?

  • The Best Eggless Chocolate Cake Ever
  • Eggless Vanilla Cake Recipe
  • Eggless Red Velvet Cake
  • Easy Eggless Vanilla Pound Cake
  • How to Make a Cake Mix Box without Eggs
  • Easy Eggless Strawberry Cake
  • Best Eggless Cheesecake
  • Eggless Carrot Cake
  • Browse more recipes…

★ 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.

Nutrition

Calories: 488kcalCarbohydrates: 71gProtein: 5gFat: 21gSaturated Fat: 13gCholesterol: 58mgSodium: 278mgPotassium: 194mgFiber: 1gSugar: 44gVitamin A: 688IUCalcium: 104mgIron: 2mg
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Course Breakfast brunch Dessert
Cuisine American
Calories 488
Keyword breakfast brunch coffee cake eggfree Eggless
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Eggless Baking Frequently Asked Questions

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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.  

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