This eggless coffee cake is moist and delicious, loaded with coffee flavor and topped with an espresso buttercream frosting. It’s also so easy to make with simple ingredients.
This eggless coffee cake is for coffee lovers everywhere. This is not just a cake to enjoy with your coffee, it’s a coffee flavored cake. Which in my humble opinion, is exactly what a coffee cake should be!
This cake is fluffy and moist and also topped with the most creamy and decadent espresso buttercream frosting.
And then of course it’s eggless so it’s the perfect bake whether you’ve run out of eggs or you’re avoiding eggs altogether. Check out our divine eggless red velvet cake and eggless carrot cake too!
Ingredients You’ll Need:
Ingredient Notes
- Instant espresso powder – is my favorite to use in this cake, but instant coffee powder also works great.
- Baking soda – this must be baking soda and not baking powder. If you’re in the UK or Australia it’s known as bicarbonate of soda.
- Milk – you can use any milk such as whole milk or skim milk or even a plant milk like soy milk or almond milk.
- Canola oil – can be replaced with any vegetable oil.
- Apple cider vinegar -reacts with the baking soda and causes the cake to rise beautifully.
How To Make Eggless Coffee Cake – Step By Step
Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant espresso powder. Mix together.
- Add milk, vanilla extract, oil and apple cider vinegar. Mix into a batter. Don’t over-mix.
- Divide between two 8-inch cake pans (sprayed with non-stick spray and lined with circles of parchment paper on the bottom) and smooth down.
- Bake at 350°F for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the cakes are completely cool, frost with espresso buttercream.
The Frosting
The perfect frosting for this eggless coffee cake is our espresso buttercream frosting. It rounds off this cake perfectly.
However, if you’d like to mix and match your frostings, other options that would work great with the flavor of this cake are our cream cheese frosting and our white chocolate cream cheese frosting.
Chef’s Tips
Spoon and level the flour. The correct way to measure flour when using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you have a food scale then weighing the flour on your food scale is always going to be the best way to ensure complete accuracy.
Don’t over-mix the batter. Mix it until it’s mixed and then stop mixing. Over-mixing the batter can affect the texture and the rise.
Bake in 8-inch cake pans OR 9-inch cake pans. This cake works perfectly in either two 8-inch cake pans (bake for 30 minutes) or two 9-inch cake pans (bake for 25 minutes).
Recipe FAQ
This recipe will make 18-24 cupcakes depending on how high you fill the liners. Bake time would be around 20 minutes.
If you use a non-dairy milk like soy milk or almond milk then this coffee cake can be dairy-free. You’ll also want to use a dairy-free butter brand like Earth Balance for the frosting.
Store your cake covered at room temperature for 3-4 days or covered in the fridge for up to a week.
You can freeze the cake either frosted or unfrosted for up to 3 months. Thaw in the fridge and then bring to room temperature before serving.
More Eggless Cake Recipes
- Eggless Carrot Cake
- Eggless Vanilla Cake
- Eggless Lemon Cake
- Eggless Red Velvet Cake
- Eggless Chocolate Cupcakes
- Eggless Cheesecake
Did you make this recipe? Be sure to leave a comment and rating below.
Eggless Coffee Cake
Ingredients
- 3 cups All Purpose Flour Measured Correctly*
- 1 and ½ cups Light Brown Sugar
- 1 and ½ tsp Baking Soda
- 1 tsp Cinnamon
- ¾ tsp Salt
- 3 Tbsp Instant Espresso Powder or Instant Coffee Powder
- 1 and ½ cups Milk
- 3 tsp Vanilla Extract
- ¾ cup Canola Oil or Vegetable Oil
- 1 Tbsp Apple Cider Vinegar
Frosting:
- 1 Recipe Espresso Buttercream Frosting
Instructions
- Preheat the oven to 350°F (180°C) and spray two *8-inch cake pans with non-stick spray and line the bottoms with circles of parchment paper.
- Sift all purpose flour into a mixing bowl and add light brown sugar, baking soda, cinnamon, salt and instant espresso powder. Mix together.
- Add milk, vanilla extract, oil and apple cider vinegar. Mix into a batter. Don't over-mix.
- Divide between the two prepared 8-inch cake pans and smooth down.
- Bake for 30 minutes or until a toothpick inserted into the center of one of the cakes comes out clean.
- Let the cakes cool in the pans for a few minutes before transferring them to a wire cooling rack to cool completely.
- When the cakes are completely cool, frost with espresso buttercream.
Notes
- Spoon and level the flour. The correct way to measure flour when using cups is to spoon the flour into your measuring cup and then level off the top with a knife. Don’t scoop the flour and don’t pack it into the cup. If you have a food scale then weighing the flour on your food scale is always going to be the best way to ensure complete accuracy.
- Bake in 8-inch cake pans OR 9-inch cake pans. This cake works perfectly in either two 8-inch cake pans (bake for 30 minutes) or two 9-inch cake pans (bake for 25 minutes).
- Cupcakes: This recipe will make 18-24 cupcakes depending on how high you fill the liners. Bake time would be around 20 minutes.
- Dairy-free: If you use a non-dairy milk like soy milk or almond milk then this coffee cake can be dairy-free. You’ll also want to use a dairy-free butter for the frosting.
- Storing and Freezing: Store your cake covered at room temperature for 3-4 days or covered in the fridge for up to a week. You can freeze the cake either frosted or unfrosted for up to 3 months. Thaw in the fridge and then bring to room temperature before serving.
- Nutritional information includes the espresso buttercream frosting.
Can I use melted butter instead of canola oil?
And also whats the quantity of a cup?
Hi Lehini, butter doesn’t work as a great subsitute for oil in this recipe, you can use a different oil though. If you want the ingredients in metric, just click ‘metric’ below the ingredients to get the quantities in grams and mls.
Thank you so very much for replying Alison!!! I am gonna try this in a my 10 inch round cake pan. Will let you know how it turns out :0
Keep doing the great work!!
Oh that should be perfect then! Baking time should be 30 minutes as well. All the best! 🙂
Hello Alison,
Am a faithful follower of yours…love your recipes…all of them are a real success!!
I just wanted an info. Can this coffee cake be made in a single cake instead of two pans?
Thank you for replying 🙂
Hi Sudha, it depends on the size of the dish, you could bake this in a single layer round cake pan if it was 10 or 11-inches round. Any smaller though and it would have difficulty baking all the way through, so if you’re wanting to use a single 8-inch or 9-inch round cake pan then it would be better to halve the recipe. You could also do this as a 9×13 sheet cake and bake for 30-35 minutes. All the best! 🙂