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+ servings
Sliced eggless coffee cake on a white cake stand.
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5 from 3 votes

Eggless Coffee Cake

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.
Prep Time15 minutes
Cook Time30 minutes
Course: Dessert
Cuisine: American
Diet: Vegetarian
Servings: 12
Calories: 666kcal
Author: Alison

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

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

  1. 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.
  2. 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).
  3. Cupcakes: This recipe will make 18-24 cupcakes depending on how high you fill the liners. Bake time would be around 20 minutes.
  4. 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.
  5. 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.
  6. Nutritional information includes the espresso buttercream frosting. 

Nutrition

Serving: 1Serve | Calories: 666kcal | Carbohydrates: 95g | Protein: 5g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 442mg | Potassium: 185mg | Fiber: 1g | Sugar: 67g | Vitamin A: 531IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 3mg