This easy eggless coffee cake with streusel topping is a simple yet delicious treat that can be served for dessert or breakfast! The cinnamon sugar topping is such an irresistible finishing touch.
For more eggless cake recipes, check out my tres leches cake and my chocolate bundt cake!
I think every baker needs a good classic coffee cake recipe in their collection. It's such a great go-to when you're hosting and unsure of what to bake. Plus it just pairs perfectly with a big cup of coffee (hence the name)!
This particular coffee cake is made without eggs, but I promise you won't even be able to tell. It's still so fluffy, soft, and delicious.
So whether you're looking to bake this up for dessert, breakfast, or an anytime snack -- I have a strong feeling you are going to save this eggless coffee cake recipe and make it over and over again.
Why You'll Love This Eggless Coffee Cake
- If you're a fan of cinnamon sugar, you are seriously going to be obsessed with this cake. The streusel topping is full of that warm delicious flavor.
- The cake itself is just perfect. It's not too sweet, and the texture is pillowy soft.
- This is just one of those great every-occasion cakes! Who doesn't love a recipe like that?
Ingredient Notes and Substitutions
- Gluten free flour blend: My favorite gluten free flour is Bob's Red Mill 1 to 1 flour. If you use a different blend, make sure it includes xanthan gum. Because this is a 1 to 1 flour, you should be able to substitute all-purpose without altering the ingredients, if you're not looking to make this cake gluten free.
- Brown sugar: I personally love using light brown sugar in the cinnamon streusel topping, but dark brown sugar will work just as well if that's what you prefer.
- Baking powder and baking soda: It's important that both of these ingredients are fresh, otherwise your eggless coffee cake will have serious trouble rising. Use this trick to test your leavening agents.
- Greek yogurt: I love using Greek yogurt, especially when baking without eggs. The yogurt adds lots of moisture, richness, and binds everything together. Be sure to use plain yogurt. I typically use either 0% or 2%, and both work great.
- Whole milk: While whole milk works best, feel free to use low-fat if that's all you have on hand.
STEP ONE: Make the cinnamon streusel topping. Combine all topping ingredients in a medium bowl and stir well until it's combined. The entire topping should be moistened and crumbly.
STEP TWO: Whisk the dry ingredients together in a separate bowl. Set aside for now.
STEP THREE: Use a mixer to cream the butter with the sugar until it's smooth and lighter in color.
STEP FOUR: Add the yogurt, milk, and vanilla. Continue beating to combine.
STEP FIVE: Add the dry ingredients to the wet ingredients. Mix on low speed until combined. The cake batter will be thick.
STEP SIX: Time to bake! Transfer the batter to a greased square pan and sprinkle the cinnamon streusel topping on top. Bake on 350ºF for 38-40 minutes, or until a toothpick inserted into the center comes out clean.
- I always say that my top tip is to weigh your flour using a scale. This is the best way to ensure accuracy! Too much flour will weigh your cake down and result in a dry cake. We'll need 111 grams for the streusel topping and 222 grams for the actual cake.
- It's important for your ingredients to be at room temperature. This ensures that everything will be fully incorporated and prevents a lumpy batter. I tend to set my butter out on the counter about an hour before I'm ready to bake, but this can vary depending on how warm your home is. The butter should be soft enough to where you'll see an indentation when you press your finger into it, but it shouldn't be greasy and melty.
Frequently Asked Questions
People are often surprised to find that coffee is NOT actually an ingredient in coffee cake. It's called coffee cake because it pairs so well with coffee and is traditionally served alongside it!
You can swap in your favorite non-dairy butter and milk, and will also need non-dairy yogurt. I recommend a yogurt that is similar in texture to traditional Greek yogurt. I haven't tested this myself, so please let us know in the comments if you try it.
How To Store
You can store this cinnamon coffee cake with streusel topping in an airtight container at room temperature for up to 5 days. You can also freeze the cake, just wrap tightly in plastic wrap and freeze up to 3 months.
Did you try my eggless coffee cake? Leave me a comment below or tag me on Instagram @justastastyblog and #justastastyblog! And don't forget to subscribe to get new recipes directly in your inbox.
Easy Eggless Coffee Cake With Streusel Topping
For the streusel topping:
- ¾ cup (111g) gluten free flour blend
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- ½ tablespoon cinnamon
- ¼ teaspoon fine sea salt
- 5 tablespoons (71g) unsalted butter melted and cooled to room temperature
For the coffee cake:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ½ cup (114g) Greek yogurt room temperature
- ½ cup (120ml) whole milk room temperature
- 1 teaspoon vanilla extract
- To make the streusel topping, combine the flour, both sugars, cinnamon, and salt in a medium bowl. Add in the melted butter and stir well to combine. The entire mixture should be moist.¾ cup (111g) gluten free flour blend, ½ cup (100g) granulated sugar, ½ cup (100g) light brown sugar, ½ tablespoon cinnamon, ¼ teaspoon fine sea salt, 5 tablespoons (71g) unsalted butter
- Preheat the oven to 350°F. Grease an 8" square baking pan and set aside.
- In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.1 ½ cups (222g) gluten free flour blend, 1 teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon fine sea salt
- Using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth.½ cup (113g) unsalted butter, ⅔ cup (133g) granulated sugar
- Add the yogurt, milk, and vanilla extract and beat to incorporate. Add the dry ingredients to the wet ingredients and mix on low speed until combined.½ cup (114g) Greek yogurt, ½ cup (120ml) whole milk, 1 teaspoon vanilla extract
- Transfer the batter to the prepared baking pan and use a rubber spatula to smooth into an even layer. Sprinkle the streusel on top. Bake for 38-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool for at least 15 minutes before serving.
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