Coffee Cake No Eggs | Foolproof One-Bowl Brunch Favorite

You picture it: a warm slice of coffee cake with a golden top, cinnamon running through the middle, and tender crumbs that melt in your mouth. But if you’ve ever tried baking coffee cake no eggs, you might’ve cut in only to find a gummy or heavy slice. Eggs are usually the backbone of airy bakes, so skipping them often feels risky. The truth? With the right swaps, you won’t miss them at all. The cake still rises beautifully, stays moist, and makes everyone ask for seconds.

This one-bowl recipe keeps things simple while guaranteeing results you can rely on.

Recipe At a Glance

• Yield: 9 slices (8×8 inch / 20×20 cm pan)
• Prep time: 15 minutes
• Bake time: 40–50 minutes
• Total time: 55–65 minutes
• Difficulty: Easy; beginner-friendly
• Method: One-bowl + streusel topping

Equipment You’ll Need

• 1 large mixing bowl
• Measuring cups and spoons (or a scale for grams)
• Whisk or spatula
• 8×8 inch (20×20 cm) square baking pan
• Oven thermometer (recommended for accuracy)
• Toothpick/skewer and thermometer for doneness checks

Ingredients You’ll Need (One-Bowl, Simple Pantry Staples)

Here’s what you need to make this coffee cake no eggs version. Both US cups/oz and grams are included for precision.

For the cinnamon streusel topping:

• ½ cup (100 g) brown sugar
• ½ cup (60 g) flour
• 2 tsp (6 g) cinnamon
• 3 tbsp (40 g) vegan butter, melted

Step-by-Step Checklist

Here’s your easy process from start to finish.

• Preheat your oven to 350°F (175°C). Grease an 8×8-inch (20×20 cm) pan.
  • Visual cue: Pan should be evenly coated with butter or oil, no dry patches.
• Mix the dry ingredients: In a large bowl, whisk flour, baking powder, baking soda, cinnamon, and salt.
  • Visual cue: The mix should look uniform, with no streaks of powder.
• Add the wet ingredients: Pour in sugars, melted butter, yogurt, milk, and vanilla. Stir gently until smooth.

• Visual cue: The batter will be thick yet pourable, with no lumps of flour.
• Layer with streusel: Pour half of the batter into the pan, sprinkle half the streusel, and swirl lightly. Add the rest of the batter and top with the remaining streusel.
  • Visual cue: The swirl should stay marbled—not fully blended.
• Bake for 40–50 minutes. Begin checking at 40 minutes, but note the cake may need closer to 50 minutes depending on oven calibration and moisture levels.
  • Doneness cue: A toothpick inserted in the center should come out clean or with only a few moist crumbs. For extra accuracy, the internal temperature should read 200°F (93°C).

• Cool for 15 minutes before slicing.
  • Safety note: Cake will be fragile when hot, so allowing it to rest gives it structure.

Troubleshooting & Fixes: Coffee Cake No Eggs

• Dense crumb: Check that the baking powder and baking soda haven’t expired. Old leaveners = flat bakes.
• Gummy texture: Overmixing activates gluten. Stir until just combined.
• Cake sinking in the middle: Your oven may run cool; confirm with a thermometer. Bake until the top springs back.
• Oily streusel that melts into cake: Chill the topping mixture for 5 minutes before sprinkling over batter.

The Science Bite: Why Egg-Free Still Works

Eggs traditionally help bakes rise (air trapped during whisking) and provide structure (proteins firm up as heat sets them). In this coffee cake no eggs recipe:

• Baking powder + baking soda + yogurt: React together to form bubbles, acting like eggs as leavening agents.
• Molasses in brown sugar: Provides mild acidity, which supports the leavening reaction with baking soda.
• Vegan butter: Provides tenderness and fat, which helps the crumb stay moist.
• Yogurt: Adds both moisture and gentle binding power.

If you want a breakdown of which egg substitutes work best in different baking scenarios, check my Vegan Egg Substitutes Guide. It explains the science with a practical swap chart.

Ingredient Swaps & Dietary Notes

• Milk: Any plant milk works. Oat milk gives creaminess, almond feels lighter, and soy is neutral.
• Butter: Vegan butter or neutral oil works. Coconut oil adds richness and a slight coconut flavor.
• Yogurt: You can replace yogurt with mashed banana (⅓ cup ≈ 1 medium banana) or applesauce. Expect a slightly denser texture and a distinct fruity flavor.
• Sugars: Coconut sugar can replace brown sugar. Expect a drier, deeper-flavored cake.
• Gluten-free version: Use a 1:1 gluten-free baking flour blend with xanthan gum.

Visual Cues for Doneness

• Look: The cake edges will pull slightly away from the pan; the streusel should appear crisp and golden.
• Smell: A deep, cinnamon aroma will fill your kitchen before it’s fully done.
• Touch: The top will spring back gently when pressed with your finger.
• Test: Insert a toothpick; it should come out clean or with only moist crumbs sticking.

Storage & Make-Ahead Options

• Room temperature: Store tightly covered at room temperature for up to 2 days, or refrigerate if your kitchen is warm (above 70°F/21°C).
• Fridge: Stays fresh for 5–6 days; wrap tightly to prevent drying and reheat lightly before serving.
• Freezer: Freeze tightly wrapped slices for 2–3 months; thaw overnight in the fridge.
• Reheat: For best freshness, warm in a 300°F (150°C) oven for 8 minutes.

FAQs About Coffee Cake No Eggs

Q1: Can I make this coffee cake recipe no egg and no yogurt?
Yes. Substitute yogurt with applesauce or mashed banana. The cake will still work, slightly denser but moist.

Q2: Is this a vegetarian coffee cake?
Yes. The recipe is fully vegetarian, and if you use dairy-free options for milk and yogurt, it becomes vegan too.

Q3: Can I make this a cinnamon vegan cake without streusel?
Skip the streusel, bake the batter plain, then dust the cooled cake with powdered sugar.

Q4: Why does my coffee cake no eggs collapse in the middle?
Typically, this happens when it’s underbaked or when baking powder is old. Always test with a toothpick and check the internal temperature.

Q5: Can I double this coffee cake recipe no eggs for a larger gathering?
Yes. Double the recipe, use a 9×13 inch (23×33 cm) pan, and bake for 50–55 minutes.

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