Wishing all my friends and readers a very Happy New Year. I wanted to ring in the New Year with something sweet. So, sharing with you all here is an eggless coffee cake that I made before New Year which I took to my native place where we celebrated the new year with all my relatives. As I had mentioned in Mocha Muffins post, except me all my relatives are hard core coffee addicts and I knew this cake would be much appreciated.
I was not at all disappointed as they loved every bite of this moist, crumbly cake. I dribbled some caramel sauce as I felt that coffee and caramel would make a lovely combination. I also did not add the vanilla essence in this cake as I wanted the cake to be filled with the rich aroma of coffee and chocolate.
Eggless Coffee Cake
Prep time: 5 mins | Bake time: 50 mins | Makes: 1 “8.5 inch” Bundt Cake
Ingredients:
- All purpose flour – 1+1/4 cups
- Powdered sugar – 1+1/4 cups
- Cocoa powder – 1/4 cup
- Baking powder – 1 tsp
- Baking soda – 1/2 tsp
- Instant Coffee powder – 3 tsp (heaped)
- Fresh yogurt (curd) – 3/4 cup
- Vegetable oil – 1/2 cup
- Milk – 2 tbsp
- Vanilla essence – 1 tsp (optional)
Instructions:
1. Preheat oven to 180 Degrees Celsius. Grease and flour a 8.5 inch Bundt pan and keep it ready.
2. In a bowl whisk together flour, baking soda, baking powder, cocoa powder together.
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3. Mix instant coffee powder in milk and keep it ready.
4. In another bowl whisk together yogurt and powdered sugar. To this mixture add dissolved instant coffee-milk mixture, vegetable oil, vanilla essence and whisk well.
5. Add the flour mixture in 2 batches to the wet ingredients and fold gently till a batter of dropping consistency is formed.
6. Pour the batter into the Bundt pan and bake for 50 minutes or till a skewer inserted comes out clean.
7. Take the pan out of the oven and once cooled down completely invert on to a plate and dribble Caramel sauce on top. Slice and serve.
Notes:
1. Make sure that the yogurt is in room temperature.
2. If the batter is too thick, add more milk by tablespoons to adjust the consistency of the cake batter.
3. Instead of dribbling caramel sauce you can sieve the top of the cake with powdered sugar before serving.
4. Oven timings will vary accordingly.
omg…sooooooooooooper tempting..
yummm…. would love to try this. perfect for me.. butterless eggless recipe. bookmarking
Cake looks so soft and spongy….
wow that is so incredibly delicious!!!! yummy cake!!!
Love this egg less version. Happy New Year!
your eggless cake looks delicious
cake was so moist and it came out perfect.
ohh how cool! I made a coffee bundt cake too 🙂
Super moist cake, beautifully baked.Happy new year wishes to you and your family.
Wish to grab it from the screen…love it..
Happy New Year Radhika.Coffee cake looks awesome.
looks so so yum..
this looks good radhika!i have to try it soon.when i can that is.
Happy 2013 radhi; a coffee kicked sweet way to ring in the new year ! cheers
Ok. Now I have to learn to convert C to F. You are forcing me into new realms!
Love the sund of this cake. I think the caramel sauce is a must. Thanks so much for sharing.
I, too, need to learn conversion!
It is in fact my mistake for giving the temp in Fahrenheit too. It is 350 Degrees F btw.
Hi!
Coffee in a cake! I love this!
Am a great fan of coffee.This is the cake for me.. Cake looks so soft and moist. Love the caramel sauce drizzled on top.. 🙂
Hi! Question, please…….., what if I can’t locate any yogurt curd??? What can I use in place of that? Thank you!
PS Looks divine !
You can use 2 eggs instead of yogurt (OR)reduce the sugar to 1/4 cup and add 3/4 cup sweetened condensed milk. Hope this helps.
hi first time here.lovely and yummy cake.happy to follow you.check my space when you have time.
Super perfect coffee cake… Inviting too…
The hard core coffee lover in me loves this cake. Will try it Radhika. Happy New Year!
Yummy… Very testy cake.
I tried the above recipe.It was excellent and delicious!!!
I’m so happy I decided to bake this cake. Everyone loved it though I made few changes and glazed it with chocolate ganache. Thank you for the wonderful recipe 🙂
I dont have a bundt pan. cn I make it without it ..in a microwave safe /borosil dish?
Yes of course Neha. you can use micro safe borosil dish for all cakes.
Hi radhika, made this cake today. Did some minor adjustments . Did not have powdered sugar so added some reduced amount of castor sugar and icing sugar instead. Eventually added a little drinking chocolate for goos measure too 🙂 But the cake turned out really well. Its moist, soft and sweet. There were no clear notes of flavours though. Next time will try with more cocoa and less coffee. Interestingly my cake was done in 20 min flat in convection mode . Thanks ! Good recipe.
Thank you for your feed back Pooja. But of course baking time differs for each oven.
Hi,
I have already baked this cake 4 times in the last 10 days!!It is absolutely tasty. I however substituted 1 and 1/4 cup maida with 1 cup whole wheat flour and 1/4 cup maida and was happy with the outcome!!One of the times i baked it for my mom’s bday and dressed it up with some mocha buttercream frosting.Came out absolutely gorgeous!!Thanks a lot:-)
Hello Radhika!
I baked this cake today and it turned out really nice!! All at home loved it 🙂
That’s great. Thank you for your lovely feedback Prathibha.
Tried the cake.came out really moist and tasty.poured caramel sauce on hot cake after poking hales in it.served as pudding.it finished in no time.
Hi Anju, Glad you liked the cake. Thank you for your lovely feedback.