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You are here: Home / Baked Goodies / Eggless Coffee Cake

Eggless Coffee Cake

January 2, 2013 By Radhika 36 Comments

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Updated on January 2, 2013

Eggless Coffee Cake

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.

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.

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Filed Under: Baked Goodies, Cakes, Eggless Baking, Microwave Convectional Recipes, Snacks

Previous Post: « Homemade Caramel Sauce
Next Post: Garlic Mushroom Pizzas »

Reader Interactions

Comments

  1. divya

    January 2, 2013 at 9:04 pm

    omg…sooooooooooooper tempting..

    Reply
  2. Roshni

    January 2, 2013 at 9:05 pm

    yummm…. would love to try this. perfect for me.. butterless eggless recipe. bookmarking

    Reply
  3. Arthy Suman

    January 2, 2013 at 9:18 pm

    Cake looks so soft and spongy….

    Reply
  4. Nivedhanams Sowmya

    January 2, 2013 at 10:22 pm

    wow that is so incredibly delicious!!!! yummy cake!!!

    Reply
  5. Suja Manoj

    January 3, 2013 at 12:43 am

    Love this egg less version. Happy New Year!

    Reply
  6. Swarnavalli S

    January 3, 2013 at 1:38 am

    your eggless cake looks delicious

    Reply
  7. Sireesha Puppala

    January 3, 2013 at 3:23 am

    cake was so moist and it came out perfect.

    Reply
  8. kankana

    January 3, 2013 at 4:28 am

    ohh how cool! I made a coffee bundt cake too 🙂

    Reply
  9. Priya

    January 3, 2013 at 5:44 am

    Super moist cake, beautifully baked.Happy new year wishes to you and your family.

    Reply
  10. pepper bowl

    January 3, 2013 at 6:39 am

    Wish to grab it from the screen…love it..

    Reply
  11. Sudha Sabarish

    January 3, 2013 at 9:26 am

    Happy New Year Radhika.Coffee cake looks awesome.

    Reply
  12. Vijayalakshmi Dharmaraj

    January 3, 2013 at 1:50 pm

    looks so so yum..

    Reply
  13. Princy Vinoth

    January 3, 2013 at 2:28 pm

    this looks good radhika!i have to try it soon.when i can that is.

    Reply
  14. Priya Sreeram

    January 3, 2013 at 3:01 pm

    Happy 2013 radhi; a coffee kicked sweet way to ring in the new year ! cheers

    Reply
  15. tumbleweed-contessa

    January 4, 2013 at 4:24 am

    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.

    Reply
    • Delynn Dell

      January 5, 2013 at 1:47 am

      I, too, need to learn conversion!

      Reply
    • Radhika Subramanian

      January 5, 2013 at 10:02 am

      It is in fact my mistake for giving the temp in Fahrenheit too. It is 350 Degrees F btw.

      Reply
  16. ushaprashanth

    January 4, 2013 at 6:50 pm

    Hi!
    Coffee in a cake! I love this!

    Reply
  17. DivyaGCP

    January 4, 2013 at 9:37 pm

    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.. 🙂

    Reply
  18. Delynn Dell

    January 5, 2013 at 1:45 am

    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 !

    Reply
    • Radhika Subramanian

      January 5, 2013 at 10:04 am

      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.

      Reply
  19. Ramya Krishnamurthy

    January 5, 2013 at 11:48 am

    hi first time here.lovely and yummy cake.happy to follow you.check my space when you have time.

    Reply
  20. Sangeetha Nambi

    January 5, 2013 at 12:09 pm

    Super perfect coffee cake… Inviting too…

    Reply
  21. Archana Potdar

    January 8, 2013 at 10:49 pm

    The hard core coffee lover in me loves this cake. Will try it Radhika. Happy New Year!

    Reply
  22. Ragini Sharma

    January 12, 2013 at 6:30 pm

    Yummy… Very testy cake.

    Reply
  23. Yasmeenmansur

    February 8, 2013 at 10:51 pm

    I tried the above recipe.It was excellent and delicious!!!

    Reply
  24. Priya Shiva

    September 4, 2014 at 3:06 pm

    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 🙂

    Reply
  25. neha

    February 18, 2015 at 12:04 pm

    I dont have a bundt pan. cn I make it without it ..in a microwave safe /borosil dish?

    Reply
    • Radhika

      March 2, 2015 at 2:51 pm

      Yes of course Neha. you can use micro safe borosil dish for all cakes.

      Reply
  26. pooja

    May 21, 2015 at 4:31 pm

    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.

    Reply
    • Radhika

      May 24, 2015 at 6:47 pm

      Thank you for your feed back Pooja. But of course baking time differs for each oven.

      Reply
  27. Ashwini

    December 7, 2015 at 3:20 pm

    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:-)

    Reply
  28. Prathibha

    July 14, 2016 at 10:24 pm

    Hello Radhika!

    I baked this cake today and it turned out really nice!! All at home loved it 🙂

    Reply
    • Radhika

      July 16, 2016 at 11:18 am

      That’s great. Thank you for your lovely feedback Prathibha.

      Reply
  29. Anju

    January 1, 2017 at 2:55 pm

    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.

    Reply
    • Radhika

      January 3, 2017 at 1:01 pm

      Hi Anju, Glad you liked the cake. Thank you for your lovely feedback.

      Reply

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