This eggless coffee cake is moist and delicious with layers of cinnamon and brown sugar throughout. Your brunch guests won’t even know that it’s free of eggs, dairy, wheat, gluten, soy, and nuts!
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When I told my kids I was making coffee cake they were a little disappointed. "Coffee...in cake? Yuck!" They said.
Then I explained that coffee cake doesn't have coffee in it but that it is a perfect accompaniment to a hot cup of coffee.
Not being coffee drinkers, they still didn't really buy into the idea of coffee cake. It wasn't until the cake was done baking and the aroma of cinnamon filled the house, that they started to show some serious interest!
Both of my kids are allergic to eggs, so I needed to find out how to make an eggless coffee cake. And because one of my kids is allergic to dairy, wheat, barley, and peanuts, I needed to make the cake free of those allergens. And then I figured I might as well make it free of top 9 allergens so even more people could enjoy it! 🙂
How do you make a cake rise without eggs?
Baking without common allergens can be a challenge. Baked goods rise because of a combination of ingredients.
Gluten creates a structure that allows air pockets to form and the cake to rise. Eggs also help the dough to rise, provide moisture, and work as binders to hold it all together. And dairy products provide a rich flavor.
So, how does a cake rise without eggs?
I use a variety of allergy friendly ingredients including a blend of gluten free flours to extra leavening ingredients and acidic lemon juice. All of this combined help the cake to rise.
Like many gluten and eggless cakes, it isn’t the highest of high-rise cakes but it is still airy and delicious without eggs!
Allergy friendly ingredients
Gluten free flour - I have been using Bob's Red Mill gluten free all-purpose flour blend. This seems to work well in most recipes including this one. You can try different gluten free flour blends but because they vary so much, the end result might vary.
Dairy free milk alternative - This provides moisture for the cake. I use oat milk because I like the thicker, creamier consistency than other types of milk substitutes. I think this would work with any of the milk substitutes though.
Dairy free margarine - This cake has a layer of brown sugar and cinnamon that is mixed with margarine. I used Earth Balance Buttery Spread for this. However, you can use any margarine or even butter if you aren't avoiding dairy.
Are eggless cakes healthier?
You might think of eggs as unhealthy because of the cholesterol in them. Sure, eggs do have cholesterol and saturated fat, however, including them wouldn't really amount to much in one serving.
Cake is not really known for its healthiness and removing eggs doesn't change that. With that said, desserts are meant to be enjoyed and when enjoyed in moderation, this coffee cake fits in a healthy diet!
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📖 Recipe
Eggless Coffee Cake
Ingredients
- ½ cup canola oil
- ½ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup dairy free milk substitute I use oat, rice, or soy
- 1 tablespoon lemon juice
- ¾ cup granulated sugar
- 3 cups all purpose gluten free flour I use Bob’s Red Mill all-purpose baking flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅔ cups brown sugar firmly packed
- 2 teaspoons cinnamon
- ¼ cup dairy free margarine I use Earth Balance
Instructions
- Preheat the oven to 350° F. Grease the bottom of a 9x13 cake pan with margarine and dust with gluten free flour to coat it.
- Combine the oil, applesauce, vanilla, milk, lemon juice, and sugar in a mixing bowl and mix well. Place a fine-meshed strainer over the mixing bowl and pour in the flour, baking powder, baking soda, and salt. Lightly tap the strainer until the dry ingredients have been sifted into the mixing bowl. Mix the dry ingredients into the wet ingredients. Beat for 30 seconds at medium speed.
- In a separate bowl, melt the margarine and add the brown sugar and cinnamon. Mix well.
- Pour half of the batter into the prepared pan and spread evenly (batter will be thick). Next, sprinkle half of the brown sugar and margarine mixture over the batter. Use a spoon to spread evenly over the batter. Add the remaining batter, spreading evenly, and top with the remaining brown sugar mixture.
- Bake in a preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool for 10-15 minutes and then cut into squares.
- Makes 16 pieces.
Notes
Nutrition
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Jill says
Loved this! What a treat!
Brad says
My daughter has never had coffee cake because of her egg allergy, she loved it!!
Kristi Winkels, RDN, LD says
Hi Brad! Thanks so much for your feedback. I'm so happy to hear your daughter could enjoy an eggless treat!
Best wishes,
Kristi
Tony T says
End of the recipe states cook for 15 minutes after tooth pick comes out dry. Did you mean let cool 15 minutes before cutting into squares? Just wanted to clarify...thanks!
Kristi Winkels, RDN, LD says
Hi Tony,
Thanks for bringing this to my attention! Yes, that was a typo - please allow the coffee cake to COOL for 10-15 minutes after baking. 😄
Kristie Jarchow says
I am guessing I did lots wrong with this as I am not the best baker but I had trouble from the get go. The dough was so thick even with applesauce and a banana for moisture. It never spread out in the bottom of that too big 9 x 13' pan and when it baked it never spread either so it is not even thickness. The crumble topping was soup that just absorbed into the dough. It tastes pretty doughy and rubbery texture. I dont know what I did wrong?
Kristi Winkels, RDN, LD says
Hi Kristie,
I'm sorry the recipe didn't work out for you! Yes, this batter is very thick. Unlike cake batter, it needs to be spread around so it reaches the edges of the pan. Sometimes the type of all-purpose gluten free flour you use can affect the thickness because of the different blends of flour and starch. I tested this recipe with Bob's Red Mill all-purpose 1 to 1 baking flour. If you used a different flour blend, that might be the problem. What type of flour did you use?
The brown sugar and margarine mixture is not meant to look like a crumble but more like a thick sauce. As the cake bakes, it rises up around it and creates layers of caramel in the cake.