Eggless Yogurt Coffee Cake Recipe: Moist, Simple & Delicious

Indulge in a moist and tender Yogurt Coffee Cake—rich with coffee flavor, soft crumb, and made without butter or eggs. This simple, eggless recipe requires only a whisk and a bowl, yet yields a fluffy cake layered with a walnut-cinnamon streusel. Perfect for breakfast, brunch, an afternoon snack, or a light dessert.

What is Coffee Cake?

In the United States, coffee cake is typically a single-layer cake served alongside coffee or tea, often finished with a streusel or crumb topping and flavored with cinnamon, nutmeg, or other warm spices. It doesn’t always contain coffee—the name refers more to how it’s enjoyed than its ingredients.

In other regions, such as Britain, coffee cake can mean a sponge flavored directly with coffee and finished with buttercream or a coffee glaze. This recipe blends both ideas: a coffee-flavored, eggless sponge sweetened and enriched with yogurt, and layered with a walnut-cinnamon streusel for texture and flavor.

Ingredients Needed:

Wet Ingredients:

• 368 g (1.5 cups) yogurt – Use thick plain yogurt or Greek yogurt.
• 12 g (2 tbsp) instant coffee powder – Use a coffee you enjoy drinking.
• 162 g (3/4 cup) neutral oil – Can be substituted with melted unsalted butter (note: cake firms up when refrigerated if butter is used).
• 255 g (1 cup + 2 tbsp) caster sugar – Granulated sugar works if caster is unavailable.
• 1 tsp vanilla extract

Dry Ingredients:

• 240 g (2 cups) all-purpose flour
• 3 tbsp cornflour
• 2 tsp baking powder
• 3/4 tsp baking soda
• 1/4 tsp salt

Streusel:

• 1 cup walnuts, roughly chopped
• 2 tsp cinnamon powder
• 3 tbsp brown sugar

Step by Step Guide:

How to line the Bundt Pan:

1. Brush the pan generously with oil.
2. Add about 1/4 cup flour to the greased pan.
3. Cover with aluminum foil and shake to coat evenly. Remove foil and set the pan aside.

Prepare the Nutty Streusel Topping

Combine the chopped walnuts, cinnamon, and brown sugar in a bowl. Mix until the walnuts are evenly coated. Set aside.

In a large bowl, whisk the yogurt and instant coffee until light and fluffy, about 2–3 minutes.

Add the oil, sugar, and vanilla to the yogurt mixture and whisk for about a minute until combined.

Place a sieve over the bowl and add the flour, cornflour, baking powder, baking soda, and salt directly through the sieve. Fold gently with a spatula until you have a smooth cake-batter consistency. Avoid overmixing—stir until just combined and scrape the sides and bottom of the bowl to ensure uniform mixing.

Pour half the batter into the prepared pan. Sprinkle the walnut-cinnamon streusel evenly over the batter, then pour the remaining batter on top and level it gently.

Bake in a preheated oven at 180°C (350°F) for 28–38 minutes, or until a skewer inserted into the center comes out clean. Let the cake rest in the pan for 5–8 minutes, then invert onto a wire rack to cool completely before slicing.

Storage Instructions:

Allow the cake to cool completely. Wrap tightly in plastic wrap or aluminum foil and store at room temperature for 3–4 days or in the refrigerator for up to one week. For longer storage, freeze for up to three months: wrap tightly and place in an airtight container or freezer bag. Thaw at room temperature before serving.

Type of Pan:

This recipe works well in a bundt pan, a 9-inch round pan, or a 9×13-inch rectangular pan. You can also use a loaf pan if you prefer a loaf-style cake; adjust baking time as needed for pan size and depth.

Baker’s Tips:

1. Prepare your pan properly: Grease thoroughly with oil and dust with flour. Avoid butter for greasing a bundt pan, as milk solids may cause sticking.
2. Use parchment paper: Line rectangular or square pans to prevent sticking.
3. Use the right flour: Combining plain flour with cornflour mimics cake flour, producing a tender crumb.
4. Don’t overmix: Stir until ingredients are just combined to keep the cake light.
5. Flavor variations: Try nutmeg, cardamom, or additional cinnamon to suit your taste.
6. Streusel ideas: Add chopped nuts, dried fruit, or chocolate chips to the streusel for extra texture and flavor.
7. Test for doneness: A toothpick inserted in the center should come out clean when the cake is ready.
8. Cool before slicing: Let the cake rest in the pan 5–8 minutes, then cool completely on a wire rack to avoid breakage.
9. Finish with a glaze: A simple glaze of powdered sugar and milk or lemon adds a pretty, sweet finish when drizzled over a cooled cake.

Frequently Asked Questions

Join our baking community to follow more recipes and updates. Subscribe to the channel and follow the social profiles for the latest baking ideas.