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Home » Recipes » Healthy Vegan Dessert Recipes

Published: Sep 30, 2022 by Jim Mee Sha · This post may contain affiliate links · 2 Comments

Healthy Eggless Coffee Cake

Jump to Recipe

This eggless coffee cake is moist, fluffy, and topped with a crisp cinnamon streusel. An easy-to-make wholesome treat that is ready in 40 minutes. This healthy coffee cake also happens to be vegan and gluten-free, too!

A tray of sliced coffee cake on parchment paper with a cup of coffee and pecans in the background.

Looking for a healthier dessert that is still rich in flavor and tasty? This eggless coffee cake is right up your alley! It is spongy yet dense and has the perfect cinnamony streusel to satisfy any sweet cravings.

Jump to:
  • 💚Why you will love this recipe 
  • 🍎What you will need
  • 📃Ingredients notes and substitutions 
  • 🔪How to make
  • ✔Helpful tips
  • ❄Storing suggestions
  • ❔Commonly asked questions
  • 🍽More healthy vegan treats
  • 📖 Recipe

💚Why you will love this recipe 

  • Incredibly decadent, moist, and delicious 
  • Healthy, vegan, and is top allergen-friendly 
  • Stores well and is freezable 
  • Simple, easy to prepare, and beginner friendly

🍎What you will need

Ingredients needed like oat flour, applesauce, coconut sugar, milk, coffee granules and others on grey background.

📃Ingredients notes and substitutions 

  • Oat flour - 
    • Make sure to use certified gluten-free ones to make this recipe gluten-free. 
    • You can easily make homemade oat flour by blending rolled/quick oats in a high-speed blender or food processor until it turns into flour. 
  • Milk - Any kind of plant-based milk will work except coconut milk, as it might affect the flavors of this eggless coffee cake. You could even use regular dairy milk. 
  • Coconut sugar (for cake) - Feel free to use other granulated sugar, like white or brown sugar. You can also use sugar substitutes, preferably erythritol.
  • Sugar (for streusel) - Like coconut sugar, you can use granulated sweetener.

🔪How to make

Preheat oven to 350F/180C.

Make streusel topping by combining all ingredients needed.

Streusel mixture in a bowl with fork beside on a white checkered teacloth.

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In a large mixing bowl, add all dry ingredients. (Oat flour, almond flour, coconut sugar, instant coffee, and baking powder.) Stir until everything is well combined.

Add almond milk and applesauce into the bowl. Mix well until everything is well incorporated.

Mixing dry ingredients with a fork in a bowl on a white teacloth.
Cake batter in a white mixing bowl with a fork beside on a white teacloth.

Pour the batter into an 8x8 square baking pan that has been greased or lined with parchment paper. Using a spatula, smooth out the edges. Sprinkle streusel evenly on top.

Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the middle.

Unbaked coffee cake in a lined square baking pan on a white checkered teacloth.
Coffee cake in a lined sqaure baking pan with a white checkered teacloth beside.

Let coffee cake cool for 10-15 minutes in the pan before slicing and serving.

✔Helpful tips

  • Measure flour properly. Measuring your flour using a food scale, like this Ozeri kitchen scale, is recommended. To convert the measurement to grams, simply toggle on the ‘metric’ button in the recipe card right on top of the ingredient list. 
  • Bake cake immediately. Baking powder will lose its effect if you let the batter sit around for too long. This will affect the texture and rise of your eggless coffee cake.
  • Avoid overbaking cake. If the toothpick comes out clean when inserted down the center, your cake is done baking. 
  • Heat leftover coffee cake in the microwave for 10-15 seconds before serving. It tastes the best when slightly warm!

❄Storing suggestions

Fridge - This healthy coffee cake can be refrigerated in an airtight container for up to a week. 

Freezer - You can either freeze cake whole or slices of it. To freeze it whole, wrap it in saran wrap, and place it in a large freezer bag. If you are storing slices, you can simply place them in sealed containers. 
Reheating - If reheating eggless coffee cake from frozen, let it thaw in the fridge overnight. You can then reheat it in the microwave for 15-30 seconds or in an oven preheated to 180C/350F for 5-10 minutes.

Slices of eggless coffee cake on a parchment paper.

❔Commonly asked questions

Is coffee cake vegan?

Traditional coffee cakes are not vegan as they contain animal products like butter, milk, and eggs. However, this version of coffee cake is vegan-friendly.

What can I substitute for instant coffee powder?

The best substitute for instant coffee is espresso powder, or you can also use super fine ground coffee. Use decaf version if you want this coffee cake to be caffeine-free.

It is not recommended to use brewed coffee as this will mess up the ratios of wet ingredients to dry ingredients, altering the cake's texture.

🍽More healthy vegan treats

  • A tray of blondie slices on parchment paper. There is a wire tray, tahini and salt in the background.
    Healthy Eggless Protein Tahini Blondies
  • A tray of sliced oat flour brownies arranged on a parchment paper.
    Healthy Oatmeal Brownies
  • Muffins arranged on a white plate.
    Vegan Banana Date Oatmeal Muffins
  • Chocolate Chip Chickpea Cookies

If you made this recipe, leave a rating and comment below. We would love to hear from you! Subscribe to My Plantiful Cooking to get new recipes delivered straight to your inbox! Follow us on Instagram, Facebook, and Pinterest to get the latest updates. 😉

📖 Recipe

A tray of sliced coffee cake on parchment paper with a cup of coffee beside.

Healthy Eggless Coffee Cake

Meesha
This eggless coffee cake is moist, fluffy, and topped with a crisp cinnamon streusel. An easy-to-make wholesome treat that is ready in 40 minutes. This healthy coffee cake also happens to be vegan and gluten-free, too!
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert, Snack
Cuisine American
Servings 16 slices
Calories 101 kcal

Equipment

  • 8x8 square baking pan
  • kitchen scale

Ingredients
 
 

For streusel

  • ¼ cup pecans chopped
  • ¼ cup oat flour use gluten-free if needed
  • ¼ cup sugar or another granulated sweetener of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon powder

For coffee cake

  • 1 ¼ cup oat flour use gluten-free if needed
  • ½ cup almond flour
  • ½ cup coconut sugar or another granulated sweetener of choice
  • 1 tablespoon instant coffee powder
  • 2 teaspoon baking powder
  • ½ cup almond milk or any other plant-based/dairy milk
  • ½ cup applesauce
Prevent your screen from going dark

Instructions
 

  • Preheat oven to 350F/180C.
  • Make streusel topping by combining all ingredients (pecans, oat flour, sugar and cinnamon powder). Set aside.
  • In a large mixing bowl, add in all dry ingredients. Stir until everything is well combined.
    1 ¼ cup oat flour, ½ cup almond flour, ½ cup coconut sugar, 1 tablespoon instant coffee powder, 2 teaspoon baking powder
  • Add almond milk and applesauce into the bowl. Mix well until everything is well incorporated.
    ½ cup almond milk, ½ cup applesauce
  • Pour the batter into a 8x8 square baking pan that have been greased or lined with parchment paper. Using a spatula, smooth out the edges. Sprinkle streusel evenly on top.
  • Bake for 30-35 minutes, or until a toothpick comes out clean when inserted into the middle.
  • Let it cool for 10-15 minutes in the pan before slicing and serving.

Notes

Helpful tips
  • Measure flour properly. Measuring your flour using a food scale, like this Ozeri kitchen scale, is recommended. To convert the measurement to grams, simply toggle on the ‘metric’ button in the recipe card right on top of the ingredient list. 
  • Bake cake immediately. Baking powder will lose its effect if you let the batter sit around for too long. This will affect the texture and rise of your eggless coffee cake.
  • Avoid overbaking cake. If the toothpick comes out clean when inserted down the center, your cake is done baking. 
  • Heat leftover eggless coffee cake in the microwave for 10-15 seconds before serving. It tastes the best when slightly warm!
 
Storing - This healthy coffee cake can be refrigerated in an airtight container for up to a week. 
 You can also freeze it, either the whole cake or slices of it. To freeze it whole, wrap it in saran wrap, and place it in a large freezer bag. If you are storing slices, you can simply place them in sealed containers. 
Reheating - If reheating coffee cake from frozen, let it thaw in the fridge overnight. You can then reheat it in the microwave for 15-30 seconds or in an oven preheated to 180C/350F for 5-10 minutes.

Save this recipe!

Email yourself a link to this page and come back later.

Also get a FREE high-protein vegan recipe eBook + weekly new recipes! Unsubscribe anytime.

Nutrition

Calories: 101kcalCarbohydrates: 16gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 75mgPotassium: 57mgFiber: 1gSugar: 8gVitamin A: 3IUVitamin C: 1mgCalcium: 54mgIron: 1mg

Nutrition info calculated is just a rough estimate and is provided as a courtesy. Bear in mind that value will vary based on variables like specific brand or type of product used. To obtain the most accurate representation, it is highly recommended that you calculate it on your own with the actual amount and type of ingredient used.

Did you make this recipe ?Tag @myplantifulcooking on Instagram !

More Healthy Vegan Dessert Recipes

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Comments

    5 from 3 votes (2 ratings without comment)

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    Recipe Rating




  1. Raquel says

    December 01, 2021 at 1:25 am

    5 stars
    Can I substitute the instant coffee powder for coffee liqueur? It's a liquid instead of powder, but it's only 1 tablespoon.

    Reply
    • Meesha says

      December 01, 2021 at 9:11 am

      I have yet to try it out, but I think it will work.😊

      Reply
A headshot of Mee Sha leaning on a handrail.

Hi, nice to meet you! I am Mee Sha, a final-year dietetic student passionate about nutrition, cooking, and food. This blog was created to share my favorite plant-powered recipe!

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