Healthy Eggless Coffee Cake

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

5 from 3 votes

Moist, decadent, and topped with a delicious cinnamon streusel, this eggless coffee cake makes the perfect healthy treat! An lightened-up version of the classic is naturally vegan, gluten-free, and easy to prepare.

Prep Time10

Cook Time30

Total Time40

Course: Dessert, Snack

Cuisine: American

Diet: Gluten Free, Halal, Vegan

Servings: slices

Calories: 101kcal

Author: Meesha

Equipment

Ingredients

For streusel

¼ cup pecans chopped
¼ cup oat flour use gluten-free if needed*
2 tablespoons brown sugar light or dark
2 tablespoons white sugar (or substitute for more brown sugar)**
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 brown sugar light or dark
2 teaspoon baking powder
½ cup almond milk or other dairy/plant-based milk
½ cup applesauce unsweetened preferred

US Customary - Metric

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 brown sugar , 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

*Oat flour – If you don’t have any, blend some oats in a high-speed blender until finely ground to make homemade oat flour.

**Sugar (for streusel) – Help to balance out the richness of brown sugar. Can be substituted with more brown sugar for a deeper flavor.

Helpful tips

Bake it in a round cake pan – A 9-inch round cake pan can replace the square pan. Bake time would be similar.
Measure flour properly – Ideally, use a kitchen scale to weigh out ingredients. If using cups, follow the ‘spoon and level’ method.
Material of your baking pan – Coffee cake will take longer to bake in a ceramic pan when compared to a metal or glass pan.
Avoid overbaking – This low-fat coffee cake dries out easily when overbaked. Once a toothpick comes out clean (with a few moist crumbs clinging), your cake is done baking.

Storing - I recommend slicing the eggless coffee cake before storing, so you will only reheat what you need.

Room temperature – up to 3 days in an airtight container
Fridge – up to a week in an airtight container
Freezer – Wrap individual slices in Saran Wrap, then store them in freezer bags or containers. They can be frozen for 2 months.

Reheating – Allow frozen coffee cake to thaw overnight in the fridge. If you prefer them warm, heat up in the microwave at 15-second bursts, or in an oven at 180C/350F for around 5 minutes.

Nutrition