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This easy eggless coffee cake with streusel topping is a simple, delightful treat perfect for breakfast or dessert. The cinnamon-sugar streusel adds a warm, irresistible finish to a soft, tender cake.
A good coffee cake is a baker’s essential: it’s reliable, comforting, and pairs perfectly with a mug of coffee. This version is eggless but remains fluffy and moist thanks to Greek yogurt and the right balance of ingredients. It’s ideal for serving at brunch, as a snack, or as a cozy dessert.
Why You’ll Love This Eggless Coffee Cake
- The streusel is loaded with cinnamon and brown sugar for a warm, aromatic topping.
- The cake itself is lightly sweet, tender, and pillowy soft despite having no eggs.
- It’s a versatile, everyday cake that’s easy to make and crowd-pleasing for many occasions.
Ingredient Notes and Substitutions
- Gluten-free flour blend: Bob’s Red Mill 1-to-1 blend works well because it includes xanthan gum. If you use a different blend, confirm it contains a binder, or substitute all-purpose flour if not making this gluten free.
- Brown sugar: Light brown sugar gives a milder molasses flavor, while dark brown sugar will add deeper richness—either works.
- Leavening: Use fresh baking powder and baking soda for reliable rise; stale leavening can lead to a dense cake.
- Greek yogurt: Plain Greek yogurt adds moisture and helps bind the batter when baking without eggs. 0% or 2% both work fine.
- Milk: Whole milk gives the best texture, but low-fat milk can be used in a pinch.
Step-By-Step Instructions
STEP ONE: Make the streusel topping. In a medium bowl combine the flour, granulated sugar, brown sugar, cinnamon, and salt. Stir in the melted, cooled butter until the mixture is moist and crumbly.
STEP TWO: Preheat the oven to 350°F (175°C) and grease an 8″ square baking pan.
STEP THREE: In a separate bowl whisk the flour, baking powder, baking soda, and salt for the cake. Set aside.
STEP FOUR: Cream the softened butter with the granulated sugar until light and smooth. Add the Greek yogurt, milk, and vanilla, and beat just until combined.
STEP FIVE: Add the dry ingredients to the wet ingredients and mix on low speed until a thick batter forms.
STEP SIX: Spread the batter into the prepared pan and evenly sprinkle the streusel on top. Bake at 350°F for 38–40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool at least 15 minutes before slicing.
Expert Tips
- Weighing flour produces the most consistent results. The recipe calls for 111 g of flour for the streusel and 222 g for the cake.
- Bring ingredients to room temperature. Softened butter should give slightly when pressed but not be greasy or melted. This ensures even mixing and a smooth batter.
Frequently Asked Questions
Coffee cake usually doesn’t contain coffee. It’s named for being a classic accompaniment to coffee and is traditionally served with it.
Swap dairy butter and milk for plant-based alternatives and use a non-dairy yogurt with a texture similar to Greek yogurt. This hasn’t been extensively tested in this specific recipe, so results may vary.
How To Store
Store the cake in an airtight container at room temperature for up to 5 days. To freeze, wrap tightly in plastic wrap and freeze for up to 3 months; thaw fully before serving.
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📖 Recipe
Easy Eggless Coffee Cake With Streusel Topping
Print Recipe
Ingredients
For the streusel topping:
- ¾ cup (111g) gluten free flour blend
- ½ cup (100g) granulated sugar
- ½ cup (100g) light brown sugar packed
- ½ tablespoon cinnamon
- ¼ teaspoon fine sea salt
- 5 tablespoons (71g) unsalted butter melted and cooled to room temperature
For the coffee cake:
- 1 ½ cups (222g) gluten free flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- ½ cup (113g) unsalted butter room temperature
- ⅔ cup (133g) granulated sugar
- ½ cup (114g) Greek yogurt room temperature
- ½ cup (120ml) whole milk room temperature
- 1 teaspoon vanilla extract
Instructions
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To make the streusel topping, combine the flour, both sugars, cinnamon, and salt in a medium bowl. Add the melted butter and stir until the mixture is moist and crumbly.
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Preheat the oven to 350°F. Grease an 8″ square baking pan and set aside.
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In a medium bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
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Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter with the sugar until smooth.
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Add the yogurt, milk, and vanilla and beat to combine. Add the dry ingredients and mix on low speed until incorporated.
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Transfer the batter to the prepared pan, smooth the top, and sprinkle the streusel evenly. Bake 38–40 minutes or until a toothpick comes out clean. Cool at least 15 minutes before serving.
