This Eggless Almond Coffee Cake is soft, moist, and wonderfully fluffy. The subtle coffee flavor adds a rich aroma, while the almond meal brings natural moisture and a delightful nutty taste, making every bite irresistibly good!
You'll love how straightforward this Eggless Coffee Almond Cake is to make! The batter comes together in minutes, and the best part is that no frosting is needed. Just slice and serve alongside your favorite cup of tea or coffee.
Soft and Fluffy Eggless Almond Coffee Cake
This Almond Coffee Cake strikes the perfect balance – rich coffee flavor that complements rather than overpowers the almonds and vanilla. Oil, almond meal, and buttermilk combine to create an exceptionally moist crumb, while the crumb remains light and tender.
About Almond Meal: Almond meal is simply ground almonds. If you don't have it on hand, pulse whole almonds in a blender until they form a coarse powder. Be careful not to over-process, or the almonds will release their oils. For detailed instructions, see my Homemade Almond Meal post.
Coffee Notes: I use dark-roasted instant coffee granules, but any instant coffee you prefer will work just as well. The key is dissolving the granules completely before adding them to your batter.
Troubleshooting: Do you notice a slight dip in the center after baking? It's common when baking with almond meal. Ensure the Coffee Almond Cake is fully baked; a toothpick or cake tester inserted in the center should come out clean. Accurate measurements help, too, so weighing your ingredients with a kitchen scale is ideal.
Color: I added a few drops of brown food gel to deepen the color, but this is entirely optional. Without it, you'll have a naturally light brown cake that tastes just as delicious.
Why You Will Love This Cake
- Almond Coffee Cake is incredibly moist, with a tender and delicate crumb.
- It is quick and easy to make with simple pantry staples.
- Perfectly balanced coffee flavor – neither too strong nor too subtle.
- Almond meal adds a wonderful nutty flavor and extra moisture.
- It is eggless and vegetarian, making it ideal for snacks and desserts.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour for this cake. It is essential to measure the flour correctly. If you have a kitchen scale, use it for the best results.
- Baking Powder and Baking Soda: These leavening agents are essential. Do not interchange with each other. Also, ensure they are active and not expired.
- Salt: It provides the perfect contrast to the sweetness.
- Almond Meal (Ground Almonds): An almond meal is nothing but whole ground almonds. It is incredibly easy to make at home. Take ½ cup (50g) of whole almonds, throw them into the blender, and grind them into a powder. However, ensure you do not grind for too long, as almonds will release oil. Slightly coarse ground almonds will also work for this Almond Coffee Cake recipe. Instead of almond meal, you can use almond flour.
- Buttermilk: I made DIY buttermilk for this recipe by adding white vinegar to the milk. However, if you have store-bought buttermilk available, you can use it instead.
- Coffee: You can use any instant coffee powder or granules of your choice. I have used dark-roasted instant coffee for this recipe. Thoroughly dissolve the coffee in hot water before using it.
- Oil: I used sunflower oil, but any neutral-flavored oil works.
- Sugar: I used brown sugar and white granulated sugar for the cake. Brown sugar provides moisture to the cake and goes well with coffee. You can also use light brown sugar instead of dark brown sugar.
- Vanilla and Almond Extract: Use pure extracts for optimal flavor. Adding almond extract is optional; you can skip it if desired.
- Brown Food Color: Coffee provides a very light brown tint to the almond coffee cake. I have added a few drops of brown gel to make the cake darker and enhance its appearance. However, if you are okay with the natural color, skip adding food coloring.
How To Make Almond Coffee Cake without Eggs
- Preheat the oven to 350°F.
- Grease an 8-inch square or round cake pan with oil and set it aside.
- Add 1 tablespoon of white vinegar to the milk, stir well, and set it aside.
- Add 1 tablespoon of coffee powder to 1 tablespoon of hot water, mix until dissolved, and set aside.
- Sift flour, baking powder, baking soda, and salt into a medium bowl, then whisk well.
- Add ground almonds and whisk until well combined.
- Combine the oil, brown sugar, and granulated sugar in a large mixing bowl until well combined.
- Add dissolved coffee, vanilla, almond extract, and brown food color.
- You can skip adding almond extract and food color if you want.
- Mix well until everything is combined.
- Now add the dry ingredients and the buttermilk alternately to the wet ingredients in two parts.
- Mix until everything is just combined; do not overmix.
- Pour the almond coffee cake batter into the prepared pan, then sprinkle chopped almonds evenly on top.
- Bake the cake for 25-30 minutes, or until a cake skewer inserted in the center comes out clean.
- Remove the cake from the oven and place the pan on a cooling rack.
- Allow the almond coffee cake to cool down completely in the pan before removing it.
Serving Suggestions
Allow the Almond Coffee Cake to cool completely before slicing for the cleanest cuts.
This cake is wonderfully delicious on its own, without any frosting.
However, feel free to elevate it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.
Storing Suggestions
Store the eggless Almond Coffee Cake at room temperature in an airtight container for up to 2 days.
Refrigerate in an airtight container for up to 1 week for longer freshness.
Baking Tips For Almond Coffee Cake
Measurements: For the most accurate results and consistent texture, use a kitchen scale.
Ground Almonds: When grinding almonds at home, pulse carefully and avoid over-processing. Overprocessing releases oils that can compromise the cake texture.
Coffee: You can use any instant coffee powder or granules you like. I used dark-roasted instant coffee for this recipe.
Oil: Prefer butter? Simply replace the oil with ½ cup (114g) of melted unsalted butter for an equally delicious cake.
Buttermilk: For homemade buttermilk, use whole or full-fat milk for the richest, moistest results. Store-bought buttermilk works perfectly, too.
Mixing: Avoid overmixing the batter; mix only until combined to ensure a soft, tender crumb.
Cooling The Cake: This Almond Coffee Cake is exceptionally moist and delicate, so let it cool completely in the pan before removing or slicing to prevent it from falling apart.
More Eggless Cakes
Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake
Video
Ingredients
- 1¼ cups (165g) all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup (50g) Almond meal or ground almonds
- ¾ cup (180ml) milk
- 1 tablespoon white vinegar
- 1 tablespoon instant coffee powder or granules
- 1 tablespoon hot water
- ½ cup (120ml) oil (sunflower or canola)
- ½ cup (100g) dark brown sugar
- ¼ cup (50g) granulated sugar
- 2 teaspoon pure vanilla
- ½ teaspoon pure almond extract (optional)
- A few drops of brown food gel color (optional)
- 2 tablespoon chopped almonds
Instructions
- Preheat the oven to 350°F. Grease an 8-inch square or round cake pan with oil and set it aside.
- Add 1 tablespoon of white vinegar to the milk, stir well, and set it aside.
- Add the coffee powder to 1 tablespoon of hot water, mix until the powder is dissolved, and set it aside.
- Sift flour, baking powder, baking soda, and salt in a medium bowl, and whisk well. Add ground almonds to this and whisk well until everything is well combined.
- Mix oil, brown sugar, and granulated sugar in a large mixing bowl until combined.
- Add dissolved coffee, vanilla, almond extract, and brown food color. Mix well until everything is combined.
- Now, add the dry ingredients and buttermilk alternatively into the wet ingredients in two parts. Mix until everything is just combined; do not overmix.
- Pour the batter into the prepared pan and sprinkle chopped almonds evenly on top of the batter.
- Bake the cake in the oven for 25-30 minutes or until a cake skewer inserted in the center comes out clean.
- Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool down completely in the pan before removing it.
Serving Suggestions
- Allow the cake to cool completely before slicing for the cleanest cuts.
- This cake is wonderfully delicious on its own, without any frosting.
- However, feel free to elevate it with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.
Storing Suggestions
- Store the eggless Almond Coffee Cake at room temperature in an airtight container for up to 2 days.
- Refrigerate in an airtight container for up to 1 week for longer freshness.
Notes
- Measurements: For the most accurate results and consistent texture every time, use a kitchen scale.
- Ground Almonds: When grinding almonds at home, pulse carefully and avoid over-processing. Overprocessing releases oils that can compromise the cake texture.
- Coffee: You can use any instant coffee powder or granules you like. I used dark-roasted instant coffee for this recipe.
- Oil: Prefer butter? Replace the oil with ½ cup (114g) of melted unsalted butter for an equally delicious cake.
- Buttermilk: For homemade buttermilk, use whole or full-fat milk for the richest, moistest results. Store-bought buttermilk works perfectly, too.
- Mixing: Avoid overmixing the batter – mix just until combined to ensure a soft, tender crumb.
- Cooling The Cake: This cake is exceptionally moist and delicate, so let it cool completely in the pan before removing or slicing to prevent it from falling apart.
TORAL PATEL says
I am looking forward to making this recipe. Which Oil do you recommend – not sure what neutral flavor means?
Jigna says
Hi Toral, thanks for visiting my blog. Neutral flavor means there should not be any distinctive smell like olive oil or coconut oil. So use sunflower oil or canola oil or vegetable oil.
Astra says
I love this recipe! Will definitely try for Fathers Day!! 🙂 Thank you for sharing. Ive been vegetarian a few years now but I miss cake soo much. Astr
Jigna says
Thanks Astra.?
Baljit says
Hi I like your recipes. Can I use almond flour for that please let me know. Thanks.
Jigna says
Hi Baljit, yes, you can use almond flour in stead of almond meal.
Anonymous says
Hi Jigna, when you say 1.25 cups and 1.5 teaspoon do you mean 1 and a 1/4 cups and 1 and 1/2 teaspoons? Would love to try this coffee almond cake. Sounds really yummy.
Jigna says
Hi, yes 1.25 cups = 1 & 1/4 cups and 1.5 tsp = 1 & 1/2 Tsp.I hope you will like the recipe and will enjoy the cake. Thanks.
Jasmibe Shah says
Neutral flavor means the oil should not have a typical taste of its own for example sunflower oil.
While groundnut oil or sesame oil have their own nut/seed flavour..
Jigna says
Exactly! For neutral flavor oil, we can use sunflower, canola, or vegetable oil. Even extra light olive oil can also be used.
Rakhi says
Can I skip brown sugar in this cake
Jigna says
Hi Rakhi, yes you can skip brown sugar and instead use 3/4 Cup of white granulated sugar.
shuchi says
Hi Jigna
please share eggless atta(wheat flour only) cake recipe (without curd) which cake be baked in microwave.
Thanx.
Shaznin says
Hi. Can I skip the Almonds?
Jigna says
Hi Shaznin, yes, you can skip the ground almonds and use all-purpose flour. So instead of 1 & 1/4 cups flour, take 1 & 3/4 cups of flour and skip the ground almonds.
Monika Malhotra Yadav says
Hi, How much will be 1 and 3/4 cup flour in grams
Jigna says
Hi Monika, For the standard recipes, 1¾ cups flour is 210g. However, if you are asking specifically about this Almond Coffee Cake recipe, please measure 230g.
Kendra says
Just to let u know I came across your eggless recipe by chance and the cake turned out really well. I didn’t put the ground almonds. I also skipped the white sugar, reduced the brown sugar, also replaced half of the oil with yogurt (as my mom needs a low fat low sugar diet). It tasted really yummy and I will try yr eggless orange cake soon. BTW I posted a brief question on your orange post as well. Thanks
Jigna says
Hi Kendra, I like your low fat and low sugar version of the cake and I am glad you like it.Thanks for your feedback.
Alar says
I too need a low fat, low sugar diet. Could you please post the measurements for the scaled down ingredients you used? Thank you.
Aishwarya says
Tried this today and came out really well!! All of us relished it thoroughly 🙂 thanks for the wonderful and simple recipe?
Jigna says
Thanks Aishwarya so much! I am glad that you all enjoyed it.?
Mira says
Hi can we use half butter and half oil or only butter for this recipe…pls help
Jigna says
Hi Mira, yes, you can use half oil and half melted butter for this recipe. You can also use only unsalted melted butter, 1/2 cup or 114g, instead of oil.
Shikha Agarwal says
Can we grind the almonds and use it
Jigna says
Hi Shikha, yes, absolutely, we can grind the almonds at home and use it in this recipe. In fact, that is how I have made this recipe. I hope this will help and let me know if you any other questions.
Shillpa Gajendra Panndeshwar says
Can I use buttermilk instead of milk and vinager
Jigna says
Hi Shilpa, you can use store-bought buttermilk instead of mixing milk and vinegar. But do not use Indian buttermilk (Chhas).
I hope this will help.😊
Alar says
Thank you for your recipe which sounds very good. I have not tried it yet. Some questions:
Can I use Erythritol granulated sugar substitute instead of the white sugar, as I need to avoid sugar?
Instead of the brown sugar can I use two Tbsp dark molasses?
In one of the comments, they have said they replaced half the oil with yoghurt. Since there’s already buttermilk in the cake, can I replace half the oil with apple sauce?
Thank you.
Jigna says
Hi Alar, I have never used Erythritol granulated sugar, so I will not be able to help you out with that.
But instead of brown sugar, you can use dark molasses. The color and taste of the cake may vary a little, though.
You can replace half of the oil with apple sauce, but again there will be a slight difference in taste and texture.
I hope this will help!
Alar says
Thank you very much for your answer. I look forward to trying this cake tomorrow.
Natasha says
Hi this is Natasha … I tried your coffee almond cake and it turned out yumm … Bt I hav a question this is eggless bt if I wanna make this with eggs hw many shld I take ?
Natasha Burke says
This is a wonderful recipe! I only used the brown sugar and did not need the brown food colour. I also used a Caramel-flavoured decaf coffee. Taste is amazing! Thank you!! I will be trying all your recipes
Jigna says
Hi Natasha, it is nice to hear that you liked the recipe! Thank you so much for your feedback and sharing your way of making the cake.
Monika Malhotra Yadav says
I tried this cake today but my cake got sunk from the center, what could be the reason?
Jigna says
Hi Monika, If your cake sunk slightly in the middle, it can happen due to the almond meal, and that is fine. But if it sinks too much, there could be several reasons: the cake is underbaked, the oven temperature is not right, the measurements of ingredients are incorrect, or the measurements of wet ingredients are incorrect.