This Almond Coffee Cake is moist, soft, fluffy, and made without eggs. Coffee provides a mild but perfect flavor and aroma, while an almond meal provides moisture and a delicious nutty flavor to the cake!
The Eggless Coffee Almond Cake recipe is beyond easy, and the batter comes together quickly. This cake does not require any frosting, and the slice of it can be a perfect treat with a cup of tea or coffee!
About Almond Coffee Cake
Almond Coffee Cake has a perfect coffee flavor that is not overwhelming and goes well with almonds and vanilla. The cake is super moist because of the oil, almond meal, and buttermilk. This cake is fluffy and has tender crumbs.
An almond meal is nothing but ground almonds. So if you do not have an almond meal, throw the whole almonds into the blender and blend into a coarse powder. However, ensure not to over-grind the almonds; otherwise, the oil will be separated.
You can check out this Homemade Almond Meal / How To Make Almond Meal post for more information on making ground almonds.
I have used dark-roasted instant coffee granules for this recipe. But you can use your favorite instant coffee for the cake. However, it is essential to dissolve the coffee completely before using it for the recipe.
If your cake sink slightly in the middle, do not panic! It happens because of an almond meal, but make sure to bake the cake until a toothpick inserted in the center comes out clear. Also, it is essential to measure the ingredients correctly; the best practice is to use a kitchen scale.
I have added a few drops of brown food gel color to give a dark color to the cake. But you can definitely skip adding the color and have a light brown colored cake.
Why You Will Love This Cake
- Coffee Almond Cake is super moist, fluffy, and has tender crumbs.
- The recipe is easy to make, and the batter comes together quickly.
- It is delicious and has a perfect amount of coffee flavor.
- You will need only staple pantry ingredients for this cake.
- An almond meal provides a delicious nutty flavor and moisture to the cake.
- It is eggless, vegetarian, and can be served as a snack or dessert.
Ingredients
- All-Purpose Flour: I have used unbleached all-purpose flour for this cake. It is essential to measure the flour correctly. For the best results, use a kitchen scale if you have one.
- Baking Powder and Baking Soda: They are essential as leavening agents. Do not interchange with each other. Also, make sure that 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 super easy to make at home. Take ½ cup or 50g of whole almonds, throw them into the blender, and grind them into powder. But ensure not to grind for longer as almonds will release oil. Slightly coarse ground almonds will also work for the recipe.
- DIY Buttermilk: I have made DIY buttermilk for this recipe by mixing white vinegar into the milk. But if you have store-bought buttermilk available, you can use that.
- Coffee: You can use any instant coffee powder or granules of your choice. I have used dark-roasted instant coffee for this recipe. Dissolve the coffee in hot water completely before using it.
- Oil: I have made the cake using sunflower oil, but you can use any neutral-flavored oil for the recipe.
- Brown Sugar and Granulated Sugar: I used brown sugar and white granulated sugar for the cake. Brown sugar provides moisture to the cake and goes well with coffee. Instead of dark brown sugar, you can also use light brown sugar.
- Vanilla and Almond Extract: Use pure extracts for the best flavors. Adding almond extract is optional, and you can skip it.
- Brown Food Color: Coffee provides a very light brown tint to the coffee. So I have added a few drops of brown gel to make the cake darker and look beautiful. But if you are okay with the natural color, skip adding the food color.
Step-by-Step Directions
- 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 milk, stir well, and set it aside.
- Add coffee powder to 1 tablespoon hot water, mix until coffee 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.
- You can skip adding almond extract and food color if you want.
- Mix well until everything is combined.
- Now add dry ingredients and buttermilk alternatively into 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 and Storing Suggestions
- Let the cake cool completely before slicing. The cake is delicious without any frosting. Serve the almond coffee cake with a scoop of ice cream or whipped cream if desired.
- This cake will keep tightly covered at room temperature for two days.
- Store the leftover cake in the fridge in an air-tight container for up to a week.
Helpful Tips
- Measurements: For the best results, use a kitchen scale to measure the ingredients
- Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
- Coffee: You can use any instant coffee powder or granules of your choice. I have used dark-roasted instant coffee for this recipe.
- Oil: To make this cake using butter, replace the oil with ½ cup of melted unsalted butter.
- Buttermilk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake. Or, if you have store-bought buttermilk available, you can use that.
- Batter: Do not overmix the batter for a soft and tender cake.
- Cooling The Cake: This cake is very moist and soft. So allow the cake to cool completely in the pan before removing and slicing.
More Eggless Cakes
You May Also Like More Eggless Cakes
- Eggless Orange Bundt Cake / Orange Cake Without Eggs
- Chocolate Pound Cake (Eggless and Whole Wheat)
- Eggless Blueberry Cake / Blueberry Bundt Cake
- Eggless Banana Cake / Easy Eggless Banana Pecan Cake
- Orange Yogurt Cake (Easy and Eggless)
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Recipe Card
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
- 1½ 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 milk, stir well, and set it aside.
- Add coffee powder in 1 tablespoon hot water, mix until the coffee 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 dry ingredients and buttermilk alternatively into 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 and Storing Suggestions
- Let the cake cool completely before slicing. The cake is delicious without any frosting. Serve the almond coffee cake with a scoop of ice cream or whipped cream if desired.
- This cake will keep tightly covered at room temperature for two days.
- Store the leftover cake in the fridge in an air-tight container for up to a week.
Notes
- Measurements: Use a kitchen scale to measure the ingredients for the best results.
- Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake.
- Coffee: You can use any instant coffee powder or granules of your choice. I have used dark-roasted instant coffee for this recipe.
- Oil: To make this cake using butter, replace the oil with ½ cup of melted unsalted butter.
- Buttermilk: For the DIY buttermilk, use full-fat or whole milk for the rich and moist cake. Or, if you have store-bought buttermilk available, you can use that.
- Batter: Do not overmix the batter for a soft and tender cake.
- Cooling The Cake: This cake is very moist and soft. So allow the cake to cool completely in the pan before removing and slicing.
TORAL PATEL
I am looking forward to making this recipe. Which Oil do you recommend – not sure what neutral flavor means?
Jigna
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
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
Thanks Astra.?
Baljit
Hi I like your recipes. Can I use almond flour for that please let me know. Thanks.
Jigna
Hi Baljit, yes, you can use almond flour in stead of almond meal.
Anonymous
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
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
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
Exactly! For neutral flavor oil, we can use sunflower, canola, or vegetable oil. Even extra light olive oil can also be used.
Rakhi
Can I skip brown sugar in this cake
Jigna
Hi Rakhi, yes you can skip brown sugar and instead use 3/4 Cup of white granulated sugar.
shuchi
Hi Jigna
please share eggless atta(wheat flour only) cake recipe (without curd) which cake be baked in microwave.
Thanx.
Shaznin
Hi. Can I skip the Almonds?
Jigna
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.
Kendra
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
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
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
Tried this today and came out really well!! All of us relished it thoroughly 🙂 thanks for the wonderful and simple recipe?
Jigna
Thanks Aishwarya so much! I am glad that you all enjoyed it.?
Shikha Agarwal
Can we grind the almonds and use it
Jigna
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
Can I use buttermilk instead of milk and vinager
Jigna
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
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
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
Thank you very much for your answer. I look forward to trying this cake tomorrow.
Natasha
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 ?