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, do not over-grind the almonds; otherwise, the oil will be separated.
For more information on making ground almonds, check out this Homemade Almond Meal / How To Make Almond Meal post.
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 entirely before using it for the recipe.
If your almond coffee cake sinks 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 added a few drops of brown food gel color to make the eggless almond coffee cake dark. But you can definitely skip adding the color and have a light brown 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.
- Almond Coffee Cake is eggless, vegetarian, and can be served as a snack or dessert.
Ingredients and Notes
- All-Purpose 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, 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 that you do not 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 thoroughly 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. You can also use light brown sugar instead of dark 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 almond coffee cake. 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.
How To Make Almond Coffee Cake
- 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 almond coffee cake 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 almond coffee cake to cool down completely in the pan before removing it.
How To Serve and Store Almond Coffee Cake
- 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 can be kept 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.
Baking Tips For Almond Coffee Cake
Measurements: For the best almond coffee cake, 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 you like. I 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 a rich and moist cake. 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: Almond Coffee Cake is very moist and soft. So allow the cake to cool completely in the pan before removing and slicing.
More Eggless Cakes
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 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.