Almond Coffee Cake (Eggless) / Eggless Coffee Almond Cake
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!
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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.
Nutrition (Approximate Values)
Calories : 300kcalCarbohydrates : 33gProtein : 4gFat : 17gSaturated Fat : 1gPolyunsaturated Fat : 4gMonounsaturated Fat : 9gTrans Fat : 0.1gCholesterol : 2mgSodium : 274mgPotassium : 81mgFiber : 1gSugar : 18gVitamin A : 20IUVitamin C : 0.04mgCalcium : 93mgIron : 1mg
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