This mocha coffee cake is a delightful treat, perfect for anyone seeking delicious cake recipes without eggs. You’ll love its rich coffee and chocolate flavors, making it an ideal companion for your morning or afternoon coffee. This recipe proves that egg-free baking can be incredibly satisfying and easy to master.
Key Ingredients & Substitutions:
- All-Purpose Flour: You can use a 1:1 gluten-free baking blend for a gluten-free option.
- Granulated Sugar: Brown sugar can be used for a deeper molasses flavor.
- Unsweetened Cocoa Powder: Dutch-processed cocoa works well for a darker color and milder chocolate taste.
- Instant Espresso Powder: Regular instant coffee granules can be substituted.
- Baking Soda & Baking Powder: Essential for leavening in this cake recipe without eggs.
- Vegetable Oil: Any neutral-flavored oil like canola or sunflower oil is fine.
- Milk: Any plant-based milk (almond, soy, oat) works perfectly.
- Vanilla Extract: Essential for flavor; don’t skip it.
Ingredients:
For the Cake:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ⅓ cup unsweetened cocoa powder
- 1 tablespoon instant espresso powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- ¾ cup hot water
For the Streusel Topping:
- ½ cup all-purpose flour
- ¼ cup granulated sugar
- ¼ cup unsweetened cocoa powder
- ¼ cup cold unsalted butter, cubed
How Much Time Will You Need?
- Total time: 55 minutes
- Prep time: 15 minutes
- Cook time: 40 minutes
- Servings: 8
- Calories per serving: Approximately 350
- Tools needed: 8×8 inch baking pan, mixing bowls, whisk, electric mixer (optional)
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Lightly grease and flour an 8×8 inch baking pan, ensuring the bottom and sides are evenly coated. This step prevents sticking, crucial for beautiful cake recipes without eggs.
2. Whisk Dry Cake Ingredients
In a large bowl, combine the flour, sugar, cocoa powder, espresso powder, baking soda, baking powder, and salt. Whisk these dry ingredients thoroughly until they are well combined, ensuring an even distribution of leavening agents. This dry mix is the base for your delicious egg-free cake.
3. Combine Wet Cake Ingredients
In a separate medium bowl, whisk together the milk, vegetable oil, and vanilla extract. Ensure these wet ingredients are fully blended before adding them to the dry mixture. This creates the essential moisture for your cake recipes without eggs.
4. Mix Cake Batter
Pour the wet ingredients into the dry ingredients and mix until just combined. Gradually add the hot water, mixing until the batter is smooth. Do not overmix; a few lumps are acceptable.
5. Prepare the Streusel Topping
In a medium bowl, combine the flour, sugar, and cocoa powder for the streusel. Cut in the cold butter using your fingertips or a pastry blender until the mixture resembles coarse crumbs. This crumbly topping adds delightful texture to your mocha coffee cake.
6. Assemble and Bake
Pour the cake batter into your prepared 8×8 inch pan. Evenly sprinkle the streusel topping over the batter. Bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
7. Cool and Serve
Allow the mocha coffee cake to cool in the pan on a wire rack for at least 15 minutes before slicing and serving. This resting period helps the cake set and makes it easier to cut. Enjoy your perfectly baked cake recipes without eggs!
Variation Ideas:
- Chocolate Chip Swirl: Stir ½ cup of mini chocolate chips into the batter before adding the streusel.
- Nutty Topping: Add ½ cup of chopped walnuts or pecans to the streusel mixture for extra crunch.
- Cinnamon Streusel: Replace cocoa powder in the streusel with 1 teaspoon of ground cinnamon for a classic coffee cake flavor.
Storage Instructions:
Store leftover mocha coffee cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate the cake for up to 5 days. You can gently warm individual slices in the microwave for a few seconds before serving to restore its fresh-baked feel.
Frequently Asked Questions (FAQ):
Q: Can I make this mocha coffee cake gluten-free?
A: Yes, you can substitute the all-purpose flour with a 1:1 gluten-free baking blend for both the cake and streusel.
Q: What if I don’t have instant espresso powder?
A: You can use regular instant coffee granules in the same amount, or omit it if you prefer a less intense coffee flavor.
Q: Can I use a different size baking pan?
A: An 8×8 inch pan is recommended. If you use a larger pan, the cake will be thinner and may bake faster, so adjust baking time accordingly.
Q: Why are there no eggs in this recipe?
A: This recipe is specifically designed to be an egg-free option, perfect for those with egg allergies or dietary preferences, without sacrificing taste or texture.
Q: How do I know when the cake is done?
A: Insert a wooden skewer or toothpick into the center of the cake. If it comes out clean with no wet batter, your cake is ready.
Q: Can I freeze this mocha coffee cake?
A: Yes, you can freeze cooled slices of the cake in an airtight container for up to 2 months. Thaw at room temperature or warm gently before serving.