Eggless Coffee Cake

Eggless Coffee Cake

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"This is a fantastic recipe. I have lots of eggless, dairy free recipes!"
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35 m servings 407 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 65.2g
  • 21%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 408 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking pan.
  2. In a large mixing bowl resift flour with the baking powder, baking soda, salt and 3/4 cup of sugar. In a separate bowl combine the egg replacer and water (2 eggs' worth) and mix in sour cream substitute and vanilla. Pour the 'egg' mixture into the flour mixture and beat until smooth. Spread batter in baking pan. Sprinkle blueberries (optional) and/or walnuts (optional) over the batter, and stir slightly so that they stay in the top layer.
  3. In a small bowl, combine the 5 tablespoons sugar, margarine and cinnamon. Mix with a fork until mixture resembles cornmeal (not smooth). Sprinkle topping over batter.
  4. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool slightly before serving.


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Excellent! You can't tell the difference between a 'real' coffee cake and this eggless one. My son (allergic to eggs) was in heaven. I only had an 8x8 pan and baked it for 30 minutes and it was ...

What a delicious coffee cake! I made it for Easter brunch and it was very well received by both Vegans and Non-Vegans alike. I'm allergic to wheat so I replaced the wheat flour with a white spel...

Wow. Wow. I made this for my boyfriend, who's practically vegan, as my first excursion into egg and sour cream replacers. Other than a necessary substitution of raspberries for blueberries, I...

I made this one night, during a move, trying to use up leftover flour, fruits, etc. I didn't have egg replacer at all, so I used 3 tablespoons of cornstarch instead. I also added more water to c...

An absolute keeper! Delicious, moist and so easy to make! My 15 year old son loved it. Don't pass this recipe up! Give it a'll love it!

My husband loved this. It took a bit longer to bake than the recipe stated (10 minutes longer is usual in my oven, but this took almost 20) because the middle of the cake was not set. It puffed ...

Two thumbs way up! Being allergic to dairy, I'm limited in what pastries I can have since many seem to contain milk or sour cream, etc. But this vegan coffee cake is fabulous! I'm not much of a ...

I used regular sour cream and margarine and it was great. I also added a little bit of milk to the batter since mine was a little dry along with some cinnamon to have the entire cake having a c...

Absolutely delicious!! We used cornstarch as our egg substitute (what we had on hand). my 9-yr-old daughter made it & it was a huge hit!!

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