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Eggless Coffee Cake

Eggless Coffee Cake

  • Prep

    10 m
  • Cook

    25 m
  • Ready In

    35 m
Chris

Chris

This is a fantastic recipe. I have lots of eggless, dairy free recipes!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

Directions

  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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Reviews

Amy M.
21

Amy M.

7/15/2007

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 perfect.

SALLY ROOS
21

SALLY ROOS

8/16/2003

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 spelt flour, which worked great. My thanks to Chris for a great recipe!

KLOKANEK
19

KLOKANEK

10/21/2003

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 followed the recipe to a T. Fluffy, scrumptious, and definitely the best cake I've eaten in a long time. My boyfriend horded all of it--I couldn't even give a piece to my neighbors! NOT what you'd expect at all from the lackluster title. Chris, post more of those eggless recipes!!!!

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