Coffee cakes are a delicious breakfast or snack cake that often contain eggs as one of the main ingredients. However, if you need an egg-free coffee cake recipe due to dietary restrictions or allergies, there are several great alternatives you can use in place of eggs.
Why are eggs used in coffee cake recipes?
Eggs perform several important functions in coffee cake batter:
- Structure – Eggs help give coffee cake its characteristic tender, cakey texture.
- Leavening – As eggs are beaten, they trap air bubbles that will help the batter rise during baking.
- Binding – Eggs help hold the ingredients in the batter together and prevent them from separating.
- Color and richness – The fats and proteins in eggs give coffee cake its golden color and add richness.
When making an egg-free coffee cake, it’s important to find an ingredient that can replicate as many of these functions as possible.
What can be used to replace eggs in coffee cake?
Here are the most common egg replacements for coffee cakes:
Applesauce
Applesauce is one of the most popular egg substitutes in baking. Use 1/4 cup unsweetened applesauce for each egg called for in the recipe. Applesauce provides moisture and binds the ingredients together. Be sure to reduce any other liquids in the recipe by 1-2 tablespoons so the batter doesn’t get too thin.
Banana
Mashed ripe banana can mimic eggs’ binding abilities. Use 1/4 cup mashed banana for each egg. Bananas also add moisture and a bit of sweetness.
Flax or Chia Seeds
When combined with water, flaxseed meal or chia seeds form a thick gel that mimics the texture of eggs. To replace one egg, mix 1 tablespoon flax meal or chia seeds with 3 tablespoons water. Let sit for 5-10 minutes until thickened. The seeds also add nutrition.
Commercial Egg Replacer
Egg replacer powders are available that mix with water to replace eggs in recipes. Use according to package directions. These replacers contain starch and leavening ingredients to recreate eggs’ rising power.
Vinegar or Lemon Juice + Baking Soda
The acidity in vinegar or lemon juice reacts with baking soda to produce carbon dioxide that helps the coffee cake rise. For each egg, use 1 teaspoon baking soda + 1 tablespoon vinegar or lemon juice. Only use this in recipes with other leaveners like baking powder.
Silken Tofu
Blended silken tofu can mimic eggs’ binding and leavening abilities. Use 1/4 cup blended tofu for each egg. The tofu should be blended smooth with no lumps.
Commercial Egg Replacement Powder
Powders made from starch or protein sources like soy powder or potato starch mimic some of eggs’ binding and rising effects. Use 1-2 tablespoons powder whisked with 2-3 tablespoons water per egg replaced. Check labels for exact amounts.
Yogurt or Buttermilk
Plain yogurt or buttermilk adds moisture, tanginess, and binding power when used in place of eggs. Use 1/4 cup for each egg. Reduce other liquids by 2 tablespoons to prevent thinning of the batter.
Aquafaba
The liquid drained from a can of chickpeas or white beans can replace egg whites. Use 3 tablespoons per egg white. Whip or beat the aquafaba to soft peaks before using to replicate the rising power of whipped egg whites.
How do these egg substitutes work?
Each egg replacer works a bit differently in coffee cake recipes:
| Egg Replacer | Binding Ability | Leavening Ability | Moisture |
|---|---|---|---|
| Applesauce | Good | Minimal | Adds moisture |
| Banana | Good | Minimal | Adds moisture |
| Flax/Chia seeds | Good | Minimal | Adds moisture |
| Commercial Egg Replacer | Good | Good | Moisture varies by brand |
| Vinegar/Lemon Juice + Baking Soda | Minimal | Good | No added moisture |
| Silken Tofu | Good | Good | Adds moisture |
| Egg Replacement Powder | Good | Good | Adds minimal moisture |
| Yogurt/Buttermilk | Good | Minimal | Adds moisture |
| Aquafaba | Good | Good | Moisture varies |
As you can see, ingredients like applesauce and banana add good binding but minimal rising. Vinegar and baking soda give the opposite effect. Commercial egg replacers, silken tofu, and aquafaba come closest to mimicking eggs’ full range of functions.
How to modify coffee cake recipes to use egg substitutes
When adapting a recipe to use egg substitutes, there are a few important modifications:
- Reduce other liquids – Most egg replacers add extra moisture, so reduce milk, juice, or water by 1-2 tablespoons per egg.
- Add leavener – Eggless batters benefit from an extra 1/4 tsp baking powder or soda to aid rising.
- Reinforce structure – Add an extra tablespoon of flour per egg to help bind the batter.
- Adjust baking time or temperature – Eggless cakes may bake faster or need a lower oven temperature to set properly without over-browning.
- Let batter rest – Allow eggless batters to rest for 10-20 minutes before baking to hydrate the flours and starches for better rising.
Eggless coffee cake recipes
Once you know the right egg substitute to use, adapting your favorite coffee cake recipe is easy. Here are some tasty eggless coffee cakes to try:
Pumpkin Spice Coffee Cake
This moist cake uses pumpkin puree for binding instead of eggs. The pumpkin pairs perfectly with classic spice cake flavors like cinnamon, ginger, nutmeg and cloves. Top with a streusel topping for crunch.
Apple Cinnamon Coffee Cake
Chunks of apples make this cake extra moist, so applesauce is the ideal egg replacement. Top with a brown sugar and walnut streusel for a delightfully autumnal treat.
Blueberry Lemon Coffee Cake
Tangy lemon yogurt gives great binding power to this sunny cake loaded with fresh blueberries. A lemon glaze or drizzle adds the perfect finishing touch.
Banana Coffee Cake with Brown Sugar Streusel
This one’s a no-brainer – replace the eggs with mashed banana for an incredibly moist, banana-forward cake. The brown sugar streusel adds caramelized sweetness.
Chocolate Chip Coffee Cake
For chocoholics – a rich chocolate cake base with chunks of chocolate chips, topped with a chocolate drizzle glaze. Use your favorite dairy-free chocolate chips for a vegan cake.
Strawberry Rhubarb Coffee Cake
A classic spring pairing, strawberry and rhubarb make a delightfully tangy cake when eggs are replaced with Greek yogurt or buttermilk. Top with a crumbly oat streusel.
Gluten-Free Lemon Poppyseed Coffee Cake
Almond flour gives great binding power to this lemony cake dotted with poppy seeds. Applesauce or flax eggs help hold the gluten-free flour blend together.
Tips for perfect eggless coffee cake
Follow these tips for eggless coffee cakes with great texture and height:
- Grease pans well – Eggless batters don’t have as much binding power, so they need extra insurance against sticking.
- Fold gently – Overmixing can deflate the batter, so fold wet and dry ingredients together gently.
- Let batter rest before baking – This allows time for flours to fully hydrate for better rise.
- Use cake flour – Lower protein cake flour gives more tender, delicate crumb.
- Add a teaspoon of vinegar to reinforce leavening action.
- Bake at a slightly lower temperature – Around 325°F allows eggless cakes to set gently without over-browning.
Simple eggless coffee cake recipe
This straightforward recipe produces a tender, lightly spiced coffee cake using pantry-friendly ingredients.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup white sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/3 cup vegetable oil or melted coconut oil
- 1/2 cup unsweetened applesauce
- 1/3 cup milk or non-dairy milk
- 1 teaspoon white vinegar or lemon juice
- 1/2 cup mix-ins like raisins, chopped apples, berries, chocolate chips, etc. (optional)
- 1/4 cup all-purpose flour
- 1/4 cup rolled oats
- 1/4 cup packed brown sugar
- 1/4 teaspoon cinnamon
- 2 tablespoons unsalted butter, softened or vegan butter
For streusel topping:
Instructions
- Preheat oven to 325°F. Grease an 8-inch cake pan.
- In a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon and nutmeg.
- In a smaller bowl, whisk together the oil, applesauce, milk and vinegar.
- Pour the wet ingredients over the dry and stir just until combined. Gently fold in any additional mix-ins.
- For the streusel, combine the flour, oats, brown sugar and cinnamon in a small bowl. Cut in the softened butter using a fork or pastry blender until mixture forms clumps.
- Pour the coffee cake batter into the prepared pan and spread evenly. Sprinkle the streusel topping evenly over the batter.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Let cool at least 15 minutes before cutting into squares and serving.
This simple eggless coffee cake recipe makes a moist breakfast treat the whole family will love. The streusel topping adds a bit of decadent crunch.
For endless variations, try using different mix-ins like blueberries, apple chunks, pumpkin puree, or chocolate chips. Top with a drizzle of glaze or dusting of powdered sugar for extra sweetness.
FAQs about egg substitutes in coffee cakes
Can I make a coffee cake without eggs?
Absolutely! There are many effective egg substitutes like applesauce, mashed banana, yogurt, and egg replacer powders that allow you to make egg-free coffee cakes with excellent binding, moisture, and lift.
What is the best egg substitute for coffee cakes?
The best egg substitutes for coffee cakes are:
– Applesauce – provides moisture and binding
– Mashed banana – moistness and structure
– Commercial egg replacer powder – mimics eggs’ binding, lift, and moisture
Do I need to make any changes if I substitute eggs in coffee cake?
When using egg substitutes in coffee cakes, you’ll want to reduce other liquids slightly, add a bit of extra leavening power with baking powder or soda, include an extra tablespoon of flour per egg for structure, and bake at a gentle lower temperature like 325°F.
Will using egg substitutes affect the taste?
Egg substitutes like applesauce, yogurt, and mashed banana do impart their own flavors, but they tend to complement typical coffee cake flavors very well. Substitutes like commercial egg replacers and aquafaba will not affect the taste.
How do I modify family recipes to be egg-free?
Start by substituting 1/4 cup applesauce, mashed banana, or commercial egg replacer for each egg. Then reduce liquids by 1-2 tablespoons per egg, add a bit of extra flour and leavener, and bake at 325°F for the best results. Check doneness early since eggless cakes bake faster.
The Takeaway on Egg Substitutes in Coffee Cakes
With the right egg replacer and a few simple modifications, you can easily prepare eggless coffee cake recipes. Ingredients like applesauce, mashed bananas, yogurt, and egg replacer powders mimic eggs’ binding, moisture, lift, and structure. Adjusting the liquids, leaveners, flour, and baking temperature will result in tender, deliciously risen egg-free coffee cakes.
So don’t avoid enjoying coffee cake just because a recipe calls for eggs. With versatile egg substitutes and a few tweaks, anyone can whip up fluffy, decadent eggless coffee cakes to enjoy for breakfasts, snacks, and desserts.
