Coffee Cake No Eggs
1 hr 5 min
9 slices (8×8 inch / 20×20 cm pan)
Eggless coffee cake with cinnamon streusel, tender crumb from dairy-free milk and yogurt, baked in one pan.
| prepPreheat oven to 350°F / 175°C | ||||||
| prepGrease an 8×8 inch / 20×20 cm baking pan | ||||||
| 250 g all-purpose flour | Whisk flour, baking powder, baking soda, cinnamon & salt | Stir in sugars, butter, milk, yogurt & vanilla until smooth | Pour half batter into pan, sprinkle half streusel, swirl | Add remaining batter, top with streusel | Bake 350°F / 175°C, 40–50 min until toothpick clean | Cool 15 min before slicing |
| 12 g baking powder | ||||||
| 3 g baking soda | ||||||
| 6 g cinnamon | ||||||
| 1.5 g salt | ||||||
| 150 g brown sugar (packed) | ||||||
| 50 g white sugar | ||||||
| 120 g melted vegan butter (or neutral oil) | ||||||
| 240 ml dairy-free milk | ||||||
| 80 g plain yogurt (dairy-free preferred) | ||||||
| 10 ml vanilla extract | ||||||
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