Name: Chocolate Coffee Crumb Cake ( eggless)
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 24
Ingredients: ½ cup butter (melted); 1 cup all-purpose flour; ¼ cup brown sugar (packed); ½ cup granulated white sugar; 1 teaspoon cocoa; ½ teaspoon cinnamon (optional); ½ cup crushed walnuts (see notes); Pinch of salt; 2 1/4 cup all-purpose flour; 1 tablespoon cornstarch; 1/4 cup cocoa powder; 1 teaspoon baking soda; 1¼ teaspoon baking powder; 3/4 teaspoon salt; 1 teaspoon cinnamon (optional); 1 1/4 cup white granulated sugar; 1/2 cup vegetable oil; 1 cup sour cream (Or yogurt (see notes)); 2 teaspoons vanilla extract; 1 cup strongly brewed coffee (of choice); ¾ cup semi-sweet chocolate chips; 2 teaspoon flour

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This Eggless Chocolate Coffee Crumb Cake is a fantastic upgrade from the classic one. It actually has real coffee and chocolate inside the cake. The top is studded with a buttery crunchy crumb layer that is hard to resist. Great as an indulging tea time snack for breakfast or brunch!

My love for tea time cakes is not hidden. I can devour it right after baking without worrying about frosting or decorating it. Today’s recipe is indeed a coffee lover’s dream. It is our current favorite after this moist vegan apple cake and this eggless coffee cake.

This Chocolate coffee cake is a surprising twist to the basic coffee cakes which otherwise do not have coffee or chocolate in it.

With the plate in my hands, I can smell the cinnamon and the coffee which makes this chocolate coffee crumb cake irresistible!

When I sink my teeth into the cake it takes me on a guilt trip from an explosion of textures and flavors.

The cake itself is super moist and simply melts in the mouth but my favorite part is the buttery cinnamon-scented crumb topping.

I have to admit that I make coffee cakes purely to enjoy the crunchy crumb.

It is so freaking good, no, actually it is the best part of eating a coffee cake.

Chocolate Coffee Crumb Cake ingredients

It starts with all-purpose flour, cornstarch, and cocoa.

I add cornstarch to lighten up the texture of the cake. It turns out more airy!

A little bit of cocoa adds depth to this coffee cake.

Coffee, chocolate, cinnamon, vanilla comes together to create a delectable cake that tastes so much like mocha coffee.

For extra chocolate punch, I have used semi-sweet chocolate chips too.

Sour cream and oil give the right amount of moistness and richness to the cake without any eggs.

You can substitute sour cream with full-fat yogurt too. I do that all the time.

The crumb topping is a star of the cake made with two types of sugar, salt, butter, flour and nuts with a hint of cocoa, vanilla and cinnamon.

The combination of brown sugar and white sugar is ideal for the crumb topping. For substitutions see notes.

I bet that this cake will give your favorite café a run for its money.

Step by Step method to make Eggless Coffee Crumb Cake

It starts with making the crumb topping.

In a bowl combine granulated sugar, brown sugar, cinnamon, and salt. Give it a quick mix with a spoon.

Add in melted butter and stir it to combine.

Slowly add flour, few tablespoons at a time, and mix with a spatula until the flour is completely mixed in.

Now fold in the crushed nuts and mix well.

The mixture will be moist and crumb-like.

Set it in the fridge to rest until you prepare the cake batter.

I have used a 9*13 cake pan for this recipe.

Preheat the oven and prepare the baking pan by greasing and lining with parchment paper.

I measure dry ingredients and sift them in a bowl.

Next step I cream the sugar with liquid ingredients.

Then I slowly pour the liquid ingredients in the dry bowl and whisk until smooth and lump-free.

Top it with the crumb topping evenly and press it in.

Then I at the cake pan gently on the countertop to get rid of any air bubbles.

Bake it until the toothpick inserted comes out with few moist crumbs.

Though it is very tempting I let the cake cool completely before eating.

Important tips to make the Best Coffee Crumb Cake

For the crumb topping measure 8 tablespoons butter after melting
Do not skip the crumb topping.
For the best results follow the recipe as given.
Blend sugar, sour cream, and oil until the sugar has melted.
Oil should emulsify completely resulting in a creamy mixture before adding flour.
Bake it until the toothpick inserted in the center comes out with few moist crumbs and not sticky batter.
Do not overbake the cake as it can turn out dry.
Let it cool completely before eating.

How to store coffee cake?

Store in the refrigerator for up to 3 days in an airtight container.

Freezing instructions –

Wrap each piece in a cling wrap and then place it in an airtight container. Store it in the freezer for up to 3 months.

Thaw at room temperature for an hour or two.

Few more points to be noted –

The cake batter is too thick

If the batter is very thick then add couple tablespoons water to adjust the consistency.

Different types and brands of flour behave differently.

The cake batter is too thin

If you follow the recipe exactly it won’t be a problem.

Make sure you are using the USA standard cup size.

1 cup + 240 ml.

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Eggless Chocolate Coffee Crumb Cake Recipe

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5 from 3 votes

Chocolate Coffee Crumb Cake ( eggless)

Course baking

Cuisine American

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Adjustable Servings -24

Calories 238kcal

Author Khushboo

Ingredients

For the crumb topping

½ cup butter melted
1 cup all-purpose flour
¼ cup brown sugar packed
½ cup granulated white sugar
1 teaspoon cocoa
½ teaspoon cinnamon optional
½ cup crushed walnuts see notes
Pinch of salt

For the cake

Dry ingredients

2 1/4 cup all-purpose flour
1 tablespoon cornstarch
1/4 cup cocoa powder
1 teaspoon baking soda
1¼ teaspoon baking powder
3/4 teaspoon salt
1 teaspoon cinnamon optional
1 1/4 cup white granulated sugar

Liquid ingredients

1/2 cup vegetable oil
1 cup sour cream Or yogurt (see notes)
2 teaspoons vanilla extract
1 cup strongly brewed coffee of choice

For folding in

¾ cup semi-sweet chocolate chips
2 teaspoon flour

Instructions

For the crumb topping -
Place flour, sugar, salt, cinnamon, and cocoa in a medium-sized bowl.
Pour in melted butter.
Mix it with a spatula until well combined.
Add in the crushed nuts and mix again until it feels like crumbs.
Set aside in the fridge to rest for 10 minutes.
Meanwhile, prepare the cake.
How I make the coffee for this cake –
Dissolve 2 tablespoons instant coffee with 1 cup water and microwave for a minute.
Let it dissolve completely and cool down to lukewarm at least before using it.
For the cake -
Coat the flour with chocolate chips and keep aside.
Preheat the oven at 350 degrees F / 180 degrees C for a metal pan and 325 degrees F for a glass pan.
Prepare the pan
Grease a 9*13 quarter sheet pan with oil and dust with flour (covering the sides and the base.)
Cut a parchment paper rectangle and place it in on the base of the pan for easy cake removal later.
Prepare the batter
Sift dry ingredients in a bowl except for sugar.
In another bowl cream sugar with yogurt and oil until the oil emulsifies completely resulting in a well combined creamy mixture.
Add in vanilla, vinegar, strongly brewed coffee and mix well.
Now slowly add in the dry ingredients to the liquid mixture in parts and whisk until lump-free.
It should be a smooth batter.
Fold in the chocolate chips.
Now pour the batter into the prepared pan.
Top it evenly with the already prepared crumb topping.
Gently press it in and tap the pan on the counter to get rid of any air bubbles.
Bake it for 30-40 minutes or until the toothpick inserted comes out with few moist crumbs ( not thick sticky batter).
Let it cool down in the pan completely before cutting.
Enjoy it as a snack or with a cup of tea or coffee.

Notes

This cake has a strong coffee taste perfect for a coffee lover. Adjust the amount of coffee to your taste.

The sugar quantity is balanced as chocolate chips and the crumb topping is used.

If you alter the recipe by skipping the crumb topping or chocolate chips you will have to add more sugar to the cake.

I suggest following this recipe to the T for the best results.

Possible substitutes

Substitute Sour cream with 1 cup yogurt plus 1 teaspoon lemon juice OR vinegar.

Substitute all-purpose flour with whole wheat flour plus ¼ teaspoon extra baking powder.

Adjust liquid accordingly as atta (whole wheat flour requires more liquid)

Substitute walnuts with pecans or cashews. You may even skip nuts and just do flour crumb.

How to store coffee cake?