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!
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, 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?
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.
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.
Important tips to make the Best Eggless 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 sugar has melted.
Oil should emulsify completely resulting into 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.