Chocolate Coffee Crumb Cake Eggless Recipe Carve Your Craving

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.