Eggless Cinnamon Coffee Cake

 

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So what is a Coffee Cake? Turns out it is a class of cake intended to be served with coffee or during breaks. They do not need to contain coffee in them. Coffee cakes are typically flavored with cinnamon, nuts, and fruits. These cakes sometimes have a crumbly topping called as Streusel. 

It has been a while since I posted recipe for cakes/muffins; not because I have not been baking, but because the baking experiments were not successful and not worthy of posting them here on the blog. The baking that I do is all eggless and I am on look for recipes that are egg free. 

I recently purchased Ener-G egg replacer and wanted to experiment something with it.  This is used as a substitute for egg.  I chose this Cinnamon Coffee Cake as it was simple and not laden with calories. So I finally baked it and below are some positives and negatives as I found them.

Taste Test: 

Positive: The cake was soft and light with good texture; the crumble topping is what makes the cake taste delicious. Please note that this is not a dense or a moist cake. The cake remained soft and the texture did not change even after 3 days, so this was a surprise for me; as most of the eggless cakes that I have baked earlier have become hard the next day itself. 

Negative: The negative part of this was the chalky taste that the egg replacer imparts. Please note that it is not intense, or over powering however you can certainly feel it while tasting it.

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While baking this cake I had used only 1 tsp cinnamon and ¼ tsp ginger. The next time I make this I will stick to the proportions suggested above as that will definitely mask the taste of the egg replacer. 

The other thing I noticed is that the chalky taste of the egg replacer subsided the next day and was gone on the 3rd day. So it is best to try this either with vinegar or an egg, as then I am sure the taste will be awesome. 

This is a good one to make if you are looking for something quick and light. This forms a good accompaniment with either tea or coffee. 

Dear Reader, if you have been using the egg replacer, I would love to hear from you, your opinion about it and whether you have felt that chalky taste as well. 

Cinnamon Coffee Cake Recipe

Adapted from: Joy of Vegan Baking

Ingredients

  • 3/4 cup milk
  • 1/3 cup canola oil
  • 1.5 tsp egg replacer + 2 Tbsp water/ 1 Tbsp white distilled vinegar/ 1 egg
  • 1 cup AP flour
  • 1/2 cup sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 2 tsp cinnamon (ground)
  • 1/4 tsp salt
  • 1 tsp ginger grated

Streusel Crumble topping 

  • 3/4 cup AP flour
  • 1/4 cup sugar/brown sugar
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 3/4 cup chopped walnuts/pecans
  • 1/4 cup butter

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Preparation:

  • Pre-heat oven to 350 F and grease a cake pan.
  • To substitute for 1 egg: Mix the 1.5 tsp egg replacer powder with 2 Tbsp water for about 30-60 secs until it combines and is milky and little frothy.
  • In a small bowl, combine milk, oil, egg mixture, stir well and set aside.
  • In a large bowl mix the flour, sugar, baking powder, baking soda, ginger, salt and cinnamon.
  • Add the milk mixture to this dry mixture in intervals and stir until combined. Pour into the greased cake pan.
  • To make the crumble: in a small bowl combine flour, sugar, cinnamon, salt and walnuts/pecans. Add the butter and thoroughly combine with the dry ingredients.
  • Spoon this dry crumble on top of the batter in the greased pan making sure the entire area is covered.
  • Bake for 35 to 40 minutes. Let it cool for 5 minutes.

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29 comments for “Eggless Cinnamon Coffee Cake

  1. August 2, 2010 at 12:29 pm

    That looks mouth watering. Great presentation :)

  2. August 2, 2010 at 1:12 pm

    Nice Looking cake! My eyes first darted towards the recipe to check how different it was frm the coffee cake that I make and was surprised to find that coffee wasn’t listed! I though you probably omitted it by mistake. But as I read yr post frm the start, I realised coffee cake needn’t have coffee in it! Thanks fr the information.

    And yes, nice to see aamchi blogs! Btw you don’t get canned kadgi either? I get only the canned ones as fresh ones r not available.

  3. August 2, 2010 at 2:18 pm

    Beautiful eggless cake with wonderful pictures… yummy!!!

  4. August 2, 2010 at 6:59 pm

    Cake looks yum RC! Wish I had someone to bake it for me now :)
    Even I thought coffee cake was wiht instant coffee powder or the essence!

  5. August 2, 2010 at 7:36 pm

    Nice texture. Yes the egg replacer do impart a chalky taste to the baked goodie. I normally add coffee or any such strong flavors to mar the chalky taste in the cake.

  6. RV
    August 2, 2010 at 8:46 pm

    This looks delicious and I will have your tips in mind when I use the egg replacer.

  7. August 2, 2010 at 10:06 pm

    nice cake RC, I love cakes with strusel toppings….what a coincidence I too baked yesterday, not coffee cake but banana bread(eggless) the coincidence is I too used Cinnamon & fresh ginger & felt I used too little of both as DH couldn’t tell if there is any flavor of ginger in it….& for energ-replacer btw what is it made up of, Have u tried using buttermilk/dahi it does work well…..

  8. August 2, 2010 at 10:45 pm

    WOw the coffee flavour with cinnamom absolute yum!

  9. August 3, 2010 at 3:30 am

    the cake looks beautiful..has risen so well and looks very soft and delicious..

  10. August 3, 2010 at 7:35 am

    Perfect Cake.I too made the same cake RC.But the chalky taste was not there.I used 1-2 tbsp extra water and more cinnamon as I love it.Except for the starting hiccups, till now,Ener G has no problem with me.I always add extra water thgh.I also add spices so may be as Sanjeeta mentioned it was hidden. Enjoy the cake and am waiting for lots of Ener G recipes here.:D

  11. August 3, 2010 at 8:00 am

    Your cake looks perfect. I don’t get egg replacer here so I have never used it.
    There are many other egg substitutes you could try.

  12. Jennidy
    August 3, 2010 at 2:44 pm

    I have also used Ener-G but haven’t noticed the chalky taste before. I do usually skip the mixing it up separately step and just add the dry mix to the dry part (flour, soda, etc) and add the liquid (I use soy creamer) to the liquid part. Bob’s Red Mill also makes a good egg replacer. Anytime you take an egg out, you are reducing the amount of fat and moisture, so I find the creamer makes up for that (although still lower calories).

    I’ve recently been on a kick with this coffee cake recipe:
    http://southernfood.about.com/od/berries/r/r90620e.htm
    It’s taken me a week to get through one (it’s just my husband and me) and it’s still moist at the end.

  13. August 3, 2010 at 3:32 pm

    Supriya,

    Coffee cake looks delicious. I haven’t much luck with eggless though. This one looks perfect.

  14. August 3, 2010 at 9:02 pm

    Thanks Priya.

    Thanks Aparna. phew, I am glad I am not alone. I thought coffee cake had coffee in it. We get only canned kadgi here and those are not the best :-(

    Thanks a bunch Pavithra.

    Thanks Sowji. Even i found that out recently.

  15. August 3, 2010 at 9:05 pm

    Thanks Sanjeeta. That is a good pointer in the right direction. Will keep that in mind.

    Thanks RV. Hopefully I will have better luck next time with the egg replacer.

    Thanks Spice, what a co-incidence indeed! I have not has much luck with yogurt and milk, hence the need for egg replacer. Hopefully I will do well as I go along.

    Thanks Sharmi, glad you liked it.

  16. August 3, 2010 at 9:07 pm

    Thanks Sowmya, incidentally the cake rose well with good texture. Keeping hopes :-)

    Thanks Sweatha, you are a sweet. Will definitely add more water next time. i also read using warm water reduces the chalky taste a bit.Crossing fingers for more egg replacer recipe success :-)

    Thanks Aparna. Agree about more replacers, I had heard good things about this one. So want to give it couple of more shots, before I write it off.

    Thanks a bunch Swathi.

  17. redchillies
    August 3, 2010 at 9:12 pm

    Thanks for the great feedback Jennidy. Appreciate your time. With all the good feedback I have received about the egg repalcer I see hopes and will implement them the next time.
    Great link and love that cake recipe.

  18. August 4, 2010 at 12:32 am

    hai… cake really makes drooling… wonderful pictures..

  19. August 5, 2010 at 6:10 am

    Cake looks delicious. Since I don’t get ener-g here, haven’t used it. Haven’t baked a cake with streusel. Your pics are tempting enough to give a shot.

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