The Eggless Coffee Almond Cake recipe is beyond easy, and the batter comes together quickly. This cake does not require any frosting, and the slice of it can be a perfect treat with a cup of tea or coffee! Jump to:About Almond Coffee CakeWhy You Will Love This CakeIngredients and NotesHow To Make Almond Coffee CakeHow To Serve and Store Almond Coffee CakeBaking Tips For Almond Coffee CakeMore Eggless CakesRecipe Card
About Almond Coffee Cake
Almond Coffee Cake has a perfect coffee flavor that is not overwhelming and goes well with almonds and vanilla. The cake is super moist because of the oil, almond meal, and buttermilk. This cake is fluffy and has tender crumbs. An almond meal is nothing but ground almonds. So, if you do not have an almond meal, throw the whole almonds into the blender and blend into a coarse powder. However, do not over-grind the almonds; otherwise, the oil will be separated. For more information on making ground almonds, check out this Homemade Almond Meal / How To Make Almond Meal post. I have used dark-roasted instant coffee granules for this recipe. But you can use your favorite instant coffee for the cake. However, it is essential to dissolve the coffee entirely before using it for the recipe. If your almond coffee cake sinks slightly in the middle, do not panic! It happens because of an almond meal, but make sure to bake the cake until a toothpick inserted in the center comes out clear. Also, it is essential to measure the ingredients correctly; the best practice is to use a kitchen scale. I added a few drops of brown food gel color to make the eggless almond coffee cake dark. But you can definitely skip adding the color and have a light brown cake.
How To Make Almond Coffee Cake
Preheat the oven to 350°F. Grease an 8-inch square or round cake pan with oil and set it aside. Add 1 tablespoon of white vinegar to milk, stir well, and set it aside.
Add coffee powder to 1 tablespoon hot water, mix until coffee powder is dissolved, and set it aside.
Sift flour, baking powder, baking soda, and salt in a medium bowl and whisk well.
Add ground almonds to this and whisk well until everything is well combined.
Mix oil, brown sugar, and granulated sugar in a large mixing bowl until combined.
Add dissolved coffee, vanilla, almond extract, and brown food color. You can skip adding almond extract and food color if you want. Mix well until everything is combined.
Now add dry ingredients and buttermilk alternatively into wet ingredients in two parts. Mix until everything is just combined; do not overmix.
Pour the almond coffee cake batter into the prepared pan and sprinkle chopped almonds evenly on top of the batter.
Bake the cake in the oven for 25-30 minutes or until a cake skewer inserted in the center comes out clean. Remove the cake from the oven and place the pan on a cooling rack. Allow the almond coffee cake to cool down completely in the pan before removing it.
More Eggless Cakes
Recipe Card
Ground Almonds: If you make an almond meal at home, do not over-grind the almonds. Otherwise, the oil will separate from the almonds and ruin the cake. Coffee: You can use any instant coffee powder or granules you like. I used dark-roasted instant coffee for this recipe. Oil: To make this cake using butter, replace the oil with ½ cup of melted unsalted butter. Buttermilk: For the DIY buttermilk, use full-fat or whole milk for a rich and moist cake. If you have store-bought buttermilk available, you can use that. Batter: Do not overmix the batter for a soft and tender cake. Cooling The Cake: Almond Coffee Cake is very moist and soft. So allow the cake to cool completely in the pan before removing and slicing.
