Moist & Easy Eggless Whole Wheat Coffee Cake (Stovetop & Oven Options)
45 minutes
1047 reads
About Moist & Easy Eggless Whole Wheat Coffee Cake (Stovetop & Oven Options)
Craving a warm, comforting slice of coffee cake but dread turning on the oven? This incredibly moist and easy eggless whole wheat coffee cake is made right on the stovetop, perfect for a cozy treat any time of day! Imagine the rich aroma of coffee filling your kitchen.Wholesome whole wheat flour and a touch of brown sugar create a delightful flavor that's perfect for breakfast, brunch, or an afternoon pick-me-up. Plus, this versatile recipe also includes oven and air fryer instructions for ultimate flexibility.Drizzle with melted chocolate to transform this simple cake into a festive treat, ideal for the holidays or any special occasion. It's the perfect touch of sweetness to brighten your day!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Cake Ingredients
- 1 cup Whole Wheat Flour 125g, whole
- 2 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1/4 tsp Baking Soda
- 1/8 tsp Salt
- 1/2 cup Sugar 100g, brown
- 1/2 cup Yogurt 120ml
- 1/3 cup Milk 80ml
- 1/4 cup Oil
- 1 tsp Vanilla Extract
- 3 tsp Coffee Powder instant, mixed with 2 tsp warm milk
Decoration
- Chocolate Sprinkles as needed
Instructions
- In a small bowl, combine the instant coffee powder with 2 teaspoons of warm milk. Stir until the coffee dissolves and a smooth paste forms. Set aside.
- In a large bowl, whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed for a light and airy cake.
- In a separate bowl, combine the yogurt and milk. Whisk until smooth. Add the brown sugar and whisk until it dissolves. Add the oil and vanilla extract, followed by the coffee paste. Whisk until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined. Be careful not to overmix, as this can result in a tough cake.
- Grease a baking dish and line it with parchment paper. This prevents the cake from sticking and makes it easier to remove.
- Pour the batter into the prepared dish and tap it gently on the counter a few times to release any air bubbles and ensure an even bake.
Baking Options
- Stovetop: Preheat a pressure cooker with 1 cup of salt over medium-high heat for 15-20 minutes. Place a wire rack or trivet inside the cooker. Carefully place the cake dish on the rack, cover the cooker (without the pressure regulator), and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Oven: Preheat oven to 350°F (175°C). Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Air Fryer: Preheat air fryer to 320°F (160°C). Bake for 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely in the dish before inverting it onto a wire rack to cool completely. This prevents the cake from crumbling.
- Once cooled, decorate with chocolate sprinkles as desired.
Recipe Notes
Expert Tips
- For a richer flavor, toast the wheat flour in a dry skillet over medium heat for a few minutes before incorporating it into the batter. This enhances the nutty notes of the wheat.
- Don't overmix the batter. Overmixing can develop the gluten in the wheat flour, resulting in a dense and tough cake. Mix until just combined.
- Adjust the sweetness according to your preference. If you prefer a less sweet cake, reduce the amount of sugar in the recipe by 10-20%.
Storage Instructions
- Store leftover cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- For longer storage, freeze the cake slices individually wrapped in plastic wrap and then placed in a freezer-safe bag or container for up to 2 months. Thaw overnight in the refrigerator before serving.
Also See
Recipe Video
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Recipe Nutrition
Calories: 380kcalCarbohydrates: 53gProtein: 8gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 2mgSodium: 265mgPotassium: 242mgFiber: 4gSugar: 28gVitamin A: 36IUCalcium: 160mgIron: 2mg
Richa Gupta
Articles: 214
3 Comments
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Such a tasty dish! Thanks for the recipe.
This looks so appealing! Thanks for sharing.
This looks so good! Appreciate the share.