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A slice of eggless coffee walnut cake on a white plate with a fork beside it and a green plant softly blurred in the background
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Eggless Coffee Walnut Cake

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 10
A soft, moist, one-bowl eggless coffee walnut cake made with curd and instant coffee. No mixer needed, no eggs, and ready in under an hour. Deep coffee flavour, toasted walnuts, and a crumb that stays moist for days.

Equipment

  • Large mixing bowl
  • Small bowl
  • Whisk
  • Spatula
  • 7-inch or 8-inch round cake pan
  • parchment paper
  • wire rack

Ingredients

  • 1 cup curd / plain yogurt, full fat (240g )
  • 1 cup caster sugar (200g )
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 1 tsp vanilla extract
  • ½ cup flavorless oil (canola or sunflower) (120ml )
  • 2 tbsp instant coffee powder
  • 2 tbsp hot water
  • 1½ cups all purpose flour (maida), sifted (180g )
  • ⅓ cup walnuts, toasted and chopped (35g )
  • Extra walnuts for topping

Instructions 

  • Preheat oven to 180°C. Grease a 7-inch or 8-inch round cake pan and line the base with parchment paper.
  • In a large bowl, beat the curd until completely smooth with no lumps.
  • Add caster sugar and mix until well combined.
  • Add baking powder and baking soda. Mix well. Let the mixture rest for 5 minutes until foamy.
  • Mix the foamy curd again, then add oil and vanilla extract. Mix until combined.
  • In a small bowl, dissolve instant coffee powder in 2 tbsp hot water. Add to the curd mixture and stir well.
  • Sift the flour directly into the bowl. Gently fold with a spatula until no dry streaks remain. Do not overmix.
  • Fold in the toasted, chopped walnuts.
  • Pour batter into the prepared pan. Tap on the counter to remove air bubbles. Sprinkle extra walnuts on top.
  • Bake at 180°C for 40 to 45 minutes or until a toothpick inserted in the centre comes out clean.
  • Cool in the pan for 15 to 20 minutes, then remove and cool on a wire rack. Slice and serve.

Video

Notes

Recipe Notes / Tips and Tricks:
 
  • Always toast the walnuts before adding — stovetop for 2 to 3 minutes or oven at 180°C for 5 to 7 minutes. The flavour difference is significant.
  • Do not skip the 5-minute resting step after adding baking powder and soda. The foam gives the cake its lift.
  • Use full fat curd only. Watery or low fat curd will affect the rise and texture.
  • Fold the flour in gently — do not beat. Overmixing makes the cake dense.
  • For a stronger coffee flavour, increase coffee powder to 3 tablespoons.
  • This cake stays moist for up to 3 days stored in an airtight container at room temperature.
  • Optional: frost with coffee cream cheese frosting for a more special occasion version.
Author: Deepali Ohri
Course: Dessert
Keyword: coffee cake without eggs, eggless cake, eggless coffee walnut cake, Indian eggless baking, one bowl cake, walnut cake