Eggless Crumb Cake
Here’s the recipe for an incredibly delicious Eggless crumb cake that is insanely easy to bake and is an excellent accompaniment to your evening tea or coffee. Its melt-in-mouth texture and the irresistible buttery cinnamon crumb topping are overloaded with flavors and textures.
This egg-free walnut crumb cake is hard to resist, and you can dig right into it after baking without having to bother about frostings or embellishments.
Perfect for breakfast or as a dessert, this eggless crumb cake has an extra thick, generous layer of streusel crumb topping that is crispy, yet it creates a nice contrast to the soft cake.
Not too sweet, this crumbles cake counterbalances the sweetness in the streusel topping, making it a blissful treat.
Always a hit with family and friends, this marvelous crumb cake is a surprising twist to the basic coffee cake. Serve it with tea or coffee and soak up your well-deserved praises.
Difference between coffee cake and Eggless Crumb Cake
The Eggless Crumble Cake is very similar to the coffee cake, the main difference being the streusel topping that forms the gorgeous adornment.
Compared to the coffee cake, the Walnut Crumb Cake has a thicker and chunkier layer of streusel topping than coffee cake, making it completely drool-worthy.
However, the coffee cake can be prepared without the streusel topping, but that doesn’t make it any less tasty.
Reasons You’ll ♡ Eggless Crumb Cake
This gorgeous dessert is super yummy and is a brilliantly baked recipe every time. Here is why you will love this eggless crumble walnut cake —
- A simple and easy recipe
- Ultimate flavors and superb texture
- No use of artificial colors or flavors
- Topped with buttery streusel topping
- Melt-in-mouth and feather-like texture!
Eggless Walnut crumb cake is a moist and flavorsome dessert that perfectly satiates your sweet tooth when you are craving something irresistibly delicious.
Eggless Crumb Cake Ingredient List
All-purpose flour — The base ingredient of the Eggless Walnut Crumble Cake! This provides structure to our irresistibly delicious cake.
Baking Powder + Baking soda — The batter needs to be aerated to achieve fluffiness and a feather-like texture of the cake, and baking powder + baking soda is added as the leavening agent for this purpose.
Salt — A pinch of salt is added to neutralize the flavors.
Sugar — Used as a sweetener in the Crumb cake batter.
Butter — Unsalted softened butter brings softness and creaminess to the cake. Additionally, softened butter blends well with sugar when preparing the streusel topping.
Curd — Full-fat yogurt adds richness to the cake. Plus, it is an excellent alternative to eggs.
Milk — Lends the walnut crumb cake its required moistness, besides the extra softness.
Vanilla Essence — Adds an extra punch of flavor.
Brown Sugar — This is used while preparing the crumble topping. This lends a beautiful color and texture to the crumb.
Cinnamon — This spice adds the flavor of this eggless walnut crumble cake to another level.
Walnuts — It adds a delectable crunch and nutrition to our heavenly cake.
Recipe Tips and Variations
Be careful with the measurements — Correct measurements of the ingredients for the cake batter are the key to the best-baked cakes. Wrong measurements can throw the eggless crumb cake recipe off-balance and lead to disappointing results; therefore, ensure to measure your flour correctly.
Use fresh ingredients — One of the main reasons for the cakes not rising and becoming dense is the usage of expired leavening agents. Before adding to the cake batter, ensure that the baking soda and the baking powder are within their shelf life and freshness.
Sift the ingredients to a lump-free mix — Sifting ensures that the mixture gets lump-free. Sifting also allows the air to incorporate appropriately, which is essential for the batter to rise.
Room temperature ingredients — The ingredients that go into the batter should be at room temperature as they blend correctly when they are at similar temperatures. Before mixing, you can set the butter and milk out for at least half an hour.
Butter or Oil? Both work fantastic, and you can use either of the two depending on your preference. I have used oil for this recipe of Walnut Crumble Cake. The advantage of using oil instead of butter is that oil-based cakes do not dry out and remain soft even when stored in the refrigerator.
Cake flour for best results — Cake flour creates the moistest and fluffiest layer. It gives structure to the cake while also rendering it a delicate crumb. Therefore, you can use cake flour instead of all-purpose flour in this recipe.
Mix until just combined — Over-mixing the batter leads to over-aerating, resulting in a chewy and dense cake. Mix until well-integrated, as this ensures sufficient air to trap into the batter, which is necessary for expanding while baking.
Use buttermilk — Buttermilk is thick in consistency which helps create a moist base layer for the eggless crumb cake. As it is acidic, it tenderizes the gluten present in the batter and makes it soft and super spongy. You may also substitute buttermilk with whole milk and vinegar.
Homemade buttermilk — You can easily prepare buttermilk at home and use it for your crumb cake. For this, take 1.5 cups of regular milk in a bowl and add 1 ¼ tablespoon of distilled white vinegar. Stir it well and let it rest for about 5 mins. The milk begins to curdle at this stage and turns acidic. You can collect the freshly made buttermilk and use it for the recipe.
The thicker batter for this cake — Compared to the other cake batters, this batter is somewhat thicker in consistency. This keeps the streusel layer from sinking to the bottom and helps the cake to maintain its sturdiness to hold all that chunky streusel on top.
Releasing the air bubbles is essential — Tapping the cake pan over the counter before adding the crumb topping helps release any trapped air from the batter. This ensures a smooth finish to the Crumb Cake.
Refrain from over-mixing the mixture — Combine the crumb mixture until just blended, as we want a crumb topping that can hold its shape when scattered over the cake layer. It should not be dry and disintegrate into the cake layer like sand.
Be careful with the temperature — Adhering to the temperature mentioned in the recipe instructions ensures the best results. Any temperature alteration will yield dry, crumbly, or raw baked cake with a change in texture and color.
Toothpick test for doneness — When you are finished baking the crumb cake, resort to the toothpick test to confirm the doneness of the recipe. To test this delicious cake recipe, stick a toothpick in your crumb cake, and if the toothpick comes out clean with a few crumbs attached, it indicates that the cake is ready. If not, you must leave the cake in the oven for a few extra minutes.
Cutting instructions — The cake is dense and, if cut with a blunt knife, may even spoil the recipe. So, it is best to use a serrated knife which ensures an easy cut-through.
Let me know what you think!
This Eggless Streusel Cake is an effortless recipe that brings fantastic results.
Light and decadent, this Cinnamon Walnut Crumble Cake can be prepared in your kitchen in no time, with the essential ingredients that may be available in your pantry.
So, let’s get started with the recipe.
Should you make this Eggless crumb cake, please let me know your thoughts by sharing your comment below.
And don’t forget to share it with your family and friends.
HUNGRY FOR MORE FAMILY-FAVORITE RECIPES? TRY THESE-
Follow the step-by-step instructions to make the best Eggless Crumb Cake
Eggless Crumble Cake
EQUIPMENT
INGREDIENTS
STREUSEL LAYER
- ⅓ cup All purpose flour
- ⅓ cup Brown sugar packed
- ¼ cup Soften Unsalted Butter
- 1¼ teaspoons Cinnamon Powder
- 1 cup Chopped Walnuts
CAKE INGREDIENTS
- 1½ cup All purpose flour
- 1 tablespoon Cornstarch
- 2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
- ½ cup Sugar + 3 tablespoons extra ( if planning to add glaze on top of the cake - omit this extra tablespoons of sugar)
- ⅓ cup Oil or Butter
- ½ cup Buttermilk
- 1 teaspoon Vanilla essence
- ¾ cup Yogurt or hung curd
INSTRUCTIONS
STREUSEL LAYER
- Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper and grease it with oil or butter. Set it aside. Protip — I have baked this cake in an 8x8 inch cake pan, but if you prefer a thinner cake, transfer the cake batter to the 9” x 13” and bake according to the instructions for best results.
- Combine flour, brown sugar, and cinnamon in a mixing bowl.
- Mix until blended.
- Add softened butter.
- Mix until it forms soft crumbs.
- Add chopped walnuts.
- And mix again. The streusel mixture will absorb the butter as it sits and become more crumbly by the time it's ready to top our cake batter.
CAKE LAYER
- Combine flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.
- Sift the ingredients. Set it aside.Protip — Sifting removes any lumps or impurities from the flour and eases the mixing of ingredients.
- Combine sugar and oil in a bowl.
- Whisk this mixture until they are thoroughly combined. It will take about 2-3 minutes to blend everything together.
- Add yogurt and essence to this mixture.
- Whisk until it forms a smooth and lump-free mixture.
- Add buttermilk and whisk until combined.
- Add your dry ingredients to the wet ingredients. Whisk until just combined.
- Scrape the bottom and sides of the mixing bowl with a spatula to ensure everything is thoroughly blended.
- Pour the batter into the greased pan.
- Smoothen the top layer and tap the pan to release the trapped air.
- Generously spread the streusel layer over this batter. Lightly press the streusel down on the batter.
- Bake for 35-40 minutes or until the toothpick inserted comes out clean.
- Cool the cake for about 30 mins before slicing. This ensures a clean cut and avoids the disintegration of the crumb layer.
- Once cooled, slice a piece and enjoy!
Dear Ruchi,
I want to try this cake.. I hv few queries Is there anything i can use instead of cinnamon powder.. What is d ideal measurement of tin for d above quantity of ingredients.. Is it better to make it d same day or make it previous day..
Please do give it a try and share your feedback. I have answered your queries below-
1. I hv few queries Is there anything i can use instead of cinnamon powder.
You can substitute cinnamon for cardamom (eliachi powder).
2. What is d ideal measurement of tin for d above quantity of ingredients..
8 inch square baking pan.
3. Is it better to make it d same day or make it previous day..
You can make this cake a day in advance. It stays good for 2-3 days over the counter.
If I want to make this cake eggless and want to substitute sour cream then what should I do? Should I replace that with another 1/2 cup of curd? Please let me know
Vatsala, I try to provide alternatives or substitutions where possible, but in this case yogurt won’t have the same effect. You could possibly give it a try. Eggless recipes have very less margin for substitutes. Hope this helps!
Can I use 9 inch round pan for dis
Sure you can.
Hi Ruchi! This, by far, is the best eggless cake recipe I have ever come across. I have already made a couple of times and it never have any leftovers. It is absolutely delicious and always a huge hit. Turns out just like in the pictures you've posted.
I just had one question, I have a to make a larger quantity for a party and I was wondering if the recipe can be doubled. Please reply ASAP. 🙂
Thanks for your lovely feedback Tasha! Means a lot. 🙂
Absolutely! This recipe can be doubled, have done that myself! Go for it girl and enjoy!!
Hi Ruchi: I want to try this recipe for a lunch gathering this weekend, excited about all the rave reviews you got! Could I make this a night before as I have to run for kid's activities in the daytime? I think the base of the cake would be okay but the crumble has me concerned. Would really appreciate your insights.
Yes, you can make it a night ahead. Allow the cake to cool and remove from the baking pan. Let it stay overnight over the counter. Do not wrap the cake, cover it loosely with a foil and you should be good.
Thank you Ruchi! I am excited to try this tomorrow and will let you know th results. One more clarification please- the list of ingredients mentions baking powder but the stepwise instructions with pictures says baking soda. Could you please clarify?
It's baking powder, please excuse my typo. Fixed that. 🙂
Hi Ruchi this cake recipe is awesome specially the crumble part....today i prepared for my friend's party it was a great hit...thanks mini
Thank you so much Mini for you lovely words of appreciation! Means a lot. 🙂
Glad you liked the cake!
Hi! This tasted amazing, Howevet my crumble topping sunk through the batter during baking and cake stuck to tin even though I buttered it. Any tips?! Thanks !
Thanks for trying the recipe Priya. May be the size of the crumble topping were too big which made the top heavy and that could be the reason why the crumbles sank into the cake. Also, the crumble topping needs to be distributed evenly and spread in a single layer.
Cake stuck to the pan - Make sure the cake is completely cooled (40 minutes at least) before flipping or cutting. Run a knife all around the edges and then insert a fork carefully underneath the cake to loosen the base. Hope this answers your query! Feel free to email me if you have any other questions.
I made this cake today it was just amazing it turned out exactly like how it looks on the picture well I made small changes like I used whole wheat flour and used almonds cashews and pista instead of walnuts yet it turned really good thnaks a ton for the recipe
You are welcome Mythri. Glad you liked it. Thanks for sharing your wonderful experience with me. Really appreciate that. 🙂
Hi ruchi.....u always share amazing eggless recepies ..really appreciable. .achha tell me one thing if we dnt have sour cream what can we use
Thanks for your wonderful feedback Ruchi. Glad you are enjoying my recipes. You can try making sour cream at home. To make sour cream at home Take 1 cup of heavy cream, add 1 teaspoon of lemon juice and start whisking it for 2-3 minutes. It will start to get thick and there you have it your very own homemade sour cream.
Can I use I cup of sour cream instead of curd..
Ruchi, I would suggest replacing curd with applesauce or mashed banana.
Hi lovely recipi can I use oil instead of butter ? If yes thn wat shud be the measurement for oil
Thanks for stopping by Kanika. Replacing it with oil will incorporate less air and the cake will be more dense. Hope that answers your query. Happy Baking!!
Can we use salted butter and avoid using the added salt
Thanks for stopping by Anuradha! Yes, it's fine to use salted butter instead of salt.
Hello!
I really like this cake recipe, but i want to know if i can replace sour cream with anything else, since sour cream is not readily available where i stay. I can use Egg also if thats an option. Thanks.
Thanks for stopping by Kanika! Yes, you can substitute sour cream with 1 egg. And if possible you can make sour cream at home.
To make sour cream at home – Take 1 cup of heavy cream, add 1 teaspoon of lemon juice and start whisking it for 2-3 minutes. It will start to get thick and there you have it your very own homemade sour cream. Hope that answers your question.
Made it yesterday and loved it. Tried an egg free cake for the first time and am impressed with the results. Best when warm and super best the next day. Thanks dear!
You are welcome Owena! Glad you liked it! Thanks for stopping by and keep checking back for more. 🙂
Found a blog that guides me through every step. Bookmarked!! Have tried your crumble cake and is YUM. I agree with the past visitor, it's appearance is like a cookie crumble cake not like a fluffy cake but still it rocked my party. Topped it with vanilla icecream scoops and the cake vanished in a blink! Would love to try the same cake with egg. If you have a recipe please publish it soon. Thanks dear.
You are welcome Teisha! Thank you for sharing your experience with me. This cake is a real delish and glad to hear that it was a hit at your party!!
Ruchi you r great and so are your cakes. This one is so tasty when it is right out of the oven. It's more of a cookie cake than a cake..cake..but super yum and deliciouso... My family loved it...just loved it.
Thanks for trying out the recipe, Sonali. Since no eggs are added to this recipe, it's more of a moist cookie cake than a regular cake. 🙂 Glad to hear that you and your family liked it!!
Just came out of the oven and I had to let you know that it looks good and has a perfect crispy top layer. I have to add that I doubled the recipe to make a full baking pan. Thanks will eat and post again. Love you!!
Thanks for your feedback Amanjot! Glad to hear that it turned out great for you! Enjoy the yummy cake. 🙂
Dear Ruchi,
I made this cake and it was wonderful. Follow the directions and it was GREAT! If I have to describe this cake I would say main part of the
cake is mildly sweet and top part has all the flavor. I like the contrast of crunchy walnuts topping with soft, moist cake. In the end this cake had a perfect amount of sweetness. Would love to try one with eggs in it, could you post that one too??
Thanks!
Ruth
Thanks for trying out the recipe, Ruth! Glad you liked it. Flavors of this cake lies in its topping. Will surely look into your request!
Wonderful cake, I tried this and loved its texture,as u said. Delicious and love all your clicks as always! Easy to follow recipe and simple too. I am already learning a lot from you. Thanks Ruchi.
You are welcome! Thanks for trying out the recipe. 🙂
Love this cake. very very moist, perfect the next day.It just melts in your mouth. Topping is the heart of this cake. Not a huge cinnamon fan but cinnamon leaves a nice touch in your mouth and my house smelled great. Thanks Ruchi. Should I keep it in the fridge?
Thanks for trying out the recipe Sadiya! Glad you liked it! Because this cake has a dairy base, it needs to be kept in the refrigerator.
So far the best crumble cake. Moist and dense. Curd keeps it so soft and most. Topping adds a lovely crunch. Thanks, have tried a egg-less cake for the first time and it was very tasty.
You are welcome Megan! Glad you liked the cake. 🙂
Absolutely delicious! This was very moist and delicious. Best coffeecake recipe that I have found. Minus the glaze I followed the recipe to the T and it was perfect. Already gone and I'm ready to bake another one! So easy and simple and will make it again and again. Guys! don't miss out the topping, TASTE IS IN THE CRUMBLE TOPPING!
Thanks Maria! I can totally relate to your situation - been there, done that! In a day this cake was gone and I was up for the second batch, it's so addictive!