Eggless Coffee Cake, as the name says, is an aromatic cake bursting with the flavour and aroma of coffee.

This cake is healthy too as is made with whole wheat, jaggery powder & without using any cream. The addition of walnuts adds a light crunch which tastes awesome, just like having nuts with your coffee!

And if you love coffee then you must have a look at frothy Cappuccino without a coffee maker as well as how to make frothy cold coffee recipes.


Yayyyy! Finally made this trending Dalgona Coffee cake which is literally sweeping the internet!

As you all know the internet is flooded with Dalgona coffee pics/recipes but since I just didn’t like drinking it so thought of eating it in cake form and made it for someone who loves coffee much more than me.

Every now n then, some or the other cake becomes the talk of the town. For the last 2 to 3 years, Rasmalai cake was trending and now the latest trend is of Dalgona cake. And I made this cake for my sister in law’s birthday this year as she loves coffee and that too very strong coffee. When I made Coffee Walnut Cake for her last year, then though she liked the cake a lot but she felt that coffee was a little less in it. So, this was the perfect choice for her this year.

Dalgona Coffee Cake

If you are a coffee lover then definitely this Coffee Cake is for you! With each bite of this cake, you literally eat coffee rather than drinking it!

Also, I chose to keep this cake exclusively in coffee flavour only without diluting it with chocolate or Matcha. It was the first time that I ate coffee!

This cake is full of coffee. Coffee sponge cake, coffee filling and with the icing too of coffee only without using any cream. Unbelievable! Isn’t it? That’s why I say try this cake only and only if you are a hardcore coffee lover. This cake is definitely not for those who drink mild coffee.

Some more birthday cakes that you may like are:


Healthy Cake



What is Dalgona Coffee?

Now before we proceed and have a look at the recipe, what actually is this Dalgona? Till last year, many of us had not even heard this word and suddenly this year it’s everywhere! Be it restaurants, or internet or coffee shops, everybody is just wanting to have Dalgona!

So, Dalgona coffee is nothing but whipped coffee. Actually, if you look at it, there’s nothing new. At some point or the other, we all have whipped coffee with sugar and little water till it gets creamy and light in colour and has then added milk to it to get our frothy cup of coffee. Right!

So, what’s new in it! Well, new is the way to serve it. And South Korea gets all the credit for creating this stylish way of serving coffee.

Dalgona is actually a sweet in Korea and this humble whipped coffee got popular as Dalgona coffee due to its resemblance in taste and appearance to that sweet. Dalgona coffee doesn’t actually contain Dalgona! (Source)

In the latest trendy style, whipped coffee is laid above the milk and is served as it is. During Covid-19 Pandemic, when the world was quarantined this coffee gained popularity and people started putting up videos of it on Tiktok and on youtube and it just went viral.

Have you tried making this coffee? Like you, though I have seen numerous pics of it but have never tried it as I am very happy with my Cappuccino coffee and just love it!


Dalgona Coffee Cream

Dalgona coffee cream is just magical! Though I have whipped coffee umpteen times but this experience was mind-boggling. Instead of a spoon, I used my heavy-duty electric beater to whip it and soon the whipped Coffee started resembling the whipped cream, which can be piped too!

As coffee is bitter by nature, so you need to add a good amount of sweetener to balance its bitterness. The good thing is that I added jaggery powder and the result was perfect. So, avoid refined sugar and go for healthy alternatives.


How To Make 

This coffee cake recipe is quite simple and straightforward. To make this, first and foremost, you require a sponge cake in a coffee flavour. Now, you can choose to have any sponge cake recipe but take care that you add a good amount of coffee powder to it, and please, no vanilla essence.

Once the sponge cake is ready then divide it into 2 or 3 parts and make it moist by brushing simple coffee syrup. This syrup has nothing but water, sugar and some coffee powder. You can avoid coffee powder if want to keep the taste of coffee to a minimum.

And then you not only sandwich the cake with Dalgona Coffee cream but also use it as icing. How much you use, is entirely up to you.


Step By Step Recipe

A. For Coffee Sponge Cake

Sift wheat flour, cornflour, baking powder and soda

Mix in walnuts

take jaggery powder, coffee powder, warm water and oil in a blender

Making Coffee Cake

Mix in sifted flour in 2 or 3 batches

Adjust consistency using milk

pour it into the greased cake pan

Bake it for 35 to 40 minutes

Eggless coffee cake with flat top

B. Coffee Cream

Take sifted jaggery powder, coffee powder and warm water in a big bowl

start whipping using an electric blender

Coffee cream

whip till peaks are formed

Tip: Add water slowly. Do not add more water otherwise, it will be difficult to get the creamy texture. 

C. For The Filling


D. Assembly

Divide the cake into 2 or 3 parts

preparing Coffee Cake

Soak the different parts of the cake with coffee syrup

Sprinkle some walnuts

Keep the second layer and repeat

Keep the top layer

 Coffee Cake design

 Coffee Cake images

New to the world of baking?

If you have recently started baking cakes or are having difficulty in baking cakes then I would suggest you to go through  16 tips for baking a good cake and Cake baking mistakes as well.

Some really easy recipes perfect for beginners:

Teatime Cake, 

Microwave Chocolate Cake and

Vegan Chocolate Muffins 


Do not have an Oven?

No problem, you can still bake this Rasmalai cake without an oven too. Yes, bake it in a pressure cooker. You can check step by step instructions to do so by following my Basic Eggless Cake in Cooker



Q) Which coffee powder is to be used?

Use any instant coffee powder. I used Bru Instant Coffee.

Q) Heavy cream is not required in this recipe?

Yes, not required at all. Coffee cream is used instead of whipping cream.

Q) I want the mild flavour of the coffee. How to adjust?

Reduce the quantity of coffee powder used in the sponge cake. Also, while soaking the cake parts with syrup, use plain sugar syrup and avoid adding coffee powder to it.


Let’s Connect

I hope you have liked this recipe for Eggless Coffee Cake and will surely try it out for your loved ones.

Thank you for reading this post. If you have liked this recipe then do let me know by leaving a comment below. Your feedback fuels my enthusiasm. You may share this post with your dear ones by clicking on the little buttons below. You may follow me on  Facebook   Pinterest  Instagram for the latest recipe updates. Thank you!

Eggless Coffee Cake

Coffee sponge cake filled and frosted with Coffee Cream
Prep Time 40 mins
Cook Time 40 mins
Course Dessert
Cuisine Baked
Servings 600 g


My Cup measures 240 ml

    For The Coffee Sponge Cake

    • 1 Cup less 2 Tbsp Whole Wheat Flour Atta
    • 2 Tbsp Cornflour
    • 1/2 tsp Baking Powder
    • 1/4 tsp Baking Soda
    • A Pinch of Salt
    • 1/4 Cup Walnuts Chopped (optional)
    • 1/4 Cup Oil
    • 1/2 Cup Jaggery Powder Sifted
    • 2 tsp Warm Water
    • 1 tbsp Instant Coffee Powder
    • 3/4 Cup Plus 1 tbsp Milk
    • 1 tsp Vinegar or Lemon Juice

    Dalgona Coffee Cream

    • 3 Tbsp Instant Coffee Powder
    • 5 Tbsp Warm Water
    • 9 Tbsp Jaggery Powder Sifted

    For Filling

    • 3 Tbsp Warm Water
    • 1 Tbsp Raw Cane Sugar Or Jaggery Powder
    • 1/4 tsp Instant Coffee Powder
    • 1/4 Cup Walnuts


    For Coffee Sponge Cake

    • Grease a 6'' round cake pan and keep it in the freezer. This avoids cracking of the cake while baking as sides of the cake, being cold, are not heated up soon.
    • Sift wheat flour, cornflour, baking soda and salt at least 7 to 8 times. This ensures aeration and makes the resulting cake light.
    • Mix in walnuts so that they are coated with flour. This is done to ensure that walnuts do not sink at the bottom of the cake and are distributed evenly. Keep it aside.
    • In a mixer jar, take jaggery powder, coffee powder, warm water and oil. Blend it for a minute or so till everything dissolves fully. If doing it manually then take sifted jaggery otherwise even tiny lumps of jaggery will spoil the texture of your cake.
    • In a big bowl, put jaggery-coffee mix and add milk to it. Add 3/4 cup milk only. Add the rest 1 tbsp of milk later if the batter is too thick.
    • Mix in sifted flour in 2 or 3 batches using cut and fold method. Ensure that the batter is smooth and is of ribbon consistency.
    • Keep it aside for 10 minutes.
    • Start preheating microwave convection at 170 degrees.
    • After 10 minutes, add vinegar to the cake batter, mix it with light hands and pour it into the greased cake pan.
    • Tap the cake pan to release air bubbles, if any.
    • Bake it for 35 to 40 minutes or till a skewer inserted comes out clean.
    • Take out the cake pan and wait for 10 minutes or so.
    • Invert the cake and let it cool completely on a wire rack.
    • Once completely cool, keep it in an airtight container in the refrigerator overnight or at least for 2 hours. This avoids crumbs while cutting the cake for frosting.

    Coffee Cream

    • Take sifted jaggery powder, coffee powder and warm water in a big bowl and start whipping using an electric blender. No need to use chilled bowl and chilled blades as in whipping heavy cream.
    • You can whip it manually too but it will be time-consuming, so be prepared.
    • As you whip, the mix will change colour from dark brown to light brown to mustard. Also, the mix will increase in volume, get light and fluffy too.
    • You will even see soft peaks as in whipped cream.

    For The Filling

    • Mix warm water, powdered cane sugar and coffee powder


    • Take out the cake from the refrigerator. Remove a thin crust from the top. This not only makes the cake even but also keeps the cake soft.
    • Divide the cake horizontally into 2 or 3 parts. Do so either with a knife or with a thread. For using thread, make a little cut on one side of the cake, insert the thread into it and pull the thread towards you.
    • Take the cake board. Put a little Dalgona coffee cream on it and keep the bottom layer of the cake. This is done so that the cake sticks on the board and does not move from its place.
    • Soak the different parts of the cake with coffee syrup.
    • Apply whipped Dalgona coffee cream on the bottom layer of the cake. Keep the cream layer thin only as it is nothing but coffee only.
    • Sprinkle some walnuts, though optional.
    • Place the second layer of the cake and repeat the process of laying coffee cream and walnuts.
    • Keep the top layer.
    • Cover the cake with Dalgona coffee cream.
    • You may use a piping bag for creating some design if you wish to.
    • Decorate with walnuts.
    • Serve with love, birthday candles optional.


    1. Cornflour reduces the protein content of flour and thus helps in making the cake spongy and light.
    2. Sifting it multiple times is highly recommended to have a light cake.
    3. The use of walnuts is totally optional. You may increase the number of walnuts or avoid it completely.
    4. Use any instant coffee powder. I used Bru instant coffee.
    5. The quantity of milk may vary a little as different flours absorb liquid differently.
    Keyword Eggless Coffee Cake Recipe, How to Make Coffee Cake


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    Happy Baking…

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