Eggless Coffee Cake Recipe – Soft Tea-Time Cake

Name: Eggless Coffee Cake
Prep time: 15 min
Total time: 50 min
Yield: 8
Ingredients: 40 ml STIR Speciality Coffee Concentrate; 1½ cups (180 g) maida; ¾ cup (150 g) sugar; ½ cup (120 g) curd; ½ cup (120 ml) milk; ⅓ cup (80 ml) oil; 1 tsp baking powder; ½ tsp baking soda; A pinch of salt

Recommended Brew-Casso Products

STIR Speciality Coffee Concentrate

STIR Speciality is 100% Arabica coffee, so it gives a smooth, rich coffee base that stays bold against milk, ice and sweetness.

Also Works With

STIR Filter Coffee Concentrate

Instructions

1
Preheat the oven to 180°C and line the cake tin.
2
Whisk curd and sugar until the sugar dissolves; add baking soda and wait 2 minutes until bubbly.
3
Whisk in the oil, milk and STIR.
4
Sift in maida, baking powder and salt; fold until just combined.
5
Pour into the tin and bake for 30–35 minutes, until a toothpick comes out clean.
6
Cool before slicing.

Make this with STIR

Made with STIR Speciality Coffee Concentrate

STIR Speciality is 100% Arabica coffee, so it gives a smooth, rich coffee base that stays bold against milk, ice and sweetness.

No machine needed
Ready in under a minute
Delivered across India

Buy STIR Speciality → Try both coffees: Starter Bundle

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Tips

Don't over-mix once the flour goes in; it makes the cake dense.
In a pressure cooker, bake on a stand without the whistle for about 40 minutes.

Variations

Add chopped walnuts
Top with a simple coffee icing: icing sugar plus a little STIR

Frequently Asked Questions

Can I make it in a pressure cooker?

Yes: preheat the cooker with salt on the base, place the tin on a stand and cook on low without the whistle for about 40 minutes.

How do I store it?

Airtight at room temperature for 2 days, or 5 days in the fridge.