I came across this Coffee Kahlu’a cake recipe that had no eggs, butter, or milk listed in the ingredients and was intrigued, so I just had to try it. I have a very dear friend who does not eat anything that has a “face.” Which means no butter, milk, or eggs, and I thought to myself, wow, she will be able to eat this cake.
But will this cake taste good? Especially without the eggs. I have to say that it did! And it was one of the easiest cakes I have ever made. It reminded me of the snackin’ cake mixes of the 70s. It was mixed in the same pan you baked it in, just like this recipe. No extra bowls to wash. Easy peasy, right? Just for fun, watch the video below
What exactly do eggs do in baking? Eggs are the main component to thicken, emulsify, build volume, stabilizer, and provide unique colors and flavors. It binds the baked goods together. These different functions, of course, depend on the baked good you are making. In cakes, eggs provide volume. A great substitute in this recipe is baking soda and vinegar. By combining these two ingredients, you have a leavening agent that encourages the cake to be light, and fluffy. No eggs are needed.
Butter gives richness, tenderness, structure, and moisture. But did you know that the general consensus is that the texture of cakes made with oil is superior to the texture of cakes made with butter? Cakes made with oil tend to bake up loftier with a more even crumb. The cake stays moist and tender longer. So butter is not really necessary.
Milk hydrates the dry ingredients, adds flavor, helps with browning, and will create a softer crumb. Milk is also the least important ingredient in a cake recipe. The coffee and the Kahlua add flavor and moisture to this cake. So again, milk is not needed.
Coffee Kahlu’a Cake Recipe
- 1 1/2 cups All-purpose flour
- 3 tablespoons Cocoa
- 1 cup sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon white vinegar
- 1 teaspoon vanilla
- 5 tablespoons vegetable oil
- 3/4 cup brewed coffee, cold or room temperature
- 1/4 cup Kahlua
- Grease an 8×8 baking pan
- Mix the flour, cocoa, sugar, baking soda, and salt in the grease pan.
- Make 3 indentations and in each indention add vinegar, vanilla, and vegetable oil.
- Add coffee and Kahlua and mix well.
- Bake in a preheated 350 degree oven for 35 min or until a toothpick comes out clean
Frosting Or Not?
This cake is good without frosting, Just sprinkle some powdered sugar on top, and you are good to go. But if you want a more decadent dessert, the frosting takes this cake over the top. Of course, in order for my dear friend to eat this cake, I frosted all but a corner of the cake. I wanted the frosting. My all-time favorite cake is, of course, chocolate cake with chocolate frosting.
If you must have frosting as I did. This one is a good one.
- 1 cup chocolate chips
- 1/4 c half and half
- 2 Tablespoons butter
- 1/2 teaspoon vanilla
- 1 cup powdered sugar
Microwave all ingredients but the powdered sugar for 30-40 sec. Remove and whisk until the chocolate is melted and smooth. Add powdered sugar and whisk until smooth. Spread on the cake while warm. If the frosting cools off and thickens, just microwave a few seconds.
Read Your Recipe Thoroughly
I had to add in my boo-boo. The first time I made this cake, the kahlua taste was really strong, and I thought to myself, I really don’t like this cake. Then I re-read the recipe. These eyes of mine are not what they use to be. The kahlua amount is 1/4 cup, not 1/2 cup. Oops!
Baking is a science, read your recipe carefully and really follow it to a tee. Every ingredient in a recipe has a specific function. Read this regarding substituting in baking.
Try this cake, and you will find that you do not need eggs, butter, or milk to make a baked good taste delicious. This cake made me a true believer. I was thrilled that I could share it with my friend.
I found out that a cake made without eggs, butter, or milk was also called a wacky cake or depression cake. I learn something new every day. The added ingredients of coffee and Kahlua had my attention.
Of course, every ingredient in a recipe has a specific function, and it is important to know these functions. Especially if you find it necessary for substitutions. But the ingredients in this cake work!
I hope you try this cake. Just don’t make the same mistake I did. Read your recipe carefully.
Please leave me a comment below with your thoughts.
And As Always
Keep On Baking!
I’m Taianne, the owner and operator behind We Are Baking. Baking my first cake at age 11 hooked me on creating sweet treats. Though my interest faded during childhood, it was rekindled when I married my apple pie-loving husband. I love trying new recipes, tweaking classics, and helping others learn the science and art of baking. I started We Are Baking to share tips, tricks, and favorite recipes I’ve discovered over the years. When not in the kitchen, I enjoy spending time with family and friends. My goal is to inspire others to embrace their creativity through baking. Feel free to contact me with any questions!