Product Options


Home » Recipes » Eggless Whole Wheat Coffee Cake
Share This:

Eggless Whole Wheat Coffee Cake


  • 1/2 cup Brown Sugar, packed
  • 1/2 cup Pecan Halves
  • 2 tsp Cinnamon


Preheat oven to 350°F. Grease bundt pan and set aside. Combine the filling ingredients in a bowl; set aside.  In a small bowl, combine egg replacer with water and blend well. In a large bowl, beat butter, sugar, “eggs” and vanilla. Stir together dry ingredients in separate bowl. Alternately, add flour mixture and buttermilk into sugar mixture. Blend well.

Spoon 1/3 of batter evenly into prepared pan and sprinkle with filling. Top with remaining batter. Bake fore approximately 55 minutes, just until cake begins to pull from sides. Cool in pan 15 minutes, then invert onto a serving plate. Serve warm or at room temperature. Makes 16 servings.

Eggless Whole Wheat Coffee Cake


(Not yet rated)

Products Used in this Recipe

Baking Aids
Vegetarian Egg Replacer

View Details »
Flours & Meals
Whole Wheat Flour

View Details »
Gluten Free
Baking Soda

View Details »
Baking Aids
Brown Sugar

View Details »
Baking Aids
Baking Powder

View Details »
Baking Aids
Pecan Halves

View Details »

Ratings & Comments

5 Stars  0%  0
4 Stars 0%  0
3 Stars 0%  0
2 Stars 0%  0
1 Star 0%  0

(Not yet rated)

Write A Review »

Connect With Bob's Red Mill

Sign Up For Our Newsletter