Amazing Coffee Crumble Cake

There’s something so comforting about a buttery, soft cake topped with a golden, crunchy crumble. This Eggless Wholewheat Crumble Cake — also known as a coffee cake — doesn’t actually contain any coffee! The name comes from the tradition of serving it with coffee (or tea), just like tea cakes that don’t actually have tea in them.

Made using wholewheat flour, jaggery, and ghee or butter, this cake keeps all the nostalgia of a classic crumble cake but with a healthier, wholesome twist. It’s the perfect bake for cozy evenings, tiffin treats, or your next home bakery menu — especially for moms and home bakers who love baking with better ingredients.

Let’s look at the main ingredients

Wholewheat Flour

Wholewheat flour adds a hearty, nutty flavour while providing more fiber and nutrients. It helps keep you fuller for longer and makes the cake more nourishing than regular maida-based versions.

Jaggery or Raw Sugar

An unrefined sweetener rich in minerals, jaggery adds deep caramel notes and warmth to this cake. Both Jaggery and Raw sugar/Desi Khand are less processed than refined sugar and helps keep the crumb moist and add a caramel like flavour.

Ghee or Unsalted Butter

Ghee adds richness, aroma, and softness to the cake. It’s a source of healthy fats that enhance texture and lend that comforting, homemade flavour to every bite.

Yogurt (Dahi)

Yogurt acts as a natural egg substitute, adding moisture and tenderness. It also gives a slight tang that balances the sweetness beautifully.

Milk

Milk helps bring the batter together, ensuring a smooth, lump-free texture. It also provides extra moisture and structure during baking.

Cinnamon Powder

Cinnamon adds warmth and a cozy aroma that makes this cake irresistible. It’s known for its natural antioxidant properties and digestive benefits.

Chopped Nuts

Nuts like walnuts or almonds bring crunch, good fats, and a nutrient boost. They make the crumble topping extra satisfying and give every bite a lovely contrast of texture.

If you love baking classic cakes, do check out my Wholesome Basics series!

You may also like this Eggless and Wholewheat Apple Crumble cake recipe too.

Why You’ll Love This Recipe

• 100% made with wholewheat flour — no maida, no refined sugar
• Soft, buttery base with a perfectly crunchy crumble topping
• Naturally eggless and made with simple pantry ingredients
• Mildly spiced with cinnamon for warmth and coziness
• A great tea-time, snack box, or gifting option
• Ideal for moms and home bakers who prefer healthier versions of classic bakes

This Eggless Wholewheat Crumble Cake brings together everything we love about homemade baking — warmth, texture, and a hint of nostalgia. It’s simple enough for a weekday bake and special enough to share with family over chai. Whether you’re baking for your kids, your loved ones, or your customers, this cake will always remind you that wholesome can be wonderfully delicious.

Eggless Wholewheat Coffee Crumble Cake

Serves: 9 Prep Time: 15 mins Cooking Time: 35-45 mins 35-45 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For crumble:

• 1/2 cup (65g) - Wholewheat Flour/White Wholewheat Flour
• 1/4 cup (35g) - Jaggery
• 1/8 tsp - Salt
• 2 tbsp (25g) - Unsalted Butter
• 1/4 cup (30g) - Chopped Nuts/Oats

For cake:

• 1.5 cups (200g) - Wholewheat Flour/White Wholewheat Flour
• 3/4 cup (100g) - Jaggery/Raw Sugar/Desi Khand
• 1/4 tsp - Salt
• 1 tsp (5ml) - Vanilla Extract
• 1 tsp Cinnamon
• 1/3 cup (65g) - Ghee/Unsalted Butter
• 1/2 cup (110g) - Yogurt/curd/Dahi
• 1 cup (250ml) - Milk
• 1.5 tsp - Baking Powder
• 1/2 tsp - Baking Soda

Instructions

1. Preheat the oven to 180°C (350°F). Line or grease an 8-inch round or square baking pan.

2. Make the crumble: In a bowl, mix wholewheat flour, jaggery, salt, and cinnamon. Add butter and rub it in with your fingers until the mixture looks crumbly. Stir in the chopped nuts and set aside.

3. Prepare the batter: In another bowl, whisk together jaggery and ghee until light and fluffy. Add yogurt, vanilla, cinnamon, and salt. Mix until smooth.

4. Combine dry ingredients: Sift in wholewheat flour, baking powder, and baking soda. Add milk gradually and fold to form a smooth, thick batter.

5. Assemble: Pour the batter into the prepared pan. Sprinkle the crumble topping evenly on top.

6. Bake: Bake for 35–45 minutes or until a toothpick inserted in the center comes out clean.

7. Cool & serve: Let it cool completely on a wire rack, before slicing.

8. Store any leftover cake in a covered container in the fridge for upto 2 weeks.

Notes

1. If your crumble mixture looks very dry, you can add 1-2 tsp milk or 1 more tbsp of butter.
2. I like to use powdered jaggery for the crumble and khand/raw sugar for the cake batter. You you can use any one of these for both crumble and cake batter too.
3. If you do not want to use yogurt/curd/dahi, add 1 tsp vinegar to 1 and 1/4 cups milk and use that mixture to form the batter.
4. If you do not want to use cinnamon, you can use 1/2 tsp of cardamom powder or 1/4 tsp of nutmeg powder too.
5. If you do not want to use nuts or oats in the crumble, you can skip them completely.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.