Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

Eggless banana nut muffins are soft and spongy muffins which are not overly sweet. It is quick and easy to make with simple pantry staples. These fluffy eggless banana muffins are a delicious way to use overripe bananas. It’s an egg-free version so everybody can devour it.

We make these often and they turned out amazing every time. Super moist and fluffy. The sweetness is perfect, not too sweet just the way we like it. This is the perfect muffin recipe, believe me you are not going to regret trying it.

Our favourite way to use up over ripe bananas so they never end up into the bin. This incredibly easy banana muffins is super moist, soft and spongy. It makes a great breakfast on-the-go or a tea snack and perfect for kids tiffin box and anytime quick snacking.

This banana nut muffins recipe is super simple, easy and fuss-free. It doesn’t require any fancy equipment. Just a bowl and a wired whisk does the work. The batter takes less than 15 minutes to put together and gets perfectly baked in 20 to 25 minutes. The end result is delicious banana nut muffins that’s so tender, moist and aromatic. You just can’t stop with one!

WHY YOU’LL LOVE THESE BANANA NUT MUFFINS

TASTE: Loaded with banana flavor and the perfect amount of sweetness.
TEXTURE: Perfectly spongy, moist, and tender with a delicious crunch from the nuts in every bite.
EASE: Ridiculously easy to make. No fancy equipment, just a bowl and a wired whisk or spatula.
DURATION: Super quick to prepare. The batter is ready in under 15 minutes and the muffins are perfectly baked under 25 minutes.
CONCLUSION: Everyone loves these muffins.
Would I make this again? Absolutely, these banana nut muffins are perfect for any occasion. I make both egg and eggless versions. Both turn out so well every time.

INGREDIENTS TO MAKE EGGLESS BANANA NUT MUFFINS:

It is a very basic banana muffins recipe. It uses basic pantry ingredients. This section explains what all ingredients are used in making eggless banana nut muffins, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● WHOLE WHEAT FLOUR: For a healthier version used whole wheat flour. You may use all purpose flour or 50:50 ratio.

● BANANA: Used over ripe bananas. Over ripe bananas are best for baking cakes, cookies or bread.

● SUGAR: The recipe uses regular white sugar. You may use brown sugar for a healthier option too.

● MILK: Used whole milk. Recommend to use whole milk for extra richness, taste and texture.

● BUTTER: I have used salted melted butter. You can use refined sunflower oil or vegetable oil or any neutral flavour oil. Using a combination of oil and butter also gives an awesome outcome, soft and moist.

● LEAVENING AGENTS (BAKING POWDER & BAKING SODA): There’s a combination of baking powder and baking soda in this banana nut muffins to give it the perfect amount of lift.

● VINEGAR: Vinegar plays a huge role in rising. The reaction of vinegar with the baking soda releases carbon dioxide, which helps cakes rise as they bake.

● ESSENCE: I used vanilla essence.

● SALT: A dash of salt is always good in baked goodies. The salt helps to balance out the sweetness too.

● NUTS: Topped with mixed nuts. I used chopped almond, cashew nut, walnut and pistachio. Since it is a banana nut muffins recipe nuts are added, but you can omit them to make plain banana muffins.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS:

This is the easiest banana nut muffins recipe without using stand mixer or any fancy equipments. We make the batter using one bowl and a wired whisk. You will be surprised to see how easy it is to make at the comfort of your home.

* In the mixing bowl mix together mash banana, sugar, milk, butter, vinegar and vanilla essence.
* Sift together dry ingredients: flour, salt, baking powder, baking soda into the wet ingredients and make a lumps free batter.
* Dust the nuts with little flour and stir onto the batter (reserve some for topping).
* Transfer to line muffin cups or tray.
* Top up with chopped nuts and bake.

Try out this super easy and moist banana nut muffins at the comfort of your home and I’m sure everyone will love it as much as we do! Do share your thoughts about the recipe with me here. Please do read the recipe notes given below for tips and tricks to make the very best banana nut muffins. So let’s get started with the recipe.

VARIATIONS AND SUBSTITUTIONS IN EGGLESS BANANA NUT MUFFINS

VARIATIONS:

● If you want you can use both dry fruits and nuts. 
● Instead of mixed nuts, you may use pecans or walnuts or a mixture of both.
● You may also replace the nut with chocolate chunks or chocolate chips to make it banana chocolate chips muffins.

SUBSTITUTION:

* Whole wheat flour can be substituted with all purpose flour (maida) or you can use 50-50 ratio of both.
* You can use brown sugar instead of white sugar.
* You may also use other healthier sweeteners are jaggery, cane sugar, honey etc.
* You may use oil instead of butter or any flavorless oil will work.
* To make it vegan use dairy free milk like almond milk or just even water for the liquid.
* You may make this muffins with egg. Use 2 eggs and omit the baking soda and vinegar and use the quantity of milk as required.
* You can put this batter into cake tins and make banana nut cake.

To make a cake, line a cake tin with paper liners or just grease it with oil or butter and pour the batter onto the prepared cake tin and bake for 30 to 35 minutes or until a toothpick inserted comes out clean.

HOW TO MAKE EGGLESS BANANA NUT MUFFINS

This section shows how to make eggless banana nut muffins with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Banana Nut Muffins recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Banana Nut Muffins Video Tutorial

https://youtu.be/TS1XTc1GiVo?si=0QHz5IiVfxBqZTE6

Step by step pictorial instructions to make banana nut muffins:

Line muffin cups or tray with liners or simply grease them with oil or butter. Preheat oven @180° C for 10 minutes.

Peel the ripe bananas and mash them with a fork or a food processor.

In a mixing bowl add the mash banana, sugar, milk, vanilla essence and mix well until combine.

Seive in the flour, baking powder, baking soda and salt.

Gently fold the wet and dry ingredients to make a smooth batter without lumps. Do not overmix the batter.

Add in the vinegar and mix.

Dust the nuts with flour to prevent from sinking at the bottom. Add in the nuts to the batter and give a quick mix. (Reserve some for topping)

Pour the batter into the prepared  muffin cups or tray till ¾ of the cavity..

Tap the pan on the surface for couple of times to release any air bubbles inside. Now sprinkle the chopped nut on the top.

Bake at a preheated oven @180° C with both rods switched on for 20 to 25 minutes or until a toothpick or skewer inserted comes out clean.

Remove from the oven and let the it stand in the pan for about 5 minutes.

Transfer the muffins onto a cooling rack and let it cool down completely.

Serve it as a snack with two/coffee. It’s perfect for kids tiffin box too.

NOTES:

* Always preheat oven before starting to bake.
* All ingredients should be at room temperature.
* Whole wheat flour can be substituted with all purpose flour or can bake with 50-50 of both.
* White sugar can be substituted with brown sugar or cane sugar for healthier version.
* If you like more sweeter muffins, increase the sugar quantity.
* Oil can be substituted with butter.
* Use whole milk for extra richness, taste and texture.
* Vinegar can be substituted with lemon juice.
* Every oven reacts differently so baking time may vary.
* Both rods to be switch on.
* If you wish to bake with eggs, use 2 eggs and omit the baking soda and adjust the milk and use as required.
* I used mixed nuts, you can use a mixture of nuts and dry fruits as per the availability.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

WHAT IS THE BEST WAY TO MASH BANANA?
The easiest and fuss-free way to mash banana is using a bowl/plate and a fork. Just peel the bananas, add them in a bowl and mash it with a fork or a potato smasher. Alternatively you can also grind it or blend it using a blender or food processor. But this creates an extra work of washing this equipment after use. It is not necessary to mash the bananas completely smooth, but if you like it completely smooth then use a food processor.

HOW TO STORE THESE BANANA NUT MUFFINS?
Allow the muffins to cool down completely. Place them in an airtight container.

HOW LONG DOES EGGLESS BANANA NUT MUFFINS LAST?
Banana nut muffins can be kept for up to 3-4 days over the counter depending upon the temperature of your place. It will last for up to a week if stored in a refrigerator.

HOW TO FREEZE THESE MUFFINS?
Place the muffins in an airtight freezer safe container or zip-top freezer bag and freeze for up to 3 months. When you’re ready to enjoy, take out the required muffins and allow to thaw in room temperature or microwave it for 30-60 seconds.

CAN I MAKE THESE INTO BANANA NUT CAKE INSTEAD?
Sure! You can use 7 inches cake tin. Bake at a preheated oven at 180° C for 30 to 35 minutes or a tester inserted into the center comes out clean.

WHAT NUTS ARE BEST IN THIS RECIPE?
You can use mixed nuts like I did though it depends upon your palate preference. It’s amazing with pecans or walnuts in these muffins. The texture and flavor of nuts pairs well with the tenderness of the muffins and sweetness of the bananas.

CAN I OMIT THE NUTS?
YES! The recipe will still work even if the nuts are omitted. I make it nut-free sometimes and it just turns out amazing with super soft, moist and scrumptious muffins. You can also replace them with some chocolate chunks or chips to make chocolate chip banana bread.

YOU MIGHT ALSO LIKE

Sweet Lime Cake
Double Chocolate Banana Walnut Cake
Whole Wheat Banana Walnut Cake
Chocolate Fudgy Brownies
Oats Banana Brownies
Blueberry Lemon Bundt Cake
Mango Chocolate Marble Cake
Strawberry Tea Cake
Chocolate Banana Caramel Cake
Mocha Banana Muffins
Banana Raisin Loaf Cake
Pineapple Cake With Whipped Cream
Dutch Truffle Cake
No Oven Coffee Cake
Banana Chocolate Chips Muffins

Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
All of the above recipes are super easy to prepare, ready in no time, and will never disappoint you.

Well, if you make this eggless banana nut muffins recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This lemon blueberry bundt cake is super moist and soft, infused with the zesty lemon flavor and with a burst of juicy blueberries. It’s packed with wonderful flavor and is topped with a lemony glaze. An easy and delicious recipe for The BEST Blueberry Bundt Cake! It’s perfect for brunch and pairs well with coffee or tea.

This lemon blueberry cake recipe is bursting with lemon flavor as it uses both fresh lemon juice and fresh lemon zest. The zest is added together with the wet ingredients and blended well which releases even more of the lemon flavor from the zest.

Tart lemon and sweet blueberries combined in this lemon blueberry bundt cake is a must for this summer. If you love the combination of lemon and blueberries as much as I do, then this is a perfect summery dessert that you would love!

Non-frosted cakes as we call tea cakes are my most made cakes at home. They are great for snacking, great with coffee and tea, potluck, travelling and more. So I love making them for my family. This super soft and moist lemon blueberry bundt cake recipe is so delicious and great for all occasions and only takes less than ten minutes to prepare and gets baked perfectly in 30 minutes.

WHY YOU’LL LOVE THIS EGGLESS LEMON BLUEBERRY BUNDT CAKE RECIPE

* Super easy to prepare with simple preparation steps.
* Preparing the cake batter takes less than 10 minutes and perfectly gets baked in 30 minutes.
* Require only a handful of kitchen staples to make this absolutely delicious cake.
* It’s a versatile recipe.
* So moist, tender and delicious.
* Bursting flavor from fresh blueberries.
* Amazing taste and texture, tartness from the lemon and sweetness from the blueberries

INGREDIENTS FOR EGGLESS LEMON BLUEBERRY BUNDT CAKE

FLOUR– I used all-purpose flour. You may substitute whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.

CUSTARD POWDER– Used the custard powder to enhance the taste and texture of the cake. Actually I wanted to use milk powder but it was not available at my pantry at the time of baking this cake. This is an optional ingredients. You may use milk powder or dairy whitener instead or skip it.

LEAVENING AGENT– Both leavening agents baking powder and baking soda is used in the recipe to give a perfect rise to the cake.

SALT–  Salt is used to neutralizes the sweetness of the cake.

BUTTER–  I used salted butter and in melted form. Unsalted butter works too. You can use vegetable or sunflower oil if you don’t prefer to use butter. You may use a combination of butter and oil though.

MILK– Used whole fat milk. Recommend to use full fat milk to enhance the richness and taste of the cake.

SUGAR– I use granulated white sugar. For healthier version you can use brown sugar or cane sugar but the colour of the cake will slightly change.

ESSENCE– I use vanilla extract for best flavor.

BLUEBERRIES– This recipe uses fresh blueberries. Recommend to use small to medium size blueberries as the larger blueberries tends to sink at the bottom. I experienced that as my blueberries were larger in size. Make sure to dust the blueberries with flour before adding in the cake batter. You can use frozen blueberries if fresh one is not available but do not thaw them otherwise you’ll end up with a purple batter!

LEMON JUICE AND LEMON ZEST– Lemon and blueberries makes a great match. If you don’t like zesty taste and tartness of the lemon you can skip the lemon. But you won’t regret giving it a try as this lemon blueberry combo is a hit and a perfect summery dessert.

HOW TO MAKE LEMON BLUEBERRY BUNDT CAKE

This section shows how to make eggless lemon blueberry bundt cake with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.

I made a simple video of this Eggless Lemon Blueberry Bundt Cake recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!

Eggless Lemon Blueberry Cake Recipe Video Tutorial

 

https://youtu.be/IR2zh5VUy90

STEP BY STEP INSTRUCTIONS TO MAKE LEMON BLUEBERRY CAKE

PREPARE THE CAKE TIN:

I used a 6.5 inch bundt tin. Grease the tin very nicely with oil or butter. Dust it with some flour and remove excess flour. Keep aside.
(Since we can’t line the bundt tin with parchment paper we need to grease the tin very nicely and also dust it with flour so the cake easily comes out when unmoulding). 

PREPARE THE OVEN:

Preheat the oven at 180° C for at least 10 minutes with both (filaments) rods on.

MAKE YOUR CAKE BATTER:

In a mixing bowl add in the sugar, melted butter, milk and vanilla essence. Using a wire hand whisk, whisk it until the mixture is combined and sugar is dissolved.

Add in the lemon juice and the lemon zest. Mix well to combine.

Sieve in the flour, custard powder or milk powder, baking powder, baking soda, and salt. Sift them. Now gently fold them and make a smooth batter.

ADD BLUEBERRIES:

Dust the blueberries with some flour.

Add in the blueberries into the cake batter and give a quick mix. Do not over mix. 

BAKE THE CAKE:

Pour the batter onto the prepared tin. Tap the tin for 3-4 times to release any air bubbles.

Place your cake tin in the oven on the middle rack at 180 degrees Celsius for 30 to 35 minutes. A toothpick or skewer inserted should come out clean. 

REMOVE CAKE FROM OVEN:

You would want to do the toothpick test at around 30 minutes to make sure the cake is baked through. Baking time will differ as every oven temperature is different.

Remove the cake from the oven and allow to rest for 5 to 10 minutes: Invert the cake and allow the cake to cool down completely.

MAKE THE GLAZE:

In a bowl add in the powdered sugar, lemon juice and lemon zest. Mix well and make a thicker glaze. ( Add 1 or 2 teaspoons of water if the glaze is too thick).

Once the cake is cooled down, pour the glaze over the cake. Slice it and enjoy!

TIPS TO MAKE LEMON BLUEBERRY BUNDT CAKE

* Always bake your cakes in a preheated oven.
* Use more blueberries if you like your cakes to be more fruity and embedded all over your cake.
* The best is to select small to medium blueberries.
* Be sure to toss your blueberries in some flour before adding them to the batter. This helps keep the blueberries from sinking to the bottom of the pan. 
* You can spray the blueberries with some baking spray to help the flour bond to them, unless they are still a bit wet after washing.
* Grease the bundt pan with oil or butter and dust it well with flour to prevent the cake from sticking to the pan.
* You can also use non-stick baking spray.
* Bake the cake on the middle rack with both rods switched on.
* Test your cake with a toothpick or skewer at around 30 minutes to make sure the doneness before removing the cake from the oven.
* Allow the cake to stand for 5-10 minutes and then invert the cake and allow it to cool down completely in a cooling rack.

RECIPE CARD

FREQUENTLY ASKED QUESTIONS

CAN I USE FROZEN BLUEBERRIES?
Yes! And you can directly add them to the batter straight away from the freezer. Just  dust it with flour and add to the cake batter.

CAN I USE OTHER BERRIES?
Yes for sure! This is a great base recipe to add different berries which would go so well with this recipe. Strawberries, blackberries, black currant or raspberries and even cherries would be lovely too! 

WHAT KIND OF BLUEBERRIES SHOULD I USE?
Always try to get small to medium blueberries. Large blueberries will tend to sink no matter what. You see in the photos, mine still sank because the blueberries were a little larger in size. 

HOW TO PREVENT BLUEBERRIES FROM SINKING ?
The best way to prevent blueberries from sinking to the bottom of a cake is to coat the blueberries in flour and also size matters. Try to use small to medium size blueberries. Toss the blueberries in about 1 to 2 teaspoons of all purpose flour before folding them into the cake batter. 

CAN I USE OIL INSTEAD OF BUTTER?
Yes, you can swap butter for oil. You can use unflavored vegetable or sunflower oil or any neutral flavour oil. However the texture and flavor will be slightly different. You may also use a mixture of oil and butter. The 50:50 ratio works fine.  

HOW DO YOU KNOW IF THE CAKE IS DONE?
Test your cake with a toothpick or skewer at around 30 minutes to make sure it’s baked through before removing the cake from the oven. Bake an additional 5 minutes at the most for extra cooking if the toothpick comes out with crumbs. Please note that the cake will continue to cook for a few more minutes after it is out of the oven. 

HOW TO STORE BUNDT CAKE?
Store leftover cake in an airtight container. It stays good and fresh in the room temperature for up to 3 days and up to one week in the refrigerator. You can freeze it for up to 3 months. Slice the cake, wrap the individual slices and place it in an airtight container. Take out the required slices and thaw it before serving. You can reheat it for a few seconds in the microwave just before serving.

FEW TEA CAKE RECIPES YOU MIGHT LIKE

Whole Wheat Almond Dates Cake
Mango Pistachios Muffins
Basic Chocolate Sponge Cake
Chocolate Fudgy Brownies
Mocha Banana Chocolate Chip Muffins
Eggless Semolina Coconut Cake
Eggless Vanilla Condensed Milk Cake
Whole Wheat Banana Nut Bread
Eggless Milk Powder Cake
Whole Wheat Carrot Cake
Eggless Vanilla Muffins
Whole Wheat Moist Orange Cake
Eggless Malai Cake
Whole Wheat Banana Walnut Cake
Eggless Custard Powder Cake
Mango Chocolate Marble Cake
Mawa Pistachios Cake
Double Chocolate Muffins

Well, if you make this Eggless Lemon Blueberry Bundt Cake recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.

Happy Cooking!
Love Akum

This coffee cake is a rich coffee infused sponge with a coffee flavored dark chocolate ganache topping. Coffee cake with coffee chocolate ganache is an absolutely delicious soft, moist and easy to make cake. Every bite is bursting with flavour, a lovely decadent cake perfect to serve as a dessert and goes perfect with a hot cup of coffee too.

Today I’m back with another simple, easy and quick cake recipe – coffee cake topped with coffee datk chocolate ganache. A super soft and easy coffee cake topped with coffee chocolate ganache. The coffee chocolate ganache here is creamy, silky and so much flavor. This coffee cake with coffee chocolate ganache is worth baking for sure. I hope you love it as much as we do!

The recipe is a simple eggless sponge with basic ingredients such as flour, leavening agents, sugar, oil and milk. The chocolate ganache is a two ingredient ganache – chocolate and cream. Then we infuse coffee flavor into the cake and the chocolate ganache and there you have a coffee-flavored cake packed with full of flavor.

Don’t have an oven or microwave? No worries!! Here is an absolutely easy, simple and quick coffee cake recipe made without an oven or microwave. This delicious coffee cake is bake in a pan over gas top. You can also use heavy bottom kadai or wok or pressure cooker.

This eggless coffee cake without oven is so simple to make and packed with flavor. The aroma that filled the house while baking this cake is really out of this world!

Coffee and chocolate is one such flavor combinations that feel like a match made in heaven. It’s amazing how the two flavors complement each other and bring out the best taste. This coffee cake topped with chocolate ganache is going to be loved by everyone who takes a bite. It is unbelievably soft, moist, and decadent.

One of the reasons I love this coffee cake recipe is that both the sponge and the ganache are absolutely jam-packed with coffee flavor. If you’re a coffee lover you need to try this one!

Do try this delectable coffee cake, I am sure you will love it and make it over again. This moist coffee cake is perfect with a hot cup of tea or coffee, and even a perfect after meal dessert. Make it for your family, friends and get-togethers. i bet they will enjoy a slice I’m sure!

INGREDIENTS FOR COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE

This section explains what all ingredients is used in making the eggless coffee cake, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.

● FLOUR – Whole wheat flour (atta) is used for more healthier version instead of all purpose flour (maida). The cake turned out moist and soft. You can’t find the taste of atta in this cake.

● MILK POWDER – To enhance the taste and texture.

● LEAVENING AGENTS – Both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cake. Also the reaction of baking soda and vinegar allows the cake a perfect rise and turn out a soft, spongy and moist cake.

● SALT – To enhance the overall flavor and helps to balance out the sweetness

● MILK – The recipe uses whole milk. Recommend to use whole milk for extra richness and taste.

● SUGAR – The recipe uses cane sugar making the cake a healthier version. It adds a beautiful colour and flavor to the cake.

● OIL – Sunflower oil is used here. The oil adds moisture to the cake and makes the cake soft and moist. If you’d like to add a buttery taste, swap the oil with butter or half the oil for butter, it works like magic!

● COFFEE POWDER – Instant coffee powder is in the recipe.

● ESSENCE – Vanilla essence is used here. It adds a nice vanilla flavor to this cake.

● VINEGAR – Regular white vinegar is used here.

FOR FROSTING:

● CHOCOLATE GANACHE – I have used my two ingredients chocolate ganache – dark chocolate and cream. You can find a detailed blog post on chocolate ganache here.

● COFFEE POWDER – Instant coffee powder is added to give the chocolate ganache a coffee flavor.

● WATER – A dash of water is used to dilute the coffee and make a coffee decoction.

INGREDIENT SUBSTITUTION

● Use all purpose flour instead of whole wheat flour or use 50:50 ratio of all purpose flour and whole wheat flour.
● Cane sugar can be substituted with brown sugar or jaggery or granulated sugar.
● You can use butter instead of oil.
● You can swap the milk powder with condensed milk.
● You can use 1 large egg or 2 small eggs if you want to make it with egg. Simply skip the baking soda and vinegar.
● You can use lemon juice instead of vinegar.

HOW TO MAKE COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE

This section shows how to make coffee  cake, with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements and instructions, see the recipe card below.

I made a simple recipe video of this decadent coffee cake with coffee chocolate ganache recipe for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!

COFFEE CAKE WITH COFFEE CHOCOLATE GANACHE VIDEO TUTORIAL

Here’s a step by step pictorial instructions to make coffee cake without oven:

Preheat The Pan:

Place the pan over the gas top. Place a stand or a separator for the cake pan on the bottom so that the cake pan does not directly touch the bottom of the pan.

Preheat the pan on medium flame for 10 minutes.

(If you are using pressure cooker remove the gasket and whistle from the cooker cover).

Prepare The Cake Tin:

I have used 6 inches baking tin. Grease the tin with oil or butter. Line with parchment paper at the bottom. Or simply dust it with flour.

Prepare The Cake Batter:

In a mixing bowl add in the milk, cane sugar, instant coffee, oil and vanilla essence.

Mix well to combine together. Whisk it for about a minute using a wired hand whisk.

Place a sieve over the mixing  bowl. Add in the flour, milk powder, baking powder, baking soda and salt. Sift them together.

Gently fold to make a lumps free batter. Add in the vinegar and give a quick mix.

Pour the batter onto the prepared cake pan. Tap the cake pan to release any air bubbles trapped inside.

Bake The Cake:

Carefully place the cake pan onto the preheated pan. Cover it and bake on a low-medium flame but not simmer for 40 minutes. Start checking from 40 minutes onwards. A tooth pick inserted should come out clean.

Turn off the heat. Carefully take out the cake pan and allow to stand for 5-10 minutes.

Demould the cake and allow to cool down completely.

Frosting:

In a small bowl add in the instant coffee and water. Mix well and allow coffee to dissolve completely.

Take the room temperature chocolate ganache. Add in the coffee decoction. Mix well. Your chocolate coffee ganache is ready.

Once the cake has cool down completely pour the ganache. Spread all over and cover the cake with the ganache.

Allow to set in the refrigerator for few minutes.  Cut and serve.

NOTES:
● For the flour, you may substitute whole wheat flour with the same amount of all purpose flour or 50-50 % of both.
● For the oil, I’ve used sunflower oil. You can use any flavorless or neutral tasting oil instead of sunflower oil.
● You may swap the oil with 100 gms butter.
● You may swap the cane sugar with  brown sugar or jaggery or simply use regular sugar.
● You can also add 2-3 tablespoon cocoa powder to make a chocolate coffee sponge.
● To make the cake wih egg, you may use 2 small eggs or 1 large egg. Skip the vinegar and baking soda if using egg.
● All ingredients should be at room temperature.
● Sieve the flour or dry ingredients, this helps in getting a nice texture to the cake.
● If you want to bake in an oven, preheat the oven to 180° C for 10 minutes. Bake at the same temperature with both rods  for 30 minutes or until a toothpick inserted comes out clean.
● Each oven reacts differently so baking time may differ since the temperature varries from oven to oven.

RECIPE CARD

HOW TO BAKE THIS COFFEE CAKE IN OVEN OR MICROWAVE CONVECTION?

You can easily bake this coffee cake in an oven. Preheat the oven to 180° C for 10 minutes. Bake the cake at preheated oven at 180° C for 30-35 minutes with both the rods on. A toothpick inserted should come out clean.

HOW TO PUT COFFEE IN A CAKE?

The simplest way to incorporate coffee flavor in cakes and desserts is to use instant coffee just as we have done in this recipe.

WHAT CAN I USE INSTEAD OF INSTANT COFFEE?

You may use a finely ground espresso. Make sure it is very fine ground, so that the grains don’t create a crunchy grainy texture in the cake OR you can also used brewed coffee or filter coffee. Make strong freshly brewed coffee but be carefull on the liquid quantity.

WHAT’S THE BEST WAY TO STORE MY COFFEE CAKE?

This coffee cake can be stored in an airtight container for 4-5 days in the refrigerator. Before serving allow it to come up to room temperature and then serve. 

This cake can be freezed either just the coffee sponge or along with the ganache topping. To freeze the coffee sponge cake, wait for it to cool and then wrap the cake in clingfilm or store it in an airtight container before freezing. Defrost it thoroughly before decorating.

The coffee cake with ganache topping cake can also be freezed in the same way. First simply refrigerate the cake for 1-2 hours so that the ganache is set and firm up. Then wrap it in cling film. As the ganache is already firmed and solid, it won’t get smashed. When you want to defrost the cake, remove it from the freezer and remove the clingfilm so it doesn’t stick to the ganache  as it thaws.

WHOLE WHEAT CAKE RECIPES YOU’LL LOVE

■ Banana Walnut Cake
■ Banana Nut Bread
■ Whole Wheat Carrot Cake
■ Whole Wheat Chocolate Cake
■ Apple Cinnamon Cake
■ Moist Orange Cake
■ Double Chocolate Coffee Cake
■ Chocolate Vanilla Cake
■ Eggless Chocolate Sponge Cake
■ Chocolate Banana Caramel Cake
■ Banana Chocolate Cake
■ Protein Rich Nut & Seed Cake
■ Chocolate Wine Fruit Cake
■ Chocolate Ganache Cake
■ Christmas Fruit Cake
■ Banana Oats Loaf Cake
■ Muesli Banana Cake

MORE CAKE RECIPES

■ Eggless Lamingtons
■ Gluten Free Vanilla Cake
■ Milk Powder Cake
■ Malai Cake / Cream Cake
■ Berry Jam Cake
■ Dutch Truffle Cake
■ Eggless Pineapple Cake
■ Glazed Orange Bundt Cake
■ Tutti Frutti Cake
■ Mawa Pistachios Cake
■ Custard Powder Cake
■ Ghee Cake / Clarified Butter Cake

Well, if you make this eggless coffee cake, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.

Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum