coffee & chocolate tea cake

Eggless Coffee Tea Cake Recipe

Have you ever opened and partially used a can of condensed milk, only to wonder what to do with the rest of it? I’m often faced with this predicament, usually after I’ve made a batch of my Dark Chocolate & Sea-Salt Fudge or poured myself a Vietnamese Cold Brew Iced Latte. Well, as I recently discovered, half a can of condensed milk is really all you need to bake this eggless coffee tea cake too!

It’s dewy and deliciously-moist, with a chocolatey crust to curb any cocoa cravings. The crust is a feature of folding in dark chocolate-chips to the batter. Rather than studding the final cake, the chocolate-chips sink to the bottom of the batter whilst baking, taking shape in an intensely-rich and chocolatey crust to prop up this eggless coffee tea cake with a delicate crunch! ! As I’m discovering, baking is both a scientific and magical process, with an element of alchemy never amiss in revealing such unexpected new dimensions…

coffee & chocolate tea cake

Coffee & Chocolate Tea Cake

Ayushi Gupta-Mehra | The Foodie Diaries
Spiked with a splash of coffee, this eggless cake is held up by a chocolatey crust which adds a delicate crunch to balance the sumptuously-soft texture of this quintessential tea-time treat!
4.80 from 5 votes
Course Dessert
Servings 6


  • tbsp instant coffee (we use Illy)
  • 125 ml milk
  • 100 gm butter
  • 15 gm Demerara (brown) sugar
  • 200 gm (200 gm) condensed milk
  • 125 gm all-purpose flour
  • 70 gm dark chocolate chips
  • 1 tsp baking powder (see recipe notes)½
  • ½ tsp baking soda
  • pinch of salt


  • Mix the instant coffee and the milk in a small pan. Then, put the pan to heat and bring the coffee to a simmer, before keeping it aside.
  • Whisk together the butter and sugar till light and fluffy (use an electric hand mixer if you have one).
  • Next, add the milk and condensed milk, whisking well to combine.
  • Sift the flour, salt baking powder and baking soda; then fold these dry ingredients into the wet batter using a spatula until just combined.
  • Next, fold in your chocolate chips, taking care not to over-mix.
  • Pour the batter into a lined 6/7 inch cake tin/ equivalent loaf pan, baking at 180° C for 30 – 35 minutes; you’ll know the cake is ready when a skewer or toothpick inserted in the centre of the cake comes out clean. Don't be alarmed if the cake sinks in the middle – it will not affect the final flavour!
  • Cool the cake tin on a wire rack, before tucking in.
    eggless coffee tea cake


  • You could try cutting the baking powder to ½ tsp if you want to avoid the cake sinking in the middle. 
Keyword coffee and chocolate tea cake, eggless cakes, eggless tea cake


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  1. Charmi Thakkar

    4 stars
    Very moist and soft tea cake, loved it with my nespresso. The only gripe is that the flavour of coffee is very very mild. I would say didn’t taste it at all

  2. Kalindi Valia

    Hey really njoyed baking this cake. It turned out very nice. N everybody at home njoyed it. I wanted to chk if I half the recipe can I bake it in a 4inch tin

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