Egg-Free Milk-Free Coffee Raisin

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“I was looking for a non-chocolate cake (weird, huh?) for my best friend who returned from Germany after a month and a half. I found this recipe on, and since my friend's a coffee-holic, I thought she might like this cake. Well, it turned out great, except that it just refused to budge from the pan (probably because the of the raisins, which tended to settle at the bottom)! So I cut this into pieces in the pan itself, and then took them out separately. This makes for a fabulous, and surprisingly low cal dessert and matches wonderfully with a dollop of ice cream. Personally, I would use a little less sugar and raisins, and omit the allspice... 'coz I'm a coffee-holic too! Hope you enjoy this one! (Prep. time includes cooling time for the coffee-mixture.)”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 350°F (175°C).
  2. Grease and flour a 9x13-inch pan.
  3. Sift together the flour, baking soda and baking powder.
  4. Set aside.
  5. In a large saucepan combine the coffee, sugar, butter, raisins, allspice and cinnamon.
  6. Bring to a boil, remove from heat and set aside to cool to room temperature.
  7. (A quick way of doing this is by placing the saucepan an ice-water bath, stirring the coffee-mixture to quicken the cooling process).
  8. Stir in flour mixture until well combined.
  9. Pour into a 9x13-inch pan.
  10. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of cake comes out clean.
  11. Remove from the oven and let it cool completely before attempting to slice it into pieces, because this one tends to stick to the bottom of the pan, even after greasing and flouring.
  12. A good way around this is to use parchment paper, but we don't get that here, so I just cut the "brownies" in the pan; it's a pretty messy job, but gives you all the more crumbs to pick at!
  13. Serve this with a scoop of vanilla ice-cream (mmmm) and indulge!

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