Eggless Plum cake is a festive favorite around the world, often related with Christmas and celebrations.
But did you know that you can make a delicious, moist eggless plum cake without soaking dried fruits for days or weeks?
This no-soak recipe is perfect for those who are short on time but still want a traditional holiday dessert. Packed with dried fruits, nuts, and the warm aroma of spices, this cake is a showstopper for any holiday gathering.
This easy fruit and nut cake recipe proves that you don’t need eggs, rum, or weeks of preparation to enjoy a traditional holiday treat.
Try it today and bring festive cheer to your table! (Step-by-Step-Recipe-Video)
About Eggless Plum Cake:
Eggless plum cake is a wonderful dessert that brings all the rich, festive flavors of a traditional plum cake without using eggs.
It’s a great option for people who don’t eat eggs, whether for dietary, cultural, or personal reasons. This recipe uses simple ingredients like yogurt or mashed bananas instead of eggs, making the cake moist, soft, and delicious.
One of the best things about this eggless plum cake recipe is how easy and adaptable it is. Unlike traditional plum cakes that require fruits to be soaked in alcohol for weeks, this recipe uses a quick soak method with orange juice or apple juice.
This not only saves time but also makes it a no-soak plum cake that’s perfect for everyone, including kids and those who prefer non-alcoholic desserts.
The eggless holiday dessert is packed with dried fruits, nuts, and warm spices like cinnamon and nutmeg, giving it a cozy, holiday flavor.
It’s a perfect treat for Christmas, New Year’s, or any special occasion. You can customize the cake based on what you have in your kitchen—whether it’s raisins, cranberries, almonds, or cashews.
Even if you don’t have traditional dried fruits like figs or apricots, this recipe will still taste amazing.
This recipe is ideal for beginners because it’s simple to follow and doesn’t require any special techniques. It’s also an easy fruit and nut cake that’s versatile and delicious.
It’s a great way to bring the festive spirit into your home with minimal effort. Whether you’re baking for a family gathering or gifting a homemade cake to a loved one, this eggless plum cake will always be a hit.
Plus, it’s so good that even those who aren’t avoiding eggs will enjoy it!
Why Is It Called Plum Cake?
Despite the name, plum cake doesn’t necessarily contain plums!
Historically, the term “plum” was used in English to refer to dried fruits like raisins, currants, or prunes. Over time, the name stuck, even as recipes evolved to include a mix of dried fruits and nuts.
So, while modern plum cakes often don’t include actual plums, they retain the rich, fruity essence that defines this classic dessert.
Why Rum is Optional:
Traditional recipes use rum to soak fruits for weeks, but this is not necessary. Soaking fruits in orange juice or apple juice works just as well and keeps the recipe non-alcoholic.
Egg Substitutes:
Yogurt is the perfect egg substitute for this recipe. It keeps the cake moist and adds richness without overpowering the flavor.
Decorate for Festivities:
Sprinkle powdered sugar on top or drizzle with a simple icing glaze for a festive look. Chopped nuts or candied fruits make great garnishes too!
Why This Recipe Stands Out:
This eggless plum cake is not only incredibly easy to make but also adaptable to your pantry.
Its quick preparation method, festive flavors, and moist texture make it a go-to dessert for the holidays or anytime you want to indulge in a rich, fruit-filled cake.
Serving Suggestion:
Serve Warm: Warm slices of this eggless plum cake pair beautifully with a cup of tea or coffee, making it a perfect snack or dessert.
Festive Touch: Dust the top with powdered sugar or drizzle with a simple icing glaze for a more festive presentation.
Add Whipped Cream: Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a richer treat.
Holiday Platter: Slice the cake into smaller pieces and serve on a dessert platter alongside cookies, chocolates, or other holiday treats.
Gift It: Wrap it in parchment paper, tie it with a festive ribbon, and present it as a thoughtful homemade gift.
Storage Suggestion:
Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days. Place a sheet of parchment paper between the lid and the cake to retain moisture.
Refrigeration: If you live in a humid climate or want to extend its shelf life, refrigerate the cake. Wrap it tightly in cling film or store it in an airtight container for up to 7 days.
Pro Tips for a Perfect Eggless Plum Cake
Quick Soaking: Use warm orange juice or apple juice for soaking dried fruits, as this helps them plump up faster and absorb flavor.
Coat Fruits in Flour: Toss the dried fruits and nuts in a tablespoon of flour before adding them to the batter. This prevents them from sinking to the bottom of the cake.
Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can make the cake dense.
Ensure Even Baking: If the top browns too quickly while baking, cover the cake loosely with aluminum foil to prevent over-browning.
Rest Before Serving: Allow the cake to cool completely before slicing. This ensures cleaner cuts and better flavor.
Enhance Flavor: Brush the cake with sugar syrup or orange juice after baking to keep it moist and add a subtle glaze.
Why You Should Make this Recipe:
Eggless: Perfect for those with dietary restrictions or preferences.
No Soaking Required: Save time by using a quick soaking method with orange or apple juice.
Moist and Flavorful: The yogurt and juice make the cake incredibly moist, while spices like cinnamon and nutmeg add warmth.
Customizable: Don’t have figs, apricots, or dates? No problem! Use raisins, cranberries, or any dried fruits and nuts you have on hand.
Looking for Some More Recipes Like This:
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Basic Ingredients Used to Make this Recipe:
Every ingredient has an important role in making the eggless plum cake soft, flavorful, and delicious.
Together, they create the perfect balance of sweetness, richness, and spice, making the cake ideal for holidays and special occasions.
By using good-quality ingredients and following the tips, you’ll get a perfect cake every time!
All-Purpose Flour (Maida): It gives the cake its structure and holds the fruits and nuts together. Sift the flour before using to remove lumps and make the batter smooth.
Raw Sugar: Adds sweetness and gives the cake a rich, slightly caramel-like flavor.
Yogurt (Curd): Replaces eggs to make the cake soft and moist. Its slight acidity helps the cake rise. Use thick, plain yogurt for the best results.
Baking Powder and Baking Soda: These ingredients help the cake rise and become fluffy. Make sure they are fresh (not expired) for the best results.
Dried Fruits and Nuts: The key ingredients that give the cake its rich and festive flavor. Use raisins, cranberries, almonds, or cashews. Soak the fruits in orange or apple juice to make them soft and flavorful.
Orange Juice or Apple Juice: Used to soak the dried fruits, it adds moisture and a fresh flavor to the cake. Warm the juice slightly before soaking the fruits for better absorption.
Oil: Makes the cake rich, soft, and moist. Oil keeps the cake fresh for longer. Use neutral-flavored oil if you don’t want a buttery taste.
Warm Spices (Cinnamon, Nutmeg, Clove): These spices give the cake its holiday flavor, making it warm and aromatic. Freshly ground spices add a stronger flavor.
Vanilla Essence: Balances the flavors and enhances the sweetness of the cake. Use good-quality vanilla essence for the best taste.
Milk: Adds moisture to the batter and helps mix everything evenly.
Eggless Plum Cake
Ingredients
Dry Fruits and Nuts:
- 1 cup mixed dried fruits raisins, cranberries, sultanas
- 1 cup chopped nuts almonds, cashews, walnuts, or pistachios
Wet Ingredients:
- 1/2 cup orange juice or apple juice for soaking the dried fruits
- 1/2 cup neutral-flavored oil or melted butter
- 1/2 cup thick yogurt curd
- 1/4 cup milk
- 1 tsp vanilla extract
Dry Ingredients:
- 1 1/2 cups maida (all-purpose flour) 180 g
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp cinnamon powder
- 1/4 tsp nutmeg powder
- 1/4 tsp clove powder optional
- salt a pinch
Sweetener:
- 1/2 cup raw sugar or brown sugar or jaggery adjust to taste
To Garnish:
- Dry fruits and nuts
- All Purpose Flour Little for coating
Instructions
Prepare the Dried Fruits:
- Chop the dried fruits and nuts into small pieces.
- Warm the orange/apple juice slightly and add the chopped dried fruits. Let them soak for 10–15 minutes.
Preheat the Oven:
- Preheat your oven to 180°C.
- Grease the baking tin with oil and sprinkle some flour, spread all over the tin and then tap the excess flour. Set aside.
Prepare the Batter:
- In a large mixing bowl, whisk together the oil, yogurt, and sugar until smooth.
- Add milk and vanilla extract, and mix well.
- Now sift together the maida, baking powder, baking soda, cinnamon powder, cloves powder, nutmeg, and salt.
- Gradually fold the dry ingredients into the wet mixture, mixing gently until just combined (do not overmix).
Add Fruits and Nuts:
- Add the soaked dried fruits (along with any leftover juice) and the chopped nuts to the batter. Fold them in gently.
Bake the Cake:
- Pour the batter into the prepared cake pan and smooth the surface.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Cool and Serve:
- Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
- Slice and enjoy with tea, coffee, milk or as a dessert.
Notes
Nutrition
Frequently Asked Question About this Recipe:
Can I make this cake without soaking the dried fruits?
Yes! This recipe is designed to skip the long soaking process. You can quick-soak the dried fruits in warm orange or apple juice for 10–15 minutes to soften them and enhance their flavor.
Can I use whole wheat flour instead of maida?
Yes, you can use whole wheat flour for a healthier version. However, it might make the cake slightly denser. To balance, consider using a mix of whole wheat and maida in a 50:50 ratio.
What if I don’t have dried fruits like figs, apricots, or dates?
No problem! You can use raisins, cranberries, sultanas, or any dried fruits you have. The recipe is flexible, so use what’s available.
Can I skip the nuts?
Yes, if you’re allergic to nuts or prefer a nut-free cake, you can leave them out. You can also replace them with seeds like sunflower or pumpkin seeds for added texture.
Can I make this cake without orange or apple juice?
If you don’t have juice, you can use warm water, milk, or tea to soak the dried fruits. The flavor will be slightly different but still delicious.
How long does this cake stay fresh?
The cake stays fresh for 3 days at room temperature (in an airtight container).
1 week if refrigerated.
How do I keep the cake moist?
To keep the cake moist, do not overbake it. Brush the cake with sugar syrup, orange juice, or honey after it cools. And store it in an airtight container to prevent it from drying out.
Can I use butter instead of oil?
Yes, melted butter works well in place of oil. However, oil tends to keep the cake moist for a longer time, while butter gives it a richer flavor.
Can I use store-bought candied fruits?
Yes, candied fruits like tutti frutti can be added for extra sweetness and color. Just be mindful of the sugar content as they are quite sweet.
Can I make this cake vegan?
Absolutely! Use plant-based yogurt (like coconut or almond yogurt) and plant-based milk (like almond or oat milk) to make this cake fully vegan.
How do I know if the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few crumbs, the cake is done. Avoid overbaking to keep it moist.
Can I decorate this cake?
Yes! Sprinkle powdered sugar on top, drizzle with a simple icing glaze, or decorate with extra dried fruits and nuts for a festive look.
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