Eggless Plum Cake

Learn how to make a moist, delicious eggless plum cake without soaking fruits! This quick and easy recipe is perfect for Christmas and other holiday.

Course Cakes, Dessert

Cuisine Indian

Keyword Eggless Plum Cake

Prep Time 20

Cook Time 40

Total Time 1

Servings Slices

Calories 288kcal

Author Puja

Equipment

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

Garnish: Make sure to mix the dry fruits and nuts with all purpose flour so that it doesn't get sunk in the batter.

Extra Moistness: Brush the cake with a little honey or sugar syrup once it’s baked and cooled for extra moisture and shine.

Decor: Garnish with powdered sugar or extra chopped nuts for a festive touch. Storage: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

Enjoy your rich, moist, and festive eggless plum cake!

Nutrition