Eggless Plum Cake
on Dec 20, 2024
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The holiday season is incomplete without plum cake, and it’s even better when it’s made at home. This is my Eggless Plum Cake that’s just perfect to make and share with your whole family.
My family can never get enough of Plum Cake when the holiday season rolls around. But traditional Kerala Plum Cake recipes include eggs and alcohol which is a big no-no for serving to the lil ones. So of course I had to make my own version. Enter: Eggless Plum Cake recipe that has the same texture and flavor as the real deal!
I have an older last minute plum cake recipe on the blog. Both the recipes are essentially the same, the only change I made to the original recipe was adding more butter. And let me tell you the results are phenomenal!
This Christmas Eggless Cake is always such a hit and is the most perfect recipe to share with your friends and family. This year, I made this recipe with my kids and I think I’m going to make this holiday baking activity a thing now!!
Jump to section: Eggless plum cake
Ingredients Overview
For this Eggless Plum Cake recipe, we need lots and lots of dry fruits. Everything from dates, raisins, tutti frutti, prunes, cranberries, apricots, cashews, almonds, walnuts, and chironji. We cook these with some apple juice and water instead of using alcohol.
For the cake batter, we bring together maida with butter, oil, curd, brown sugar, baking soda, baking powder, salt, cashews and some cinnamon and nutmeg powder.
How To Make Eggless Plum Cake
- In a saucepan, take apple juice and water and bring to a boil.
- Add chopped dry fruits and nuts and cook for 8-10 minutes on low heat till the dry fruits absorb all the juices. Set aside to cool.
- In a large bowl, whisk together butter and sugar until they lighten in color & become fluffy & creamy, preferably using an electric whisk. See note 2
- Add oil and curds & whisk further to get a fluffy mixture.
5. Use a sieve to sieve all the dry ingredients into the bowl – maida, almonds powder, baking soda, baking powder, salt, nutmeg powder, cinnamon powder.
6. Gently fold in dry ingredients and mix until it’s just combined and there are no large flour pockets in the batter. Do not over mix at this stage.
7. Add the cooked dry fruits and gently fold into the batter without over mixing.
8. Transfer the batter to the prepared cake tin and top with halved cashews & tutti frutti.
9. Bake at 160C for 50-60 minutes till a toothpick inserted in the center comes out clean.
10. Cool and serve.
Frequently Asked Questions
A fruit cake is a vanilla cake with dried fruits in it, but a plum cake is a spiced cake made with dried fruits that have been soaked in alcohol or juice.
I think this cake turns out the best made using maida, but you can check out this recipe if you’re looking to make this with whole wheat flour instead!
You can store this Eggless Plum Cake as slices in an airtight container in the fridge for up to 2 weeks.
Richa’s Top Tricks
- This recipe is super customisable. You can add whichever dried fruits, nuts and spices that you like. Some other additions are pecans, hazelnuts, figs. You can also add ginger powder if you’d like.
- You can use white sugar instead of brown sugar in a pinch.
- If you’re making this for the adults, feel free to replace (or use half-and-half) apple juice with some wine, rum, or any other liquor of your choice.
Get your holiday baking on with this Eggless Plum Cake recipe that’s going to put you in all the Christmas-y feels! 🎄
‘Tis the season for it! Stay tuned for more holiday-themed recipes to come. For a boozy version of this cake, check out my Last Minute Plum Cake recipe.
If you recreate this recipe, be sure to send me pictures over on my IG @my_foodstory 🙂
Watch How To Make Eggless Plum Cake
Eggless Plum Cake
Ingredients
Dry fruits and Nuts
- 35 grams chopped raisins, kishmish
- 50 grams tutti frutti
- 35 grams cranberry, chopped
- 35 grams prunes, chopped
- 25 grams apricot, chopped
- 15 grams almonds, chopped
- 15 grams cashew nuts, chopped
- 10 grams walnuts, chopped
- 10 gms chironji
For cooking dry fruits
- 200 ml apple juice
- 200 ml water
For cake batter
- 50 grams salted butter, softened
- 125 grams brown sugar
- 50 grams oil
- 200 grams curd
- 150 grams maida, all purpose flour
- 25 grams almonds, ground to a fine powder
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon nutmeg powder
- 1 teaspoon cinnamon powder
Toppings
- 2 tablespoons halved cashews
- 2 tablespoons tutti frutti
Instructions
- In a saucepan, take apple juice and water and bring to a boil. Add chopped dry fruits and nuts and cook for 8-10 minutes on low heat till the dry fruits absorb all the juices. Set aside to cool.35 grams chopped raisins, 50 grams tutti frutti, 35 grams cranberry, 35 grams prunes, 25 grams apricot, 15 grams almonds, 15 grams cashew nuts, 10 grams walnuts, 200 ml apple juice, 200 ml water, 10 gms chironji
- Preheat the oven to 160C and line a 9 inch round cake tin with parchment paper.
- In a large bowl, whisk together butter and sugar until they lighten in color & become fluffy & creamy, preferably using an electric whisk. See note 250 grams salted butter, 125 grams brown sugar
- Add oil and curds & whisk further to get a fluffy mixture.50 grams oil, 200 grams curd
- Use a sieve to sieve all the dry ingredients into the bowl – maida, almonds powder, baking soda, baking powder, salt, nutmeg powder, cinnamon powder.150 grams maida, 25 grams almonds, ½ teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt, ½ teaspoon nutmeg powder, 1 teaspoon cinnamon powder
- Gently fold in dry ingredients and mix until it’s just combined and there are no large flour pockets in the batter. Do not over mix at this stage.
- Add the cooked dry fruits and gently fold into the batter without over mixing.
- Transfer the batter to the prepared cake tin and top with halved cashews & tutti frutti.2 tablespoons halved cashews, 2 tablespoons tutti frutti
- Bake at 160C for 50-60 minutes till a toothpick inserted in the center comes out clean. Cool for an hour & serve.
Video
Notes
- Salted butter may be replaced with unsalted butter.
- Instead of an electric whisk, you may whisk by hand, but it may take more time & effort.
- Leftovers can be stored in an airtight container and refrigerated for up to 2 weeks.
Nutrition
This article was written and researched by Navya Khetarpal.
This recipe was an instant hit in our household on Christmas! Thank you so much.
Yaay! that sounds awesome, Prerna. Thank you for leaving a comment.