Eggless Fruit Cake Recipe
Authentic South Indian Food Creator · Home Chef
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This delightful eggless fruit cake is a perfect celebration of flavors and textures that brings warmth to any festive occasion. Loaded with dry fruits and infused with fresh orange juice, this cake is incredibly moist, flavorful, and completely vegetarian. Whether it's Christmas, a birthday, or just a weekend treat, this cake never fails to impress family and friends.
What makes this recipe truly special is its simplicity - no eggs, no fancy equipment needed, and definitely no compromise on taste! The combination of aromatic spices like cinnamon, cloves, and cardamom with the citrusy orange zest creates a heavenly aroma that fills your kitchen. The dry fruits soaked in orange juice add natural sweetness and incredible moisture to every bite.
Perfect for beginners and experienced bakers alike, this fruit cake recipe is foolproof and delivers bakery-style results every single time. The use of buttermilk (milk and vinegar combination) makes the cake incredibly soft and fluffy, while the butter adds richness. Serve it as a dessert, pack it as a gift, or enjoy it with your evening chai - this eggless fruit cake is sure to become your go-to festive recipe!
Looking for more sweets recipes? Browse all vegetarian recipes →
Ingredients(16 items)
Instructions
💡 Tap a step to mark it doneSoak 1 cup of mixed dry fruits in 1 cup of fresh orange juice for at least 30 minutes or until the fruits absorb the juice and become plump.
Prepare buttermilk by adding 2 teaspoons of vinegar to 1 cup of milk. Mix well and set aside for 5-10 minutes until it curdles slightly.
Powder the cinnamon, cloves, and cardamom seeds together using a mortar and pestle or spice grinder. Keep aside.
In a large mixing bowl, sift together 2 cups of all-purpose flour (maida), ½ teaspoon baking soda, 1 teaspoon baking powder, and a pinch of salt.
In another bowl, cream together 3 tablespoons of softened butter and 1 cup of powdered sugar until light and fluffy.
Add the powdered spices (cinnamon, cloves, cardamom) and 1 teaspoon of orange zest to the butter-sugar mixture. Mix well.
Add 1 teaspoon of vanilla essence to the mixture and combine thoroughly.
Alternately add the dry flour mixture and prepared buttermilk to the butter mixture, folding gently. Start and end with the flour mixture. Do not overmix.
Gently fold in the soaked dry fruits along with any remaining orange juice into the cake batter.
If using, fold in some chopped nuts for extra crunch and texture.
Preheat your oven to 180°C (350°F). Grease and line a cake tin with butter and parchment paper.
Pour the cake batter into the prepared tin and tap gently to remove air bubbles.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted in the center comes out clean.
Remove from oven and let the cake cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Once completely cooled, slice and serve your delicious eggless fruit cake. Store in an airtight container.
Tips and Tricks
- Soak the dry fruits overnight in orange juice for even more intense flavor and moisture in the cake.
- Make sure all ingredients are at room temperature before mixing for a better texture.
- Do not open the oven door during the first 30 minutes of baking to prevent the cake from sinking.
- You can substitute orange juice with apple juice or pineapple juice for different flavor variations.
- The cake tastes even better the next day as the flavors develop and mature. Store in an airtight container for up to a week.
- For a richer cake, you can add a tablespoon of cocoa powder to the dry ingredients.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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