Plum cake isn’t just for the holidays—it’s the kind of dessert people crave, especially when Christmas rolls around. There’s something about that soft crumb, the rich, spiced flavor, and all the chewy bits of fruit that make it tough to resist. If you’re skipping refined flour or eggs, you can still bake a plum cake that tastes just as good and feels a little healthier, too. This eggless whole wheat version is easy enough for anyone to pull off and honestly, it comes together without much hassle.
Here’s your ingredient list:
1 cup whole wheat flour (atta)
½ cup powdered jaggery or brown sugar
½ cup milk
¼ cup vegetable oil or melted butter
½ cup mixed dry fruits (raisins, dates, cashews, almonds)
¼ cup chopped tutti frutti (if you’re into it)
½ cup orange juice
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon cinnamon powder
¼ teaspoon nutmeg powder
1 teaspoon vanilla essence
Pinch of salt
Let’s bake:
First, grab your dry fruits—chop up the dates, almonds, cashews, whatever you have. Toss them in the orange juice and let them soak for at least half an hour, though overnight is even better if you want the flavors to really come through. The juice plumps them up and makes them taste fantastic.
While that’s happening, combine your dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and a little salt. Sift everything together to get rid of any clumps.
In another bowl, whisk together the milk, oil, jaggery, and vanilla. Stir until the jaggery dissolves. Add in your soaked fruits and whatever orange juice is left in the bowl.
Pour the dry mixture into the wet mix and gently fold everything together. You want the batter to be smooth, but don’t overmix—you’ll end up with a heavier cake if you do.
Preheat your oven to 170°C. Grease a cake tin and line it with baking paper. Pour in the batter and even it out a bit. Bake for about 35 to 45 minutes. Start checking around 35 minutes since ovens all have their quirks. If a toothpick comes out clean from the center, you’re good.
Let your cake cool completely in the tin before you even think about slicing it. It goes really well with a cup of tea or coffee.
A few quick tips:
- Soak your dry fruits ahead for extra flavor and a moist cake.
- Don’t overmix the batter—keep it gentle.
- Toss in some walnuts or pistachios for more texture if you want.
- Check on your cake after 35 minutes, just in case it’s done early.
- Keep the cake in an airtight container so it stays soft.
And that’s pretty much it. This eggless whole wheat plum cake gives you the festive flavors you want, but with ingredients that feel a bit better for you. It’s a winner for vegetarians, great for Christmas, birthdays, or just when you want something special. Grab your mixing bowl, follow these steps, and treat yourself to a soft, homemade plum cake—no eggs or refined flour needed.
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