Eggless Fruit Cake

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Festive and flavorful homemade eggless fruit cake is bursting with cheerful holiday spices and delicious rum-soaked fruits and nuts. It’s a classic Christmas recipe that makes a light, crumbly, and perfectly moist Christmas fruit cake that you’ll love to enjoy and share all season. No eggs needed!

eggless fruit cake placed on a white plate with a printed napkin at the side

About this recipe

Traditional Christmas fruit cake is a yummy treat made by soaking dried fruits and nuts in rum or wine, and mixing with fragrant spices in a simple from-scratch batter.

To make my eggless version I use a blend of whole wheat flour (atta) and all-purpose flour (maida). This helps to create a wonderfully tender and fluffy cake every time!

Although most of the alcohol will bake out of the cake, it’s easy to adapt this as an alcohol-free recipe if you choose. Substitute rum with Orange Juice or apple juice.

I soak the dry fruits and nuts in rum for 3 days at room temperature before using to bake. However, if you want you can soak in rum for as little as 12 hours or 24 hours, or for even as long as one full year in the fridge.

Place the dried fruit and rum in an airtight container with a secure lid. If soaking in apple juice or orange juice, then soak in the fridge for 1 to 2 days.

Here are two other Christmas cakes you should try after you make this easy fruit cake recipe:

  1. Kerala Style Plum Cake (made with whole wheat flour, apple juice and caramel)
  2. Wine Cake (made with red wine)

Fruit cakes take more time to bake. The exact time will vary from oven to oven, but it took my eggless fruit cake about 1 hour to bake at 180 degrees Celsius (356 degrees Fahrenheit).

I use my favorite dried fruits and nuts in this recipe, but feel free to substitute or add whatever you like for your Christmas cake!

a thick triangular slice of eggless fruit cake in a white plate
Step-by-Step Guide

How to Make Eggless Fruit Cake

Soaking dry fruits & nuts

1: In a large bowl combine ¼ cup of golden raisins, ¼ cup black raisins, ¼ cup cashews, 2 tablespoons of dried cherries, 8 apricots and 8 to 9 dates, and ¼ cup of cashews. Rinse them well and drain thoroughly.

nuts and dried fruits in a steel bowl

2: Finely chop everything with a knife, or use a food processor to roughly chop.

finely chopped nuts and dried fruits on a chopping board

3: Transfer the chopped dried fruits and nuts to a bowl.

nuts and dried fruits added in a bowl with a red rim

4. Now add ¼ cup of tutti frutti and ¼ cup chopped candied orange peel.

tutti frutti and candied orange peel added

5: Pour in one cup of rum, wine, or apple juice.

rum being poured

6. Mix very well and let the dried fruits and nuts soak in the rum for at least 12 hours, or for 2 to 3 days. You can keep at room temperature for up to 3 days.

If soaking in rum for more than 3 days then transfer to a sealed container and keep in the fridge for up to one year. If soaking in apple or orange juice, then refrigerate for 1 to 2 days.

nuts and dried fruits mixed with the rum

7. Here is what the mixture will look like after soaking for 3 days.

rum soaked dried fruits and nuts mixture after 3 days

Preparing spice mix

8: The spice blend in this fruit cake smells and tastes just like the holidays. For this recipe you need to gather 2 inches of cinnamon, 2 green cardamoms, 2 all spice, ⅛ teaspoon of nutmeg powder. You can also add 2 cloves for an extra festive boost of flavor.

whole spices on a black surface with their names listed

9: Add the spices in a spice grinder or a small grinder jar.

whole spices in a grinder

10: Grind the spices to a fine powder, and set aside.

spices ground

11. At this point you want to go ahead and prepare your Christmas cake pan. To do so grease a 7 to 8.5 inches round pan very well with a neutral oil. Since this is a moist cake, you can also line the cake pan with butter paper or parchment paper.

Also preheat oven at 180 degrees Celsius (356 degrees Fahrenheit) for 20 minutes to get perfectly hot.

pan greased with oil

Sifting dry ingredients

12: To make the batter, combine 1.5 cups of all-purpose flour and 1 cup of whole wheat flour in a sieve over a large bowl.

flours added in a sieve

13: Then add the ground spice powder and ½ teaspoon of baking powder.

baking powder and ground spice mix added to the flours in the seive

14: Sift the ingredients together into the bowl.

sifted dry ingredients in a steel bowl

Making fruit cake batter

15: Next add the soaked dried fruits and nuts – including the leftover rum – to the sifted dry ingredients.

rum soaked dried fruits and nuts added to sifted flour

16: Add 1.5 cups of demerara sugar. You can also use powdered sugar, brown sugar, raw sugar, palm or coconut sugar – whatever you prefer!

demerara sugar added

17: Then add 1 cup of oil and 1 teaspoon of vanilla extract.

oil being poured

18: Gently mix together the ingredients until just combined, making sure to not over-mix.

roughly mixed fruit cake batter

19: Next, in the same bowl in which dried fruits and nuts were soaked, add 1 cup of soy milk. Feel free to use dairy milk – or almond milk, cashew milk, lite coconut milk, to make an eggless fruitcake that’s also vegan-friendly.

soy milk added in a bowl with the red rim

20: Add 2 tablespoons of apple cider vinegar (or white vinegar) to the milk.

apple cider vinegar being added

21: Mix well. Do not worry if the milk curdles a bit.

vinegar mixed with soy milk

22: Now sprinkle 1 teaspoon of baking soda all over the milk.

baking soda being added

23: Stir gently. The mixture will rise a bit.

baking soda mixed evenly with soy milk

24: Pour this milk mixture into the fruit cake batter.

pouring milk mixture in the rough mix of fruit cake batter

25: Working quickly, use a spatula to combine the mixtures together.

combining the milk mixture into the batter with a green spatula

26: It should form a wet batter that is smooth except for the lumps of dried fruits and nuts.

christmas fruit cake batter ready

27: Pour the eggless fruit cake batter into the greased pan.

eggless fruit cake batter poured in the prepared baking pan

28: Give the pan a gentle shake and tap to level out the batter, using a spatula if necessary to even the top of the cake.

eggless fruit cake batter spread evenly in the cake pan

29: As you do not want the batter to reach the very top of the pan, you might need a second pan, like I used here. This is like an extra mini cake for you to enjoy!

another portion of the fruit cake batter in a smaller pan

Baking

30: Now bake the fruit cake in a preheated oven for 50 minutes to 1 hour, depending on oven size.

baking eggless fruit cake batter in the oven

31: The eggless fruit cake will have a beautiful golden brown color. Test the doneness by inserting a toothpick into the center – it should come out clean.

Allow the cake pan to cool completely on a wired rack or stand before flipping the cake out onto a plate.

Storage

32: Wrap the fruit cake in a cling film or store in an air-tight container at room temperature for 3 to 4 days.

The flavors mature over a period of time and this eggless fruit cake tastes very good after some days. If you stay in a warm climate then keep Christmas fruit cake in the fridge.

christmas cake baked well

Serving Suggestions

33: Once cool to the touch, slice and serve the eggless fruit cake with a glass of dairy or plant-based milk, or a hot cup of cocoa. You can also serve the fruit cake as a sweet snack.

eggless fruit cake recipe
Tips

Expert Tips

  • Baking: Remember to preheat the oven for 20 minutes before you bake. The baking time will vary with the type of oven, size and pans you use. Open the oven door after ¾ of the cake is baked. Opening it many times may cause the cake to sunk. If the top of the cake browns quickly, then cover the top with a parchment paper or aluminium foil.
  • Milk and fats: I have used soy milk in the recipe. But you can sub it with almond milk, cashew milk, lite coconut milk or dairy milk. Instead of oil you can use butter.
  • Candied orange peels: Do add the candied peels (orange or lemon) as they really add some bitter notes to the cake which is otherwise sweet and this is what makes the Christmas fruit cake different from a regular fruit cake. Candied ginger peels also taste good.
  • Alcohol: The nuts & dry fruits mixture can be soaked in apple juice, orange juice instead of rum. You can also use equal proportions of rum and wine if you want. For orange juice and apple juice keep the bowl in the fridge. If kept outside even for a few hours in a warm climate like that of India, the juices will get spoiled.
  • Flour: You can make this eggless fruit cake entirely with whole wheat flour (atta) or with all-purpose flour (maida).

More Eggless Cakes!

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eggless christmas fruit cake recipe, egg free fruit cake recipe, plum cake recipe

Eggless Fruit Cake | Christmas Fruit Cake

4.82 from 60 votes
This eggless fruit cake is a light, moist, crumbly christmas fruit cake. This is also an egg-free and vegan recipe of christmas fruit cake. 
Prep Time 1 d
Cook Time 1 hr 45 mins
Total Time 1 d 1 hr 45 mins

Cuisine World
Course: Desserts
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 1 kg fruit cake
Units

Ingredients

For soaking

  • ¼ cup golden raisins
  • ¼ cup black raisins (seedless)
  • ¼ cup cashews
  • ¼ cup chopped candied orange peels or candied citrus peels
  • 8 dried apricots
  • 8 to 9 dates
  • ¼ cup tutti frutti
  • 2 tablespoons dried cherries or glazed cherries
  • 1 cup rum or 1 cup fresh orange juice or apple juice

For cake batter

  • 1.5 cups all-purpose flour – 187 grams
  • 1 cup whole wheat flour – 120 grams
  • 1.5 cups demerara sugar – 250 grams demerara or 250 grams brown sugar or 1.5 cups powdered sugar
  • 1 cup oil or melted butter
  • 1 cup soy milk or any nut milk or dairy milk
  • 2 tablespoons apple cider vinegar or regular white vinegar
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract or ½ teaspoon vanilla essence

Ground spice mix

  • 2 inches cinnamon
  • 2 green cardamoms
  • 2 allspice
  • teaspoon grated nutmeg or nutmeg powder, about 2 to 3 pinches of nutmeg powder
  • 2 cloves – optional
  • ½ teaspoon ground ginger (ginger powder) – optional

Instructions

Soaking nuts & dry fruits

  • Firstly chop all the nuts and dry fruits and take them in a bowl or a jar. Pour rum in the bowl or jar.
  • Cover and let the dry fruits soak for 12 or 24 hours or for 3 days.
  • After some hours or every day stir or shake the jar, so that all the nuts and dry fruits get soaked properly.

Other preparations

  • In a dry grinder, grind the "whole spices" (or spice mix mentioned above in ingredients section except for ginger powder). Set aside.
  • Prepare a loaf pan or a round cake pan by greasing it very well with oil. You can also line the cake pan with butter paper.
  • Preheat the oven to 180 degrees Celsius (356 degrees Fahrenheit)for 20 minutes.

Making cake batter

  • Sieve the flours, baking powder and the powdered spice mix. You can also add ginger powder at this step.
  • Add the soaked dry fruits along with the leftover rum. 
  • Add oil and demerara sugar. Also add vanilla extract. Gently mix together the ingredients until just combined, making sure to not over-mix.
  • In a bowl or mug add soy milk. Now add apple cider vinegar and stir gently.
  • Add baking soda and stir thoroughly. Add this frothing mixture to the cake batter.
  • Stir and mix quickly but evenly. 

Baking

  • Pour in the cake pan.
  • Shake the pan lightly so that the cake batter is spread evenly throughout the whole pan.
  • Use a spatula to even the top of the cake.
  • Bake the cake in the preheated oven for 180 degrees celsius (356 degrees Fahrenheit) for 50 minutes to 60 minutes or more or less depending on your type of oven. 
  • The eggless fruit cake will have a lovely golden brown color. Test the doneness by inserting a toothpick into the center and it should come out clean.
  • Let the cake pan cool completely on a wired rack or stand before flipping the cake out onto a plate.

Storage

  • Wrap the Christmas fruit cake in a cling film or store in an air-tight container at room temperature for 3 to 4 days.
  • The flavors mature over a period of time and thus the eggless fruit cake tastes very good after some days. If you stay in a warm climate then keep Christmas fruit cake in the fridge.

Serving suggestions

  • Later, slice and serve the eggless fruit cake with a glass of dairy or plant-based milk, or a hot cup of cocoa. You can also serve it as a sweet snack.

Notes

  • Baking: If the top of the cake browns quickly, then cover the top with parchment paper or aluminium foil.
  • Milk & fats: Instead of soy milk you can use dairy milk or almond milk, cashew milk or lite coconut milk. Instead of oil you can use butter.
  • Candied peels: Do add the candied peels as they really add some bitter notes to the cake which is otherwise sweet and this is what makes the Christmas fruit cake different from a regular fruit cake.
  • Soaking: The nuts and dry fruits can be soaked in orange juice or apple juice instead of rum. You can also use equal proportions of rum and wine if you want. If soaking in apple or orange juice then keep the bowl in the fridge. If kept outside even for a few hours in a warm climate like that of India, the juices will get spoiled. 
  • Flours: This christmas fruit cake can also be entirely made with whole wheat flour (atta) or all purpose flour (maida).
  • Nutrition info is per slice of eggless fruit cake. 

Nutrition Info Approximate values

Nutrition Facts
Eggless Fruit Cake | Christmas Fruit Cake
Amount Per Serving
Calories 360 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Cholesterol 2mg1%
Sodium 110mg5%
Potassium 265mg8%
Carbohydrates 66g22%
Fiber 3g13%
Sugar 40g44%
Protein 5g10%
Vitamin A 314IU6%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 1mg1%
Vitamin D 1µg7%
Vitamin E 1mg7%
Vitamin K 2µg2%
Calcium 59mg6%
Vitamin B9 (Folate) 36µg9%
Iron 2mg11%
Magnesium 34mg9%
Phosphorus 109mg11%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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This eggless fruit cake recipe post from the archives (December 2012) has been republished and updated on 18 December 2020.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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364 Comments

  1. Hello ma’am.. I am a huge fan of your blog. I want to know the consistency of the batter of this type of cake. Should it be a ribbon consistency like that of a cake or slightly thicker than that. Thanks in advance.

  2. Hi Dasanna,

    I have been following your blog and have tried some recipes and cakes. They came out well most of the times and I love them. During Christmas I tried your Eggless Christmas Cake recipe and it came out well. But what happened was when i was following your recipe and at the sieving step with the flour I also added baking soda whereas you have added it at later step with the apple cider and all. So I kept aside that flour mixture with baking powder and soda which i had done by mistake and started all over again with new flour etc. I still have that dry mixture left from the Christmas times, can I make anything with it ? Can I make any kinda Cake or so ? i dont want to waste that flour mixture but not sure what I can make.5 stars

    1. preeti, of course you can make any cake with it as the soda will react with any acidic liquid ingredient that you will add later. so lemon juice, curd, buttermilk or vinegar can be used as an acidic ingredient. you can use this same recipe and make a light fruit cake or dates & walnut cake or even just a spiced tutti frutti cake.

      1. But what should be the recipe ????. Can I make this same cake with baking soda added in flour? Or another cake but what should be other quantities!
        Sorry to ask again same thing

        1. preeti, its difficult for me to tell you the recipe as baking is all about precision and things can go wrong. i myself have baking disasters when developing and testing recipes. i develop eggless baking recipes and share the recipe only when its successful as far the crumb, flavor and taste is good. you can make this same cake with the soda added in flour. the soda in the flour will still react. so no worries. no need to be sorry. you can ask queries ????

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