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134 Comments

  1. Hi just now tried this cake recipe. Came out well. Tastes yummy. Centre part of the cake alone is little bit gooey.

    Kept more time also. Even then it’s like that. Is that due to wholewheat flour? But it’s cooked. Thanks for the recipe.5 stars

  2. Thanks Dassana for the beautiful kerala style plum cake recipe. I baked cake for first time and it came out beautiful. I followed your recipe blindly.

    I missed nutmeg, ginger and allspice. And I baked the cake on the gas as I don’t have a over. But trust me, it came out really beautiful.

    Thank you so much. This time I tried with apple juice, and next time I would like to do it with orange juice and will use nutmeg and ginger powder.

    If possible, please let me know what does allspice powder includes.

    1. Thats great to know. Most welcome. Definitely you can try with orange juice next time. Nutmeg and ginger give a nice flavor and fragrance to the cake.

      Allspice powder is basically finely ground allspice. This spice is called ‘Kabab Chini’ in Hindi and Jamaica pepper or Myrtle pepper in English.

      It has a lovely aroma which is like a mix of cloves, cinnamon and nutmeg. It is often used in baking spiced cakes like this one and also in spiced cookies.

  3. The recipe turned out to be really delicious ?

    Thank You Very Much ❤️❤️❤️

    I have made this thrice in 3 days
    Thank You Once Again!5 stars

  4. Hi Dassana, I usually try to use whole wheat for baking cakes but unfortunately my cake don’t rise as much and I end up with cake that are uncooked from the inside.

    I have a small oven so I take half of the measurements.

    Can you please tell me what could I be doing wrong? The baking powder and soda are not old.

    1. First thing, sift the whole wheat flour at least twice or thrice.

      Secondly do not overmix the batter. Too much mixing of the batter leads to the development of gluten strands in the batter, that make the cake get a doughy texture after baking.

      The cake looks uncooked as you mention, but actually it is not uncooked. It is simply cooked dough like solid texture in the cake. There is not airy crumb like texture in the cake.

      I hope these suggestions help.

  5. Cake turned out really well. I replaced caramel with brown sugar and milk. It worked. Very healthy version with use of whole wheat and less oil.5 stars

  6. Hi

    Thanks for the lovely recipe. Loved it. I want to try this for 31st December, Can i use white sugar instead of caramel ? If yes what quantity
    Thanks

  7. Thank you so much for the detailed recipe. I tried plum cake for the first time today and it came out so tasty. Even the consistency of the cake is superb. Thanks again for all your efforts in putting this up!5 stars

  8. Dassana Amit your recipes are amazing. One can just go as per yout instructions & useful tips & the result is a sure shot winner. I’ve just tried out the eggless Plum cake & it’s delicious. I’ve earlier also made the chocolate cake & apple cakes all eggless cakes and wheat cake & they too were awesome. Thank you for sharing your recipes ?5 stars

  9. Hi Dassana,
    Came across this recipe and i am super excited to try it before Christmas! A few questions – what can I replace the black currants and candies orange peels with?
    Also, can i make the caramel using jaggery instead of raw or white sugar?
    Thank you!

    1. Hi Sneha, you can add raisins (seedless ones) instead of black currants. There is candied ginger peels also available. Though it is not a substitute for candied orange peels, but works well in recipes like these.

      To get that orangish flavor, I would suggest to add about 1 tablespoon of orange zest which is the orange colored part of the orange peel. You will need a fine grater or zester to get the fine grates.

      Other than this, instead of apple juice, use orange juice. But use homemade orange juice and soak in the fridge overnight.

  10. If i m not making caramel, then i need to add 100 gms sugar plus any more wet ingredient like water/curd/milk?

    1. Yes you can do that, but you will need to add more sugar while making the syrup as rum obviously won’t be sweet like apple juice. So add about ¾ to 1 cup sugar and mix it with 3 to 4 tablespoons of water to make the caramel syrup.

  11. I baked the cake yesterday. It’s awesome ? I have used Jaggery instead of caramelized sugar
    .It’s delicious
    Merry Christmas ??☃️☃️

  12. Thank you so much for such a lovely recipe. I used homemade molasses instead of preparing caramel syrup and some jaggery along with it . It turned out to be one of the most perfect plum cakes ever.5 stars

  13. I have always used your receipes, its really great. And best thing is all are veg recipes. Please suggest or make a video on how to use microwave oven with convection mode for cake. Whenever I have made its burnt ,very hard .5 stars

    1. Thank you. I cannot make a video as I do not have a microwave oven. When you use the convection mode for baking, simply use the convection mode only. Do not use convection mode with microwave mode. In a microwave mode only or in combination with convection mode, the cake will get burnt and become hard. If you use the convection mode only, then you can either reduce the time or the temperature. For the plum cake, you can bake in the convection mode for 170 degrees celsius or reduce the time to 40 minutes or until the cake is done.

  14. The cake came out perfectly . I baked this for 1hr. I should have covered the cake after 45-50mins because it cracked quite a bit on top but the taste was great and the sweetness was just perfect. I tried to do caramel (with white sugar) as given in the recipe but it didn’t workout for me and I didn’t want to waste the sugar syrup so I took 1 cup of that sugar syrup added 60gms brown sugar to it. Let it cool and followed the remaining steps.

    So so thank you for this recipe.

    1. thank you for the detailed comment and positive feedback on this cake recipe. yes, making caramel can be tricky. what you did to replace the caramel was a really good idea. thanks again and happy baking.

    1. do not use fresh orange peels as cake will become bitter. instead you can use orange zest. orange zest is the orange part of the orange peel. using a grater or a zester, grate the orange part of the skin (peel) and not the white part. it gives a good aromatic orange flavor in the cake. you can use two to three oranges to get the zest.

  15. Hi , This turned out very well .Thanks for sharing such nice recipes and now able to make stuff which were thought to be impossible to make at home.5 stars

  16. Hi I prepared when I tasted the dough it was tasting bitter ,I used grape juice made at home pls tell me why

    1. Divya, was the grape juice bitter?. other than that i don’t see any other ingredient which will make the cake on bitter side. however i have not added grape juice in the recipe. I have made this cake with orange juice and apple juice.

  17. Dear dassana….here instead of apple juice orange juice can b added na…means the juice which v get from fresh oranges?….should it b boiled???also can the apple juice be replacedd by wine?5 stars

          1. Dear dassana the cake is very tasty…thank you for the recipe…even though kept in fridge..it is soft unlike other wheat cakes which will b harder wen kept in fridge5 stars

          2. thanks a lot shubha. the cakes which become dense in fridge are the ones where butter is used. if oil is used, the cake does not become dense. it also depends on other ingredients used in the recipe.

  18. Thank you soooooooo much for this recipe. Tried it today and the result was a fabulously tasty cake!
    Merry Christmas and a Happy New Year to you!5 stars

  19. Hi Dassana…. I question plz…. can I make cupcakes with this same mixture for the kids… if yes then at what temperature and for how long… thanks

    1. archana, you can make cupcakes. temperature will be same that is 180 degrees celsius but time will reduce. so it can take 30 to 45 minutes. do note that a toothpick or a skewer should come out clean. you may see some stickiness on the toothpick due to the dry fruits like dates inside. but batter stickiness should not be there.

  20. Hi dasanna, I m a fan of your recipes . I m going to try this cake . I have store bought 100% apple juice and I m going to bake thr cake on 24th December. Can I leave the dry fruits and nuts in apple juice for 10 days in fridge?

    1. prasy, do not keep for 10 days. the apple juice might get spoiled. just keep for a max of 2 days in the fridge. so you can keep the dry fruits soaking in the juice on 22nd dec or 23rd dec and then bake on 24th dec.

  21. hi Dassana

    love the recipe.Will it stay fine if I courier it as well.It will take 4 to 5 days for delivery

    thanks

    1. in courier, my only concern would be that the cake should not crumble. firstly as this is an eggless cake and will be more prone to crumbling if its too much shaken and badly handled. its not a delicate cake, but compared with the egg based ones, it more on the softer side and not very firm. so i would not suggest to courier it.

  22. Hi, your cake looks so yummy! May I know if I can prepare the caramel a few days in advance? If pre-prepared, do I keep the caramel in fridge or just room temperature in airtight container? Thanks!

      1. I did it yesterday. so yummy! and its really not too sweet. wholesome, light, and soft, but a bit on crumbly side… probably is my skill problem.. thanks for the great recipe!

        1. thanks for letting me know joyce. as you bake more, you will also learn more. its more about practicing and learning. then you can easily make good bakes at home.

  23. Thanks Amit for sharing this recipe. It is really useful. I find it healthy as it doesn’t use all purpose flour. Also I tried it yesterday and it turned awesome. I just added 3 ripped bananas and 2 tbsp pineapple juice too to make it more flavourful.5 stars

  24. Have u made apple juice at home or brought it from a store…….how can we make apple juice at home

  25. Hi..I am new to baking. I tried this recipe. Everything was great..the taste, the aroma but inside of the cake remained soft even after baking for almost 1:30 hours.. Any insight on what could be the reason?

        1. okay. looks like the temperature is on the lower side in your oven. some more time like more 15 to 30 minutes, would have improved the texture of the cake. oven temperatures vary with make, model and size. so when baking, firstly do not open the oven door many times. open to check when at least 3/4th of the baking is done. also the timing will vary from oven to oven. i hope this helps.

  26. Thank you for this wonderful recipe. We all loved the taste and the texture. I made a couple of changes, added orange juice as I did not have apple juice and secondly boiled the dry fruits in the juice as I did not soak them overnight. I used white sugar and the caramel was not the same color as yours, could it be because of white sugar? The cake was soft and delicious.

    1. thanks for this positive feedback lakshmi. i have also made this cake with the dry fruits boiled in orange juice. the results were too good. whether you use white sugar or not, the color of caramel is same. its just that sometimes we stop some few seconds before getting the dark brown color. i do that at times, just to make sure that the caramel does not burn. so this could be the reason for the cake not having a dark color.

  27. hello dear, yesterday tried this cake and results were awesome….thanks for a lovely recipe…..

  28. Hi, would like to know if I can use water to soak the dry fruits in instead of apple juice.also, what is the purpose of soaking, is it for added flavour? Would like to also know what serves as the binding agent in this recipe? Thank you!

    1. soaking does add a lot of flavor. traditionally the dry fruits are soaked for months or a year in rum. but in this recipe, apple juice is used as substitute for rum and the soaking is just for some hours or a day. the binding agents are oil and caramel. with water you will have to experiment. i am not sure how the final result will be when water is used.

      1. Thank you for your reply. How does it work when brown sugar is used?? Is it supposed to be heated on the stove just till the sugar dissolves in the water?

  29. Hi, I’ve always loved your recipe as it really helps us vegetarians to bake easily. I would love to see you posting a recipe on eggless butter cake soon! Thanks in advance.

  30. Big fan of ur recepies.I hv tried Christmas cake it was awesome. I hv almost tried ur all cake recipes they always cm out v well.Thanks for all ur efforts to make every thing easy for us.☺

  31. Hi.. i have been looking for eggless plum cake since long and finally found it in your blog. I plan to make it for my kid’s bday next week, just have one question, can we replace the wheat flour with maida fully? If yes what are the changes that I need to make in the proportion.

      1. I tried it today for my kids birthday n it was awesome.. my husband n kid loved it. Thanks for the quick response..

  32. I dont have Microwave so I always bake cake with egg in pressure cooker. Never tried egg less in cooker. Do you think it will work as I am very eager to try this wonderful recipe.

    Thanks

  33. Hi dassana.
    I am a silent reader of u r blog.i am eager to make this cake. But i have microwave oven only. That too a basic model without convection.plse tell me hw to bake in a microwave? I will be thankful to u.plse.my son loves eggless cake very much.i want to do for him.

  34. Does the baking time gets reduced if we halve the ingredients should we decrease the amt of baking powder and soda Thanks

  35. Hi
    Thanks for this recipe. Will surely give it a try. By any chance, do you have an eggless ghee cake recipe which also seems to be a kerala speciality?

  36. hi, I am a silent reader of your blog from a long time. This cake look so yummy .. but I don’t have microwave. can you share a cake recipe without microwave.5 stars

  37. thanks Dassna!
    will all the ingredients be halved as in apple juice baking powder or just the flour

  38. Hi,

    I like it very much the eggless fruit cake, as I am a vegetarian, I am very much eager to do it and prepare. I will surely save this as one of my most very important recipe for my family.

    Till your next post then.

    eddie v5 stars

  39. perfect recepie for the holiday season 🙂
    I have 2 questions :
    1 Can we replace atta with Maida?
    2 Can this recepies be halved and how? 1 kg cake is too big for our small family 🙂

    1. yes raman you could use whole wheat flour and maida in 1:1 proportion. secondly just reduce the quantity to half for smaller sized cake. Hope this help’s you 🙂

      1. Hello mam! I am a big fan of your food recipes. I have tried few of them at home which turned out great, thanks to you.
        Regarding the above cake recipe, l have a query.Can this cake be baked in a pre-heated cooker? Thank you!

          1. Hi Mam
            I Am reader and follower of your blog.I love your recipes that too particularly your baking ,since you are using a healthy version.mam for this cake can I use corn oil.

          2. hi saradha, i have never used corn oil in any of the baking that i do. so i have no idea how the cake will turn out. i do not know the consistency of corn oil, so not sure.

          3. Hi amit,

            I love all your recipes, my sister-in-law suggested me the website. I made few recipes from your cook book. And i tried the cake but i didnt get it so well. i have done it in a cooker. And once i done a chocolate cake with weikfield cocoa powder it ruined my cake. Can you suggest me the cocoa powder and can you post few cake recipes done in cooker.

          4. this cake will take a longer time to be done in the cooker. so you can bake it for some more time. i use hintz cocoa powder and no issue with it till now. i have also used cadbury’s cocoa powder before. i plan to add some cake recipes that can be done in the cooker.