fresh plum cake

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Fresh plum cake With step by step photos. The recipe of this eggless fresh plum cake is easy to make. Fresh plums are also known as alu bukhara in hindi.

plum cake

I am posting this step by step egg-free and vegan plum cake recipe for the festive season. It is christmas time and one sees a lot of cakes, cookies and chocolate all around. So thought of sharing the recipe which I had made some weeks before.

I have fond memories of celebrating christmas in school. Since I was in a christian school so the decoration of our classrooms, christmas tree, making the crib, singing the carols were a few rituals I have grown up with.

As I have mentioned above this super delicious easy vegan cake is made with fresh plums. So please do not confuse it with the mix fruit cake, commonly known as plum cake or the Kerala plum cake. If interested then I have shared 3 versions of mix fruit cake including the Kerala version and all of them are egg-free:

plum cake recipe

I made some plum jam from the plums and the from the rest of the plums, I made this cake. The cake was too good and is soft with a bit of crumbly texture. The cake also has some spice to it in the form of cinnamon powder and grated nutmeg.

This eggless fresh plum cake is also a dairy-free and vegan cake. What makes the cake batter rise is a mixture of vinegar and baking soda which helps in aeration of the batter and makes the cake light and soft.

I took the step by step pics late in the evening and it was already dark. So in fluorescent lighting, the pics don’t look that good but will surely help you in seeing the texture and consistency of the cake batter.

How to make fresh plum cake

1: chop the fresh plums and keep aside.

eggless plum cake

2: sieve all the dry ingredients which includes the flours, baking powder and the spice powders.

ingredients for eggless plum cake

3: add the oil to the dry ingredients and mix gently.

adding oil for plum cake

4: now add sugar. Here I have used organic cane sugar.

adding sugar for eggless plum cake

5: mix well. The consistency and texture of the mixture look like halwa.

consistency of plum cake mixture

6: add the chopped plums and cashews to the batter.

adding chopped plums

7: fold the plums and cashews in the batter well.

mixing plums and cashews

8: add apple cider vinegar to soy milk. Don’t stir as then the milk would then start curdling. Add baking soda and then stir gently. the whole mixture would bubble and froth as you see below.

adding vinegar for plum cake recipe

9: quickly add this mixture to the cake batter.

plum cake mixture

10: also quickly add vanilla powder or vanilla extract to the batter. Fold quickly.

adding vanilla for plum cake

11: pour the cake batter in a greased cake tin or pan and bake in a preheated oven for 180 degrees C for 35-40 minutes.

plum cake in pan

12: after the cake had baked, it had a lovely brown color on the top with a natural glaze.

baking eggless plum cake

13: slice when warm and Serve eggless fresh plum cake plain or with tea or coffee. Once cooled you can keep the cake in an airtight box and refrigerate it. Fresh plum cake stays well for almost a week. Before serving just warm the cake slices in a microwave or in the oven.

eggless plum cake

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eggless plum cake recipe

fresh plum cake

Fresh plum cake is a light and soft cake made with fresh plums. An eggless and vegan recipe.
4.84 from 18 votes
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Cuisine World
Course Desserts
Servings 8 inches fresh plum cake
Units

Ingredients

  • 1 cup all purpose flour
  • ½ cup whole wheat flour
  • 1 teaspoon vanilla powder or 1 teaspoon vanilla extract
  • 5 to 6 plums - chopped finely
  • cup chopped cashews
  • ½ teaspoon cinnamon powder
  • ¼ pinch of grated nutmeg or nutmeg powder
  • ½ cup soy milk, can also use dairy milk or almond milk or thin coconut milk
  • 2 tablespoons apple cider vinegar or white vinegar
  • ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • ¾ or 1 cup organic cane sugar or golden sugar or powdered sugar - see notes below
  • cup oil or melted butter

Instructions
 

  • Grease a cake round tin or cake loaf pan with oil or butter.
  • Preheat your oven to 170 degrees celsius.
  • Seive the whole wheat flour, all purpose flour, cinnamon powder and grated nutmeg along with baking powder.
  • Add the oil or melted butter and mix gently.
  • Add the sugar and mix.
  • Now add the chopped fresh plums and cashews.
  • Fold these gently in the cake batter.
  • Add apple cider to soy milk and later add baking soda to this mixture.
  • Stir gently and add this frothy bubbly mixture to the cake batter.
  • Add the vanilla extract or vanilla powder.
  • Fold quickly.
  • Pour the cake batter in the greased cake pan.
  • Bake at 170 degrees c for 35 to 40 minutes.
  • When the cake becomes warm or cools, remove from the cake pan.
  • Serve the eggless fresh plum cake with tea or coffee.

Notes

Few suggestions for fresh plum cake:
  1. Instead of soy milk you can use milk.
  2. Instead of oil you can use butter.
  3. Some more dry fruits like raisins, apricots, walnuts, almonds or dry fruits of your choice can be added to the cake.
  4. The ¾ cup sugar makes the cake just sweet, but not sweet enough for a cake. Add 1 cup sugar to get the right amount of sweetness.
  5. If the top of the cake browns quickly, then cover the top with butter paper or aluminum foil.
Please note that the nutrition info is per cake slice.

Nutrition Info (Approximate values)

Nutrition Facts
fresh plum cake
Amount Per Serving
Calories 446 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 2g13%
Sodium 78mg3%
Potassium 230mg7%
Carbohydrates 68g23%
Fiber 2g8%
Sugar 49g54%
Protein 4g8%
Vitamin A 200IU4%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 2mg10%
Vitamin B6 1mg50%
Vitamin B12 1µg17%
Vitamin C 5mg6%
Vitamin D 1µg7%
Vitamin E 8mg53%
Vitamin K 6µg6%
Calcium 52mg5%
Vitamin B9 (Folate) 40µg10%
Iron 2mg11%
Magnesium 32mg8%
Phosphorus 116mg12%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Dassana

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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96 Comments

    1. welcome alice. glad to know and thanks for the review and rating. happy baking.

  1. Hi dassana,
    In this recipe you have mixed flour with oil and sugar in the beginning. Is there possibility of gluten formation while mixing these?

    1. ruchi, when using maida, some more mixing does not result in gluten strands. what i have observed is that this formation of gluten happens when using whole wheat flour. thats why you must have seen baking recipes made with maida and the batter is mixed in a stand mixer for quite some time. with atta a slight more mixing will result in formation of gluten strands. in this recipe if you mix lightly and do not apply too much pressure, then gluten strands won’t form.

  2. I had got fresh plum’s from market last week as my kids really love them… But unfortunately it turned out taste less… Wondering what to be done with it in a healthy way…. Came across this recipe immediately tried… It came out beautifully … My kids really loved it and njoyed the cake completely…5 stars

  3. Love all your recipes Dassana!! Tried this plum cake by tweaking it a bit. Since my plums were lil sour I made plum sauce with brown sugar, sugar and honey and then added this. I also changed the ratio of wheat to maida, using more wheat. The texture is beautiful. Thanks a lot for this wonderful recipe.

    1. Welcome Anusha. Thanks for sharing this variation. Glad to know that the cake recipe still turned out good.

  4. Hi it’s been second time since I have tried this receipes and it came out well. My family loved this healthy version of cake. I have replaced white sugar with dates and dried berries. Thank you so much.5 stars

    1. Welcome Pooja. Glad to know this. Thanks for sharing the variation you made. You have made it more healthy by replacing white sugar.

  5. can we make this in pressure cooker? as we dont have an overn
    please let me know
    thanks5 stars

    1. you can try sai. i think this recipe should work in a pressure cooker.

  6. Hi,
    Would love to try eggless plum cake.
    But baking soda is difficult to get.
    Any substitute, or I can just use baking powder? N what quantity?
    Plz let me know.
    Thanks

    1. abhilasha, baking powder cannot be substituted for baking soda, but the vice versa it is possible. baking powder won’t give the same results as baking soda in the recipe. so baking soda is essential.

  7. We decided to try out simple eggless cake. Googled your recipe.

    Cake turned out wonderful. Thanks much for publishing the recipe.5 stars

  8. Hey dassana…thnx a lot for all ur lovely recipes…i tried many n ol came out gud..spc dal makhani…every1 loved..
    I hv a query for this recipe..the plums i hv got are too sour..so will they go with this cake..?4 stars

  9. Dassana,

    I did this today and it was very crumbly. Taste was v good. How do I make sure this cuts properly into pieces when we cut after cooling down ?4 stars

    1. this cake has a slight crumbly texture but not too much. the crumbliness could be due to uneven folding. all the ingredients have not got folded properly.

  10. Tried this and turned out wonderful…thanks a lot 🙂 gained appreciation from family and friends

    1. glad your folks liked the cake 🙂 thankyou so much and you are always welcome.

    1. kanan, you can try. but i have never made completely with whole wheat flour.

  11. Excellent recipe, how do i share my pic of preparation. I love the measurements. They are so perfect. 3/4 cup cane sugar keeps cake just sweet. I like that flavour.5 stars

    1. Thanks mukta. You can send the pics through our facebook page or email us at vegrecipesofindiaATgmailDOTcom

    1. you can bake at the same temperature. but time may vary a bit here and there. i baked this cake in the convection mode of microwave oven.

  12. My first cake baking in crave of eggless plum cake…. using ur recipe made it outstanding…
    thanks a lot.. little it confusion as I am new to this baking…. cake is very soft from in between… is it fine or i would have baked it for some more time? i kept it at 170 degree for 40 mins then for another 5 mins..
    thanks once again… it gave me confidence to try other cake recipes as well 🙂

    1. welcome prerna. cake will be soft overall because of the plums. as you say cake is very soft from between then you could have baked for some more minutes.

  13. Sir, I want to know white vinegar means the same which we use for cooking , i.e. diluted Acetic acid ! U told that in place of soya milk we can use dairy milk, then can we add cooking vinegar & baking powder to this milk directly and mix it !! And one more – oil – can we put refined oil !!

    1. yes white vinegar is the same that we use for cooking. you can add to dairy milk.

  14. Loved the cake. It was moist, not too sweet . It took about 1 hour to bake . I’m going to try out more of your recipes. Thanks.

    1. welcome arti. glad to know that you liked plum cake. baking time varies from oven to oven.

  15. Dear Dassana, I have tried your chocolate cake receipe, fruit and nut cake receipe and bread receipe, all have come out really well. I will surely try to replicate this receipe too. Can you recommend few more dishes that have flax seeds as an ingredient. Thanks.

    1. thanks jaya for trying the recipes and the feedback. flax seeds can be made to a dry chutney. i don’t have a recipe, but i have tasted and the texture is similar to the idli podi. just roast the flax seeds, sesame seeds, desiccated coconut, red chilies, curry leaves or any other spice/herb you prefer. roast them separately. then once they cool down you grind them. this dry flaxseed chutney goes very well with idli, dosa, medu vada and any pakora/bajji. you can use your proportions while making the chutney. also you can add some flax seeds while making smoothies, milk shakes etc. roasted flaxseeds are also had as digestive after meals. just roast the seeds and keep them in an air tight box. you can flavor it with powdered sugar or salt or cumin powder or chaat masala or whatever you prefer. you can also add them to breads and cookies.

  16. I was searching for a vegan plum cake recipe and found this. It looks simple and delicious. We’ll be trying it out this week. Thank you!

  17. Hi Dassana, Love all your recipes and the step by step pics are a great help. I have been waiting to try a plum cake that looks and tastes like the ones in the bakery. I have two questions-
    – you have used cane sugar/demerera sugar in some of your recipes. Is it a healthier option (if so I will also use it)? I use brown sugar regularly instead of white sugar. Is it just as good (you do mention that any sugar can be used in the recipes) or is dememera a better option?
    – I want to add raisins, walnuts and almonds in addition to cashews. Should it all measure to 1/2 cup?

    1. organic unrefined cane sugar is much much healthier than refined sugar. brown sugar is sugar with the addition of molasses. basically added to give a dark brown color to the cake or cookies. demerara sugar is a light brown, partially refined, sugar. it has a caramel like flavor and has larger granules. you can make both cookies or cakes with it and use it in place of brown sugar.

      both demerara and unrefined cane sugar are better options than refined white sugar. so in order – unrefined cane sugar, demerara sugar, brown sugar and lastly refined sugar. avoid refined sugar is possible in everything. i use organic unrefined cane sugar in everything like tea, drinks, sweets etc. its been years i have stopped buying refined sugar granules. i only use white powdered sugar sometimes in icings and cakes.

      yes 1/2 cup will be fine. just coat them with some flour, so that they don’t sink to the bottom while baking.

      1. Thank you very much for explaining very clearly the types of sugar. Will share it with my health conscious friends. I halved the recipe baked today and the color was not as rich as yours but the taste is good. Could it be because I used brown sugar? And I felt it was a bit moist (not uncooked). I baked for about 25 minutes and toothpick came out clean. Should I have baked it longer?

        1. you could have baked for some more minutes. moistness will be there due to the plums. brown sugar should give a nice golden brown color. it also can be due to the color of the wheat flour. welcome lakshmi.

  18. Dassana me katihar me rahti agar mai yaha market me plum kharedne jau to me shopkeper ko kya bolu

    1. bolo aloo bukhara chahiye. plums ko hindi main aloo bukhara kehte hain.

  19. Cake has bcom moist 🙁 i uses samsung convection oven 180deg for 40 mins. I used a toothpick and it came clean.Why is it not dry..can u pls answer ?

    1. you mean moist or sticky. it is a moist cake but not sticky. did you preheat the oven. i think you need to bake the cake for some more minutes.

  20. Hi Dassana,

    I’m visiting your page for past few weeks u have awesome collection of recipe. Happy to follow you. Do visit my space.http://anithajay.blogspot.com/

    This egg less plum cake is looks yummy. Surely i want to try this,since I’m a beginner in baking have few questions about this recipe.
    What is the purpose adding vinegar here? Can i do the cake without adding it?
    If so what impact will be in cake?

    1. thanks anitha. the vinegar reacts with the baking soda and releases carbon dioixide which aerates the cake and gives it a fluffy texture and leavens the cake. you have to add the vinegar and baking soda. otherwise the recipe won’t work.

  21. Hi Dassana, first I would like to acknowledge that you truly have been an inspiration to me. Thanks to you, I have started trying new recipes in kitchen despite my hectic work schedule and my family is loving it. This cake looks yum. I have bought plums just yesterday and I want to make this cake right away but don’t have vinegar. What else can you suggest, no issues if the ingredient is not vegan. Thanks.

    1. thanks nisha for the kind words. instead of vinegar you can use buttermilk/chaas (some curd nicely blended with water). just add the baking soda to 1/2 or 3/4 cup buttermilk. it will froth when you add the soda.

      1. Hi Dassana, Thanks for posting this recipe. I’m having one confusion. As I’m not having vinegar, will use buttermilk and will add baking soda to it. But, still I need to use milk or do I need to skip. Please, suggest. 🙁 Thanks in advance. 🙂5 stars

        1. you can use buttermilk. if you use 1.5 tbsp of buttermilk, you still need some liquids for the batter. use water instead of milk.

  22. The cake looks gorgeous! No butter, No eggs – my type of cake. Book marked it. Thanks. Loved your space too.

  23. Wow ! the plum cake looks yummy and tempting.Also the recipe is so easy to make.I will definitely make that now.Thanks for sharing this easy-looking recipe.

  24. It is good to see the pains taken in writing the recipe with illustrative photographs.
    It is tempting to try on this and you will quickly find a post as how it turns out from my wife’s hands.
    wishes to all who wish to enlighten others with experience.
    regards
    ravi

  25. I have to try this one, as soon as I see plums out here, this is going to be my cake for kids :)! Loved it..

  26. Love baking with plums and your version looks so much more tastier 🙂

  27. Dear Dassana,

    Thanks for the yummy recipe. I would like to try this one.
    However, all I have is a convection microwave.
    Can you please tell me baking instructions to prepare the same in microwave?
    Will be much obliged 🙂

    1. hi kshema, if you have a convection microwave than you can easily bake the cake in the convection mode. the convection mode is different from the microwave mode. in fact i have baked this cake in the convection mode. just set your oven to the convection mode. select 170 degree C. preheat the oven. later bake at the same temperature for 170 degrees C for 35-40 minutes or more till done. hope this helps.

    2. also remember to read your oven’s manual on how to operate the convection mode, set the required temperature in the oven & preheating.

  28. Nice n delicious cake..I thought it was kerala plum cake when I read the title and realized that it is a cake made with plums..Love the texture of it and also the fact that it is vegan..Yumm..I hv posted a Kerala plum cake 2day..;)

  29. Great !!!
    Lovely to see the play of vinegar and soda in the frothy picture, egg less cakes are fun to make this way. Love all fruity cakes.
    I haven’t yet baked a cake, may be few more days and I feel like doing it.

  30. I second u dassana on the above comment……..this is a wonderful recipe and now i wonder why i did not think of adding plums to cake….beautifully done post and well explained…and healthy…merry Christmas in advance…

  31. Fresh pulm cake looks delicious. first I thought it is plum cake from Kerala,

  32. This is not plum cake it a dark fruit cake that is all one of the main ingredients other than plum is RUM in huge quantities.

    1. if i don’t call a cake made from plums, a plum cake than what should i call it. what you are mentioning is the mixed fruit cake which is also known as the plum cake and which has rum in huge quantities. i have already mentioned in the post that this is not the kerala plum cake. but the same recipe can be used to make a mixed fruit cake without the rum. there are lot of recipes of the plum cake that you are referring to and some don’t even use rum. not that i am against rum or wine. but there are many ways a recipe is developed or created and no recipe can be judged right or wrong.