There’s something undeniably comforting about a soft, moist fruit cake bursting with the sweetness of fresh fruits. Now, imagine that same cake—without any eggs—and still tasting absolutely divine. Whether you’re a vegetarian, allergic to eggs, or just ran out of them, this eggless fresh fruit cake recipe has your back!
In this post, I’ll walk you through step-by-step instructions to make a bakery-style cake right in your kitchen. Plus, I’m sharing my best tips to keep it moist and fluffy every time.
Why You’ll Love This Eggless Fresh Fruit Cake
• No eggs required
• Perfectly moist and soft crumb
• Packed with juicy seasonal fruits
• Super easy and beginner-friendly
• Great for birthdays, celebrations, or just tea time
Ingredients You’ll Need
For the cake base:
• 1½ cups all-purpose flour (maida)
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup plain yogurt (curd)
• ¾ cup powdered sugar
• ½ cup oil (neutral flavor like sunflower or canola)
• ½ cup milk (room temperature)
• 1 tsp vanilla extract
• 1 tsp lemon juice or vinegar (for extra lift)
For the toppings:
• 1½ to 2 cups assorted fresh fruits (chopped) like kiwi, mangoes, strawberries, blueberries, grapes
• 1 tbsp honey or fruit glaze (optional, for shine)
Step-by-Step Instructions
Step 1: Preheat and Prepare
Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan.
Step 2: Mix the Wet Ingredients
In a mixing bowl, whisk together yogurt and sugar until creamy. Add oil, milk, lemon juice (or vinegar), and vanilla extract. Mix well until smooth.
Step 3: Sift Dry Ingredients
Sift in the all-purpose flour, baking powder, and baking soda. Fold gently using a spatula until everything is combined. Avoid overmixing!
Step 4: Bake
Pour the batter into your prepared cake tin. Tap gently to remove air bubbles. Bake for 30–35 minutes or until a toothpick inserted comes out clean.
Step 5: Cool Completely
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
How to Decorate the Eggless Fruit Cake
This is the fun part! Spread a thin layer of whipped cream or fruit jam on top. Arrange your chopped fruits in a pattern you like—rainbow style, layered rings, or random.
Brush the fruits with a little honey or fruit glaze to keep them shiny and fresh longer.
Tips to Keep It Moist and Fluffy
• Use fresh yogurt for the best texture
• Don’t overmix the batter—gentle folding is key
• Use room temperature ingredients
• Avoid opening the oven in the first 25 minutes
Fresh Fruit Ideas You Can Try
• Tropical Twist: Mango, pineapple, kiwi
• Berry Bliss: Strawberries, raspberries, blueberries
• Classic Combo: Banana, apple, grapes
Make it seasonal! This cake is great year-round depending on what fruits are available.
Storage Tips
• Room Temperature: Lasts 1–2 days covered
• Refrigerator: Stays fresh for 3–4 days
• Freeze the base: Freeze unfrosted cake up to 1 month
Serving Suggestions
• Serve chilled for a refreshing twist
• Pair with a scoop of vanilla ice cream
• Drizzle with chocolate or caramel sauce for extra indulgence
FAQs
Can I use whole wheat flour instead of all-purpose flour?
Yes, but the texture will be slightly denser. Use 50:50 wheat and all-purpose for a balance.
Can I make it vegan?
Absolutely! Use dairy-free yogurt and milk like almond or oat milk.
Can I add nuts or dried fruits?
Totally! Chopped walnuts, almonds, raisins, or cranberries add a nice crunch and flavor.
Final Thoughts
This eggless fresh fruit cake is more than just a dessert—it’s a celebration on a plate. It’s easy, quick, and versatile enough to suit any occasion or craving. Once you try it, it might just become your go-to cake recipe—egg or no egg!