Eggless Fruit & Nut Cake – Soft, Moist, and Perfectly Festive
This eggless fruit and nut cake is a beautiful blend of soft, fluffy texture and rich, fruity flavor. Packed with dried fruits and crunchy nuts, it’s the kind of cake that feels special yet is simple enough to make anytime.
Whether you’re baking for a celebration or just want something cozy with your tea, this recipe delivers a moist, tender crumb without using any eggs.
Flavor & Texture Highlights
- Soft and moist crumb
- Sweet bursts of dried fruits
- Crunchy nutty texture
- Warm, comforting flavor
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Why You’ll Love This Recipe
- Completely eggless and beginner-friendly
- Perfect balance of fruit and nuts
- Moist and tender texture
- Great for tea time or celebrations
What You’ll Need to Make This Recipe
This cake uses simple ingredients that come together beautifully.
All-purpose flour provides structure to the cake.
Butter and yogurt create a rich yet soft texture without eggs.
Milk helps achieve a smooth, pourable batter.
Sugar adds sweetness and helps with browning.
Baking powder and baking soda give the cake its light rise.
Dried fruits and nuts add texture, flavor, and a festive touch.
Exact measurements are listed in the recipe card below.
How to Make Eggless Fruit & Nut Cake Step by Step
Step 1: Preheat the Oven
Preheat your oven to 180°C (350°F) and grease or line a cake pan.
Step 2: Cream Butter and Sugar
In a bowl, beat the butter and sugar until light and creamy.
Step 3: Add Yogurt and Vanilla
Mix in the yogurt and vanilla extract until smooth.
Step 4: Combine Dry Ingredients
In another bowl, whisk together flour, baking powder, baking soda, and salt.
Step 5: Make the Batter
Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until smooth.
Step 6: Fold in Fruits and Nuts
Add the mixed dried fruits and nuts, folding them evenly into the batter.
Step 7: Bake
Pour the batter into the prepared pan and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
Step 8: Cool and Serve
Let the cake cool completely before slicing.
Expert Tips
- Dust fruits and nuts with a little flour to prevent sinking
- Do not overmix the batter
- Use room temperature ingredients for best results
- Adjust sweetness based on your preference
How to Store and Reheat It
Store in an airtight container at room temperature for up to 3 days.
Refrigerate for up to 5 days if needed.
You can also freeze slices for longer storage.
What to Serve With
- Hot tea or coffee
- Light glaze or powdered sugar
- Butter or honey
Frequently Asked Questions
Can I replace yogurt?
Yes, you can use plant-based yogurt or buttermilk.
Can I use whole wheat flour?
Yes, but the cake will be slightly denser.
Why is my cake dry?
Overbaking or too much flour can cause dryness.
Can I add spices?
Absolutely—cinnamon or nutmeg works beautifully.
Eggless Fruit & Nut Cake
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 8–10 slices
Ingredients
- 200 g all-purpose flour
- 120 g castor sugar
- 60 g unsalted butter
- 60 g yogurt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 150 ml milk
- 100 g mixed dried fruits and nuts
Instructions
- Preheat oven to 180°C (350°F) and prepare a cake pan.
- Cream butter and sugar until light.
- Add yogurt and vanilla, mix well.
- Combine dry ingredients separately.
- Add dry ingredients alternating with milk.
- Fold in fruits and nuts.
- Pour into pan and bake 35–40 minutes.
- Cool completely before slicing.
Notes
- Dust fruits with flour to keep them from sinking
- Do not overbake for best moisture
- Customize with your favorite nuts and fruits
Final Thoughts
This eggless fruit and nut cake is a simple yet delightful treat that brings warmth and comfort in every bite. It’s easy to make, full of texture, and perfect for sharing with family and friends.
Once you bake it, it might just become your go-to eggless cake recipe.
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