Eggless Chocolate Plum Cake Recipe Moist Rich Christmas Delight
Written by tarishi shrivastava | October 1, 2024
A Christmas cake is special in its own way, and an eggless chocolate plum cake has its own magic. The combination of soaked fruits, cocoa, warm spices and a soft crumb gives you a cake that feels familiar yet different from the classic one. The chocolate makes it appealing to all ages, especially kids who love a deeper and smoother taste in festive treats.
The idea of making a moist and rich Christmas cake without eggs sounds tricky, but once you understand how each ingredient supports the structure, it becomes easier. The soaked fruits bring natural sweetness and moisture, cocoa gives depth, and curd or milk helps in achieving softness without using eggs. A good balance of dry and wet ingredients helps the cake to hold its shape and still be tender.
Christmas in many homes comes with the tradition of sharing a fruit-based cake. An eggless chocolate plum cake fits in perfectly in that space, especially for families looking for lighter, kid-friendly options. The chocolate makes the cake feel comforting and the dried fruits add texture that is festive. Even small additions like orange zest, chopped nuts or a quick chocolate glaze can elevate the flavor without making the recipe complicated.
The method is approachable and each step helps you build a cake that cuts clean, tastes balanced and stays moist for days. It’s a cake that’s perfect for quiet family evenings and lively holiday gatherings.
Simple And Easy Recipe To Make Eggless Chocolate Plum Cake
A soft, rich Christmas cake made with cocoa, soaked fruits, and simple pantry ingredients, giving you a moist, flavorful eggless festive dessert.
Ingredients
For Soaking the Fruits
- Mixed dried fruits (raisins, cherries, apricots, dates) – 1 cup
- Orange juice or apple juice – ½ cup
Dry Ingredients
- All-purpose flour – 1½ cups
- Cocoa powder – 3 tbsp
- Baking powder – 1 tsp
- Baking soda – ½ tsp
- Cinnamon powder – ½ tsp
- Nutmeg powder – ¼ tsp
- Salt – a pinch
Wet Ingredients
- Curd (thick) – ½ cup
- Sugar – ¾ cup
- Melted butter or oil – ½ cup
- Milk – ½ cup
- Vanilla extract – 1 tsp
- Orange zest – ½ tsp (optional)
Instructions
- Add dried fruits to a bowl, pour orange or apple juice, mix well, and set aside for at least 2 hours or overnight.
- Grease a loaf tin or round tin with butter and line it with parchment paper.
- In a large bowl, sift flour, cocoa, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In another bowl, whisk curd, sugar, melted butter, vanilla, and milk until smooth.
- Add the wet mix into the dry bowl and fold gently. Do not overmix.
- Fold in the soaked fruits along with the leftover juice.
- Transfer the batter to the prepared tin and tap lightly to remove air pockets.
- Bake at 170°C for 40–50 minutes, or until a toothpick inserted comes out clean or with light crumbs.
- Let the cake cool in the tin for 10 minutes, then transfer to a rack and cool fully before slicing.
5 Expert Tips To Make Eggless Plum Cake For Christmas
A soft and rich Eggless Plum Cake depends on balance, soaked fruits, proper mixing, gentle baking heat, and the right amount of moisture. Each step affects texture, color, and overall finish. A few practical changes in the mixing and baking process help the cake stay moist without collapsing and keep the crumb soft even after cooling. These tips also help you handle cocoa, curd, fruits, and juice in a way that protects the cake’s structure. This list guides you through simple and effective methods that support a consistent result every single time.
Correct Fruit Soaking Supports Moisture Balance
Soaking dried fruits for several hours helps them absorb enough liquid and stay plump inside the batter. This step affects the final texture because dry fruits tend to pull moisture out of the cake during baking. Use juice to soak them, as it adds flavor and keeps the cake from turning dry. If the fruits look too wet, strain excess liquid and add only a small amount back into the batter. This keeps the batter stable and prevents it from becoming runny.
Thick Curd Helps Create a Stable Eggless Structure
Eggless cakes depend on curd for structure, so using a runny one can reduce lift. Choose thick curd so it binds the batter well and reacts properly with baking soda. This gives the cake a softer crumb and a better rise. Whisk the curd smoothly before adding it to the mixture so lumps do not interfere with mixing.
Gentle Folding Protects the Cake’s Soft Texture
Overmixing an eggless cake knocks out air and creates a dry, tight crumb. Add dry ingredients slowly and fold only until you no longer see flour pockets. This step helps the cake stay soft even after refrigeration. A light hand also protects soaked fruits from sinking to the bottom, giving the cake an even distribution.
Low and Slow Baking Prevents Dry Edges
A moderate temperature allows the inside to cook without drying out the edges. Preheat the oven properly and bake at around 160–170°C. If baked on high heat, the outer layer becomes dry while the centre stays uncooked, causing cracks or a sunken top. A slow bake supports moisture retention and gives the cake a better flavor.
Cooling the Cake Gradually Locks in Moisture
Let the cake rest in the tin for a few minutes so the structure settles. Removing it too early causes cracks, while keeping it in the tin for too long makes the bottom soggy due to trapped steam. Once slightly firm, move it to a wire rack and let it cool fully. This helps the crumb stay moist without turning sticky.
Conclusion
A moist Eggless Plum Cake depends on small but important steps, soaking fruits correctly, using thick curd, folding gently, baking at a steady temperature, and cooling the cake with care. These methods work together to create a soft, rich texture that stays consistent even after a day. With these practical adjustments, you prepare a cake that tastes balanced, holds its shape well, and feels festive in every slice.