When plums are in season, I do not miss baking this insanely deliciously moist Eggless Plum Cake Recipe made with fresh plums or Aloo Bukhara. This Cake is made using Whole Wheat Flour, Contains No Refined Sugar and is Dairy Free.

I had half a kilo of juicy plums in my refrigerator. Narayan on the other hand has been requesting for cake since quite some time. It was a great opportunity for me to use the fresh plums and bake a simple cake.

Plums, also known as stone fruits are available during the months of June to August in India. In US these are late summer fruits and make great fall desserts.

Plums belong to the same family as peaches, nectarines, apricots (all stone fruits). Plum is juicy when ripe and has a thin skin with tart flavor. The ripe fruit is sweet and makes a great choice for salads, bakes etc.

We prefer simple tea time cakes at home that have no icing or even the dusting of sugar. I keep it very simple and ensure the cake doesn’t taste over sweet. A slice of such cakes taste great with a cup of coffee in the evening or a mid morning snack for kids too.

Some Easy Cake Recipes from the blog

Eggless Coconut Cake Recipe

Eggless Whole Wheat Chocolate Chip Muffins

I prefer baking with whole wheat flour. For this particular cake, I have used Khapli Wheat Flour (Emmer Wheat). Besides being eggless, this cake has no refined sugar nor does it uses a ton of ingredients. I have strictly kept the recipe dairy free this time.

Equipment Required for Baking –

• 9″ Heart Shape Cake Tin (height 2 inches)
• Mixing Bowls
• Measuring Cups
• Spatula
• Whisk
• OTG for baking

Ingredients for the Eggless Plum Cake Recipe

Khapli Wheat Flour – I love baking with Emmer Wheat Flour. It is what we use regularly for our chapatis, parathas etc too. You can use any regular wheat flour. Sift it twice for best results.

Honey – I have used organic honey for this recipe. For a vegan version of this recipe, replace honey with jaggery or sugar if you like.

Fresh Plums – I have added a cup of chopped fresh plums. The plums that I used were sweet and tart both. Accordingly, I have used the honey to control tartness.

Always taste your fruits and if you find it too tart, please increase the quantity of the sugar used to balance the flavors.

Coconut Milk – Since I wanted to keep the recipe Dairy free, I have used coconut milk. You can replace this with regular cow milk, if you like. Use milk at room temperature.

Olive Oil – The cake recipe is butter free. I prefer baking with olive oil at home as the cakes turn out super light, especially the whole wheat bakes.

Baking Powder and Baking Soda – Eggless recipes calls for both these ingredients.

Vanilla Essence – Use good quality vanilla essence for the recipe.

Let us now see the detailed steps to make this moist eggless plum cake at home.

Step by Step Eggless Fresh Plum Cake Recipe

Always begin the prep by preheating the oven for atleast 10 to 15 minutes at 200 degrees C. The cake should always go inside a hot oven.

If you don’t want your cakes to sink in the centre while baking, always place the tin inside a hot oven. Do not, I repeat, Do not open the oven door for atleast the first 20 minutes of baking.

Grease the cake tin with a tsp of oil. I do not use parchment paper for baking cakes and prefer just application of oil.

(1) Wash and pit the plums, roughly chop them into pieces.

(2) Also save some plum slices for garnishing / decorating the cake.

(3) In a clean dry glass bowl, sieve the whole wheat flour twice.

(4) Now add the baking powder and baking soda. Mix well using a whisk. Keep aside.

(5) In another glass bowl, measure and add the olive, coconut milk, vanilla essence and honey. (all the wet ingredients)

(6) Mix well and keep this aside.

(7) Now add the chopped plums into the whole wheat flour.

(8) Add the wet ingredients to the flour mix.

(9) Mix well using a spatula.

(10) Pour into a greased cake tin. Spread the batter evenly.

(11) Place the sliced plums and gently press them into the batter to avoid them from falling off while slicing.

(12) Sprinkle the melon seeds. Place this into a hot oven and bake this at 180 Degree C for 35 to 40 minutes.

(13) Once baked, insert a toothpick in the centre to check if its cooked. Allow it to cool completely before removing from the cake tin.

Note – I was short of Almonds at home so I decorated the cake with some fresh plum slices and melon seeds. You can add sliced and toasted almonds instead of melon seeds.

Recipe Notes

• You can use any oil (neutral flavour) instead of olive oil.
• If you wish to add butter, use unsalted butter or ghee (Melt it and cool it before using)
• Honey can be replaced by sugar and/or jaggery. Taste and add especially when using sweet and tart fresh fruits while baking.
• This cake tastes best within 48 hours since it contains fresh fruit. Refrigerate the cake after it has cooled down and / or if you have leftovers.
• If you feel the plums are very tart, reduce the quantity to 1/2 cup instead of 1 cup and increase the quantity of honey slightly (say 1 or 2 tbsp). However, if you are okay with the sweet and tart flavour, keep the measurements as it is.
• You can add cow milk instead of coconut milk. It should be at room temperature. You can use canned coconut milk too instead of fresh.

Eggless Fresh Plum Cake Recipe (Whole Wheat, No Refined Sugar)

Vidya Narayan

Eggless Plum Cake Recipe made with fresh plums or Aloo Bukhara (stone fruit). Moist tea time cake using Whole Wheat Flour, No Refined Sugar and Dairy Free.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 40 mins

Total Time 55 mins

Course Dessert, Snack

Cuisine American, Indian

Servings 10 people

Ingredients

  

1x2x3x

• 1 cup Whole Wheat Flour (Khapli Wheat Flour) 1 cup is 250 ml measurement
• 1 cup Fresh plums pitted and roughly chopped + few slices for garnishing
• 1/2 cup Coconut Milk
• 1/2 cup Honey
• 1/2 cup Olive Oil 1 tsp extra for greasing the cake tin
• 1/2 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1 tsp Vanilla essence
• 2 tsp Melon Seeds For Garnishing

Instructions

 

• Preheat your oven for atleast 10 to 15 minutes at 200 degrees C.
• Wash and pit the plums, roughly chop them into pieces.
• Also save some plum slices for garnishing / decorating the cake.
• In a clean dry glass bowl, sieve the whole wheat flour twice.
• Now add the baking powder and baking soda. Mix well using a whisk. Keep aside.
• In another glass bowl, measure and add the olive, coconut milk, vanilla essence and honey. (all the wet ingredients)
• Mix well and keep this aside.
• Now add the chopped plums into the whole wheat flour.
• Add the wet ingredients to the flour mix. Mix well using a spatula.
• Pour into a greased cake tin. Spread the batter evenly.
• Place the sliced plums and gently press them into the batter to avoid them from falling off while slicing.
• Sprinkle the melon seeds. Place this into a hot oven and bake this at 180 Degree C for 35 to 40 minutes.
• Once baked, insert a toothpick in the centre to check if its cooked. Allow it to cool completely before removing from the cake tin.

Notes

• You can use any oil (neutral flavour) instead of olive oil.
• If you wish to add butter, use unsalted butter or ghee (Melt it and cool it before using)
• Honey can be replaced by sugar and/or jaggery. Taste and add especially when using sweet and tart fresh fruits while baking.
• This cake tastes best within 48 hours since it contains fresh fruit. Refrigerate the cake after it has cooled down and / or if you have leftovers.
• If you feel the plums are very tart, reduce the quantity to 1/2 cup instead of 1 cup and increase the quantity of honey slightly (say 1 or 2 tbsp). However, if you are okay with the sweet and tart flavour, keep the measurements as it is.
• You can add cow milk instead of coconut milk. It should be at room temperature. You can use canned coconut milk too instead of fresh.

Keyword aloo bukhara recipe, eggless cake recipe, eggless fresh plum cake, whole wheat cake recipe

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We will be back again with yet another exciting recipe .. Until then, stay healthy and happy!

Vidya Narayan