This Eggless Fruit Cake is a delicious and easy cake recipe! I’ve been receiving requests for an eggless cake recipe for some time now, and I’m excited to finally share this delicious and moist vanilla sponge cake with you.
Filled with a variety of fresh summer fruits, including cherries and peaches in this version, this cake is perfect for making the most of the season’s bounty. But you can also try it with other fruits like berries, apricots, plums, or nectarines to create a different dessert every time.
What sets this Eggless Fruit Cake apart is the crumble topping, which adds a lovely crunch and texture to every bite. The recipe is straightforward and easy to follow, so you can enjoy a tasty dessert in no time at all.
How to make eggless fruit cake
To start, in a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, mix together oil and sugar until well combined. Add in yogurt, buttermilk, vanilla extract, and vinegar, and mix until combined. Gradually mix in the flour mixture, being careful not to overmix.
Toss your choice of fruit (such as berries or chopped stone fruit) with a tablespoon of flour, then gently fold the fruit into the batter using a spatula. Pour the batter into your prepared pan.
In a separate medium bowl, combine sugar, flour, and oil to make the crumb topping. Spread the topping evenly over the cake batter.
Bake the cake at 350 F (180C) for 50-60 minutes, until golden brown and a toothpick inserted into the center comes out clean. Once done, cool the cake on a wire rack and dust with powdered sugar before serving.
This Eggless Fruit Cake is perfect for serving at summer gatherings, potlucks, or just as a sweet treat for yourself and your family. I can attest that my family and I absolutely loved this Eggless Fruit Cake, and I hope you will too. Give it a try and let me know what you think. Make sure to share the photos with me on Instagram. Would love to see your take on it. Enjoy!
Other eggless recipes you may like to try
If you’re a fan of both bananas and chocolate, this Eggless Chocolate Banana Cake is a must-try recipe! It’s a moist and decadent cake that’s bursting with banana flavor and rich chocolatey goodness. This cake is perfect for serving at gatherings, as it’s sure to please any crowd.
These No-Yeast Eggless Strawberry Rolls with Lemon Cream Cheese Icing are a great summer treat that everybody will adore. They look simply amazing and totally irresistible. The recipe is really easy and quick, and doesn’t require yeast or eggs.
This Berry Lemon Yogurt Mousse Cake is a perfect treat for summer days. This cake is very refreshing and flavorful, smooth and light with a great combination of textures. The cake consists of a crispy cookie lemon crust, topped with a lemon yogurt mousse, a berry jelly, followed with a berry yogurt mousse and decorated with fresh berries.
YOU MAY ALSO LIKE:
Apple Meringue Cake
Strawberry Scones
Cherry Clafoutis
Eggless Fruit Cake
Ingredients
- 2 cups (250g) all-purpose flour
- 2 tsp (8g) baking powder
- 1/2 tsp (3g) salt
- 1/2 tsp (3g) baking soda
- 1/2 cup (110g) vegetable oil
- 3/4 cup (150g) sugar
- 1 cup (240g) Greek yogurt
- 1/2 cup (120ml) buttermilk
- 1 tsp (5ml) vanilla extract
- 1 tsp (5ml) white vinegar
Fruit Filling
- 14 oz (400g) summer fruit mix (I used cherries and peaches) , cut in small pieces
- 1 tbsp (10g) flour
Crumb Topping
- 3 tbsp (45g) sugar
- 1/4 cup (30g) all-purpose flour
- 1 ½ tbsp (20g) vegetable oil
Instructions
- Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
Prepare the cake batter.
- In a medium bowl whisk together flour with baking powder, baking soda and salt.
- In a large bowl mix oil with sugar until combined. Add yogurt, buttermilk, vanilla extract and vinegar. Mix to combine.
- Gradually mix in flour mixture. Don’t overmix.
- In a bowl toss the fruits with 1 tablespoon flour. Using a spatula, gently fold the fruits into the batter.
- Pour the batter into the prepared pan.
Prepare crumb topping.
- In a medium bowl combine sugar with flour and oil.
- Spread the crumbs on top of the cake.
- Bake for about 50-60 minutes until golden brown and a toothpick inserted into the center comes out clean.
- Cool the cake on a wire rack.
- Dust with powdered sugar before serving. Enjoy!
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Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @homecookingadventure on Instagram and hashtag it #homecookingadventure.
I made the cake and it turned out well but the crumble was still wet and soggy and not crispy. I use a gas oven which does no circulate heat really well so to counter for that I had placed 2 baking sheets each on top and below it. I cooked it for 80 mins cause the crumble didn’t cook and it still turned out wet. Please help me. The cake turned really well tho ????
Hi. thanks for this recipe. I made this cake today and it was really delicious.
Is it possible to put a photo on your site?
Can I substitute buttermilk with freshmilk or UHT milk? For white vinegar…is it the distilled regular white vinegar like heinz? Or a baking white vinegar? Please pardon my knowledge as It’s my first time baking ????
Love your baked goods…keep inspiring people like me????
Hi…I have made this cake many times and it is delicious. But each time, once I removed the cake from the oven it came down to a half and I followed the recipe to a dot. Any advise on this?
We also make this cake quite often during the summer, with good result always. What type of flour do you use? It shouldn’t deflate since it’s not made with eggs. Maybe it just needs to bake a bit longer. Make sure to do the toothpick test. Every oven heats differently, and even pan sizes can vary slightly—even if they’re labeled as 8 inches (20 cm), some are a bit larger or smaller.