I have been requested for an eggless cake for quite some time now, and I am finally sharing with you this Eggless Fruit Cake, my favorite way of making an eggless cake – a soft and moist vanilla sponge cake, filled with fruits and topped with a crumble topping. One of the best ways to enjoy the abundance of summer fruits.

I have used cherries and peaches this time, but feel free to use different fruits, from all kinds of berries to apricots, plums or nectarines and have a different dessert each time.  Me and my family really loved this Eggless Fruit Cake, an easy summer dessert, hope you will try it out too. Enjoy!

Eggless Fruit Cake Slice

Apple Meringue Cake
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Eggless Fruit Cake

Eggless Fruit Cake

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Eggless Fruit Cake - soft and moist vanilla sponge cake, filled with fruits and topped with a crumble topping. One of the best ways to enjoy the abundance of summer fruits.
Servings 10 servings
Prep Time 20 mins
Cook Time 50 mins
Total Time 1 hr 10 mins


  • 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


  • Preheat the oven to 350F (180C). Grease a 8 inch (20cm) pan and line with parchment paper.
  • 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!



Serving: 1gCalories: 354kcalCarbohydrates: 52gProtein: 6.2gFat: 14gSaturated Fat: 3gCholesterol: 2mgSugar: 24g
Calories: 354kcal
Course: Dessert
Cuisine: American
Keyword: eggless cake, eggless dessert, eggless fruit cake, eggless summer cake

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  1. rida Author says:

    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 ????

  2. maria Author says:

    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?

  3. 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????

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