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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