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Eggless Christmas Plum Cake

Prep Time 30 mins
Cook Time 50 mins
Total Time 1 d 1 hr 20 mins
Course Dessert
Cuisine Indian
Servings 1 x


  • 3 cups Dry Fruit Nuts I used a combination of almonds, pistachios, walnuts, dried cranberries, dried cherries, raisins and apricots.
  • ½ cup Orange juice If you don't want to use alcohol, use 1 cup of orange juice
  • ½ cup Rum
  • 1 tbsp Orange zest
  • cups Light brown Sugar (alternately use turbinado or regular sugar)
  • 2/3 cup Oil or Melted Butter
  • cups All purpose flour
  • ¾ cup Whole wheat flour
  • ½ tsp Baking Powder
  • ½ tsp Salt
  • 1 tsp Ground Cinnamon
  • ¼ tsp Ground cloves
  • ¼ tsp Ground Nutmeg
  • 1 cup Soy Milk
  • 2 tbsp Apple cider Vinegar
  • 1 tsp Baking Soda
  • 1 tsp Vanilla Extract


  • Soak the dry fruit and nuts in orange juice and rum for at least 24 hours or more.
  • When ready to bake, preheat the oven to 350°F. Grease a loaf pan or a 3~4 mini loaf pans. Line the bottom of the baking pan(s) with parchment paper.
  • In a large bowl, combine brown sugar and oil. Using a whisk beat the mixture until very smooth, about 4~5 minutes.
  • Sift flours, baking powder, salt and all the spices, Mix until combined.
  • Add the soaked dry fruit mixture along with the orange zest.
  • In a measuring jar, combine soy milk and vinegar and set aside for a few minutes to curdle. Next add baking soda and vanilla extract.
  • Add soy milk mixture to the cake mixture. Mix well until combined.
  • Pour the batter into the prepared baking pan. Bake for 40-50 minutes until a toothpick inserted into the center comes out clean.