Eggless Christmas Cake| Plum Cake with Jowar| Gluten-free, No condensed milk!
No need to compromise on taste, flavor or texture with this NO ALCOHOL, gluten-free, eggless Christmas Fruit Cake! Loaded with moist and juicy berries and nuts, this cake is a must-try!
How to make a moist eggless, gluten-free Christmas cake?
The secret to making a perfectly moist gluten-free eggless cake is in the ratio and temperature of the ingredients. Christmas cake gets it’s deliciously moist texture from the berries. Although the best results are achieved in soaking the berries in orange juice for about 8-12 hours, you can also get excellent result by boiling the berries in orange juice.
How do I bind an eggless cake?
There are quite a few replacements for eggs in cake recipes like condensed milk, baking soda and vinegar, buttermilk etc. My favorite egg substitute in cakes is yogurt. The use of thick yogurt along with vegetable oil serves as a great binding agent.
How to make an eggless, gluten-free plum cake
What is the best flour to use for a gluten-free Christmas cake?
The combination of jowar (sorghum flour), rice flour and tapioca flour gives a nice nutty flavor to the cake. Rice flour makes the crust crispy and tapioca flour acts as a great binding agent making up for the lack of gluten.
What ingredients do I need to make an eggless gluten-free Christmas cake (Plum Cake/ Fruit Cake)?
Flours:
- 1 cup Sorghum flour
- 1/4 cup rice flour
- 1/4 cup tapioca flour
Binding & leavening agents:
- 1/2 tbsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Flavors and spices:
- 1 tsp ground cinnamon
- 3/4 tsp ginger powder
- 1/2 tsp ground cardamom
- 1/2 tsp ground nutmeg
- 1/4 tsp clove powder
- 1 tbsp lemon zest
Berries and nuts:
- 1/3 cup golden raisins
- 1/3 cup black raisins
- 1/3 cup green raisins
- 1/2 cup cake fruit (tutti fruiti)
- 8-10 pitted dates
- 2 tbsp almond slices
- 2 tbsp chopped pistachios
- 2/3 cup Orange juice (for soaking the berries
Wet Mixture:
- 1 cup yogurt
- 1/2 cup oil
- 3/4 cup sugar (1/3 cup to be used for caramel)
- 1 tbsp ghee
Step by step instructions to make eggless, gluten-free christmas cake (with jowar)
Preparation:
- Preheat oven to 325 deg F.
- Roughly chop dates and green raisins and set aside.
- Grease and line a cake tin with parchment paper.
Dry mIxture:
- In a large mixing bowl add 1 cup sorghum flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/2 tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt.
- Add the spices- 1/2 tsp ground nutmeg, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 3/4 tsp ginger powder, and 1/4 tsp clove powder.
- Sieve the dry ingredients and break down any lumps with the help of a spoon.
- Add 1 tsp edible gum I’ve used guar gum. Give everything a good mix and set aside.
Wet Mixture:
- In another bowl add 1 cup yogurt and whisk. Make sure you’re using thick yogurt. Whisk for about 1 minute. The yogurt becomes smooth. Add 1/2 cup oil, you can use any other odorless oil. Whisk them together.
- Once they are mixed well, add sugar in batches, leaving about 1/3 cup for caramel.
- Add 1/2 tbsp vanilla extract and mix. The oil and yogurt mixture forms our egg substitute. Add 1 tbsp lemon rind you can use orange zest.
Prep the Berries:
- In a pan over medium heat, add 2/3 cup of orange juice. Then, add 1/3 cup golden raisins, 1/2 cup tutti fruiti, 1/3 cup currants (black raisins).
- Add chopped dates and green raisins. With a spatula gently press the fruit in the orange juice.
- Add 1/4 cup water and make sure all the fruit is soaked in the liquid. Simmer for 3-4 minutes. The liquid reduces and the berries soak up the juice. Turn off heat and set aside.
Make the Caramel:
To get the signature color for our plum cake we’ll make caramel.
- In a heavy bottom pan on low-medium heat add 1/3 cup of sugar and spread it with the help of a spatula. This process takes about 3-4 mins, don’t stir the sugar. When you see the edges slightly turn amber, have 1/4 cup hot water ready. Start stirring the liquid and mix it in with the rest of the sugar. Keep stirring as the sugar dissolves and turns a beautiful golden color .
- As the liquid turns a light brown color add 1/4 cup hot water taking care to keep your hands safe. Turn off heat and set aside to cool.
Make the batter:
- Add the caramel to the wet mixture. Whisk well as the caramel thickens after cooling.
- Add 1 tbsp of ghee and mix well. Add the wet mixture to the dry mix while whisking. This avoids having any lumps in the batter. Add in the chopped nuts.
- Save some chopped nuts for garnishing. Add the soaked berries in to the mixture. Give everything a good mix.
Baking:
- Transfer the batter into a greased baking dish lined with parchment paper. I’m using a 7 inch Round cake tin.
- Even out the top using a spatula, and use the left over nuts to garnish. Gently press down the nuts on the surface with a spoon.
- Bake the cake in a preheated oven at 325 degrees F for about 50-60 minutes.
Turn off the oven and let the cake cool down completely before cutting. Enjoy this delicious eggless, gluten-free, No Alcohol Christmas cake with your loved ones.
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Eggless, No Alcohol Christmas Cake| Plum Cake with Jowar| Gluten-free, No condensed milk!
No need to compromise on taste, flavor or texture with this NO ALCOHOL, gluten-free, eggless Christmas Fruit Cake! Loaded with moist and juicy berries and nuts, this cake is a must-try!
Equipment
- 1 7 inch Cake Tin
Ingredients
Dry Mixture
- 1 cup Sorghum flour (jowar)
- ¼ cup Tapioca flour
- ¼ cup Rice flour
- ½ tbsp Baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp Guar gum
Wet Mixture
- 1 cup yogurt
- ½ cup Oil
- ¾ cup Sugar
- ½ tbsp Vanilla extract
- 1 tbsp Ghee
Berries and nuts
- ½ cup Cake fruit
- ⅓ cup Golden raisins
- ⅓ cup Currants
- ⅓ cup Green raisins
- 10 Dates
- ⅔ cup Orange juice
Spices and flavors
- 1 tsp Ground cinnamon
- ½ tsp Ground nutmeg
- ¾ tsp Ginger powder
- ½ tsp Ground cardamom
- ¼ tsp Clove powder
- 1 tbsp lemon zest
Instructions
Preparation
- Preheat the oven to 325 deg F. Roughly chop dates and green raisins and set aside. Grease and line a cake tin with parchment paper.
Dry mIxture
- In a large mixing bowl add 1 cup sorghum flour, 1/4 cup tapioca flour, 1/4 cup rice flour, 1/2 tbsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Add the spices- 1/2 tsp ground nutmeg, 1 tsp ground cinnamon, 1/2 tsp ground cardamom, 3/4 tsp ginger powder, and 1/4 tsp clove powder.
- Sieve the dry ingredients and break down any lumps with the help of a spoon. Add 1 tsp edible gum. I've used guar gum. Give everything a good mix and set aside.
Wet Mixture
- In another bowl add 1 cup yogurt and whisk. Make sure you’re using thick yogurt. Whisk for about 1 minute. The yogurt becomes smooth. Add 1/2 cup oil, you can use any other odorless oil. Whisk them together.
- Once they are mixed well, add sugar in batches, leaving about 1/3 cup for caramel. Add 1/2 tbsp vanilla extract and mix. The oil and yogurt mixture forms our egg substitute. Add 1 tbsp lemon rind and you can use orange zest.
Prep the Berries
- In a pan over medium heat, add 2/3 cup of orange juice. Then, add 1/3 cup golden raisins, 1/2 cup tutti fruiti, 1/3 cup currants (black raisins). Add chopped dates and green raisins. With a spatula gently press the fruit in the orange juice.
- Add 1/4 cup water and make sure all the fruit is soaked in the liquid. Simmer for 3-4 minutes. The liquid reduces and the berries soak up the juice. Turn off heat and set aside.
Make the Caramel
- In a heavy bottom pan on low-medium heat add 1/3 cup of sugar and spread it with the help of a spatula. This process takes about 3-4 mins. When you see the edges turn amber, have 1/4 cup hot water ready. Start stirring the liquid and mix it in with the rest of the sugar. Keep stirring as the sugar dissolves and turns a beautiful golden color
- As the liquid turns a light brown color add 1/4 cup hot water taking care to keep your hands safe. Turn off heat and set aside to cool.
Make the batter
- Add the caramel to the wet mixture. Whisk well as the caramel thickens after cooling. Add 1 tbsp of ghee and mix well. Add the wet mixture to the dry mix while whisking. This avoids having any lumps in the batter. Add in the chopped nuts. Save some chopped nuts for garnishing. Add the soaked berries into the mixture. Give everything a good mix.
Baking
- Transfer the batter into a greased baking dish lined with parchment paper. I’m using a 7 inch Round cake tin. Even out the top using a spatula. Use the leftover nuts to garnish. Gently press down the nuts on the surface with a spoon.
- Bake the cake in a preheated oven at 325 degrees F for about 50-60 minutes.