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.