Eggless Christmas Cake

This eggless Christmas Cake recipe is best for vegetarians who want to celebrate the joy of Christmas with a cake that has no rum and no eggs. With detailed tips and tricks, this eggless Christmas cake recipe is the best thing you need this festive season.

Eggless Christmas Cake – Recipe Video

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eggless christmas cake recipe

Ingredients For Eggless Christmas Cake

  • 1 ½ cup (200g) refined flour/maida
  • 2 tablespoon almond flour
  • ½ cup (113g) melted butter (if using salted butter then skip the salt, else add ¼ teaspoon salt)
  • ¼ cup (85ml) honey
  • 1 cup (240ml) milk
  • 1 tablespoon (15ml) vinegar or lemon juice
  • ½ cup (100g) light brown sugar
  • 1 cup (160g) mixed peel and dried fruits*
  • ½ cup (70g) raisins
  • ½ cup (70g) black currants
  • 1 teaspoon baking soda
  • ½ teaspoon ginger powder
  • 1 tablespoon mixed spice**
  • ½ teaspoon cinnamon powder
  • 2 tablespoon cocoa powder
  • 1 teaspoon vanilla essence

Note- Please read recipe notes for more details on the ingredients. 

Main Equipments Used

Steps In Making Eggless Christmas Cake

  1. Preheat the oven to 165 C (329 F) for 10 minutes, placing the rack in the center of the oven. Now grease a loaf pan 9 x 5 x 3 inch with butter and line it with a parchment paper and keep it aside.
  2. To make buttermilk, in a bowl add luke warm milk and vinegar or lemon juice, stir and keep it aside for 10 minutes.
  3. In a bowl add light brown sugar, mixed spice, cinnamon powder, ginger powder, cocoa powder, melted butter, vanilla essence, honey and buttermilk. Mix well till everything is well combined.
  4. In another large bowl sift together refined flour, almond flour and baking soda and mix. To it add mixed peel, raisins, black currant and fold in all the dried fruits till they are properly coated with refined flour.
  5. Now add all the wet ingredients in the dry ingredients and gently mix them till well incorporated. Do not over mix.
  6. Pour the batter in the prepared baking tin and smooth the top with the back of a spoon. Tap it couple of times to remove any air bubbles.
  7. Place the cake tin it in middle rack of the oven and bake for 60 minutes at 160 C or until a toothpick inserted in the center comes out clean. If the top of the cake browns too much then cover it with an aluminium foil.
  8. Once baked, remove it on a wire rack and let it cool down for sometime before removing it from the cake tin.
  9. Let it cool down completely before serving.
  10. Store your Eggless Christmas cake in the refrigerator in an airtight container for upto 10 days.

Recipe Notes For Eggless Christmas Cake

  • *Mixed peel is skins and peels of various fruits like, oranges, lemons etc. You can also add any dried or candied fruits of your choice like figs, prunes, apricots, cranberries, plums, cherries, tutti-frutti, or nuts etc. Just make sure the final measurement is the same.
  • **Mixed spice is various spices grounded together like, nutmeg, cinnamon, cloves, all spice etc. It gives this Eggless Christmas cake a rich taste and flavour. It’s easily available in the market, especially during the Christmas season. If you don’t get mixed spice, you can use ¼ teaspoon of each (nutmeg, cinnamon, cloves, all spice, ginger powder ) Please note mixed spice is not the same as garam masala.
  • If you don’t have almond flour then you can skip it.

Steps By Step In Pictures For Eggless Christmas Cake

  1. Grease a loaf pan 9 x 5 x 3 inch with butter and line it with a parchment paper and keep it aside.

2. To make buttermilk, in a bowl add warm milk and vinegar or lemon juice, stir and keep it aside for 10 minutes.

3. In another bowl add brown sugar.

4. Add mixed spice.

5. Add ginger powder.

6. Add cocoa powder.

7. Add cinnamon powder.

8. Add melted butter.

9. Add vanilla essence.

10. Add buttermilk.

11. Add honey and mix all the ingredients properly.

12. In another large bowl sift refined flour.

13. Now add almond flour.

14. Sift baking soda and all the ingredients well.

15. Now add the raisins and black currants.

16. Add mixed peel and mix all the dried fruits till they are properly coated with refined flour.

17. Now add all the wet ingredients and gently mix them till well incorporated.

18. Don’t over mix else the cake will become hard.

19. Pour the batter in the prepared baking tin and smooth the top. Bake for 60 minutes at 160 C or until a toothpick inserted in the center comes out clean.

20. Once baked, let it cool down for sometime before removing it from the cake tin.

21. Store in the refrigerator in an airtight container for upto 10 days.

eggless christmas cake recipe

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    • Aarti Madan

      Hey Shweta,
      Mixed spice is various spices grounded together like, nutmeg, cinnamon, cloves, all spice etc. It gives the Christmas cake a nice rich taste and flavour. It’s easily available in the market, especially during the Christmas season. Have also mentioned the same in the recipe notes. Happy baking.
      Aarti 🙂

    • Aarti Madan

      Hi Pipli,
      Yes you can soak your dried fruits in juice. Just make sure you don’t add that extra juice, sieve your fruits before adding them in the final batter, else the cake will become runny.
      Aarti 🙂

    • Aarti Madan

      Hey Swathi,
      Coco powder doesn’t give a chocolate flavour, it rather gives a rich colour and texture to this Christmas cake. But if you don’t like it, you can skip that. Happy Baking.
      Aarti 🙂

    • Aarti Madan

      Hey Snehal.
      Happy to know that you enjoyed the Christmas cake. Do tag me on Instagram with #AartiMadan if you have clicked any pictures. Would love to see them 🙂
      To answer your query, almond flour gives a rich flavour, soft texture and also keeps the cake moist. Honey acts not only as a sweetener but also keeps the cake moist and soft for a longer time.
      Aarti 🙂

    • Aarti Madan

      Hey Mital,
      Happy to know the cake turned out yummy. To answer your query, Christmas cakes are not spongy because they are filled with various dried fruits. Did you mean moist? If yes, then there are various reasons, the biggest being wrong measurements of ingredients like excess flour or less liquid ingredients or beating the batter for long after adding flour.
      Aarti 🙂

  1. Siree

    Hi aarti

    I’m planning to try this recipe today. Can I use baking powder in place of baking soda or any other alternative to baking soda? Or use self raising flour instead of flour?
    Please reply
    Thanks
    Siree

    • Aarti Madan

      Hey Siree,
      Sorry baking powder wont work in this recipe as we are using buttermilk as a substitute for eggs. Baking soda is necessary for the alkaline and acidic reaction. Will cover this topic someday in my video and explain why in few recipes baking powder doesn’t work. And no self raising flour wont work either, as it has baking powder in it and not baking soda. If i may ask any specific reason you don’t want to use baking soda?
      Aarti 🙂

  2. Jeannete

    Hi Aarti.. I just tried this recipe and it tasted awesome. Thank you for sharing this wonderful recipe. I had a query, while slicing the cake I found that there were lots of cake crumbs, and hence the slices did not come out clean…any way to reduce that? Pl help.

    • Aarti Madan

      Hey Jeannete,
      Sorry for the late revert. I am so happy to know that you enjoyed the cake. Well, to reduce the crumbs always cut the cake the next day as the crust softens and it also helps in binding the flavours. Secondly if the measurements of the ingredients are not correct (especially if there is extra sugar) then also the cake tends to crumble, lastly always use a sharp knife while cutting the cake.
      Aarti 🙂

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