Eggless Chocolate Fruit Cake | How to make Eggless Chocolate Fruit Cake

By Gagandeep Joshi  |  28th Jun 2016  |  
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  • Eggless Chocolate Fruit Cake, How to make Eggless Chocolate Fruit Cake
Eggless Chocolate Fruit Cakeby Gagandeep Joshi
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About Eggless Chocolate Fruit Cake Recipe

This delicacy is perfect accompaniment to coffee. Or a great midnight snack. Come on! We all want rich indulging midnight snacks at times. Its easy to make with simplest ingredients used. Bon appetite!

Eggless Chocolate Fruit Cake

Ingredients to make Eggless Chocolate Fruit Cake

  • For cake - 1 cup all purpose flour
  • 1/2 cup cornstarch & oats powder
  • 1 teaspoon baking soda & baking powder
  • 1/4 cup cocoa powder
  • 1 cup caster sugar
  • 1 teaspoon vanilla essence
  • 1 cup softened butter
  • 1/2 cup orange puree
  • 1/2 banana (mashed)
  • 1 tablespoon vinegar + 2 tablespoon cold milk
  • 1/2 cup milk or water (optional)
  • For icing - 2 big packets oreo chocolate biscuits
  • 1 tablespoon Milk
  • 1 teaspoon vanilla essence
  • For candied orange- 4-5 slices of orange
  • 1/2 cup Caster sugar
  • 1/4 cup water
  • Pinch of orange food coloring

How to make Eggless Chocolate Fruit Cake

  1. Preheat the oven at 170 degree celsius for 10 minutes. Mix all purpose flour, corn starch, oats powder, baking soda, baking powder and cocoa powder. Sieve all the dry ingredients twice to aerate.
  2. In another bowl beat butter, sugar and vanilla essence until light and fluffy. Now slowly add orange puree, banana mash and vinegar-milk mixture. Add dry ingredients to wet ingredients in four portions. Slightly fold everything together. Add water if required. The batter should be smooth, silky and light.
  3. Grease a silicon cake pan and bake the cake for 30-35 minutes at 150 degree centigrade or until a skewer comes out clean. Let it cool completely. Meanwhile roughly break the oreo biscuits. Add a tablespoon or two of milk and beat together with an electric mixture until smooth. Mix in the vanilla essence. Scoop it in a piping bag and chill until required.
  4. For candied orange- heat a saucepan add sugar and water. Once bubbling minimise the heat add cornstarch and food coloring. Mix well, don't let the mixture get too thick. Pour the runny mixture onto orange slices and chill until required.
  5. To assemble the cake- cut the cake in half horizontally. Drizzle the leftover candied orange syrup or a tablespoon of orange juice or rum. Put on the top and slowly start icing the cake as desired. Decorate with some fresh fruit and dust with icing sugar and coffee.

My Tip:

Milk vinegar mixture does wonders in aerating the cakes while baking. Always work the cake when it is completely cooled. Always chill the cake after the crumb coat.

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