Chocolate Dried Fruit & Nut Cake (Eggless)

This Chocolate Dried Fruit & Nut Cake is full of dried fruits, nuts and candies fruits also know as tutti frutti in India. This egg-less cake is super soft and spongy prepared using condense milk with the crunch of dry fruits and flavorful tutti frutti/candied fruit. This cake is a mix of chocolate sponge cake and tutti frutti cake, and a perfect dessert for cakes lover.

This cake is easy, full of flavors, eggless, perfect treat for vegetarian folks. And the best part about this cake is, easy to pack and carry during travels. This cake is one of my family favorite's and always gets compliment in parties. Enjoy this cake as a dessert, or tea time snack or enjoy during travels. Give this cake a try & have fun with baking😊

Step by Step Instructions with Photos

Getting Ready

Finely chop all the dry fruits from Table 3. Mix tutti frutti into the dry fruits.
Dust dry fruits with 1 Tbsp. of all-purpose flour. Dusting the dry fruits prevent them from sinking to the bottom. Mix to coat well and keep aside.

Preheat the oven at 350 degrees F 0r 180 degrees C.
Grease 9” round baking tin and dust with all-purpose flour.

Dry Ingredients

In a bowl sift together flour, baking powder, baking soda, cocoa powder, chocolate powder and salt.
Sieve all the ingredients thrice. Mix well and keep aside.

Mix Wet Ingredients

In a bowl whisk, together butter and sugar till well blended.
Next add in condense milk, vanilla extract and mix.

Add molasses and beat everything with an electric whisk.

Mixing and Baking

Now pour the dry ingredients into the wet ingredients in three batches and whisk well.

Now gradually add milk from ½ cup to 1 cup to get the right consistency.

Finally add in dusted dry fruits mixture and give a final stir.

Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.

Bake it for 40-50 minutes or till toothpick inserted comes out clean.

Remove onto a wire rack and let it cool down.
Cut into pieces and Serve.

You can garnish it with chocolate ganache or chocolate syrup.
Store leftover cake refrigerated in airtight box for couple of days.

Recipe Card

Cooking Method Baking

Cuisine Indian, World

Courses Cake & Bake

Difficulty Beginner

Time

Prep Time: 20 mins Cook Time: 40 mins Total Time: 1 hr

Servings 10

Best Season Suitable throughout the year

Description

This egg-less cake is super soft and spongy prepared using condense milk. With the crunch of dry fruits and flavorful tutti frutti/candied fruit this cake is perfect dessert for cakes lover.

Ingredients

Dry Ingredients

2 cups All-purpose flour
1½ Tsp. Baking Powder
1½ Tsp. Baking Soda
4 headful Tbsp. Cocoa powder
4 Tbsp. Chocolate powder (Optional)
A pinch Salt

Wet Ingredients

½ cup Butter (At room temperature)
2-3 Tbsp. Brown sugar
14 oz./400 g Sweetened Condense milk
1 Tbsp. Vanilla extract
½-1cup Milk (or 1 cup buttermilk)
2 Tbsp. Molasses (Optional- For dark color)

Other Ingredients

½ cup Dry fruits (I used raisin, cashews, walnuts or pecans)
¼ cup Tutti frutti/Candied fruits
1 Tbsp. All-purpose flour

Instructions

Getting Ready

Finely chop all the dry fruits from Table 3. Mix tutti frutti into the dry fruits.
Dust dry fruits with 1 Tbsp. of all-purpose flour. Dusting the dry fruits prevent them from sinking to the bottom. Mix to coat well and keep aside.
Preheat the oven at 350 degrees F 0r 180 degrees C.
Grease 9” round baking tin and dust with all-purpose flour.

Dry Ingredients

In a bowl sift together flour, baking powder, baking soda, cocoa powder, chocolate powder and salt.
Sieve all the ingredients thrice. Mix well and keep aside.

Wet Ingredients

In a bowl whisk, together butter and sugar till well blended.
Next add in condense milk, vanilla extract and mix.
Add molasses and beat everything with an electric whisk.

Mixing and Baking

Now pour the dry ingredients into the wet ingredients in three batches and whisk well.
Now gradually add milk from ½ cup to 1 cup to get the right consistency.
Finally add in dusted dry fruits mixture and give a final stir.
Pour batter in greased tin and fill the half way. You can use 2 baking pans instead of 1 pan.
Bake it for 40-50 minutes or till toothpick inserted comes out clean.
Remove onto a wire rack and let it cool down. Cut into pieces and Serve.
You can garnish it with chocolate ganache or chocolate syrup. Store leftover cake refrigerated in airtight box for couple of days.

Keywords: Delicious, Homemade, From the scratch

Did you make this recipe?

Read it online: https://ontheflame.com/recipe/chocolate-dried-fruit-nut-cake-eggless/

Rekha Nahata

A Food Blogger

Hi,

I am Rekha Nahata - a mother, wife, daughter and a friend who is passionate about cooking. I bring you a collection of my tried and tested recipes that are delicious and easy to prepare. My step by step instruction guide will help you understand not only the procedure but also make cooking not a task anymore!