Plum Cake Recipe Without Egg: Spiced Cardamom and Moist Crumb

This egg-free plum cake delivers a moist crumb and warm cardamom spice in every bite. I developed this recipe after realizing many traditional versions rely too heavily on eggs for structure.

The secret lies in using applesauce as a binder, which adds natural sweetness while keeping the texture perfectly tender. Fresh plums break down slightly during baking, creating pockets of jammy fruit throughout the cake.

You’ll end up with a golden cake that’s fragrant with cardamom and studded with juicy plum pieces. The crumb stays moist for days, making this ideal for serving or gifting.

Simple ingredients and straightforward steps mean anyone can achieve bakery-quality results at home. Here’s how to make this cake.

Ingredients for Plum Cake Recipe Without Egg

Simple baking staples plus fresh plums create this fragrant, egg-free cake with a tender crumb.

The plums are key here—look for ripe but firm fruit at your local market or Whole Foods. They should yield slightly to gentle pressure but not be mushy. Cardamom is the star spice, so invest in high-quality ground cardamom from a specialty spice shop (I recommend Penzeys) or toast and grind whole pods yourself for maximum aroma.

No applesauce? Mashed banana or pumpkin puree works in a pinch. For the oil, stick with neutral flavors—avocado or sunflower oil are great alternatives to canola. If you want extra richness, melted coconut oil adds a subtle sweetness. The almond milk can be swapped for any plant-based milk, but avoid flavored varieties.

This cake stays moist for 3-4 days at room temperature in an airtight container. For longer storage, wrap slices tightly and freeze for up to 3 months. The flavors actually deepen after a day, making it perfect for making ahead.

Step-by-Step Instructions for Plum Cake

This method guarantees a moist crumb and perfect spice balance every time.

Step 1: Prepare the Wet Ingredients and Leavening Reaction

In a large mixing bowl, whisk together the 0.75 cup unsweetened applesauce, 0.5 cup vegetable oil, 1 cup granulated sugar, 1 tsp vanilla extract, and 0.25 cup almond milk until fully combined and the sugar begins to dissolve. The applesauce serves as your egg replacement, providing moisture and binding.

Add the 1 tbsp apple cider vinegar and stir briefly. Then immediately add the 1 tsp baking soda and 1 tsp baking powder. You’ll see gentle fizzing—that’s the chemical reaction that will create lift in your cake. Let this mixture sit for 5 minutes to allow the reaction to begin.

Step 2: Incorporate Dry Ingredients for Structure

In a separate bowl, sift together the 2 cups all-purpose flour, 1.5 tsp ground cardamom, and 0.5 tsp salt. Sifting ensures even distribution of the leavening agents and prevents dense pockets in your finished cake.

Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Be careful not to overmix—stop as soon as you no longer see streaks of flour. The batter will be thick but pourable, with visible air bubbles from the leavening reaction.

Step 3: Fold in Fresh Plums and Prepare for Baking

Gently fold in the 2 cups fresh plums with their accumulated juices. The plums should be pitted and chopped into ½-inch pieces for even distribution. The juices will create pockets of moisture in your cake, contributing to that promised moist crumb.

Pour the batter into a greased 9×13-inch baking pan and spread it evenly with the spatula. The top will look slightly uneven—that’s normal. Tap the pan firmly on the counter 2-3 times to release any large air bubbles.

Step 4: Bake to Golden Perfection

Preheat your oven to 350°F and position a rack in the center. Bake the cake for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs.

Begin checking at 30 minutes—ovens vary, and you don’t want to overbake. The cake is done when the center springs back lightly when pressed and the edges have pulled slightly away from the pan. The cardamom aroma will be strong and inviting at this point.

Step 5: Cool and Serve

Remove the cake from the oven and let it cool in the pan on a wire rack for 15 minutes. This allows the structure to set before slicing. The plums will have softened and released their juices, creating a marbled effect throughout the cake.

After 15 minutes, transfer the cake to a serving platter or cut directly in the pan. Serve warm or at room temperature. Each slice should reveal a tender, moist crumb speckled with juicy plum pieces and a fragrant cardamom scent. The cake will keep at room temperature for 2 days or refrigerated for 5 days.

Health Benefits of This Dish

Rich in Antioxidants

Fresh plums pack a serious antioxidant punch, particularly in their deep purple skins. This cake includes 2 cups of fresh plums, delivering a healthy dose of polyphenols and vitamin C that combat oxidative stress. I love knowing my dessert is working double-duty for my health. 💪

Heart-Healthy Fats

The 0.5 cup vegetable oil provides essential fatty acids that support cardiovascular health. Unlike butter, this plant-based fat contains no cholesterol and includes omega-6 in moderation. I always choose canola or sunflower oil for neutral flavor and maximum benefits.

Dietary Fiber Boost

Between the 2 cups all-purpose flour and fresh plums, you’re getting a solid fiber contribution. The plums alone provide about 4 grams of fiber per serving, supporting digestion and helping maintain stable blood sugar levels. This makes the cake more satisfying than typical desserts.

Lower in Saturated Fat

By eliminating eggs and using plant-based ingredients, this recipe contains virtually no saturated fat. The 0.25 cup almond milk and oil combination creates a tender crumb without relying on animal products. This is gentler on your heart and arteries.

Natural Energy Source

The 1 cup granulated sugar provides quick energy, while the 0.75 cup applesauce offers natural fruit sugars paired with fiber. This combination gives you a steady energy release rather than a sharp spike. Perfect for an afternoon pick-me-up.

Vegan-Friendly Nutrition

This entirely plant-based dessert fits beautifully into vegan diets while still delivering on taste and texture. The apple cider vinegar and leavening agents create proper rise without any animal products. I’ve served this to vegans and non-vegans alike with rave reviews. 🌱

Frequently Asked Questions