Christmas Eggless Chocolate Fruits Cake
A moist and rich eggless chocolate cake infused with mixed dried fruits and nuts, perfect for the holiday season.
Ingredients
Dry Ingredients
- 1.5 cups all-purpose flour This gives the cake its structure.
- 1 cup sugar Sweetness that balances the rich cocoa.
- 0.5 cups cocoa powder Use high-quality unsweetened cocoa for the richest flavor.
- 1 tsp baking powder Adds lightness to the cake.
- 0.5 tsp baking soda Works with yogurt for fluff.
- 0.25 tsp salt Enhances the chocolate flavor.
Wet Ingredients
- 1 cup yogurt Adds moisture and tang, replacing eggs.
- 0.5 cups vegetable oil For richness.
- 1 tsp vanilla extract A little magic for flavor.
- 0.5 cups milk To loosen up the batter.
Fruits & Nuts
- 0.5 cups mixed dried fruits and nuts Use raisins, dried apricots, and walnuts or your favorites.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your cake pan with vegetable oil and dust with flour.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, combine yogurt, vegetable oil, and vanilla extract and whisk until well combined.
Mixing
- Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
- Gently fold in the mixed dried fruits and nuts.
Baking
- Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes.
- Check doneness by inserting a toothpick; it should come out clean.
- Allow the cake to cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
For a gluten-free version, substitute with almond flour. Consider letting the cake rest overnight for better flavor.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 3gFat: 10gSaturated Fat: 1gSodium: 200mgFiber: 2gSugar: 18g
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