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  • Writer's pictureSonalika Singhania

Fresh fruit Cake 🍰

Updated: Oct 31, 2021

You can do so many wonders with an eggless vanilla cake. I found this cake recipe 3 years back and have been making it ever since with few of my own modifications 🤩

The base of the cake remains same but you can modify it in ways nobody could ever imagine❤️ I have mentioned the variations at the last. This is actually a recipe from food viva website.



  1. Yogurt / Curd - 1 cup

  2. Powdered Sugar - 1 cup

  3. Baking soda - 1/2 tsp

  4. Baking powder - 1 tsp

  5. Oil (Flavourless/Neutral) - 1/2 cup

  6. Essence - Few drops (Depends on the flavour- Vanilla /Mix fruit/ Mango/Orange/or any other)

  7. All purpose flour (Maida) -1+1/4 cup

  8. Almond flour - 1/4 cup (ground almonds in a mixer, Also can be substituted with all purpose flour)

  9. Fruit juice - 1/4 cup ( Grind any fresh fruit with 2 tbsp water) [will be used for soaking the cake later]

  10. Chopped fresh fruits or canned according to choice and quantity

Please note refrigerating this cake after we have soaked and topped with desired toppings like fruits or ganache is very very important to get that enhanced flavour and a moist cake.
If you do not want to add almond flour substitute it with all purpose flour/maida in the same quantity. (1/4 cup)


  • Preheat the oven at 170 degrees C for 10 mins.

  • Now in a large mixing bowl take curd and sugar and whisk until the sugar dissolves in it.

  • Now add 1/2 tsp baking soda and 1 tsp baking powder. Whisk it well and leave it aside for 5 mins. The curd and sugar will becomes frothy and very very light.

  • Now add 1/2 cup oil and essence of your choice.

  • Whisk it only once so it mixes well. Now add sieved all purpose flour(Maida) and almond flour.

  • Using a whisk mix everything well until there are no lumps. It is not necessary to use cut and fold technique here, you can just normally mix it.

  • Line the tin with either parchment paper or dust it with maida or apply ghee or butter.

  • Now pour it in a tin of your choice. Make sure not to fill till the top. Leave some space for the cake to bake.

  • Bake the cake at 170 degrees C for 40 mins or until done.

  • Remove the cake after 1/2 hour. Do not be in a hurry to remove other It will break. Poke holes in the cake using a toothpick.

  • Now here i have used fresh lychee juice with pulp. I have taken 4 lychees and grinded with 2 tbsp of water in a mixer. You can use any type of juice but make sure to use one with less sugar content otherwise it will turn out to be too sweet. Its better if you use fresh juice.

  • Now take chopped fruits like mangoes, lychee, musk melon, blueberry, kiwi or pineapple, cherries or strawberries. Any type of fruit is fine. Top the cake with fruits and refrigerate it for 2-3 hours or overnight.

  • Slice and serve😍



  1. Blueberry- In the cake batter mix few fresh or dried blueberries and top it with blueberry filling after baked.

  2. Mango - Make a plain vanilla cake and soak it in mango juice. Top it with whipped cream and mangoes.

  3. Strawberry - Add dried strawberries if available and top it with fresh strawberries and whipped cream.

  4. Coffee and dark chocolate - Add pieces of dark chocolate in the batter and 1 tsp instant coffee powder. After baked soak in coffee (water +instant coffee powder) and top it with dark chocolate ganache.

  5. Chocolate cake - Add 1/4 cup of cocoa powder in the batter and mix well. After it is baked soak it in nutella liquid (2 spoons of nutella and 1/4 cup warm water). Top it with dark chocolate ganache and hazelnuts.

  6. Orange Cake - Add orange essence instead of vanilla essence. After baked soak in orange juice and top it with either chocolate ganache or fresh or candied oranges.


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