Britannia fruitcake has so many childhood memories associated with it. That multicolor tutti frutti always excited me, but since they were not eggless fruit cake, we rarely got to eat them. I always wished if there were Britannia eggless fruit cakes. Luckily we now get vegetarian cakes as well, but ye “un dino ki baat hai”.
After I grew up and I ensured that I am making eggless cakes. Being vegetarian should not become problems to many and hence here is my Britannia fruit cake recipe without eggs. And not just cake, I also have Eggless Tutti Frutti Bread recipe for those who love tutti frutti just like me.
Christmas is nearing and many people now would be planning to make Christmas cake. In general, Christmas cakes are alcoholic, but for those who do are non-alcoholic they must start preparing for non-alcoholic Christmas cake.
My other famous Eggless Cake Recipes
Quick Notes
| Tin Size | 8x3x2 |
| Oven Temp | 180 C |
| Baking Time | 25 min |
| MW Convection Temp | 160 C |
| Baking Time | 25 min |
| Demold Instructions | After 5 min |
| Cooling Time | NA |
I have curated the list of recommended tools and ingredients for baking. I recommend only tried and tested products that have given satisfactory results in my kitchen.
If you bake this recipe, please share a picture with me on my Instagram using #bakewithsonia
Eggless Fruit Cake Recipe with Condensed Milk
The best part about everyday cakes is that you don’t need heavy equipment to mix and any fancy stuff to decorate. They are quick to make and you don’t need any special occasion to bake these cakes.
Today’s recipe is about famous Britannia fruit cake recipe but a much healthier version than what you get in the market. Haven’t I told you that baking at home gives you so many advantages over eating market bought baked goodies?
My initial trial was with All-purpose flour (Maida). I was very much happy with the outcome. But I wanted it to be healthier. My next experiment was then with my favorite ingredient, yes, 100% Whole Wheat.
Eggless Fruit Cake with Whole Wheat
It has all the goodness of whole wheat flour and without using harmful chemicals and preservatives. Baking this cake at home and serving it to your family will not make you feel guilty.
This, like other recipes on my blog, is again a tried and tested recipe. While experimenting on a recipe, when I get the desired result, I take a pause. Then to be sure with the recipe, I bake the same recipe for at least two more times and my family and neighbor becomes my lab rats for testing.
This recipe surprised me with not only a positive response from everyone but almost 80% of people asking me to take their orders. Should I start taking orders or not, is still a question in my mind, Lol.
But now I was confident about my recipe. This cake will simply melt in your mouth. I am sure by now you must be excited to try this recipe. Then let’s start the recipe.
How to make fruit cake without egg
First thing first, keep your oven for preheating at 180 °C.
In a mixing bowl, take condensed milk, melted butter, oil, and vanilla extract. Using a whisker/spatula, mix all the wet ingredients.
For this recipe, I have used salted butter and hence not added additional salt. I feel salted butter enhanced its flavors. However, if you are going to use unsalted butter, then add ¼ tsp of salt in addition.
Using a sieve sift flour, baking powder, and baking soda directly into the bowl with wet ingredients. Do not skip sifting if you want a soft and fluffy cake. It helps to remove the unwanted particles but helps to aerate the flour. In eggless baking, sifting plays an important role.
Using the cut and fold method, mix dry ingredients into wet ingredients. Start adding milk to make the batter of pouring consistency. The batter should be smooth. Now add tutti frutti to the batter and fold.
Time to Bake
Pour the prepared batter into a greased baking tin. Tap the tin on counter to release the air bubbles. Now, bake it in the preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
When a toothpick inserted in cake comes out clean, it means the cake is baked and ready to take out from the oven. Take the baking tin out from the oven and let it rest for 5 minutes. After 5 minutes demold the cake, slice and serve. This cake tastes best when served warm.
Buy Tools and Ingredients used in this recipe
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Ingredients
- 200 gm Whole Wheat Flour
- 100 gm Condensed Milk
- 50 gm Butter Salted
- 30 ml Oil
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1 tsp Vanilla Extract
- 1/2 cup Tutti Frutti
- 100 ml Milk
Instructions
- In a mixing bowl, take condensed milk, Melted butter, Oil and Vanilla extract. Using a whisker/spatula, mix all the wet ingredients.
- Using a sieve sift flour, baking powder, and baking soda directly into the bowl of wet ingredients.
- Mix dry ingredients into wet ingredients.
- Start adding milk to make the batter of pouring consistency.
- Now add tutti frutti to the batter and fold.
- Pour the prepared batter into a greased baking tin.
- Now, bake it in a preheated oven at 180 °C for 25 minutes or until it passes the toothpick test.
- After 25 min, take the baking tin out from oven and let it rest for 5 minutes.
- Now demold the cake, slice and serve.
- Our Eggless Britannia fruitcake is ready.
Notes
- This is tried and tested recipe. Any change in ingredient can change the results.
- Every ingredient is important. Please don’t ask for substitutes.
- You can bake this cake on a gas stove as well. For reference, you can check my Pineapple upside down cake recipe.
- All the ingredients should be at room temperature.
- You can replace tutti frutti with raisins, cranberries and other dry fruits.
Today I made Britannia cake with multi grain four..it was awam but thoda sweet kam tha…n cake m upr se crack aa gaye. May I knw the reason mam…thnkew for the recipe
Change in ingredients will change the results.
Hi Sonia can u pls tell me about temperature for dis cake in convection… I have ifb convection but not getting perfect result Everytime…. I think it’s problem with the temperature..pls help me out
Nidhi, in my recipes I always mention temperature of OTG and MW Convection. But as a thumb rule, always keep the setting for MW Convection at 20 °C lower that Oven temperature.
Happy Baking!
Sonia
Hello Sonia Maam, Baked the cake in kadai and came out extremely delicious. The cake was just gobbled up in minutes. Neighbors kids thought it was store bought 😉. Thank you so much ma’am for the recipe.
I’m yet not lucky to attend your bread baking classes but surely attend one day when my baby grows up. I hope my luck favours me to attend your classes.
Hi Kiran,
Happy to know you liked the recipe and get appreciation from the people around you. Definitely we will meet someday.
Happy Baking!
Sonia
I love to bake.. But I don’t have oven..
One time I bake some kind of cake using pressure cooker and it comes well..
Is it possible to bake this eggless cake in pressure cooker?
How much time It need to bake?
Aaliyah
Yes, you can bake in any heavy bottom pan or pressure cooker on the gas stove. For reference, you can check my this recipe
https://anybodycanbake.com/pineapple-upside-down-cake/
Happy Baking
Sonia
Thanks Sonia. Will still be good to check your video for mixing method here and dough consistency if you happen to capture it next time.
Thanks for your input Aishwarya. I will try my best to see what can be done on this.
– Sonia
Hi Sonia,
I tried this cake and it came out good in parts. I had the middle part of the cake not baked. Is it because of my temperature being on the higher side? Pondering over an over thermometer as i write. And secondly, I did not get this batter to be fluid/porous. Seems tight/tough. Would be good if you can show the video for this recipe too like some others.
Aishwarya,
If your cake wasn’t baked from the middle then its definitely because of temperature. Other reason could be wrong oven setting. Always use the bottom coil to bake a cake and place the tin on a middle rack for even baking.
If you feel your batter was thick then you can add milk accordingly as I mentioned in the recipe notes, every flour has different absorption capacity.
Happy Baking
Sonia
Hello maam…..plz can u explain me d science behind using butter n oil both fr this recipe???
Hello Shubhi, the difference is in the melting temperature of both the ingredients.
– Sonia
Hi sonia,
Seems to b wonderful recipe will definitely try…u have used loaf tin of 8” size?
Yes Parul, I have used 8″ x 3″ x 2″
– Sonia
Nice. Keep baking and writing.
Thanks, Rashmi.
Hi Sonia,
The cake came out good. Thank you for the recipe 😊 If I need it to be sweeter in taste, what would you suggest to add? More condensed milk or regular sugar? If sugar, then can it be dissolved in the milk we are adding at the end or better mixed with butter at the beginning?
Thanks,
Ramya
Hi Ramya,
Yes, you can use two tablespoons of sugar, either dissolve it in condensed milk or in the milk, the choice is yours.
Alternatively, to keep recipe healthy, you can use 2 tbs of honey.
– Sonia
Hi Sonia,
In general, when your recipes say milk, is it raw or boiled and cooled milk?
Thanks,
Ramya
Ramya, it means boiled and cooled milk.
Thanks Sonia, One more query – the size of the pan you have mentioned, can you maybe add a link to purchase the pan you use (maybe here and in every recipe) so that I can see if I can get them. Some measurements I’m able to find with good brands while others I can find but not sure on the reliability of the brands. So if you can mention the one you are using, it would give confidence for the readers to purchase.
Ramya, thanks much for writing. At the end of our recipes we include the links of ingredients and tools used in the recipe, however, we will now specifically create links of the pan that we use.
Thanks again.
Sonia
Hi Sonia,
I baked this and found it to be a little hard, not too fluffy. I could observe this in the batter stage too. I added a little more milk but in general what could be the reason(like over whisking of wet ingredients?) and what can be done if the batter gets thick?
Regards,
Ramya
Ramya, Every flour is different and has different capacity to absorb liquid content. When the batter seems thick, add milk, you did the right thing.
Sonia
Hi Mam, I tried your Britannia Eggless Fruit Cake with Whole Wheat flour..Came well, but I felt difficulty in converting all grams measurements to Cups and Tbsps. Can you please mention the measurements in Cups.
Ranjini,
Thanks for liking the recipe.
Please use the following conversion chart to convert measurements into grams
https://anybodycanbake.com/conversion-table/
Sonia
Where to all add milk???
Uttara ,
Everything is mentioned in the recipe with details. Please follow that.
Thanks.
Hi.
Can I make this recipe with APF?. also how can I substitute condense milk. My family doesn’t like condense milk. Please guide.
Hello Vaishali,
Yes for APF. I have not tried an alternate of this recipe without using condensed milk, so cannot suggest.
However, you may like to check the link of Eggless Vanilla Cake recipe. This recipe is with APF and without Condensed milk:
https://anybodycanbake.com/eggless-vanilla-cake/
I need eggless banana wheat cake recipe pls
Priscilla,
Here is the recipe link for you
https://anybodycanbake.com/eggless-banana-cake/
https://anybodycanbake.com/vegan-banana-bread/
https://anybodycanbake.com/whole-wheat-banana-muffins/
Happy Baking
Sonia
Thank you Sonia for such a healthy recipe.
I have MR40 otg,it has two mode grill convection n baking for baking cakes which mode should I use n at wat temperature . thank you.
Hello Shweta,
Use Bake mode.
Baking temperature and time are mentioned in the recipe.
Regards
Sonia
Hi Sonia.. it’s a beautiful recepi … thanks.but it doesn’t mention sugar. Is it sugar-free?
Dear Seema,
It is certainly not a sugar-free recipe as it uses condensed milk.
Regards
Sonia
Nice recipe will try soon
Thanks, Vanita.
Regards
Sonia