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+ servings

Eggless Olive Oil, Fruit & Nut Cake

A delicately flavoured & light, eggless version of a fruit cake. Perfect for tea time too!
Course Cakes
Cuisine International
Keyword Eggless Cake, Fruit & Nut
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 7 inch cake


  • 225 grams all purpose flour
  • 2 teaspoons baking powder
  • pinch of salt
  • 150 grams caster sugar * see notes
  • 125 ml milk
  • 4 tablespoons orange juice
  • 150 ml olive oil (not extra virgin)
  • 100 grams mixed dried fruit
  • 25 grams pine kernels or chopped walnuts or peeled almonds


  • Grease and line a 7"  or 8" round cake tin with baking parchment. Preheat oven to 175 degrees C
  • Sift the flour, baking powder and pinch of salt into a bowl. Stir in the caster sugar
  • Make a well in the centre of the mixture and add the milk and orange juice. Use a whisk to mix everything together making sure that there are no lumps. Add in the olive oil and whisk till smooth.
  • Roll the dried fruit and nuts in a little flour and add these to the batter. Gently fold till incorporated and pour into the prepared pan and smoothen the surface using the back of a spoon or palette knife.
  • Bake in the preheated oven for 40-45 minutes or till the skewer inserted comes out clean.
  • Remove and place the tin over a wire rack to cool. After 10 minutes unmould and let the cake cool completely before slicing.


This recipe uses very little sugar (50grams), I increased it upto 150 grams. Do taste the batter and increase it by another 50 grams (total 200 grams caster sugar) if you like a sweeter. Do not exceed 200 grams as the cake contains mixed dried fruit which will let out some sweetness too.