No Oven, No Maida, No Egg Plum Cake

To cook a no oven plum cake on the stovetop, pour the batter into a greased cake tin and place it in a heavy-bottomed pan or a steamer. Cover and cook for about 45 minutes, or until a toothpick inserted into the center comes out clean. This method ensures even cooking without the need for an oven.

If you need to make substitutions in this no egg plum cake, you can replace the yogurt with a dairy-free yogurt or applesauce for a vegan option. For the whole wheat flour, you can use almond flour or oat flour, but keep in mind that this may alter the texture slightly. Jaggery can be substituted with brown sugar or coconut sugar if needed.

To store leftover no maida plum cake, allow it to cool completely, then wrap it tightly in plastic wrap or store it in an airtight container. It can be kept at room temperature for up to 3 days or in the refrigerator for up to a week. For longer storage, consider freezing individual slices wrapped in foil.

Yes, this no oven, no maida, no egg plum cake can be made suitable for a vegan diet by using plant-based yogurt and milk alternatives. Ensure that all other ingredients, like the nuts and dried fruits, are also vegan-friendly.

This no egg plum cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream. You can also serve it with a cup of tea or coffee for a delightful afternoon snack. For a festive touch, consider adding a sprinkle of powdered sugar or a drizzle of chocolate sauce on top.