Make the most moist Eggless Tutti Frutti Cake recipe with step by step pictures, best served with a hot cup of tea/coffee!
Its Monday today and whats better than to start the week with a cake?! 🙂
It has been a long time, a really long I baked anything. There was a time in my life where I would come home from office and start baking immediately. Weekends were for baking projects too. All this was when my oven was brand new. Sigh. I still enjoy baking as much as I used to, I have realized while making this cake. It is just that the husband and I can’t stop eating these goodies and it feels better not to bake 😀
Growing up I hardly had tutti frutti cake but I what I remember fondly is the sweet bread dad used to get us. Every slice of the bread would have a couple of these tutti fruttis and I would specifically pick up them first to eat! When we had got our first fridge, dad got us a pack of tutti fruttis. We topped up our homemade ice creams with these beauties. As a kid, even the smallest of small things excite you isnt it?! I had all forgotten about tutti fruttis until recently when I spotted them in the super market. All these memories gushed in and without a second thought, I got a pack. And then started thinking about a recipe 🙂
When I raking my brains to think of something to prepare and to stop myself from gorging on these tutti fruttis as it is, the husband suggested that I bake a cake. This recipe is an adaptation from the eggless vanilla cake I tried last year and to say that it was amazingly perfect would be an understatement. The only stupid mistake I did was to bake it in bread tin, so the cake was not as tall as I would have wanted it. But who cares about the size when all it matters is the taste, right? By the way, did you guys know that these colorful tutti fruttis are made with raw papaya? I know, who would have guessed!
How to make Eggless Tutti Frutti Cake –
📖 Recipe
Eggless Tutti Frutti Cake
Equipment
- Oven (OTG)
- 9"x5" Baking Tin
MEASUREMENT
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
Ingredients
- 1.5 cups All Purpose Flour
- 4 tablespoon Tutti Frutti
- ½ cup Oil
- ¾ cup Sugar
- 1 teaspoon Baking Powder
- ¼ teaspoon Baking Soda
- ¾ cup Thick Curd
- 1 teaspoon Vinegar
- 1 teaspoon Vanilla Extract
- ¼ cup Water
- A pinch of Salt
Instructions
- Prepare the oven by pre-heating at 180°C for at least 10 mins. Prepare the baking dish by applying oil/butter and then dusting it with all-purpose flour. Alternatively, it can be lined with a baking sheet.
- In a bowl add all-purpose flour, baking powder, tutti frutti and a small pinch of salt. Mix well until the tutti frutti are coated well in the flour.
- Add sugar and oil together and mix well. In another bowl, mix the thick curd with water and make it into a thick buttermilk. To this, add baking soda and vinegar. In a minute, the mixture becomes frothy. Add both these mixtures to the flour mix along with Vanilla Essence.
- Gently fold until combined together. Pour the batter into the baking tin (fill it only to ¾th) and bake it for 30mins in the oven at 180°C. When a toothpick or knife is inserted, it should come out clean. Switch off the oven and let it stay in there for 3-5 mins. Remove the baking dish and cool it down. Invert the cake onto a plate. Cut into slices of desired width.
- Serve sliced cake with a cup of hot coffee/tea. Store in an airtight container in fridge for upto a week.
Detailed step-wise picture recipe of making Eggless Tutti Frutti Cake –
Prepare the oven by pre-heating at 180°C for atleast 10 mins. Prepare the baking dish by applying oil/butter and then dusting it with all-purpose flour. Alternatively it can be lined with a baking sheet.
In a bowl add all-purpose flour, baking powder, tutti frutti and a small pinch of salt. Mix well until the tutti frutti are coated well in the flour.
Add sugar and oil together and mix well. In another bowl, mix the thick curd with water and make it into a thick buttermilk. To this, add baking soda and vinegar. In a minute, the mixture becomes frothy. Add both these mixtures to the flour mix along with Vanilla Essence.
Gently fold until combined together. Pour the batter into the baking tin (fill it only to ¾th) and bake it for 30mins in the oven at 180°C. When a toothpick or knife is inserted, it should come out clean. Switch off the oven and let it stay in there for 3-5 mins. Remove the baking dish and cool it down. Invert the cake onto a plate. Cut into slices of desired width.
Serve sliced cake with a cup of hot coffee/tea. Store in an airtight container in fridge for upto a week.
Note –
- Tossing the tutti fruttis in all-purpose flour helps them from sinking to the bottom of the baking dish while baking.
- Vinegar, baking soda along with thick buttermilk would react and make the mixture airy – makes up for the lack of eggs.
- Oven timings and temperatures vary from oven to oven, so keep a close eye on the oven while baking the cake.
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Taking this yummy cake to Fiesta Friday #131. The co-hosts this week are Su @ Su’s Healthy Living and Laura @ Feast Wisely 🙂
Srividhya
Wonderful. Just call it a loaf instead of cake. That's it. 😉 I prepared n posted the eggless tutti frutti loaf for 2015 Xmas. My propoetion was different though.:-) Love your clicks.
chcooks
Yeah loaf would be a good name 😀 Thanks Sri.. will check out your recipe.
Osyth
My mother used to make an eggless fruit cake with a similar ingredients list and method to this but I think the addition of thick curds will take it to another level. I shall experiment (I don't think I can get those delectable tutti frutti)
chcooks
Thanks Osyth 🙂 I didnt know Tutti Frutti was an Indian thingy. You can substitute it for some raisins in that case 🙂
Osyth
We used to have tutti frutti ice cream as children which I adored but I have never actually bought tutti frutti as a THING! I shall search first before resorting to raisins 🙂
chcooks
Sure thing! 🙂
Viji
Hi, tried this and it's in the oven now.. Fingers crossed.. Just a note, you have mentioned vanilla essence in the ingredients, but not in the steps.. I missed to add it. 😀
chcooks
How did it turn out? 🙂 Thanks much and sorry, will correct it.
Palwinder Kaur Saini
can we replace apf with wwf ?
chcooks
I have personally not tried it, could turn a little dense. You can give it a trial for smaller batch.
Amna
I tried it but it didn't come out good. Plz guide me if I made any mistake.. I doubled the recipe as my loaf pan was big. Only changes I made were instead of curd n water ..to make it vegan .. I used 1/2 cup coconut milk plus 6tbsp coconut milk. We don't have any vegan yogurt where I live.. Also didn't double the baking soda and vanilla extract while I doubled everything else. My cake rose well but it was super moist. it was burnt on top and whole cake turned dark Brown colored.. It also stuck on bottom .. I felt sugar got caramelized and formed a crust on top and also cake stuck on bottom.. I baked cake till knife came out clean btw.. Color was not white just like ur cake.. Also did you use granulated sugar or castor ?.. I used granulated..
chcooks
Hi Amna, I used granulated sugar. From what you have described the cake had more sugar content I guess - thats why it began browning. Probably the coconut milk has some more natural sugars and that must have changed the science of baking. I have never tried this recipe with regular milk, so I am not really sure if coconut milk could be used.
Sonu
Hi my cake turned moist , but cud taste more of baking powder , isn’t 1tbsp too much?
chcooks
Hi Sonu, I am so sorry it must have read as 1 tsp.
Archana Radhakrishnan
Hey Ramya, lovely recipe! But am afraid my version didn't turn out too well 🙁 could you pls guide?
1. Though i followed the instructions completely, my curd/vinegar/water/soda mixture didn't turn frothy within 2-3 mins. Not sure why- does it matter?
2. While the taste came out pretty decent, the middle portion of the cake remained a gloppy mixture and didn't get baked (the sides n top turned out fine). Any suggestion why that may have happened??
Ramya
Hi Archana,
I am sorry you had trouble with the recipe.
1. The curd + vinegar + soda mixture should froth - the reaction is almost instantaneous and that tells us that the soda is potent. If it didnt froth, the reason could be because of vinegar and/or soda.
2. Depending on the oven, baking tin and the quantity of batter poured into the tin - the baking times for the cake varies. You should always insert a tester (a bamboo skewer works well but a knife will do too) at the center of the cake to determine if it needs more baking time. If the tester comes out clean, your cake is baked. If not, you can continue baking it in intervals of 7-8mins and test again.
Hope this helps.
Archana Radhakrishnan
Thanks a lot Ramya. For the 1st point - as i wanna play it safe next time, can i substitute with eggs? Pls suggest how many in that case and at what stage do i include that into the process. Thanks!
Ramya
Opps, I am sorry Archana I have never made this recipe with eggs so it would be very difficult for me to suggest 🙁
Sakti
Dear Ramya,
I tried this cake today. It turned out great. All my baking depends on your recipes. I have tried honey cake, basic vanilla recipe and chocolate cake too. All were first tries for me. They are so simple and easy to follow. Thank you very much ❤️
Ramya
Thanks so much! Really glad to know you enjoyed baking the cakes, Sakti 🙂