Soft and moist eggless tutti frutti cake recipe! A simple, easy-to-make cake that’s perfect with your tea or coffee.
Tutti frutti cake is quite popular across India, and most bakeries in India carry them. It’s soft and moist with those delicate crumbs; it’s oh-so-delicious. Here is my version of eggless tutti frutti cake
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I baked this loaf for this Christmas, but it’s a great cake to bake year-round and an excellent snack for kids. If you want an easy cake to bake this holiday season, give it a try, and you will love it. The procedure is simple, and we don’t need special equipment to make this cake. Let’s get straight into the ingredients and details.
What is tutti frutti
Tutti fruttis are colorful candied fruit pieces made from raw/green papaya. I used store-bought tutti frutti, and you can readily find them in Indian groceries or online. You can use them as toppings in cakes, cupcakes, cookies, or icecreams. Check out my tutti frutti custard ice cream recipe and mango mastani for some ideas.
Ingredients required
The ingredient length might sound lengthy, but the recipe is straightforward. We first mix all the dry ingredients and then the wet ingredients. We then combine them both and bake the cake. Please check the recipe card for the exact measurements and recipe notes for alternatives and substitutions.
Dry ingredients – We need all-purpose flour, baking soda, baking powder, and a pinch of salt.
Sugar: We need granulated sugar for this cake, and I used a minimal amount as we prefer less sweet. Please check my recipe notes for the measurement details.
Wet ingredients: We need water (yes, I use water in this recipe), milk, yogurt, oil, apple cider vinegar, and vanilla essence for the flavor.
Tutti frutti: We need about 6 to 8 tbsps of tutti frutti for this measure. I have included nuts in my recipe card, but I did not use nuts in my cake. If you are not particular about nut-free cake, you can add two tbsps of finely chopped nuts too.
Loaf pan that I used
While you can bake this cake in a six or 7-inch round cake pan, I prefer to use a loaf pan. I used my small-loaf pan – 8.5 x 4.5 x 3 Inches. You can read more about choosing the proper bread pan on King Arthur’s blog.
Dietary specifications & storage suggestions
This tutti frutti cake is an eggless and nut-free cake recipe. You can use plant-based yogurt and milk for a vegan version.
Let the cake cool completely, and store the whole cake or cake slices in an air-tight container. So far, I have stored it for four days in the refrigerator. We enjoy this cake immediately or within three to four days, so we have yet to try freezing or storing it beyond that.
How to make eggless tutti frutti cake
- Preheat the oven to 350 deg F. Add the sifted all-purpose flour, baking powder, baking soda, and salt in a bowl and mix well. Now add the tutti frutti to this dry flour mix and combine. Make sure you mix the tutti frutti nicely so the tutti frutti gets coated evenly with flour.
- In a separate bowl, combine the oil, water, yogurt, milk, sugar, vanilla essence, and apple cider vinegar.
- Mix well. With addition of vinegar, there will be curdling. Do not worry about it.
- Slowly add the wet mix to the dry and combine. Do not overmix; make sure there isn’t any dry flour. If using nuts, add them now and combine. I did not add any nuts.
- Transfer this tutti frutti cake batter to the greased loaf pan and bake it for 45 minutes or until a toothpick, when inserted, comes out clean.
- Let the cake cool for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake from the pan. Allow it to cool for 15 more minutes before slicing. Enjoy it with tea or coffee.
Recipe Notes
- Instead of vanilla, you can add a different flavor, like rose essence, butterscotch, or fruit-flavored ones.
- If you prefer a sweeter cake, you can increase the sugar measure to ¾ cup but not more. I have tried with a ¾ cup measure too. The cake comes out slightly crumbly with additional sugar.
- Also, you can add up to 8 tbsps of tutti frutti for this measure. Along with tutti frutti, you can add raisins and chopped nuts.
- I have tried regular vinegar instead of apple cider vinegar.
VVK tips
- Make sure not to overmix the cake batter.
- Also, ensure all the ingredients are at room temperature for a good rise. I usually keep the required amount of milk, yogurt, and other ingredients outside on the kitchen countertop for an hour or two.
- Adding the tutti frutti mix and the flour ensures that it doesn’t sink in the bottom and gets distributed evenly.
More eggless cakes
📖 Recipe
Tutti Frutti Cake (Eggless)
Equipment
- conventional oven
- Loaf pan (8.5 x 4.5 x 3 Inch)
Ingredients
Measurement Details: 1 cup = 240ml; 1 tbsp = 15ml; 1 tsp = 5ml;
- 1.5 cups all-purpose flour sifted
- 1.5 tsp baking powder
- ½ tsp baking soda
- a pinch of salt
- 6 tbsp tutti frutti
- 2 tbsp nuts optional. Omit for a nut-free version.
- ¼ cup oil plus ½ tbsp to grease the pan
- ¼ cup milk at room temperature
- ¼ cup yogurt at room temperature
- ¼ cup water
- 1 tbsp apple cider vinegar
- 1 tsp vanilla essence
- ⅔ cup granulated sugar refer to notes
Instructions
- Preheat the oven to 350 deg F. Add the sifted all-purpose flour, baking powder, baking soda, and salt in a bowl and mix well. Now add the tutti frutti to this dry flour mix and combine. Make sure you mix the tutti frutti nicely so the tutti frutti gets coated evenly with flour.
- In a separate bowl, combine the oil, water, yogurt, milk, sugar, vanilla essence, and apple cider vinegar. Mix well.
- Slowly add the wet mix to the dry and combine. Do not overmix; make sure there isn’t any dry flour. If using nuts, add them now and combine. I did not add any nuts.
- Transfer this tutti frutti cake batter to the greased loaf pan and bake it for 45 minutes or until a toothpick, when inserted, comes out clean.
- Let the cake cool for 10 to 15 minutes. Run a knife around the edges of the cake and gently flip the cake from the pan. Allow it to cool for 15 more minutes before slicing. Enjoy it with tea or coffee.
Notes
- Instead of vanilla, you can add a different flavor, like rose essence, butterscotch, or fruit-flavored ones.
- If you prefer a sweeter cake, you can increase the sugar measure to ¾ cup but not more. I have tried with a ¾ cup measure too. The cake comes out slightly crumbly with additional sugar.
- Also, you can add up to 8 tbsps of tutti frutti for this measure. Along with tutti frutti, you can add raisins and chopped nuts.
- I have tried regular vinegar instead of apple cider vinegar.
Nutrition
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
Loved this recipe?
If you try this tutti frutti cake, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it ASAP. Make sure to follow me on my Pinterest or Instagram or join my Facebook Group for recipe updates and simple Indian meal ideas.
Hi Vidhya!
Your website is a life saver for both day to day cooking and desserts. I have tried many recipes. This Tutti Frutti cake was super easy to make and came out full of flavor, nice and moist! Everyone loved it. Thank you!
Thank you so much :-)