Eggless tutti frutti cake recipe - one of my favorite cake from childhood. Very soft, moist cake recipe with lots of tutti frutti in each and every bite.
If you are from India then you must know what this tutti frutti is. for those who are not familiar, it is like the candied fruit peels. In India, mostly it is made from raw papaya.
I always get attracted by the color of it during my childhood. But as being adult, now I donāt like it that much because these are really too sweet. I prefer my desserts or Indian mithai just sweet (not sugary sweet).
Just like my eggless tutti frutti cookies, I have added little lemon zest in the cake. This zest does not make the cake lemony, but it gives just the hint of lemon flavor which goes perfect with sweet tutti frutti.
For the variation, try adding orange zest instead of lemon zest.
Here I have added few raisins as well in the cake batter. If you donāt like you can skip it.
To suit my taste, I have made the cake batter little less sweet and added lots of tutti frutti. So the sweetness from tutti frutti will balance out the less sweet batter. And makes the perfect tasting cake.
Check out other eggless cake recipes for Christmas
Eggless fruit cakeĀ // Ā Easy boiled fruit cakeĀ // Ā Gingerbread cakeĀ //Ā Chocolate cake
How to make eggless tutti frutti cake recipe (Step by Step Photos):
1) Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
2) Grease a 9x5x3 inch loaf pan using butter or oil. Or spray it with nonstick cooking spray.
3) Take milk in a large bowl. Add white vinegar to it. Let it stand for 10-15 minutes.
4) Meantime, prepare dry ingredients. Take all purpose flour, sugar, salt, baking powder and lemon zest in a bowl.
5) Mix well till well combined.
6) Now take tutti frutti and raisins in a small bowl.
7) Add 1-2 tablespoons of flour mixture.
8) Stir well till every piece is coated with flour. This helps to prevent the tutti frutti sinking into the bottom while baking. Keep it aside till needed.
9) Now back to the milk-vinegar mixture. You can see it is curdled slightly. That is perfect.
10) Add vanilla extract and oil.
11) Beat it well till everything is well combined.
12) Now sift the flour mixture using sieve directly into wet ingredients bowl.
13) Beat it till everything is mixed well. halfway through I switched to spatula to avoid the over beating.
14) Now add flour coated tutti frutti.
15) Fold them using spatula.
16) Do not stir vigorously, gently fold them in till it is evenly distributed.
18) Pour into the prepared loaf pan.
19) Sprinkle slivered almonds on top, This is optional though.
19) Bake into preheated oven for 50-55 minutes. Check by inserting a toothpick in the center. If it comes out clean means cake is ready. Remove it from the oven.
20) Let the cake cool down in pan itself for 10 minutes.Ā Using butter knife, loose the sides of the cake. and invert it upside down on the cooling rack. Flip back on cooling rack and let it cool down completely.
I usually do not prefer the warm cakes, But this is the first time I enjoyed this tutti frutti cake warm. Before I take the final pic, I already ate two slices of warm cake.
Serving suggestion: Serve this eggless tutti frutti cake slice asĀ a dessert. a slice of cake dusted with powdered sugar will impress your guests. You can served this cake with dollop of whipped cream.
Eggless Tutti Frutti Cake Recipe
Ingredients
- 1 cup Milk
- 1 teaspoon White distilled vinegar
- 2 cups All purpose flour (Maida)
- Ā½ cup White granulated sugar
- 1 tablespoon Baking powder
- Ā¼ teaspoon Salt
- 1 teaspoon Lemon zest
- Ā½ cup Oil any flavorless oil like corn, canola, vegetable, safflower oil
- 1 teaspoon Pure vanilla extract
- Ā¾ cup Tutti frutti
- Ā¼ cup Raisins
- 2-3 tablespoons Slivered almonds optional
Instructions
Preparation:
- Pre-heat the oven to 375 degrees F or 190 degrees C for at least 10 minutes.
- Grease a 9x5x3 inch loaf pan using butter or oil. Or spray it with nonstick cooking spray.
Making eggless tutti frutti cake recipe:
- Take milk in a large bowl. Add white vinegar to it. Let it stand for 10-15 minutes.
- Meantime, prepare dry ingredients. Take all purpose flour, sugar, salt, baking powder and lemon zest in a bowl.
- Mix well till well combined.
- Now take tutti frutti and raisins in a small bowl. Add 1-2 tablespoons of flour mixture.
- Stir well till every piece is coated with flour. Keep it aside.
- Now back to the milk-vinegar mixture. You can see it is curdled slightly. That is perfect.
- Add vanilla extract and oil. Beat it well till everything is well combined.
- Now sift the flour mixture using sieve directly into wet ingredients bowl.
- Beat it till everything is mixed well. halfway through I switched to spatula to avoid the over beating.
- Now add flour coated tutti frutti. Fold them using spatula.
- Pour into the prepared loaf pan.
- Sprinkle slivered almonds on top, This is optional though.
- Bake into preheated oven for 50-55 minutes. Check by inserting a toothpick in the center. If it comes out clean means cake is ready. Remove it from the oven.
- Let the cake cool down in pan itself for 10 minutes.
- Using butter knife, loose the sides of the cake. and invert it upside down on the cooling rack. Flip back on cooling rack and let it cool down completely.
Hi Kanan,
Thank you for your beautiful contribution to eggless baking. You are my go to person for eggless baking record as it always comes out peefect. Can I use lemon juice in place of vinegar in this recipe?
Thank you,
yes you can use same amount of freshly squeezed lemon juice instead of vinegar.