Eggless Tutti Frutti Cake Recipe
US measuring cups are used (1 cup = 240 ml)
servings (one 9x5 inch loaf cake)
White distilled vinegar
All purpose flour (Maida)
White granulated sugar
any flavorless oil like corn, canola, vegetable, safflower oil
Pure vanilla extract
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.
*Nutrition information is a rough estimate for 1 serving
Tried this recipe?
Please comment below and give ★ ratings