Eggless Tutti Frutti Cake Recipe

Balasahana Suresh
Ingredients:

  • 1 1/2 cups (180g) all-purpose flour (or whole wheat flour for a healthier option)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (100g) sugar (can use brown sugar or coconut sugar for a healthier option)
  • 1/2 cup (120ml) vegetable oil (or melted butter for a richer flavor)
  • 1 tsp vanilla extract
  • 1/2 cup (120ml) milk (use plant-based milk for a vegan version)
  • 1 tbsp lemon juice (or white vinegar)
  • 1/2 cup (80g) tutti frutti (store-bought or homemade)
  • 1/4 cup (30g) chopped nuts (optional, can use cashews, almonds, or walnuts)
  • 1/4 tsp ground cardamom (optional, adds a nice flavor)
  • 1 tbsp cornflour (optional, helps to keep the tutti frutti from sinking)
Instructions:

1. Preheat the oven:

  • Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
2. Prepare the tutti frutti:

  • If you're using store-bought tutti frutti, give them a quick rinse and pat them dry with a paper towel to remove any excess syrup or color.
  • In a small bowl, toss the tutti frutti and chopped nuts (if using) with 1 tablespoon of flour or cornflour. This helps prevent the tutti frutti from sinking to the bottom while baking.
3. Mix dry ingredients:

  • In a large bowl, sift together the flour, baking powder, baking soda, salt, and cardamom (if using).
4. Mix wet ingredients:

  • In another bowl, whisk together the sugar, oil, vanilla extract, milk, and lemon juice. The lemon juice will react with the baking soda, making the cake rise and become fluffy.
5. Combine the wet and dry ingredients:

  • Gradually add the dry ingredients into the wet mixture, stirring gently to combine. Mix until the batter is smooth and lump-free. The batter will be thick but not dry. If it's too thick, add a tablespoon of milk.
6. Fold in the tutti frutti:

  • Gently fold in the tutti frutti and chopped nuts (if using). Be careful not to overmix, as this could make the cake dense.
7. Bake:

  • Pour the batter into the prepared cake pan and spread it evenly.
  • Tap the pan on the counter to release any air bubbles.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Start checking at around 25 minutes to avoid overbaking.
8. Cool:

  • Once done, remove the cake from the oven and let it cool in the pan for about 10 minutes.
  • Transfer it to a wire rack to cool completely before serving.
Tips & Tricks:

1. Tutti Frutti:

o You can find tutti frutti at most grocery stores, or you can make your own by soaking chopped dried fruits like papaya, pineapple, and cherries in sugar syrup.

o If you want to make the cake more colorful, you can use different types of candied fruits or dried fruits in place of tutti frutti.

2. Avoid sinking fruits:
Tossing the tutti frutti in flour or cornflour helps keep them suspended in the batter while baking, preventing them from sinking to the bottom.

3. Flavor variations:

o If you like a more spiced cake, feel free to add a pinch of ground cinnamon or nutmeg to the batter.

o For added sweetness, you can top the cake with a sugar glaze or drizzle with a simple vanilla frosting.

4. Nuts:
If you don’t want nuts in your cake, you can skip them altogether, or replace them with dried fruits like raisins, cranberries, or dates for a richer flavor.

Storage:

  • Room temperature: This cake stays fresh for up to 3-4 days at room temperature in an airtight container.
  • Refrigeration: It can last for up to a week in the fridge.
  • Freezing: If you want to store it longer, you can freeze the cake for up to 2 months. Make sure to wrap it tightly in plastic wrap and foil.

Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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