tutti frutti cake recipe, how to make eggless tutti frutti cake recipe

tutti frutti cake recipe with step by step photos – tutti frutti cake is a popular variety of cake in india. this tutti frutti cake recipe is made without eggs and has a soft, light and moist crumb. the recipe is also easy and even newbies in baking can make this tutti frutti cake easily.

tutti frutti cake recipe

to make this tutti frutti cake, i have used my eggless vanilla cake recipe. i have updated the post with better pictures. the recipe was first posted in december 2013 and it was time i updated the old pictures with new ones.

i have been making this tutti frutti cake for many years now. initially i used to add ½ cup oil or melted butter in the recipe, but later i started reducing the amount of oil when making this cake. i felt that with even with ¼ cup oil or melted butter the cake gets a lovely light crumb and is moist. you can use both melted butter or oil in the recipe. i have made the cake with both oil and butter. both give good results in the cake. if using oil, then use a neutral flavoured and neutral tasting oil like sunflower oil.

tutti frutti is one ingredient that i use, which has artificial colors. i don’t have the time and energy to make these candied raw papaya pieces which we call as tutti frutti, at home. so i buy from outside when i have to add them in recipes. another cake recipe where you can add them is this christmas fruit cake.

if you are looking for more eggless cakes then do check:

tutti frutti cake

4.67 from 42 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:35 mins
Total Time:50 mins
Course:desserts
Cuisine:indian,world
Calories: 148kcal
Servings (change the number to scale):14 tutti frutti cake slices from 1 loaf
tutti frutti cake recipe
this is an easy recipe to make a soft, moist tutti frutti cake without eggs.

INGREDIENTS FOR tutti frutti cake

(1 CUP = 250 ML)

for dry mixture

  • 1.5 cups all purpose flour (maida) - about 187 to 190 grams
  • 1 pinch salt
  • ¼ teaspoon cinnamon powder (dalchini powder) - optional
  • 1 teaspoon baking powder
  • ½ cup tutti frutti - approx 80 grams of tutti frutti

for sugar solution

  • ½ cup water
  • ¾ cup organic unrefined cane sugar or regular sugar (160 grams) – add as required. * check notes
  • ¼ cup melted butter or neutral flavored oil, 60 ml
  • 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped

for curd solution

  • 3 tablespoons fresh curd (yogurt or dahi) (dairy or vegan)
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar or white vinegar
  • ½ teaspoon baking soda

HOW TO MAKE tutti frutti cake

sifting dry ingredients for tutti frutti cake

  • take a sieve. keep a mixing bowl below the sieve. in the sieve all purpose flour (maida), 1 pinch salt, cinnamon powder and baking powder. 
  • sift all the dry ingredients.
  • now add the tutti frutti.
  • just mix the tutti frutti with the flour so that they get coated with the flour.
  • grease a loaf pan with butter and oil and keep aside. you can even line the pan with butter paper or parchment paper. also preheat oven at 180 degrees celsius for 15 minutes.

making sugar solution for tutti frutti cake

  • in a bowl take ¾ cup sugar (160 grams sugar) and ½ cup water.
  • mix the sugar with water till all the sugar granules are dissolved. 
  • after all of the sugar has dissolved, add melted butter or oil. you can melt butter in a small pan and keep it ready. with a whisk mix very well.
  • add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. mix again well. keep this sugar solution aside.

making curd solution for tutti frutti cake

  • in another bowl take 3 tablespoons fresh curd or yogurt, 1 tablespoon water and 1 tablespoon vinegar. 
  • you can use apple cider vinegar or white vinegar. i have used apple cider vinegar. you can also use 1 tablespoon lemon juice instead of vinegar. mix very well.
  • now add ½ teaspoon baking soda. stir and mix very well.
  • you will see the solution frothing and bubbling.

making tutti frutti cake batter

  • quickly add the sugar solution. 
  • then immediately add the bubbling curd solution also. 
  • mix gently to a smooth batter with light pressure from the hands on the whisk. do not overdo the mixing. you can even fold the wet ingredients into the dry ingredients. tiny lumps are fine in the batter. 
  • pour the tutti frutti cake batter in the greased or lined cake pan.
  • gently tap the cake pan on the kitchen table top once or twice.

baking tutti frutti cake

  • place the cake pan in the oven.
  • bake tutti frutti cake at 180 degrees celsius in a pre heated oven for 40 to 45 minutes or more or less as required. baking time will vary depending on the temperature conditions in the oven and the size of the oven.
  • check with a skewer or fork and it should come out clean.
  • place the pan on a rack to cool down.
  • when the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. invert the pan on a chopping board. gently tap the bottom of the cake pan and remove the tutti frutti cake.
  • slice the eggless tutti frutti cake.
  • serve the tutti frutti cake plain or with some milk or tea or coffee. remaining tutti frutti cake can be refrigerated and lightly warmed before serving.

NOTES

* to make the tutti frutti cake less sweet, you can add ½ or ⅔ cup of sugar if you prefer.
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how to make tutti frutti cake recipe

a) sifting dry ingredients:
1: take a sieve. keep a mixing bowl below the sieve. in the sieve add 1.5 cups all purpose flour (maida) – about 187 to 190 grams all purpose flour.

making tutti frutti cake recipe

2. then add 1 pinch salt, ¼ teaspoon cinnamon powder and 1 teaspoon baking powder. if you do not have cinnamon powder, then you can skip it. alternatively you can add ¼ teaspoon cardamom powder.

making tutti frutti cake recipe

3. sift all the dry ingredients.

making tutti frutti cake recipe

4. now add ½ cup tutti frutti.

making tutti frutti cake recipe

5. with a spoon or spatula, just mix the tutti frutti with the flour so that they get coated with the flour. keep aside.

making tutti frutti cake recipe

6. grease a loaf pan with butter and oil and keep aside. you can even line the pan with butter paper or parchment paper. also preheat oven at 180 degrees celsius for 15 minutes.

making tutti frutti cake recipe

making sugar solution for tutti frutti cake

7. in a bowl take ¾ cup sugar (160 grams sugar).

making tutti frutti cake recipe

8. add ½ cup water.

making tutti frutti cake recipe

9. begin to mix the sugar with water with a whisk or spoon.

making tutti frutti cake recipe

10. the entire sugar should dissolve before starting with the next step.

making tutti frutti cake recipe

11. after all of the sugar has dissolved, add ¼ cup melted butter or oil (60 ml). you can melt butter in a small pan or bowl and keep it ready.

making tutti frutti cake recipe

12. with a whisk mix very well.

making tutti frutti cake recipe

13. add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. here i have used vanilla bean. mix again well. keep this sugar solution aside.

making tutti frutti cake recipe

making curd solution for tutti frutti cake

14. in another bowl take 3 tablespoons fresh curd or yogurt.

making tutti frutti cake
15. add 1 tablespoon water.

making tutti frutti cake recipe

16. add 1 tablespoon vinegar. you can use apple cider vinegar or white vinegar. i have used apple cider vinegar. you can also use 1 tablespoon lemon juice instead of vinegar.

making tutti frutti cake recipe

17. mix very well.

making tutti frutti cake recipe

18. now add ½ teaspoon baking soda.

making tutti frutti cake recipe

19. stir and mix very well.

making tutti frutti cake recipe

20. you will see the solution frothing and bubbling.

making tutti frutti cake recipe

making tutti frutti cake batter

21. quickly add the sugar solution to the dry mixture.

making tutti frutti cake recipe

22. immediately, add the bubbling curd solution also to the dry mixture.

making tutti frutti cake recipe

23. be quick and begin to mix gently to a smooth batter with a wired whisk. mix with light pressure from your hands on the whisk.

making tutti frutti cake recipe

24. do not overdo the mixing. you can even fold the wet ingredients into the dry ingredients. tiny lumps are fine in the batter

making tutti frutti cake recipe

25. pour the tutti frutti cake batter in the greased or lined cake pan.

making tutti frutti cake recipe

26. gently tap the cake pan on the kitchen table top once or twice.

making tutti frutti cake recipe

baking tutti frutti cake

27. place the cake pan in the oven.

tutti frutti cake recipe

28. bake tutti frutti cake at 180 degrees celsius in a preheated oven for 40 to 45 minutes or more or less if required. baking time will vary depending on the temperature conditions in the oven and the size of the oven.

tutti frutti cake recipe

29. check with a skewer or fork and it should come out clean.

tutti frutti cake recipe

30. place the pan on a rack to cool down.

tutti frutti cake recipe

31. when the tutti frutti cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. invert the pan on a chopping board. gently tap the bottom of the cake pan and remove the tutti frutti cake.

tutti frutti cake recipe
32. slice the eggless tutti frutti cake.

tutti frutti cake recipe

32. serve tutti frutti cake slices plain or with some milk or tea or coffee. remaining tutti frutti cake slices can be refrigerated and lightly warmed before serving.

eggless tutti frutti cake recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

278 comments/reviews

  1. Hi Dassana, I have tried this recipe so many times at home and every time my husband enjoyed eating that cake. But this time I baked this cake for my colleague as it was her birthday and to my surprise everyone just loved it. Everyone appreciated my baking. It made my day. Some of them asked for the recipe so that they can give it a try. Thank you so much for sharing this amazing recipe. Love from New Zealand5 stars

  2. I was a bit concerned about the curd in the cake. Does the cake taste pungent or will it have a normal flavour. Please do let me know.

    • not at all. curd does not lend any pungent or sour curd in the tutti frutti cake. you won’t feel its taste. but make sure not to use sour curd (khatta dahi).

  3. Can I use 3/4th cup of powdered sugar instead of 3/4th cup sugar ? If I am using powdered sugar what will be the amount?

    • you can use 3/4 of powdered sugar. generally, when sugar is powdered, the amount in cups comes to 1 or 2 tablespoons more for powdered sugar. so you can either use 3/4th cup OR 3/4th cup + 1 or 2 tablespoons of powdered sugar.

  4. Hi Dassana amit. I just want to know why your app is not working. I like your recipes. And i got respect at my sasural because of your delicious recipes. But app is always easy and handy. I miss my veg recipes of india App. Please let me know how can i get back this app?5 stars

  5. Hi Amit, I am new Baker. Faced a couple of problems. First the sugar didn’t dissolve fully in the oil. Second one is cake didn’t cook in the middle part. Rest of the part was fully cooked and tasty but not spongy. Plz advise.4 stars

    • garima the sugar dissolves when you add in the cake batter and fold. sponginess in this cake comes from the reaction of baking powder and vinegar. so if the baking powder is not fresh or active, the cake won’t become spongy. looks like here the baking powder is at fault and hence the cake looks undone. actually the cake is baked but since its not spongy or porous in that part, it looks like its not baked. for baking always use fresh ingredients. to check the freshness of baking powder or baking soda, dissolve 2 to 3 pinches of it in water+vinegar solution. it should fizz and bubble. if not then it is not active or fresh. hope this helps.

  6. Hi dassana,
    I tried this cake today but it turned out all dense and doughy. Here’s what I did:
    1. I used shakkar in place of sugar and melted homemade butter in place of oil.
    2. I got doubtful whether shakkar will mix well in the butter. So I mixed the shakkar in the sieved flour directly. And added melted butter later while adding frothing yogurt mix as mentioned.
    3. It felt a bit tough while folding, so I had to add around 2 cups of water to make it easier. While folding, it started smelling like atta dough.
    4. I used a stainless steel pan.
    5. While baking, it puffed up nicely within 30 min but there were cracks in its topmost surface. Even after 45 minutes the knife didn’t come out clean so I left it for more time. It took 1 hour 15 min for the knife to come out clean

    The base of the cake has uneven heating signs. Also, the shakkar was quite lumpy, can that make folding difficult? I will switch back to sugar and aluminum pan if that’ll help.
    Actually in couple of my previous baking experiences, whenever my pan size ran short for the batter I used steel vatis to share it. And those little cakes turned out perfect. That’s why I tried with a steel pan today.

    • ruchi, shakkar can make the folding difficult. also i feel the batter got mixed too much. eggless whole wheat cake batters when mixed more, do become thick and if one continues to mix, they become doughy and the wheat flour strands can be seen similar to atta strands. even if one ingredient like jaggery or sugar or fruit pulp etc is not mixed well in the batter, then in an effort to mix well, the whole batter becomes doughy and stringy. a cake made with such a batter will have denseness. it will be like baked atta. there won’t be any softness and porousness in the cake texture. i have myself had such disasters with whole wheat baking previously. also the cake is baked, but there is moistness atta like quality in the cake, that one feels the cake is not baked. once even i had kept such a cake for more than an hours, thinking its not baked.

      using steel is not an issue. if its a good quality steel pan, then cakes can be baked in it. hope my explanation helps.

      • Yes that’s exactly how the cake is like. With moistness and uncooked feel. I think I also mixed too much then.
        I had a doubt in one step of the procedure- The recipe mentions mixing 3/4 cup sugar in 1/2 cup oil. I am a bit confused how to do this. I thought this mixture would become a thick syrup or a blob? Can it be done with melted butter also?

        • ruchi, thanks for letting me know. about the mixing of oil with sugar it is not thick syrup like. you can mix sugar with melted butter also. but use a wired whisk will mixing with butter.

    • 180 degrees celsius temperature can be used. for the time it varies with the oven model, make, size and type. so i cannot give an exact time. just check the cake after 20 to 25 minutes and if not done, then continue to bake.

  7. I tried this recipe and did as mentioned above but the centre and base of the cake remained uncooked. Please tell me what to do to avoid this problem.4 stars

    • if you are using an OTG, then use either the bake option (bottom heating rod is on) or the toast option (top and bottom heating rod is on) while baking. keep the pan in the center rack of the oven. use the right size of pan. base and center is not getting cooked as there is no heat coming from the bottom of the pan. so i guess you using a microwave oven in convection mode. if using the convection mode of microwave oven, then use a metal pan and not a silicon or glass pan. if you use these pans, then the base will not get browned or remain uncooked from the center.

  8. What will be the shelf life of the cake if I want to make it today n carry it on Sunday to Delhi from Hyderabad.. will it stay soft n fresh..

  9. made this with whole wheat flour and as cup cakes. made abt 12 mid sized cupcakes. were yummy. baked at 180 deg for 20 mins and they were done.5 stars

  10. I followed the same procedure and measures, but cake broke and got sticked to base of pan.
    Cake Tasted good.
    Please suggest.4 stars

  11. Hi Amit,
    I tried this tutti frutii cake recipe in otg. Taste was good but cake broke and got stuck to the bottom of pan and wasn’t firm too.
    Please suggest.

    • ritu, firstly only take out the cake when its lukewarm or completely cooled. if the cake is removed from pan, when it is still hot, it will break. sticking to the pan is also as i feel the cake was taken out when it was hot. let the cake cool completely and then you can remove it from the pan.

  12. Hello!
    Im a regular follower of your recipes…They turn out very well after trying.. Can you please share how to cook cakes by using a pressure cooker.
    Thank you so much for giving us such good and easy recipes 😃5 stars

  13. Hi dassana
    Can this cake be made with wholewheat flour? if yes any changes in the ingredients?
    Thanks5 stars