Take a sieve. Keep a mixing bowl below the sieve. In the sieve add the all-purpose flour, salt, cinnamon powder and baking powder.
Sift all the dry ingredients.
Now add the tutti frutti.
Simply 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/356 degrees Fahrenheit for 15 minutes.
Making sugar solution
In a bowl take sugar and 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 briskly for 2 to 3 minutes till the oil has mixed evenly with the water.
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 mixture
In another bowl take fresh curd or yogurt, water and vinegar.
You can use apple cider vinegar or white vinegar. I have used apple cider vinegar. You can also use lemon juice instead of vinegar. Mix very well.
Now add baking soda. Stir to combine so that the baking soda is mixed evenly.
You will see the mixture frothing and bubbling.
Making tutti frutti cake batter
Quickly add the sugar solution to the sifted dry ingredients.
Then immediately add the bubbling curd solution.
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 preheated oven.
Bake the cake at 180 degrees Celsius/356 degrees Fahrenheit in the preheated 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 wired rack to cool.
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 cake.
Slice the cake.
Serve the eggless tutti frutti cake as is or with some milk or tea or coffee. Remaining cake can be refrigerated and lightly warmed before serving.
If you plan to use whole wheat flour, then I recommend using whole wheat pastry flour or including equal proportions of all-purpose flour and whole wheat flour.
Skip sugar in the recipe and easily make it with jaggery or coconut sugar or palm sugar. But keep in mind that with these sugars the taste and flavor will be different.
To make the tutti frutti cake less sweet, you can add ½ or ⅔ cup of sugar if you prefer.
Do use fresh curd and not a curd or yogurt which has become sour or very tangy.
You can use a neutral flavored oil instead of melted butter.
For a vegan version, use plant based yogurt and a neutral tasting oil or a plant based butter.
Tutti frutti is easily available to buy online if you cannot get it in the stores.
Note that the approximate nutrition data is for one slice of the tutti frutti cake.