Eggless tutti frutti cake recipe – Wishing all the readers a Merry Christmas & Happy New Year. This soft, moist and delicious eggless tutti frutti cake is one of the easiest I have baked in the recent times. Tutti frutti cake is quite popular in the Indian bakeries. It is a favorite among kids and is loved for its colorful appearance & sweet flavor.
This tutti frutti cake is very light, moist & is a fail proof recipe that has been tried by me many times. This can be baked even by a beginner or a kid.
This recipe uses milk and an acidic ingredient – lemon juice or vinegar which reacts with the soda and lends a very light & airy texture.
Tutti frutti cake can be made using any basic cake recipe with some tutti fruttis added to the batter. The tuti fruiti mix I have used also had the citrus peels so I have not added any extra flavorings.
If yours does not have the citrus peels, you will have to add 1 tsp of lemon zest or orange zest. You can also add some fruit essence or spice powders like cardamom, nutmeg or cinnamon to get your favorite flavors.
Tutti fruttis are colored bits of raw papaya. They are not my thing to use regularly. So I usually make this cake with the same amount of nuts & raisins added to it.
For a healthier version you can check this Eggless Fruit cake made with atta, nuts and mixed dried fruits.
I have baked this cake in Oven. If you do not oven a oven, then you can also bake it in a cooker following this Cooker cake recipe post.
Preparation for tutti frutti cake
1. Grease a loaf pan or cake pan. I have used a 8.5 by 4.5 inch loaf pan. You can also use a 7 or 8 inch cake pan. Line a parchment paper. If not using parchment paper then dust some flour all over the pan and shake off the excess by inverting it. Preheat the oven to 170 C for at least 15 mins.
2. Measure tutti fruttis to a bowl. Sprinkle 1 tbsp flour and coat them well.
3. Mine also had the citrus peels so I did not add lemon or orange zest. If yours does not have then add in the lemon zest or orange zest to the fruit mix. Keep mixing well until all the flour is absorbed.
4. Add lemon juice or vinegar to the milk. I used room temperature milk.
5. Mix well. You will see the milk begins to curdle. Set this aside.
6. Place a sieve over a large mixing bowl. Measure the flour and add it to the sieve.
7. Measure baking powder.Add it to the sieve.
8. Add baking soda.
9. Next add in the salt.
10. Sieve all of them. Sieve the flour twice. This makes the cake light.
Making batter for tutti frutti cake
11. Make a well in the center. Set this aside.
12. To the milk bowl, add sugar and vanilla extract (optional).
13. Pour melted butter or oil.
14. Stir well until sugar has dissolved.
15. Pour this to the flour.
16. Mix gently just until you see no streaks of flour. Do not over mix.
17. The batter is of ribbon consistency.
18. Add the tutti frutti.
19. Mix gently only a couple of times.
20. Pour the batter to the greased tray. Sprinkle some tutti fruttis if you prefer. Brush some milk on top. Knock the pan to the kitchen counter a few times.
Baking eggless tutti frutti cake
21. Bake at 170 C.
Bake Time
40 to 45 mins if using a 8 by 4 to 9 by 5 inch pan.
30 to 32 mins if using a 7 inch or 8 inch cake pan. Please adjust the baking time to suit your oven and pan size.
When the cake is done, a skewer inserted comes out clean.
22. Cool the cake in the pan for 10 to 15 mins. Then invert it on a wire rack.
23. Lastly cool completely then remove the parchment paper.
24. Slice eggless tutti frutti cake with a segregated knife.
For more Cake Recipes, you can check
Eggless Vanilla cake
Eggfree Black forest cake
Eggless Sponge cake
Carrot cake
Eggless Chocolate cake
Eggless Ragi cake
Eggless tutti frutti cake | How to make tutti frutti cake without eggs
For best results follow the step-by-step photos above the recipe card
Ingredients (1 cup = 240ml )
- 1 ½ cups all-purpose flour or maida (190 grams)
- 1 tbsp all-purpose flour or maida (10 grams)
- ½ cup tutti fruiti (including citrus peels)
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- 1 pinch Salt
- ¾ cup sugar (+ 2 tbsp optional)
- ½ cup oil or melted butter
- 270 ml milk or 1 cup + 2 tbsp (do not use cold milk)
- 1 ¼ tbsp vinegar or lemon juice
- ¾ to 1 tbsp. vanilla extract or lemon zest or orange zest or essence
Instructions
Preparation
- Grease a 8 by 4 inch loaf pan or a 7 to 8 inch cake tray.
- Dust with flour evenly or line a parchment paper. Set this aside.
- Preheat the oven to 170 C for at least 15 mins.
- Add tutti frutti to a bowl and sprinkle 1 tbsp flour.
- Coat them well with flour. Set this aside.
- Measure milk to a bowl. I warmed up the milk and used.
- Add lemon juice or vinegar to the milk. Stir well and set aside.
- Place a sieve over a mixing bowl.
- Measure flour and add it to the sieve.
- Add baking powder, baking soda and salt to the sieve.
- Sieve it to the bowl. Sieve the flour again.
- Make a well in the center & Keep this aside.
Making batter for tutti frutti cake
- To the milk bowl, add sugar and vanilla extract.
- Pour melted butter or oil. Mix everything well until the sugar has dissolved.
- Pour this to the flour.
- Gently mix until the flour is just combined well. Do not over mix the batter.
- The batter will be of ribbon consistency at this stage.
- Add in the tutti frutti. Gently stir in only a couple of times.
- Do not over do this as the tutti fruttis will settle down.
- Pour this to the pan. Knock it a few times to the counter.
- If desired you can sprinkle some more tutti fruttis on top.
- Brush with milk on top to get a golden top.
How to bake eggless tutti frutti cake
- Bake for 40 to 45 mins if using a 8 by 4 inch loaf pan.
- A cake tester or skewer inserted comes out clean when it is baked completely.
- Cool it for 15 mins and then invert it on a wire rack.
- Cool completely before slicing. Eggless tutti frutti cake is ready to serve.
Notes
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
Video
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
Archie says
Hi Swasthi
Thanks for sharing.
It was so easy and quick and came out so well in a first try.
Idea of coating tutti fruit with flour was great
Thanks
swasthi says
Hi Archie
Welcome! Glad it came out good. Thank you
Nidhi says
Your recipes are very easy and delicious, thank you.
swasthi says
Welcome Nidhi
Namrata says
Thanks for your recipes Swasthi.
U used all proportion same but it turned out to be dense in bottom. What could be reason? It was baked nicely from top.
swasthi says
Hi Namrata
May be the batter did not get mixed well.
Sakshi says
What can I use instead of baking soda? Can I increase the quantity of baking powder?
swasthi says
Hi Sakshi
Please follow the recipe as is for best results
Swetha says
Dear Swasthi, My humble gratitude to you for sharing this recipe. My cake was little too dense, not sure is that’s how it is meant to be. Is it the oil ? Also, I find it too sweet – maybe because I have given up sugar for sometime now! Can I reduce the sugar content!
Also, I follow many recipes from your website and find it just apt for my cooking style. Thanks again and take care
swasthi says
Hi Swetha,
No it should be very light like a sponge cake. I only guess it has something to do with the measurements. Either more flour or less water is used. Give another try. I am not sure if it works well with lesser sugar. Sometimes using less sugar affects the moisture levels and makes a dry cake. Thanks for following the recipes. Hope this helps
JS says
Hi.. Powdered sugar or normal sugar? In India usually the sugar crystals are slightly bigger and not the fine variety. Is that ok to use? And same quantity?
swasthi says
Hi,
Use the same amount of granulated sugar (larger crystals). You will have to dissolve the sugar with the liquid ingredients before mixing with the flour. If you want to powder, measure the sugar first and then powder. Hope this helps
Renuka says
Hi,
I tried this recipe of yours with whole wheat flour and my cake turned out to be the best of all that I have made so far.. The texture was very soft and fluffy.. Just loved it. Thanks for sharing this wonderful recipe.
swasthi says
Welcome Renuka
Glad to know it came out good.
Thank you
Sunita says
Hi thank you for your eggless cake recipes. today I tried this receipe. Cake come out but it’s was not properly baked means it was not fluffy.batter stick together and baked. Swever come out clean and taste was awesome. But not happy with texture. What was the reason please help as I am a beginner in baking and followed all steps.
swasthi says
Welcome Sunitha
Check your oven temperature settings once. Not sure what went wrong.Use the same pan size as mentioned or adjust the timings if using a different one. I have replied your earlier comment below.
🙂
Sunita says
Thank you for your reply. May be that was another Sunita😊. I posted my comment first time. Temp of oven and pan size was same and it s taken 40 min to bake and then it was done. I tried your chocolate cake also on my daughter’s birthday and it was awesome she loved that.😊thank you for your amazing recipes .
swasthi says
Sunita,
Glad to know your chocolate cake turned out good. Below another Sunitha’s comment you have already posted the same above comment twice. No problem at all! Yes the recipe says to bake for 40 to 45 mins. If your cake has turned sticky/ gluey it means the batter is overmixed. You should mix it only until combined. Hope this helps
Sunita says
Yes I had posted twice. Sorry.
Yes you are right may be I overmixed the batter.. next time I will keep in mind. thank you for your reply.
Today I tried Vanila and chocolate cup cake with using pink colour in Vanila cup cake as my daughters favourite colour🥰. It turned out very nicely. And it was very soft and tasty 🥰😊
Thank you for sharing such a nice receipes.
Take care bye…
Shivali says
I made this cake followed all the steps and resulted in a yummy cake. Thanks for sharing this wonderful recipie
swasthi says
Welcome Shivali
Glad to know!
Srivani says
Hi its wonderful…. I wanna try with wheat flour…. Any changes will be there… Also how did u get that yellow color cake…. I don’t have any lemon orange zest.. Please help
swasthi says
Hi Srivani,
Yes you can use wheat flour but the flavor will be different. Usually kids don’t like wheat flour in cakes. However you may try. You may need 2 tbsps more water than what I mentioned in the recipe. I use yellow butter so the cake turns out yellow. If you use white butter the color will be lighter. Skip it if you don’t have. Hope this helps.
Sunita says
Yes I had posted twice. Sorry.
Yes you are right may be I overmixed the batter.. next time I will keep in mind. thank you for your reply.
Today I tried Vanila and chocolate cup cake with using pink colour in Vanila cup cake as my daughters favourite colour🥰. It turned out very nicely. And it was very soft and tasty 🥰😊
Thank you for sharing such a nice receipes.
Take care bye…
SHALINI MALVIYA says
Really very yummy cake recipe….. I have made 2 to 4 times.
swasthi says
Thanks Shalini
Cynthia says
Tried with all purpose flour… Tasted really yummm….
If we are using wheat flour, is there any change in the quantity of other ingredients?
Kindly advice…
swasthi says
Hi Cynthia
Glad it came out good. With wheat flour you need to add little more milk. Just to bring it to the right consistency. Check the video you will know better. Thanks for rating the recipe.
Sunitha says
Hi swasthi,
Hope u are doing good….:) Thank you for this wonderful recipe…. The cake was fabulous with a soft and fluffy texture…my family really loved it….between I would like to try this cake with raisins as you noted in the intro… Can u guide me on the procedure…do we need to soak the raisins….!
Regards
swasthi says
Hi Sunitha,
I am doing good! Thank you!. I make this cake with larger sweet raisins. These are not the Indian variety. They are larger in size, taste sweet and not completely dry or hard like the Indian varieties. So they need not be soaked. Based on that I don’t think you need to soak. Soaking them may add more moisture to the batter. Not sure! I think you should try without soaking first. Have you checked this fruit cake. I suggest you check that since it is a healthier version made with wheat flour. You can also use jaggery. Hope this helps.
Dipika says
Hi Swasthi
I tried it yesterday and cake turned out so soft and yummy. everyone loved it. thanks for sharing it.
swasthi says
Hi Dipika,
You are welcome. Glad you liked it!
Ria says
I’m a baker, who worries about baking eggless cakes, but this recipe is great, the cake is soft n moist, light n fluffy. Cake turned out lovely, very happy!!
swasthi says
Hi Ria,
Glad your cake turned out good. Thank you.
Rituparna Sarkar says
If i double the ingredients, will the baking time be doubled
swasthi says
Hi Rituparna,
Baking time depends on the pan size and not on the quantity of batter or ingredients. To double this recipe, you will need to use a 9 inch pan. If you tell me the size of your pan I can help you further.
Sunita k says
Thank you for your all eggless cake recipes. I tried this receipe today cake come out but it was not baked property in middle, sides get golden brown, taste was awesome but cake was not fluffy inside. What was the reason.
I am beginner in baking but my chocolate cake was awesome thank you for amazing receipe.
Monica says
Hi, your eggless tutti fruity cake recipe is awesome. I tried and it came out really very nice. Thank you so much. Can you please share recipe of bread and eggless Swiss roll please
swasthi says
Hi Monica,
You are welcome. Glad your cake turned out nice. Yes I will try to share.Thanks for the comment.
🙂
Jasmeet says
Hi
I tried your eggless tutti frutti cake and was an instant hit with my colleagues. Even my husband who hardly appreciates my baking loved it
Thanks
swasthi says
Hi Jasmeet,
You are welcome. Thanks for trying. Happy to know it came out good.
🙂
Deepthi Varier says
Hiii… I regularly use recipes from websites such as yours but never leave a comment after trying it out… But this one, i HAD to..! The recipe is soooo effortless! I didn’t have any eggs and hence decided to make this version.. I was apprehensive after mixing the milk with vinegar.. I even thought of throwing it because the milk split and i was worried it’ll spoil the cake.. But anyway i went through the process and the cake turned out delicious!! Thank u for this awesome post!!!!!
swasthi says
Hi Deepthi
You are welcome. Glad to know the cake turned out delicious. I have mentioned in the step by step pic instructions that the milk will begin to curdle. I guess you haven’t noticed it. The cake turns out soft and light even without the egg since the curdled milk will react with soda and releases air bubbles in the batter. Thanks a lot for the comment.
🙂
Vyshnavi says
You mentioned cup used is 240ml.. all purpose flour one and half cup..weights about 260g.. but you mentioned 190g … which one is correct?
swasthi says
Hi Vyshnavi
1 cup (240 ml) all purpose flour is 120 to 125 grams, so 1.5 cups is about 187 to 190 grams. Before measuring, you must always fluff up the flour in container with a fork. Then spoon the flour to the measuring cup. Level with a spatula. If you directly put the measuring cup into the container and level the cup then it will be more as you mentioned which is not the accurate way of measuring. Hope this helps.
Rehma says
Looks yummy . Can u please share basic bread recipe
swasthi says
Hi Rehma,
Thanks. Yes I will share it in Jan. Wishing you all a very happy new year.
🙂
Harpal says
Thanks for sharing this recipe. The cake was spongy and delicious. I have made it several times now and it does not even last for a day.
Thanks again and keep sharing your wonderful recipes.
swasthi says
Welcome Harpal
Glad to know it turned out good. Thanks for leaving a comment