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.
For more Cake Recipes, you can check
Eggless Vanilla cake
Eggless Black forest cake
Eggless Sponge cake
Carrot cake
Eggless Chocolate cake
Eggless Ragi cake
Eggless tutti frutti cake recipe
Eggless tutti frutti cake | How to make tutti frutti cake without eggs
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
How to make the recipe
Preparation for tutti frutti cake
- 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.
Video
Video of Eggless tutti frutti cake recipe
NUTRITION (estimation only)
Notes
If you are a beginner or new to Indian cooking, I highly suggest you to check the supporting step by step photos for best results. Step by step photos with description available below after the recipe card.
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.
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.
Amrin says
Loved ur recipe!!!!
Just turned out perfect😊😊
Thanx
swasthi says
Welcome Amrin
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.
Neetu Garg says
Hi Swathi
Can I use kishmish instead of tutti frutti
swasthi says
Hi Neetu,
Yes you can use kishmish. I have another healthy cake made with atta and mix dried fruits. You may want to check Eggless fruit cake.
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.
Neha Upreti says
Hi Swasthi,
Great recipe, i tried baking cake many times but it doesn’t come out properly, can you please suggest which oven you r using. Mine is IFB 20SC2 20 Litres microwave.
swasthi says
Hi Neha,
Thank you. Cakes do not come out very well in microwave ovens. I have tried many times before. Currently I am using a Delonghi oven.
Dr. Anita K. Mohan says
Thankyou for the recipe. I baked it in my microwave oven ( convection).
It was fantastic and loved by all !
swasthi says
Welcome Dr.Anita
Glad your cake came out good.
🙂
Ahalya says
Can we use brown sugar instead f regular suga to tutti fruiti cake
swasthi says
Yes you can use but not sure how it looks.
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.
🙂
Imogen says
Hi , I have tried many of your recipes.wanted to know if you have tutti-frutti cake recipe with egg
swasthi says
Hi Imogen
I have read your earlier comments too. Thank you so much. I usually add tutti fruttis to this Butter cake recipe. You can halve the recipe and try. Hope this helps
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.
🙂
Ruby says
Hello I also made the cake but its not cook proper way I take all the ingredients
swasthi says
Hi Ruby
Can you tell me what happened? How did the cake turn out? Did you use a 240 ml cup? I can help you fix the problem
sudha says
Best tutti frutti cake i ever made. Came out really well.
swasthi says
Hi Sudha!
Thanks for trying and sharing the outcome
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.
🙂
anitha says
The cake turned out super good. Thanks for the recipe
swasthi says
Welcome Anitha