Eggless Tutti Frutti Cake

This Tutti Frutti cake is eggless, soft, moist, spongy, and a perfect tea time cake. Made with healthier ingredients like whole wheat flour, coconut sugar, coconut oil makes it refined oil-free, sugar-free, and without refined flour.

This version of a simple vanilla cake is definitely a keeper. Try this bakery-style tutti frutti cake using step by step instructions. This is a no-fail recipe to make an eggless cake every time. Here is how to make it.

I remember tutti frutti baked goods from my childhood. Back then sweet buns made with tutti frutti, bread loaf, cakes, cookies were very popular and always served with tea. They were always present on the kitchen shelf and we were free to eat them any time of the day.

Britannia cake was a famous cake with bite size pieces and was a regular buy in my house. Now I buy it for my kids.

Tutti frutti is a candied raw papaya where raw papaya is cooked in sugar syrup, colored, and air-dried. You can easily find it in Indian stores and Walmart in the US. In India, tutti frutti is easily available in baking shops or online.

This cake is refined sugar-free, but still, it is enough sweet with the sweetness of candied papaya pieces. Not too dry nor too crumbly, this makes a perfectly moist cake recipe.

Why you will love this recipe

Tutti frutti cake is a delicious Indian tea time cake made with candied papaya pieces that is known as tutti frutti. You will love this tuttu frutti cake because

• It is eggless
• Refined sugar-free
• Not too sweet like store-bought
• Refined flour-free
• Refined oil-free
• Made with whole wheat
• Perfect soft & moist

The color of this eggless tutti frutti cake is due to two facts, first using whole wheat flour and second using coconut sugar which is dark in color. Feel free to use refined flour and sugar to make it look exactly bakery-style little yellowish in color. However, there is no compromise when it comes to taste.

It is a delicious Christmas bake that you can whip up quickly with easily available ingredients. One of the most popular cakes among kids.

Ingredients & Sustitutions

Please check RECIPE CARD for detailed ingredients list with accurate measurement.

This wholewheat tutti frutti cake is nothing but a basic simple vanilla cake recipe that is customized with tutti frutti.

• Flour– For this recipe, I used whole wheat flour. Feel free to use refined flour if required.
• Flavoring– cinnamon powder, cardamom powder & vanilla essence used for flavorings. You can skip the cinnamon & cardamom powders and use only vanilla essence.
• Sweetener– Coconut sugar is being used in this recipe. You can replace it with plain sugar or brown sugar.
• Oil– I use coconut oil for baking recipes that call for butter. Use butter if need to.
• Leavening agents– baking soda, baking powder are the ones.
• Tutti frutti– the hero ingredient of this recipe
• Curd– I use curd in place of eggs. To make an egg version of tutti frutti cake, use two eggs in place of curd.

TIP– You can add pineapple essence instead of vanilla. Pineapple essence mimics the store-bought flavors.

This recipe I found from Manali’s blog two years ago. As usual, replaced with whole wheat and cake has come out perfectly moist and soft.

How to make tutti frutti cake

To bake the perfect tutti frutti cake there are some pointers which will help you. There are minor details which are ignored normally but very important to get the perfect baked good.

Temperature– Make sure all the ingredients are at room temperature. At room temperature dairy products forms a chemical reaction which traps the air. While baking in oven that trapped air expands and make fluffy baked good.

Creaming oil with sugar– Make sure that you whisk wet ingredients like oil, curd, sugar till creamy and smooth consistency. Again this step helps in making fluffy and spongy cake.

Mixing– Do not whisk wet and dry ingredients with a hand blender until the recipe mentions that. All the air pockets we create during sifting and creaming will escape. This is the reason why cake deflates when it cooling down. Over mixing results in hard texture cake. Just use cut and fold technique and mix using a spatula.

Leavening agent– Always use fresh baking soda & baking powder. Check the expiry date. They get unresponsive if stored for a longer period or spoiled. So make sure they are good before adding in the flour.

Always add 1tsp of flour in tutti frutti and mix them well. So that every pice of it covered with the flour. This process works and prevents tutti frutti sinking at the bottom. Keep in mind as this is the trick why nuts or tutti frutti sinks at the botom.

Now, keeping in mind all these tips and let see how to make whole wheat eggless tutti frutti cake from scratch.

1. Preheat the oven at 350F/180 C. Grease the loaf pan and dust with flour. You can also use parchment paper.
2. In a mixing bowl, sift all dry ingredients like whole wheat flour, cornstarch, cinnamon powder, cardamom powder, baking soda, salt, and baking powder. Sift 2-3 times so that every dry ingredient particles combine nicely. Keep it ready.
3. Now, in a small bowl take 1 tbsp flour (from the 1+1/4 cup wheat flour quantity) and tutti frutti. Toss them well so that tutti-frutti covered with the flour. Doing so they will not sink in the batter.
4. Further, take another mixing bowl for wet ingredients. Add curd and sugar and beat nicely with the hand mixer.
5. Now add oil, vanilla essence, and water. Whisked this mixture nicely to make a uniform liquid.
6. Finally, add dry ingredients to the wet ingredient bowl slowly. Stir in one direction. Do not over mix. You need to whisk until you do not see any dry ingredient particle.
7. To this batter gently fold the flour-covered tutti frutti.
8. Pour the batter into a greased loaf pan and bake for 30-40 minutes without disturbing the oven.
9. After 30 minutes insert a toothpick and check if it comes out clean. If the toothpick is clean means the cake is cooked and you can take out the loaf pan from the oven.
10. Let the cake cool down before cutting.
11. Serve this eggless whole wheat tutti frutti cake with evening tea or in snack time.

Serving suggestions

This is a tea time cake, enjoy it with ginger tea, cold coffee, masala chai or with plain coffee.

Storing suggestions

Let the cake cool down and come at room temperature. You can cut into even slices and transfer them in an airtight container.

You can also wrap the whole cake without cutting, into a cling film and store in the fridge for up to a week.

Since this wholewheat tooty fruity cake is so delicious it does not last long for 7 days.

Tips & FAQ’s

• You can use dry fruits like cashew, almond, and walnut along with tutti frutti.
• Instead of coconut oil use olive oil, butter, or any vegetable oil.
• Replace coconut sugar with 1 cup of tightly packed brown sugar or 3/4 cup normal sugar.
• Measure all ingredients nicely in order to get the perfect bake.
• Let the cake cool down completely before cutting it.
• Do not open the oven door in the first 30 minutes. As 30 minutes done for baking, open the door and check with a toothpick. If it comes out clean take the loaf pan out of the oven and place it on the countertop.

You may also like other eggless baking recipes

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Eggless whole wheat orange muffins
Eggless Nutella Brownie
1 Minute Mug brownie in microwave
Eggless whole wheat banana walnut muffin
Vegan Mango Semolina Cake