Whole wheat Tutti Frutti cake is eggless, easy to make, soft, moist and a perfect tea time cake. This is a no fail eggless tutti frutti cake recipe to make at home.

Whole Wheat Tutti Frutti Cake | Eggless Whole Wheat Tutti Frutti Cake | No Fail Tutti Frutti Cake Recipe

Whole wheat Tutti Frutti cake is eggless, easy to make, soft, moist and a perfect tea time cake. This is a simple eggless vanilla cake recipe having whole wheat flour, butter, baking soda, baking powder, sugar, and tutti-frutti. With this eggless whole wheat tutti frutti cake recipe, I am wishing everyone Merry Christmas and A very Happy New Year in advance.
Course Dessert, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Bhawana


  • 1+1/4 Cup+ 2 Tblsp whole wheat flour
  • 2 Tblsp cornstarch
  • 1/4 Tsp cinnamon powder
  • 1/4 Tsp cardamom powder
  • 1/2 Tsp baking soda
  • 1+1/4 Tsp baking powder
  • 1/4 Tsp salt
  • 1 Cup curd whisked
  • 1 Cup coconut sugar
  • 1/2 Cup coconut oil
  • 1+1/4 Tsp vanilla essence
  • 3/4 Cup tutti-frutti
  • 1 Tblsp water
  • 1 Tbls tutti frutti for sprinkling


  • First of all, take 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 aside.
  • 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.
  • Further, take another mixing bowl for wet ingredients. Add curd and sugar and beat nicely with the hand mixer.
  • Now add oil, vanilla essence, and water. Whisked this mixture nicely to make a uniform liquid.
  • Finally, add dry ingredients to wet ingredient bowl slowly. Stir in one direction. Do not over mix. You need to whisk until you do not see ant dry ingredient particle.
  • To this batter gently fold the flour covered tutti frutti.
  • Preheat the oven at 350F/180 C. Pour the batter into a greased loaf pan and bake for 30-40 minutes without disturbing the oven.
  • After 30 minutes insert a toothpick and check if it comes out clean. If the toothpick is clean means cake is cooked and you can take out the loaf pan from oven.
  • Let the cake cool down before cutting.
    Serve this eggless whole wheat tutti frutti cake with evening tea or in snack time.


  1. You can use dry fruits like cashew, almond, and walnut along with tutti frutti.
  2. Instead of coconut oil use olive oil, butter or any vegetable oil.
  3. Replace coconut sugar with 1 cup of tightly packed brown sugar or 3/4 cup normal sugar.
  4. You can store this eggless tutti frutti cake for one week in the fridge.


Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg