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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.

Eggless Whole Wheat Tutti Frutti Cake

Try this healthy eggless whole wheat Tutti Frutti cake, soft, moist, and a perfect tea time cake made with candied papaya known as tutti frutti.
Course Dessert, Snack
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 14 Servings
Calories 203kcal
Author Bhawana


  • 1+¼ cup whole wheat flour + 2 Tblsp extra
  • 2 tbsp cornstarch
  • ¼ tsp cinnamon powder
  • ¼ tsp cardamom powder
  • ½ tsp baking soda
  • 1+¼ tsp baking powder
  • ¼ tsp salt
  • 1 cup curd whisked
  • 1 cup coconut sugar
  • ½ cup coconut oil
  • 1+¼ tsp vanilla essence
  • ¾ cup tutti-frutti
  • 1 tbsp water
  • 1 tbsp tutti frutti for sprinkling


  • Preheat the oven at 350F/180 C. Grease the loaf pan and dust with flour. You can also use parchment paper.
  • 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.
  • Now, in a small bowl take 1 tbsp flour (from the 1+¼ 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 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.
  • To this batter gently fold the flour-covered tutti frutti.
  • 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 the cake is cooked and you can take out the loaf pan from the oven.
  • Let the cake cool down before cutting.
  • Serve this eggless whole wheat tutti frutti cake with evening tea or in snack time.


How to make the perfect 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 that traps the air. While baking in the oven that trapped air expands and makes 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 a 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 piece of it covered with the flour. This process works and prevents tutti frutti from sinking at the bottom. Keep in mind as this is the trick why nuts or tutti frutti sinks at the bottom.
  • 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 ¾ 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.


Serving: 0g | Calories: 203kcal | Carbohydrates: 29g | Protein: 4g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 2mg | Sodium: 201mg | Potassium: 113mg | Fiber: 3g | Sugar: 8g | Vitamin A: 17IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg