Eggless Tutti Frutti Cake

This eggless tutti frutti cake has a very soft and buttery texture and goes perfect with my evening cup of coffee. I end up baking this atleast once in every 15 days as everyone at my home loves this soft, moist and buttery texture of this cake. I have made a tutti frutti cake with eggs too, it tastes equally yummy. Also the tutti frutti used in this recipe is also homemade. Tutti frutti is candied fruit, which tastes delicious in this tea cake recipe.

Recipe – Video

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eggless tutti frutti cake recipe

Ingredients

  • 1½ cups (195 g) refined flour/maida
  • ½ cup (100 grams) powdered sugar
  • ½ cup (113 grams) butter at room temperature
  • ¾ cup (180g) yogurt
  • ½ cup (120g) tutti frutti (you can also use any dried berries of your choice)
  • ¼ cup (60 ml) boiled milk at room temperature (full fat or toned)
  • ½ teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder

Note– Please read recipe notes in the end.

Main Equipment Used

Steps In Making Eggless Tutti Frutti Cake

  1. Preheat the oven at 160C (320F) for 10 minutes, placing the rack in the center of the oven. Now grease a loaf pan 9 x 5 x 3 inch with butter and line it with a parchment paper and keep it aside.
  2. In a bowl take tutti frutti and add two tablespoons of refined flour to it and mix till the tutti frutti is well coated with the flour and keep it aside.
  3. In a large bowl add room temperature butter and whisk the it for couple of minutes till it becomes light and fluffy.
  4. Now add powdered sugar and whisk for 2-3 more minutes or until it gets a pale yellow colour.
  5. Further add yogurt and mix till everything is well combined.
  6. Now sieve refined flour, baking soda and baking powder to avoid any lumps and add it in the liquid mixture.
  7. Gently mix till everything is just combined, do not over mix or the cake will become hard.
  8. Now add the tutti frutti and incorporate it in the batter.
  9. Finally add the milk and vanilla extract and gently mix again. This egg-less tutti frutti cake batter has a thick consistency.
  10. Now pour the cake batter in the prepared loaf pan.
  11. Smoothen the top with the back of a spoon and tap couple of times to remove any air bubbles.
  12. Top it with some more tutti frutti and bake it in a preheated oven for 55-60 minutes at 160C or until a toothpick inserted in the center of the cake comes out clean.
  13. Once the cake has baked let it cool down for around 10-15 minutes before removing it from the loaf pan.
  14. Serve warm or cold. Store in an airtight container in the refrigerator for upto 10 days.

Recipe Notes

  • All ingredients used in this recipe should be at room temperature.
  • After adding the flour don’t over beat the batter, else the cake might turn hard.
  • Always coat the dried fruits with the flour, else they might settle at the bottom of the cake after baking.
  • You can use any dried fruits or nuts of your choice, just keep the total measurements same.
  • This cake tastes better the next day, as the flavours get time to incorporate. Also the top layer and the crumbs might be slightly hard on the same day. But if you can’t resist you can eat it on the same day too.
  • Bake the cake on bake mode and place it in the center rack so it gets even heat from all sides.

Step By Step In Pictures For Eggless Tutti Frutti Cake

1. In a bowl take tutti frutti and add refined flour.

2. Mix till the tutti frutti is well coated with the flour. This will prevent the tutti frutti from sinking at the bottom of the cake while baking.

3. In a large bowl add room temperature butter.

4. Whisk the butter for couple of minutes till it becomes light and fluffy.

5. Now add powdered sugar and whisk for 2-3 minutes.

6. It will get a pale yellow colour and become light and fluffy.

7. Now add yogurt and mix till everything is well combined.

8. The mixture looks perfectly done now.

9. Sieve refined flour, baking soda and baking powder to avoid any lumps.

10. If there are any lumps then break them with the help of your fingers.

11. Gently mix till everything is just combined.

12. Now add the tutti frutti and incorporate it in the batter.

13. Add milk.

14. Lastly add vanilla extract and mix again.

15. This egg-less tutti frutti cake batter has a thick consistency.

16. Pour the cake batter in a loaf pan lined with parchment paper and greased with butter.

17. Smoothen the top with the back of a spoon and tap couple of times to remove any air bubbles.

18. Top it with some more tutti frutti and bake it in a preheated oven for 55-60 minutes at 160C.

19. Once the cake has baked let it cool down for around 10-15 minutes before removing it from the loaf pan.

20 Slice and serve.

21. Enjoy!

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  1. Minakshi

    Hi Mam,
    I follow all of your steps today morning, and baked my first ever tutti frutti cake. The taste was awesome ,but I have some queries-:
    The inside seems to be wet like (I baked it on conventional mode 180dC for 35 mins). It feels maida more for.
    The crust became hard. and the cake didnt rise as per the expectation, filled 3/4 of the tin and I got full size tin.
    May I know the reasons and solutions mam. Am planning to bake once again tomorrow.
    Regards,

    • Aarti Madan

      Hi Minakshi,
      Happy to know you tried the recipe.
      Please follow the instructions mentioned in the recipe. You have under baked the cake, it take around 55-60 minutes to bake it at 160C. To check if it’s done insert the knife and it should come out clean. Also please make sure you use the correct tin size as mentioned in the recipe for the perfect texture.
      Aarti 🙂

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