Oven Baked Soft and Moist Eggless Tutti Fruitti Cake recipe with goodness of Whole Wheat Flour| Step-wise detailed method of how to make soft and spongy Tutti Fruitti Tea Cake with Video
Make your favorite Tutti Fruitti cake with nutritious Whole Wheat flour and without eggs. This soft and spongy cake can be made not only in oven but without oven also.
Checkout the video for the detailed step-wise procedure(CLICK HERE).
Tutti Fruitti Cake with small tidbits of Tutti Fruitti is everyone’s favorite. This is one of the most popular tea time cake in India and one can see it bakery shelves. No one can say no to this colorful and fruity trutti fruity cake
For grown ups like me, the mention of this cake take us back in time or tickle the kid inside. The fruity flavor and the aroma of the cake is always does the magic, that no one can stop at one piece of cake.
Most the cakes that we used to get in bakeries or store-bought used to contain egg. Now a days you can get eggless version too.
But when you can make a much healthier version with Whole Wheat Flour, no maida or all purpose flour(APF). Store-bought cakes most of the time are made with APF, which has no nutritional value. Make your kid’s favourite snack or for you also choosing a healthier option.
The recipe is also perfect for those who avoid eggless cakes. I make the eggless version if I am making it for the guests and friends who avoid egg. Yogurt and buttermilk are used as egg substitutes.
Tutti Fruitti Cake with Whole Wheat Flour and without eggs is equally light, moist and soft as it’s version with eggs.
What is Tutti Fruitti (Cake)
Tutti Fruitti are small confectionery (tidbits) made with from candied dried fruit pieces. In different countries it is available with different names and dried fruit combinations like cherries, pineapple,citrus peels, raisins etc. In India it is mostly made from papaya. It is very commonly used in making cakes and cookies in Indian subcontinent. Tutti Fruitti Ice Cream is another favourite among Indian masses.
Let’s see now how to make Tutti Fruitti Cake
Try this no fail recipe that I have made endless times and every time it comes light airy spongy with beautiful crumb!!
I make it with Whole Wheat Flour. If you follow my blog regularly, my recent bakes are with WWF only. Checkout the recipes– Light Christmas Fruitcake, Whole Wheat Pizza in Instant Pot. I have limited or stopped the use of maida/APF. My people avoid WWF for baking as they think it gives very dense cake. But follow the recipe with tips and tricks and trust me you will love this cake.
Plain yogurt/curd is used along with buttermilk as egg substitutes and give a moist bake with a beautiful crumb.
Cooking with Yogurt
Linking Eggless Tutti Frutti cake with Yogurt to my facebook group.. Healthy Wellthy Cuisine. Theme this fortnight is #84curdfiestaatHWCG, where all the participant bloggers will bring dishes with Yogurt /Dahi.
This wonderful theme was suggested by Sujataji who has a beautiful blog Batter Up with Sujata, with traditional Bengali Cuisine and a treasure of healthy bakes with healthy flours. Checkout these Green Chilli Rasgulla an adventrous take on sweet rasgulla or this healthy Betel Leaf Cake with betel leaf/paan flavours.
Checkout the recipes other members
Simple Raita for Pulao by Jayashree
Chow Chow Raita by Preethi
Tomato Raita by Narmadha
Kesar Badam Lassi Muffins by Sasmita
Strawberry Shrikhand by Shalu
Tomato Corn and Peas Kadhi by Sujata
South Indian Curd Rice by Vanitha
Points to make light airy and moist cake..
Make Cake Flour.. mix cornstarch(cornflour) with whole wheat flour . Adding cornstarch makes the baked goodies with protein rich(hard) flour light and airy and tender.
Sift or sieve the flour as it incorporates air in flour.
Do not overbeat batter after adding flour. This hardens the cake.
For a buttery flavor and moist texture, I have used half of butter and oil in equal proportions.
Use all the ingredients at room temperature.
Substitutes that you can use
You can use Maida/APF if you want exactly store kinds. Please note, cake with WWF have a different texture than those made with APF. I have used Ashirwad Atta.
You can also add both the flours in equal (1:1) proportion.
I have used Organic Raw Cane Sugar. You can use jaggery powder or coconut sugar, but the cake will have bit brown tinge.
For a more fruity flavor you can add mixed fruit essence. I really works well with tutti frutti cake. I have used vanilla essence.
For Vegan version, skip butter and substitute for an equal amount of butter. Use any plant based milk to make buttermilk. And use any plant based curd/yogurt.
For a more buttery flavor you can use only butter also. Substitute the same amount of butter for oil.
For a more fluffy texture, I have used Brown and Polson Custard Powder, you can add cornflour/cornstarch.
In India, Tutti Frutti is easily available at grocery stores or which sell baking goods. In US it is available in Walmart and Hyvee store(where I live) and is mostly seasonal especially during Easter and Christmas time. You can also buy it from Indian Grocery stores nearby in US or other countries.
Recipe Card for Tutti Fruitti Cake
Eggless Tutti Fruitti Cake
- 1¾ Cup Whole Wheat Flour
- ¼ Cup Cornstarch/Cornflour or Custard Powder
- ½ Cup Tutti Frutti or Candied Fruit
- ¼ Cup Oil
- ¼ Cup Butter
- Milk 200 ml
- 1 tbsp Apple Cider Vinegar or any synthetic/rice vinegar
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tbsp Vanilla Essence Mixed Fruit Essence
- ½ Cup Yogurt/Curd
- ¾ Cup Raw Cane Sugar or Castor Sugar(optional)
- Preheat oven to 350°F or 180°C.
- Make buttermilk. Add vinegar in milk and keep it aside. Do not stir it.
- Take about 1-2 tsp of flour and coat tutti frutti nicely in it. Tutti frutti will not sink to bottom.
- Sift flour, cornstarch, baking powder and baking soda. Keep aside.
- In a mixing bowl or stand mixer, add butter, oil and sugar with vanilla essence. Beat on medium speed till light and fluffy. You can also use hand-held electric beater or your hand beater.
- Add yogurt/curd and beat again till it is nicely mixed.
- Add flour mix and buttermilk alternately in 3 parts. Do not overbeat the batter, just mix lightly.
- Now add tutti frutti and mix lightly in batter. You can reserve 1-2 tsp and sprinkle on top.
- Bake in preheated oven for about 40-45 min at 350°F or 180°C.
- Check for doneness after 45 mins. Insert a tooth pick in the middle. If it comes out clean or with small crumbs, cake is baked. If some batter is still sticking to it, cover with an aluminum foil. Bake for another 10 mins.
- Once done, take out the cake carefully and keep on cooling rack.
- Cut when cake is completely cool.
Substitutes that you can useYou can use Maida/APF if you want exactly store kinds. Please note, cake with WWF have a different texture than those made with APF. I have used Ashirwad Atta. You can also add both the flours in equal (1:1) proportion. I have used Organic Raw Cane Sugar. You can use jaggery powder or coconut sugar, but the cake will have bit brown tinge. For a more fruity flavor you can add mixed fruit essence. I really works well with tutti frutti cake. I have used vanilla essence. For Vegan version, skip butter and substitute for an equal amount of butter. Use any plant based milk to make buttermilk. And use any plant based curd/yogurt. For a more buttery flavor you can use only butter also. Substitute the same amount of butter for oil. For a more fluffy texture, I have used Brown and Polson Custard Powder, you can add cornflour/cornstarch.
Hope you find this post useful and you will try the eggless and more healthy version of your favourite cake.
Whenever you make it do give me your feedback in comments. You can post your feedback with the pic on my FB page or tag me on Instagram(#foodtrails25). Pin the recipe for later use.
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