EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

Eggless Tutti Frutti Cake Recipe | How to Make Tutti Frutti Cake – Vini’s

Eggless Tutti Frutti Cake Recipe

According to Wikipedia Wikipedia has never had a Tutti Frutti Cake. You know what I mean! Basically Wikipedia is silent on this so please refer to Vinipedia.

According to Vinipedia

Tutti frutti cake is a soft, moist and FRUITY cake with that pretty tutti frutti to enhance its appeal. A very festive/celebration kind of cake!

Let’s talk about Tutti Frutti Cake Recipe

When I searched the Recipe of Tutti Frutti Cake, I observed most of the cakes were simple vanilla cake with tutti frutti in it. I am no baker or recipe creator but I want my cakes to be different from one another.

Searching for a good recipe, I came to egglesscooking.com. The author had replaced eggs with apple sauce. I was really happy because I am always keen to try different egg substitutes for baking and I knew apple sauce will give a fruity hint to the cake, which I wanted.

The recipe calls for cake flour. However you can use all purpose flour or make cake flour with all purpose flour, as mentioned in the recipe.

It’s a very soft cake. To get the best slices leave it in the refrigerator for a day and slice it next day. #patiencetest

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How To Make Tutti Frutti Cake

1. First of all, let’s make unsweetened apple sauce. For that take a saucepan. Add ½ cup water and 1 small apple, peeled and cubed. You can also add a piece of cinnamon to this.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

2. Let it simmer for 15 minutes or till the apple get soft and mushy. Add more water if needed.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

3. After 15 minutes when apple is soft and mushy, remove it from the heat and let it cool. Remove excess water if any and then make a sauce by blending it. We need 1/4 cup of this sauce not the whole of it.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

4. Now we move on to the cake. Preheat the oven to 180⁰C (160⁰C in case of fan oven / convection oven) and prepare the cake tin. A 9”*5” cake tin is suggested for this volume.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

5. In a bowl take 1/2 cup tutti frutti and add 1tbsp flour out of the measured flour we have. Mix the tutti frutti and the flour well. This will avoid the sinking down of tutti frutti.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

6. Sift together the dry ingredients i.e. 1.5 cup cake flour, 1 and 1/4 tsp baking powder, 1/2 tsp baking soda and 1/4 tsp salt. Add 3/4 cup sugar powdered and mix. (To make 1 cup cake flour, take 1 cup all purpose flour… take out 2 tbsp of this all purpose flour and add 2 tbsp cornflour. So basically we are replacing 2 tbsp all purpose flour for 2 tbsp cornflour for 1 cup cake flour.) If you didn’t get the maths go ahead with all purpose flour.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

7. Add the wet ingredients i.e. 3/4 cup butter softened, 1/4 cup unsweetened apple sauce, 1/2 cup plain Yogurt, 3 tbsp milk and 1.5 tsp essence.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

8. Mix everything together.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

9. Use an electric beater to mix everything and gradually increase the speed and keep mixing for 5-6 minutes. The batter should double in volume.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

10. Now add ½ cup dusted tutti frutti and fold them into the batter.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

11. Pour the batter in the greased tin. Pat the tin twice and level the batter.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

12. Bake at 180⁰C (160⁰C in case of fan oven / convection oven) for 55-65 minutes. If the cakes browns too fast cover it with an aluminum foil after 30 minutes and continue to bake till done. Once done, take it out of the oven and let it cool and then de mould. Refrigerate for a few hours and then slice and serve.

EGGLESS TUTTI FRUTTI CAKE RECIPE NOTE

Nutrients

Nutrition Facts
Serving Size 4
Servings Per Container 4

Amount Per Serving
Calories 4 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Saturated Fat 4g 20%
Trans Fat 4g
Cholesterol 4mg 1%
Sodium 4mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 4g 16%
Sugars 4g
Protein 4g 8%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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About the Author

Author’s Name

Vini

Hi! I am CA Vini Mehta. A Chartered Accountant by profession, a food blogger by passion! First of all, I would like to thank you for stopping by at Viniscookbook, I hope you have a good time. Here, yo...u will find the recipes which have been tried, at times re-tried in my kitchen and relished on the dining table. I am mother of two kids and the wife of a person with a high and selective taste sense, so basically anything, before finding its place on the blog, has many levels to cross and clear. This journey started a couple of years back. Before that I was making the most usual kind of food. The only experiment used to be asking my mother how to make something new or different☺. Then, one day, I tried a recipe for butter cookies. And they did not get to go in the container as they were over before I could store them. That day I was introduced to the joy of experimenting with recipes. And I loved everything else that followed especially garnishing and photographing food. I am still not well versed with the photography dos and don’ts but I love to experiment and learn, be it photography or cooking. Hope you too enjoy this journey as much as I do☺! Stay healthy, stay tuned!.

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