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Tutti Frutti Cake Without Eggs Recipe

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★★★★★

4.8 from 75 reviews

This delicious eggless Tutti Frutti Cake is a moist, flavorful dessert that combines the sweetness of tutti frutti with a hint of cinnamon and vanilla. Made without eggs, using curd and baking soda for the perfect rise, this cake is ideal for those looking for an easy, egg-free treat that pairs wonderfully with tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 1.5 cups (187 to 190 grams) all-purpose flour
  • 1 pinch salt
  • ¼ teaspoon ground cinnamon powder (optional)
  • 1 teaspoon baking powder
  • ½ cup (approx 80 grams) tutti frutti

Wet Ingredients

  • ½ cup water
  • ¾ cup (160 grams) raw sugar or regular sugar
  • ¼ cup melted butter or neutral flavored oil
  • 1 teaspoon vanilla extract or vanilla powder or half a vanilla bean, scraped
  • 3 tablespoons curd (yogurt), dairy or vegan
  • 1 tablespoon water
  • 1 tablespoon apple cider vinegar or white vinegar (lemon juice can be substituted)
  • ½ teaspoon baking soda

Instructions

  1. Sifting dry ingredients: In a mixing bowl beneath a sieve, sift together the all-purpose flour, salt, cinnamon powder, and baking powder for a light, airy mixture.
  2. Coating tutti frutti: Add tutti frutti to the sifted dry ingredients and gently coat them with the flour mixture to prevent them from sinking during baking.
  3. Preparing the cake pan and preheating oven: Grease a loaf pan with butter and oil or line with parchment paper. Preheat your oven to 180°C (356°F) and let it warm for about 15 minutes.
  4. Making sugar solution: Mix sugar and ½ cup water in a bowl until sugar dissolves completely. Add melted butter or oil and whisk briskly for 2 to 3 minutes until well combined. Stir in vanilla extract or vanilla bean seeds and set aside.
  5. Making curd mixture: In a separate bowl, mix curd, 1 tablespoon water, and vinegar thoroughly. Immediately add baking soda and stir gently; the mixture will froth and bubble.
  6. Combining batter: Pour the sugar solution into the dry ingredients, then immediately add the frothy curd mixture. Gently fold and mix to form a smooth batter with slight lumps allowed; avoid overmixing.
  7. Transferring batter to pan: Pour the batter into the prepared loaf pan and tap gently on the table to remove any air bubbles.
  8. Baking the cake: Place the pan in the preheated oven and bake at 180°C for 40 to 45 minutes. Baking times may vary; check doneness by inserting a skewer which should come out clean.
  9. Cooling and removing cake: Remove the cake from oven and place the pan on a wire rack to cool completely. When cool, loosen edges with a butter knife, invert the pan onto a board, and carefully remove the cake.
  10. Serving: Slice and serve the eggless Tutti Frutti Cake as is, or with milk, tea, or coffee. Store leftovers in the refrigerator and warm lightly before serving.

Notes

  • You can substitute raw sugar with regular white sugar; adjust sweetness to your preference.
  • Tutti frutti helps add colorful bursts and fruity sweetness to the cake; you can reduce or increase quantity as desired.
  • Do not overmix the batter to maintain softness and light texture.
  • You can use either melted butter or neutral flavored oil depending on your preference or dietary needs.
  • The vinegar reacts with baking soda to create bubbles for a light, airy cake without eggs.
  • Check cake doneness based on your oven’s performance and cake pan size as baking times may vary.

Keywords: Eggless cake, Tutti Frutti cake, Indian dessert, Vegetarian cake, Baking, Egg-free cake

Find it online: https://flavorsbymaya.com/tutti-frutti-cake-without-eggs-recipe/