Soft & moist Eggless Tutti Frutti Cake. This fruit cake studded with tutti frutti (candied papaya) is a childhood favorites and tastes amazing with a cup of chai or coffee!
You guys know what is so weird? I am super busy these days and at the end of the day, when I am exhausted I want to bake. Sarvesh cannot understand this, he is like so you are tired and now you want to get more tried by being in the kitchen again?! I guess it’s difficult to understand, until and unless baking makes your heart happy. With this book work, I haven’t been really able to bake for months now. I mean I did bake some cakes and cookies around Christmas but they were few and far in between and my hands are itching to bake. Like I want to bake up a storm! Let’s see when I get a chance to do that but in the meanwhile I made myself happy by baking this little loaf of eggless tutti frutti cake.
Tutti Frutti are candied dried papaya which are very popular in India. I already have an ice cream and cookie recipe using them. They are usually colored red and green and used in a lot of baked goods back home. This eggless tutti frutti cake has been my favorite ever since I was a kid. Me and my sister used to get them from the local bakery store and gulp it all down in one go. Childhood was amazing, you never had to think about calories & weight gain! Don’t you guys agree?
This fruit cake recipe is quick and eggless and results is a super moist vanilla cake studded with tutti frutti. Where would you find tutti frutti? At your Indian grocery stores. Although I have to say that its usually a hit or miss at my local Indian grocery stores when it comes to tutti frutti. Sometimes they won’t have it for months and at other times they will have it in 4 different colors! I usually buy them all when they are in stock. Better to be safe than sorry!
This eggless tutti frutti cake
✓ is eggless and nut-free
✓ flavored with cinnamon, cardamom and a dash of pineapple and vanilla
✓ is a great tea time cake
✓ super moist due to the addition of yogurt & oil
I added pineapple essence here since I love little pineapple flavor in this cake but you may chose to skip it. Same goes for cardamom, you may skip it if you are not too keen on the flavor. This is the perfect cake to bake over the weekend or just when you want something sweet to go with your evening chai or coffee. Hope you guys like this one!
In a bowl whisk together all purpose flour, cornstarch, cinnamon powder, cardamom powder (optional), baking soda, baking powder and salt. Set it aside.
In a small bowl toss 1/2 tablespoon all purpose flour with tutti frutti and set aside.
Beat yogurt and sugar until smooth using your stand or hand mixer.
Add oil, vanilla extract, pineapple essence (if using) and mix until combined.
Start adding the flour mix in parts, don’t dump the entire thing in one go.
Mix until just combined, do not over mix. Add 1 tablespoon of water at this point and mix if the batter looks too thick (optional, add only if needed).
Fold in the tutti frutti.
Pour batter into the prepared loaf pan.
Bake at 350 F degrees for around 45-50 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely before slicing into pieces.
This post has been updated from the recipe archives, first published in 2014.
Eggless Tutti Frutti Cake
- 1.25 cups +2 tablespoons all purpose flour 176 grams
- 2 tablespoons cornstarch 20 grams
- 1/4 teaspoon cinnamon powder
- 1/4 teaspoon cardamom powder optional
- 1/2 teaspoon baking soda
- 1.25 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plain yogurt 8 oz/240 ml
- 3/4 cup granulated white sugar 150 grams
- 1/2 cup vegetable oil 4 oz/120 ml
- 1.25 teaspoons vanilla extract
- 1/8 teaspoon pineapple essence optional
- 3/4 cup tutti frutti tossed in 1/2 tablespoons flour
- 1 tablespoon water optional, only if needed
- Preheat oven to 350 F degrees. Spray a 9 x 5 inch or 8 x 4 (this is the one that I used) loaf pan with nonstick spray and set it aside.
- In a bowl whisk together all purpose flour, cornstarch, cinnamon powder, cardamom powder (optional), baking soda, baking powder and salt. Set it aside.
- In a small bowl toss 1/2 tablespoon all purpose flour with tutti frutti and set aside.
- Using your stand mixer or hand mixer, beat together yogurt and sugar until smooth.
- Add oil, vanilla extract, pineapple essence (if using) and mix until combined.
- Start adding the flour mix in parts, don't dump the entire thing in one go. Mix until just combined and do not over-mix.
- Add 1 tablespoon of water at this point and mix if the batter looks too thick (optional, add only if needed).
- Fold in the tutti frutti.
- Pour the batter into the prepared loaf pan.
- Bake at 350 F degrees for around 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Remove cake from oven and let it cool completely before slicing into pieces.
Eggless Tutti Frutti Cake