Tutti Frutti Cake Recipe Without Eggs
User Reviews
4.7
Tutti Frutti Cake Recipe Without Eggs
Description
The Tutti Frutti Cake recipe combines sifted all-purpose flour with salt, optional cinnamon, baking powder, and coated tutti frutti for an even distribution. The sugar solution with water, melted butter or oil, and vanilla extract moistens the batter and enhances flavor. A mixture of fresh curd, water, and vinegar is combined with baking soda to act as a leavening agent replacing eggs.
The baking powder and baking soda react with acidic components like curd and vinegar to produce leavening gases that help the cake rise while keeping a moist texture. The tutti frutti adds colorful chewy fruit bits scattered evenly as they are dusted with flour before mixing in.
This cake is baked in a greased or lined loaf pan, yielding a tender slice suitable for teatime or dessert. It accommodates variations such as using whole wheat pastry flour or reducing sugar for dietary needs. Plant-based versions are possible by selecting neutral oils and vegan yogurt. The cake pairs well with a cup of tea or coffee.
Ensure the use of fresh curd for the leavening to work well, and adjust sugar levels to preference. The recipe includes options to replace sugar or vinegar and offers adaptation tips for whole wheat flour. Approximate nutrition data is calculated per slice.
Using fresh curd is crucial for proper leavening and flavor.Alternate sugars and flours can be used with some adjustments to liquid ratios.Gentle mixing preserves the airiness needed for a soft crumb.The tutti frutti should be coated in flour to prevent sinking in the batter.
Ingredients
For dry mixture
- 1.5 cups (187 to 190 grams) all-purpose flour
- 1 pinch salt
- ¼ teaspoon cinnamon ground cinnamon), optional, powder
- 1 teaspoon baking powder
- ½ cup (approx 80 grams) tutti frutti
For sugar solution
- ½ cup water
- ¾ cup (160 grams) raw sugar or regular sugar - can add as required * check point 3 in notes
- ¼ cup butter or neutral flavored oil, melted
- 1 teaspoon vanilla extract or vanilla powder or half of a vanilla bean, scraped
For curd mixture
- 3 tablespoons curd (yogurt), dairy or vegan
- 1 tablespoon water
- 1 tablespoon apple cider vinegar or white vinegar
- ½ teaspoon baking soda
Instructions
Sifting dry ingredients
- Take a sieve. Keep a mixing bowl below the sieve. In the sieve add the all-purpose flour, salt, cinnamon powder and baking powder.
- Sift all the dry ingredients.
- Now add the tutti frutti.
- Simply mix the tutti frutti with the flour so that they get coated with the flour.
- Grease a loaf pan with butter and oil and keep aside. You can even line the pan with butter paper or parchment paper. Also preheat oven at 180 degrees Celsius/356 degrees Fahrenheit for 15 minutes.
Making sugar solution
- In a bowl take sugar and water.
- Mix the sugar with water till all the sugar granules are dissolved.
- After all of the sugar has dissolved, add melted butter or oil. You can melt butter in a small pan and keep it ready. With a whisk mix briskly for 2 to 3 minutes till the oil has mixed evenly with the water.
- Add 1 teaspoon vanilla extract or scrape half of a vanilla bean and add the tiny seeds in the solution. Mix again well. Keep this sugar solution aside.
Making curd mixture
- In another bowl take fresh curd or yogurt, water and vinegar.
- You can use apple cider vinegar or white vinegar. I have used apple cider vinegar. You can also use lemon juice instead of vinegar. Mix very well.
- Now add baking soda. Stir to combine so that the baking soda is mixed evenly.
- You will see the mixture frothing and bubbling.
Making cake batter
- Quickly add the sugar solution to the sifted dry ingredients.
- Then immediately add the bubbling curd solution.
- Mix gently to a smooth batter with light pressure from the hands on the whisk. Do not overdo the mixing. You can even fold the wet ingredients into the dry ingredients. Tiny lumps are fine in the batter.
- Pour the cake batter in the greased or lined cake pan.
- Gently tap the cake pan on the kitchen table top once or twice.
Baking tutti frutti cake
- Place the cake pan in the preheated oven.
- Bake the cake at 180 degrees Celsius/356 degrees Fahrenheit in the preheated oven for 40 to 45 minutes or more or less as required. Baking time will vary depending on the temperature conditions in the oven and the size of the oven.
- Check with a skewer or fork and it should come out clean.
- Place the pan on a wired rack to cool.
- When the cake has completely cooled at room temperature, then using a butter knife loosen the edges of the cake. Invert the pan on a chopping board.
- Gently tap the bottom of the cake pan and remove the cake. Slice the cake.
- Serve the eggless Tutti Frutti Cake as is or with some milk or tea or coffee. Remaining cake can be refrigerated and lightly warmed before serving.
Notes
- Use fresh curd for the best leavening and batter rise.
- Whole wheat pastry flour can substitute for all-purpose flour with minor liquid adjustments.
- Sugar can be reduced or replaced with alternatives like jaggery or brown sugar as desired.
- Butter or neutral oil can be used, with unsalted butter preferred to control salt level.
- Plant-based oil and yogurt enable a vegan cake option.
- Vanilla or cinnamon provides flavor variations.
- Coat tutti frutti in flour before adding to batter to avoid sinking.
- Nutrition info estimates per slice on typical portion sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14Slices
Amount Per Serving
Calories 148 kcal
% Daily Value*
| Calories | 148kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 9mg | 3% |
| Sodium | 78mg | 3% |
| Potassium | 49mg | 1% |
| Sugar | 15g | 30% |
| Vitamin A | 110IU | 2% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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