Eggless tutti frutti cake bursting with orange flavor. Soft, moist, and oh so delicious. Makes a perfect cake for tea or coffee time. My little one who is crazy for cakes loves this one quite a lot because of the colurful texture that tutti fruity adds to it.
Tutti frutti is nothing but raw candied papaya and are easily available in indian super markets. I know a lot of people who make them at home but I use store bought ones.
The base batter is of vanilla cake, however adding tutti frutti and orange zest is what makes this cake stand out. The batter is versatile, I have shared some variations that you can make using the same batter so do read the NOTES shared below, all of them have been tried and tested. Actually, I have been baking this one for years now, but somehow could never update the recipe on my website. Anyway, it’s better late than never. In fact, I shared this recipe on a few Facebook groups back in 2017 (picture below) when I was expecting. A number of people tried it and all of them loved it.
You can not go wrong with this eggless tutti frutti cake, even beginners can bake one easily. The recipe calls for basic ingredients that are easily available in everyone’s pantry and is a full-proof one.
Wholewheat chocolate cake is my go to recipe when I feel like baking something or my little one demands a cake. As a family, we have fairly reduced the consumption of maida but this particular cake, I never make with wholewheat flour. I personally love the crumbs and taste that maida gives to this cake. I am honestly not a fan of vanilla cakes made using wholewheat flour. But still if you want to use atta instead of maida in this recipe, than you got to increase the milk quantity to almost 3/4 cup.
Now lets check out the recipe for the best eggless tutti frutti cake.
Make sure all the ingredients are at room temperature before you start.
1 1/2 cups Maida/APF
3/4 Cup Sugar (powder it in a mixer)
1 cup thick curd
1/4 Cup Milk (optional)
1/2 Cup Oil
Orange zest from 1 or 2 oranges (depends on ur taste)
1 1/4 Tsp baking powder
1/2 Tsp Baking Soda
A pinch of salt
1/3 cup tutti frutti
Sift together flour, baking soda, baking powder, and salt. Keep aside. In a mixing bowl, beat the curd until smooth, add sugar and oil. Beat these 3 ingredients together for a minute. Next add orange zest. Mix. Next add all the dry ingredients to the curd mixture and fold everything together. Mix gently but make sure no lumps are formed. You can use a hand blender or a mixer grinder too to prepare the batter. Just make sure to beat the batter only for 30 seconds or so. Once done, add tutti fruity to it and fold. Pour the batter into a greased baking tray and bake at 180 degrees for 35 minutes or till the toothpick comes out clean.
** Each oven is different, so time and temperature may vary.
** I use fresh homemade curd. Hang the curd in a cotton cloth for an hour to remove the watery part and make it a little thick.
** The batter will be a little thick. But in case, you feel your batter is dry and you are unable to pour it, add milk (room temperature). Start with a tablespoon and you can use up to 1/4 cup.
** You can use lemon zest instead of orange zest too.
** To avoid tutti fruity to settle at the bottom of the cake while baking, always dust it with some flour before adding to the batter. Tutti fruity or any other nuts or chocolate chips are meant to be added after the batter is ready. Just add and fold them with light hands. Don’t beat the batter after adding these.
** Over mixing the batter will make the cake dense.
** Follow the same recipe if you want to bake a simple egg-less vanilla cake. Just use 1.5 tsp of vanilla essence and completely skip using the orange zest.
** You can use raisins and nuts as well in this recipe instead of tutti-fruity.
**Chocolate chips can be added too for a different taste.
** Pineapple essence can be used for a fruity flavor.
If you happen to try this out, then please do share a picture with me.
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