Go Back
–+ servings

Eggless Tutti Frutti Cake (Bakery-Style)

By Jigna
This Eggless Tutti Frutti Cake is buttery, tender, moist, delicious, and studded with candied fruits and nuts! It is a bakery-style Indian tea cake that does not require frosting and can be a great addition to festive recipes.
5 from 1 vote
Print Pin
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Cuisine Indian
Course Dessert
Diet Eggless, Vegetarian
Servings 16

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • 2 tablespoon (20g) cornstarch
  • 1½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¾ cup (120g) tutti frutti (candied fruits)
  • 3 tablespoon chopped almonds
  • 3 tablespoon chopped cashews
  • ½ cup (114g) unsalted butter melted
  • 1 cup (200g) granulated sugar
  • ½ cup (120g) sour cream
  • 2 teaspoon orange or lemon zest
  • 1 teaspoon vanilla extract
  • ¼ teaspoon pineapple extract
  • 1 cup (240ml) milk

Instructions
 

  • Preheat the oven to 350°F (180°C). Grease and line an 8-inch round cake pan with parchment paper.
  • Sift the flour, cornstarch, baking powder, baking soda, and salt in a large bowl and whisk until well combined.
  • Add tutti frutti and chopped nuts to the flour mixture and mix gently.
  • Whisk melted butter, sour cream, sugar, orange zest, vanilla, and pineapple extract in a medium bowl until everything is well combined and the mixture is smooth.
  • Add milk to this wet mixture and whisk well to incorporate.
  • Add wet ingredients to the dry and mix to incorporate everything well; do not overmix.
  • Transfer the batter to the prepared baking pan. Top it with tutti frutti and chopped nuts if desired.
  • Bake for 45-55 minutes or until a skewer inserted in the center comes out clean. Because every oven is different, keep an eye on the cake after 40 minutes of baking. If the top of the cake is browning too quickly, loosely cover the pan with aluminum foil and continue baking.
  • Remove the pan from the oven and transfer to a wire rack. Let the cake cool completely in the pan before removing and slicing.

Storing Suggestions

  • This cake will be kept tightly covered at room temperature for three days.
  • Store the leftover cake in the fridge in an air-tight container for up to a week.

Notes

  1. Measurements: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
  2. Butter: Use unsalted and melted butter for this cake. However, you can also use the same amount of oil or half butter and half oil for this cake.
  3. Sour Cream: I have used sour cream as I always have it in my fridge. But you can use homemade or store-bought plain yogurt for the recipe. Also, use full-fat sour cream or yogurt for the best results. If you use yogurt, do not use the watery part and use only thick yogurt.
  4. Sugar: This cake is perfectly sweet to our taste. But if you prefer it to be less sweet, add 175g of sugar.
  5. Milk: Use whole milk for the rich texture, if possible, and bring it to room temperature before using it for the recipe.
  6. Mixing The Batter: Do not overmix the batter to get a soft and tender cake. Cool The Cake: Allow the cake to cool completely in the pan before removing and slicing.

Nutrition (Approximate Values)

Calories : 226kcalCarbohydrates : 33gProtein : 3gFat : 9gSaturated Fat : 5gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.2gCholesterol : 21mgSodium : 126mgPotassium : 75mgFiber : 1gSugar : 17gVitamin A : 246IUVitamin C : 0.3mgCalcium : 67mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram