This is an Indian bakery-style eggless tutti frutti cake recipe. It is a moist, spongy vanilla-flavoured cake with colourful candied fruit perfect for teatime or Christmas.
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Bake
- Serving Suggestion
- My Tried and True Tips
- Eggless Tutti Frutti Cake Recipe
Simple and clean flavour, no frills, and a guaranteed delicious taste are the few lovable highlights of this eggless tutti frutti cake.
Tutti Frutti is a tiny gem-like colourful candied fruit. Sweet in taste with a soft jelly-like texture, they are perfect for baking or adding to desserts. Their subtle fruitiness compliments the vanilla flavour of the cake. Common flavours of tutti frutti are cherries, watermelon, raisins, and pineapple.
Ingredients You’ll Need
- All-purpose flour. You can bake this cake with whole wheat flour , also.
- Butter gives a delicious taste to the cake and gives it a light texture. Add a pinch of salt to the cake batter if using unsalted butter.
- Caster Sugar or fine-quality granulated white sugar. Smaller sugar crystals of the caster sugar dissolve better when combined with butter.
- Yoghurt or thick, non-watery curd at room temperature.
- Milk gives a delicious golden crumb to the cake.
- Other Ingredients: Baking Powder, Baking Soda, Vanilla Essence, Cashews, Tutti Frutti
How To Bake
Step 1: Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.
Step 2 : Whisk butter and sugar using a hand blender at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes.
Step 3: Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed.
Step 4: Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula.
Step 5: Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.
Step 6: Pour the cake into the greased tin. You can bake this cake in a round, rectangular tin or a bundt pan.
Step 7: Bake in the middle rack at 170 degrees Celcius for 45 – 50 minutes.
Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.
Cut into slices and serve.
Serving Suggestion
I love to relish tutti frutti cake with a cup of coffee for teatime. Somehow, the flavours of vanilla and coffee complement each other perfectly.
You can serve tutti frutti cake with vanilla ice cream or whipped cream.
Store the leftover cake in an air-tight container in the refrigerator. Reheat in a microwave for 30 seconds before serving. It makes the cake soft and moist.
My Tried and True Tips
- Use a hand or stand mixer to whisk the cake batter. It gives a nice structure to the cake. But never whisk cake batter at a very high speed. You will end up incorporating excess air into the batter, and later while baking, it will deflate drastically.
- Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter.
- Ensure all the ingredients are at room temperature and correctly measured before preparing the tutti frutti cake batter.
- Whisking butter and sugar to the creamy and light consistency gives the cake a light, airy texture and a moist crumb.
- Toothpick Test: After completing baking, insert a toothpick into the cake and pull it out. The cake is perfectly baked if it comes out with no/negligible crumbs. If the cake batter sticks to the toothpick, the cake needs more baking time.
More Baking Recipes
- Eggless Rava Cake
- Eggless Peach Cake
- Eggless Orange Cake
- Eggless Vanilla Sponge
- Eggless Chocolate Cake
- No Bake Strawberry Cheesecake
Ingredients
- ▢ 1 ½ Cup (195 gram) all purpose flour
- ▢ 1 teaspoon baking powder
- ▢ ½ teaspoon baking soda
- ▢ 1 teaspoon vanilla essence
- ▢ ½ Cup (100 gram) castor or granulated white sugar
- ▢ ½ Cup (113 gram) softened butter
- ▢ ¾ Cup (180 gram) curd or yogurt
- ▢ ¼ Cup (60 ml) milk, hot
- ▢ ½ Cup (120 gram) mixed candied tutti frutti
- ▢ ¼ Cup chopped cashews
Instructions
- Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.
- Ensure all the ingredients are at room temperatute before making the cake batter.
- Start whisking butter and sugar using a hand blender or stand mixer with a whisk attachment at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes. Do not rush this process.
- Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed. Do not whisk for too long.
- Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula. Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter.
- Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.
- Pour the cake batter into the greased loaf pan. Bake in the middle rack of the oven at 170 degree celcius for 45 to 50 minutes.
- Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.
- Eggless Tutti Frutti Cake is ready to serve.
Recipe Notes:
- In my 60-litre capacity OTG, this cake takes 50 minutes. I recommend you keep an eye on it after 45 minutes.
- Do not add too much tutti frutti or nuts otherwise, after baking the cake will not hold its shape.
Nutrition
We follow a strict NO SPAM Policy
Eggless Tutti Frutti Cake Recipe
Equipment
- Mixing Bowl
- Loaf Pan
- Oven
Ingredients
- 1 ½ Cup (195 gram) all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla essence
- ½ Cup (100 gram) castor or granulated white sugar
- ½ Cup (113 gram) softened butter
- ¾ Cup (180 gram) curd or yogurt
- ¼ Cup (60 ml) milk, hot
- ½ Cup (120 gram) mixed candied tutti frutti
- ¼ Cup chopped cashews
Instructions
- Preheat oven to 170 degrees Celcius for 10 minutes. Grease a 9-inch loaf pan with butter and line it with parchment paper.
- Ensure all the ingredients are at room temperatute before making the cake batter.
- Start whisking butter and sugar using a hand blender or stand mixer with a whisk attachment at medium speed till it becomes light, fluffy, and creamy. This takes 5 to 6 minutes. Do not rush this process.
- Add curd, vanilla, and hot milk to the batter. Whisk for 1 minute at medium speed. Do not whisk for too long.
- Sift flour, baking powder, and baking soda into the cake batter. Gently cut and fold to combine using a spatula. Do not over-mix the cake batter. Once everything is combined, keep your hands away from the batter.
- Add tutti frutti and cashews to the cake batter. Gently fold them into the batter.
- Pour the cake batter into the greased loaf pan. Bake in the middle rack of the oven at 170 degree celcius for 45 to 50 minutes.
- Once baked, allow the cake to cool down in the tin for 5 minutes before transferring it to a wire rack.
- Eggless Tutti Frutti Cake is ready to serve.
Video
Notes
- In my 60-litre capacity OTG, this cake takes 50 minutes. I recommend you keep an eye on it after 45 minutes.
- Do not add too much tutti frutti or nuts otherwise, after baking the cake will not hold its shape.
Nutrition
Vegan palak paneer with tofu is a wholesome, flavourful Indian main course dish. This spinach curry recipe is sure to impress you!
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How to Make Vegan Palak Paneer
- Serving Suggestion
- Vegan Palak Paneer Recipe
Palak paneer is a popular Indian main-course gravy dish that combines spinach with soft paneer cubes in a flavoursome, creamy gravy.
The vegan palak paneer version replaces paneer with tofu and cream with cashews, making it a dairy and gluten-free dish without compromising on taste.
Packed with good nutrients, easy to customize, and bursting with authentic flavours, it’s one Indian dish that is sure to impress both vegans and vegetarians alike.
Ingredients You’ll Need
- Fresh Spinach leaves to make the gravy.
- Onion, Ginger, and Green chilli
- Cashews are a great substitute for cream or dairy
- Vegetable Refined Oil with a neutral taste for cooking. You can use vegan butter or coconut oil too.
- Spices : Cumin Seeds, Bay Leaf, Green Cardamom
- Seasoning : Red Chilli Powder, Coriander Powder, Garam Masala , Salt
- Firm Tofu cut into cubes. If you want, pan-fry it.
- Optional Garnish : Coconut cream or cashew cream drizzle
How to Make Vegan Palak Paneer
Step 1: Prepare the Tofu
- Press the tofu to remove excess moisture.
- Place it between paper towels and set a heavy object on top for 10-15 minutes. Cut the tofu into cubes.
- Optionally, pan-fry the tofu cubes in a little oil until golden on all sides.
Step 2: Blanch the Spinach
- Clean and rinse spinach with water to remove dirt particles.
- Next, place a bowl of ice-cold water next to the stovetop.
- Boil water in a saucepan with a pinch of salt.
- Once the water starts boiling, add the cleaned spinach leaves to the hot water ( image 1 ). Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat ( image 2 ).
- Transfer the leaves immediately to the bowl of ice-cold water ( image 4 ). This step stops the cooking process and retains the leaves’ green colour.
- In the same hot water, quickly boil onion, cashews, cardamom, ginger, and green chilli for 2 – 3 minutes. Transfer them to a blender.
Step 3: Make Puree
- Blend blanched spinach with onion, ginger, garlic, cardamom, cashews, and green chilli to make a smooth puree.
- Use ice-cold water or ice cubes to blend.
Step 4: Make the Gravy
- Heat oil in a large pan over medium heat.
- Add cumin seeds and bay leaf. Let them splutter for a few seconds.
- Pour the spinach puree into the pan.
- Add coriander powder, red chilli powder, and salt. Mix well.
- At this stage, if gravy seems too thick add water or coconut milk to get the desired consistency.
Step 5: Add Tofu
- Add the tofu cubes and simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust salt or spices as needed.
Garnish with a drizzle of coconut or cashew cream, and sprinkle with fresh coriander. Serve vegan palak paneer warm with naan, or roti.
Serving Suggestion
Vegan palak paneer pairs deliciously with:
- Flatbreads : Warm naan , roti, or paratha.
- Rice : Steamed basmati rice, jeera rice , coconut rice , or brown rice.
- Side Dishes : Serve alongside kachumber salad or masala onion.
More Vegan Indian Recipes
- Jeera Aloo
- Chana Curry
- Lobia Masala
- Cauliflower Curry
- Punjabi Gobi Aloo
- Vegan Keema Masala
Ingredients
- ▢ 500 gram spinach
- ▢ 1 medium size onion, diced
- ▢ 4 green cardamom (elaichi)
- ▢ 1 inch ginger
- ▢ 1 medium spicy green chilli
- ▢ ⅛ Cup cashews
- ▢ 2 tablespoon cooking oil
- ▢ 1 teaspoon cumin seeds (jeera)
- ▢ 1 bay leaf
- ▢ 1 teaspoon salt
- ▢ ½ teaspoon coriander powder
- ▢ ½ teaspoon Garam Masala ( get recipe )
- ▢ ¼ Cup water or coconut milk (optional)
- ▢ 200 gram firm tofu cut into cubes
Instructions
- Press the tofu to remove excess moisture. Place it between paper towels and set a heavy object on top for 10-15 minutes. Cut the tofu into cubes.
- Optionally, pan-fry the tofu cubes in a little oil until golden on all sides.
- Clean and rinse spinach with water to remove dirt particles.
- Boil water in a saucepan with a pinch of salt. Once the water starts boiling, add the cleaned spinach leaves to the hot water. Cook for about 40 – 50 seconds until the colour of the leaves turns bright green. Turn off the heat.
- Transfer the leaves immediately to the bowl of ice-cold water. This step stops the cooking process and retains the leaves’ green colour.
- In the same hot water, quickly boil onion, cashews, cardamom, ginger, and green chilli for 2 – 3 minutes. Transfer them to a blender along with blanched spinach leaves.
- Blend blanched spinach with onion, ginger, garlic, cardamom, cashews, and green chilli to make a smooth puree. Add ice cold water or ice cubes while blending.
- Heat oil in a large pan over medium heat. Add cumin seeds and bay leaf. Let them splutter for a few seconds.
- Pour the spinach puree into the pan. Add coriander powder, red chilli powder, and salt. Mix well. If the gravy seems too thick, add water or coconut milk.
- Add the tofu cubes and simmer for 5 minutes, allowing the flavours to meld together. Taste and adjust salt or spices as needed.
- Garnish with a drizzle of coconut or cashew cream, and sprinkle with fresh coriander.
- Serve vegan palak paneer warm with naan , or jeera rice .
Recipe Notes:
- Spice Levels : Adjust the number of green chillies based on your spice tolerance. Nut-Free Option : Use coconut milk instead of cashews for a nut-free alternative. Green Colour: The right blanching technique and adding ice cubes while blending helps in getting bright green spinach puree. Tofu: I have used a flavoured tofu with veggies for this recipe. You can use plain tofu also.
Nutrition
We follow a strict NO SPAM Policy
