Vegan Tutti Frutti Cake
This Vegan Tutti Frutti Cake is insanely good, incredibly-moist, so amazing and utterly delicious. A vegan version of a classic favorite made with candied fruits – the perfect after school snack !
Recently for a religious event, a dear friend asked me to bake a simple loaf cake that is egg-free, and dairy-free. In simple terms – she asked me to bake a vegan cake.vegan tutti frutti cake
Though my eggless vanilla cupcakes would have been a perfect match for this occasion, they are not dairy-free. So, I started thinking about a recipe that would have some kind of flavor, is simple and equally delicious!
A few hours later, this vegan tutti frutti cake came into existence. A beautiful moist cake flecked with candied fruits and made with just handful of ingredients. This cake will surely please almost anyone.
So what is special about this cake!
This is my go-to recipe for eggless cakes! My first memories of baking this cake date back to my college days. It’s a traditional cake recipe that’s –
- made with few simple ingredients
- has no eggs
- made with milk and vinegar – a perfect combo that produces an ultimate moist cake.
I have used the same recipe to bake this vegan tutti frutti cake. The only changes I did was swapped butter for oil and milk with almond milk. Rest all the ingredients remains the same. 
Now onto the recipe!
To make this cake, start by mixing oil and sugar in a bowl until combined. Sift the dry ingredients and add this to the oil-sugar mix. Make a smooth batter. Once you’ve mixed up the batter, fold in the candied fruit mix or tutti frutti.
Bake as directed. You might need to bake this cake a little more, depending on your oven. Bake until the toothpick comes out clean or until the center of the cake bounces back when pressed lightly with your finger.
Cool the cake completely on a cooling rack or on a clean kitchen towel.
Nothing beats the flavor of this homemade vegan tutti frutti cake. At that event, my friend loved this cake and it disappeared faster than I thought. Everyone just loved the soft and perfectly flavored tutti frutti cake.
So, if you’re looking for a vegan cake recipe that’s tested and tried – then this one is for you!
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| Servings | Prep Time |
| 1 LOAF CAKE | 10 MINUTES |
| Cook Time |
| 50 MINUTES |
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This Vegan Tutti Frutti Cake is insanely good. It's incredibly-moist, so amazing and utterly delicious. A vegan version of a classic favorite made with candied fruits - the perfect after school snack !
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- 1.25 cups All purpose flour
- 2 tablespoon Cornstarch/Cornflour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 3/4 cup Sugar
- 1/2 cup Oil
- 1 cup Almond milk or regular milk
- 1 tablespoon Vinegar (white vinegar)
- 1 teaspoon Almond Extract
- 1/2 cup Candied fruit mix or Tutti frutti
- Preheat oven @350 degree F. Assemble ingredients.
- Milk (at room temperature) and vinegar.
- Other wet ingredients.
- Candied fruit mix. Other options would be - chocolate chips, dry dates or dried strawberries.
- Combine oil and sugar in a bowl. Mix until well combined.
- Meanwhile sieve all dry ingredients through a strainer.
- Add it to the sugar-oil mixture.
- Pour in almond milk, vinegar and almond extract.
- Mix until well combined.
- Cake batter will be of a dropping consistency.
- Add tutti frutti.
- Using a small spatula, gently fold tutti frutti into the butter until completely combined.
- Grease a loaf pan. Mine is a 9 x 5 inch pan.
- Bake for 50 minutes to an hour or until the toothpick comes out clean.
- Or until the center of the cake bounces back when pressed lightly with your finger.
- Cool the cake completely. Cut yourself a slice and enjoy with a cup of hot tea or coffee.
Hi.. I am new to baking. Can we put the pan directly on that glass plate in oven or do we need to place some rack first?
Are your referring to the glass plate in a microwave oven?
Hi Ruchi.. I tried this recipe twice and though the taste was really good but both times it is sticking to the bottom of my loaf pan. I am greasing the pan well and other cake loaves I make easily come out. Any suggestions as to what I can do to avoid this? Thanks
Vandhana, brush your pan with butter, dust with flour and, line it with wax paper.
Brush again with butter. Pour the batter and bake as directed.
This should solve the issue.
Instead of adding 2tbl cornflour i used flour itself it worked well. Also 50min baking time was long in cooking range it baked in 35min itself.
Every oven is different so baking times vary.
Thanks for sharing your feedback with me. 🙂
Dear Ruchi,
I have been following your desserts blog for a while now, mainly for eggless cakes. Out of the many I tried, this one so far was THE BEST and most DELICIOUS cake. Lots of thanks to you! I had made this for Diwali annakoot for the temple and it turned out so so so good. I was lucky to have all the ingredients at home (God’s grace). This was an awesome recipe. It was very moist yet well put together, did not crumb much or did not fall apart. Do you think i will get the same results if i had used regular milk?
Thank you again..keep the eggless recipes coming!! God Bless you!
Thanks for the wonderful feedback SBM. So glad to hear that you liked the recipe. 🙂
Yes, you can use regular milk to make this cake. It tastes equally delicious!
If possible share some pics, would love to see. Thanks again!
Hi Ruchi. I’m an avid baker and love creating recipes at home. However I was at loss when I was asked to bake a vegan cake. Your recipe saved my day and its so simple and beautifully moist that I tried it again using butter and milk. This recipe is one for keeps. Thanks immensely for sharing such a great recipe.
Pleasure is all mine. 🙂
Thanks for sharing your wonderful feedback with me. Glad you liked the recipe.
Thank you Ruchi for the recipe. I was very excited ti try it but my end result was that all the tutti fruttis sank to the bottom of the cake. Can you please tell me how i can avoid this next time?
Pleasure is all mine. 🙂
For next time, toss tutti frutti in 1 teaspoon of dry flour and add it to the batter. This will prevent them from sinking to the bottom of the cake.
So in love with this cake di! Reminds me of Britannia cake from childhood days!!
I agree. Thanks Sonal. 😍😍
What should be the temp of milk?
Can we use vanilla extract insted of almond?
Milk should be at room temperature.
Yes you can use vanilla extract.
Hi ruchi.. I am having little confusion with almond extract … is it almond paste or what … please clear my doubts.. thank you
Almond extract is obtained directly from pure almonds whereas almond essence is a flavoring agent produced using artificial ingredients.
Almond extract can be used interchangeably with vanilla extract.
I’m drooling over the cake, Ruchi. One of my favorite cakes ever. Just one question – where did you get the titti-fruitti from? Is it available in Indian stores here?
It’s my favorite too.
I got tutti frutti from Indian store but it’s readily available in other stores under the name – ‘Candied cake mix fruit’.
I can make it in round tin in the place of loaf tin
Sure you can. Use a 9 inch round pan.
Hi Ruchi.. lovely cake.. wanted to know wat cup measurement u hv used, is it 200/250ml?
Mahima, my cup measurement are –
1 cup in (Liquid measurement) is = 250 ml
Dry measurement is 1 cup (flour) = 125 grams.
Hope this helps.
Can vinegar be replaced with something else as I want to make for my 2 year old.
Haven’t tried without vinegar so can’t comment on the end result.
Which vinegar u used in rcp? Is it water mixed or pure vinegar?
Tanisha, it’s distilled white vinegar.
We don’t have to mix milk n vinegar??? We hv to pour both separately in mix??? Pls help
Either way is fine.
Milk + vinegar combo is buttermilk so adding it earlier or later will make no difference to the recipe. Happy baking!
I like your recipes but would like to state that we can call this recipe as vegan only if we use almond milk since normal milk is animal product.
Thank you Dr. Vaishali!
Yes I agree. Regular milk and butter are animal product.
I have tried this recipe with oil and almond milk that’s why it’s vegan.