This Vegan Tutti Frutti Cake without any decorations is absolutely gorgeous. Simply bake, flip, and cut a slice to reveal the magnificent cake studded with a generous amount of candied fruits. Plus, it’s incredibly moist and so delicious!
And not to mention this cake makes a perfect show-stopper dessert for any occasion!
If you are a fan of fruity cakes like blueberry cake, mango cake, or pineapple upside-down cake, try this vegan tutti frutti cake.
It’s my go-to eggless cake recipe that’s easy to throw together and completely customizable.
This delicious loaf starts with a light and tender cake and has a wonderful texture and almond flavor.
To make it look more stunning, I had added tutti frutti, both inside the cake and on the top, for decoration.
Though I had sprinkled tutti frutti on top for fun, it baked into a delightful cake, as you can see.
You can enjoy this vegan tutti frutti cake at any time of the day. Add this vegan cake to your routine and enjoy it first thing in the morning – it makes a delicious breakfast between sips of tea or coffee.
As I am writing this post, I am sitting in my study near a window overlooking the birdbath and enjoying this cake with my tea.
What is tutti frutti vegan cake?
If you are not familiar, tutti frutti is pretty much just a vegan cake base + tutti frutti. The term tutti frutti indicates candied fruits.
The candied fruits provide a confetti kind of effect and make this cake look so much prettier.
This is a made-from-scratch recipe, but if you prefer, you can use a boxed vanilla cake mix, add some tutti frutti, and bake as directed on the box.
But trust me, homemade tastes so much better!
Ingredients required to make Vegan Tutti Frutti cake
This particular version of eggless tutti frutti cake starts with –
» Dry ingredients – all-purpose flour + baking powder + baking soda + salt – the standard elements that form a cake base.
» Cornstarch – the essential dry ingredient that softens the flour’s protein and bakes a lighter crumb cake.
» Sugar – for sweetness.
» Oil – keeps the cake moist and prevents it from drying—an absolute must-have.
» Plant-based milk – lends more creamy flavor to the cake.
» Vinegar – tenderizes and softens the texture.
» Almond extract – lends lovely almond flavor to every bite of this eggless tutti frutti cake.
» Tutti frutti – the star ingredient that creates a fruit-studded effect.
How to Make a Vegan Tutti Frutti cake?
Step 1- Prepare tutti frutti
To prevent the tutti frutti from sinking to the bottom of the cake, the first step is to dust the candied fruit with flour.
To do that – combine tutti frutti and flour in a bowl. Toss it well to combine.
Pass the tutti frutti through a strainer to shake off the excess. Set aside.
Step 2 – Prepare the base.
Preheat oven to 350 degrees F.
Brush a 9×5 inch baking pan with butter. Set aside.
Mix dry ingredients – combine flour, baking powder, cornstarch, baking soda in a large mixing bowl. Sift the dry ingredients together. Set aside.
Prepare wet ingredients – Combine oil and sugar in a separate bowl. Using a hand mixer, beat sugar and oil until thoroughly combined.
Pour in milk and almond extract. Add milk in batches. With an electric mixer, mix on low speed.
Spoon in flour mixture and mix until just combined.
Step 3 – Bake the Vegan Tutti Frutti cake
Scrape down the sides of the bowl to ensure that the batter is evenly combined. Add dusted tutti frutti to the batter.
Fold in gently and do not overmix.
Pour the batter in the prepared greased pan. Using a spatula, spread the batter evenly in the pan. Now, sprinkle some more tutti frutti over the top of the batter.
Transfer the cake to the oven and bake for 45-50 minutes.
Once the baking time is over, insert a toothpick in the center of the cake. If it comes out clean, or with only a few crumbs attached, the cake is done.
Remove the cake from the oven. Let it rest in the pan for 5-10 minutes. After that, run a butter knife around the edges of the cake to loosen it from the sides of the baking pan.
Carefully flip the cake onto a clean plate. Let the cake cool completely before slicing.
Expert tips to make the best Eggless Tutti frutti cake
» Before you start with the recipe, make sure milk is at room temperature. This will help the ingredients to combine better.
» This tutti frutti cake uses cornstarch to achieve the lightest and tender crumb, do not skip that. You can find cornstarch at your local grocery store or shop online.
» Want to use brown sugar or coconut sugar? Go ahead. The only difference, your tutti frutti cake will come out darker than the original one. In addition to that, your cake will have a hint of creamy caramel flavor too.
» Instead of a cake, you can bake tutti frutti cupcakes too. The baking temperature remains the same; only baking time will vary. Bake for 12-14 minutes or until the toothpick comes out clean.
» You can use an 8-inch round pan for baking this cake.
What can I use other than tutti frutti?
Can’t find tutti frutti, no worries. Mix in some chocolate chips. This vegan tutti frutti cake is very versatile – you can use –
- Confetti sprinkles – be careful with sprinkles, do not beat. Always fold it into the batter because they will bleed into the cake batter with overbeating or overmixing.
- Jimmies
- Dry nuts.
Whatever you choose, you are going to enjoy this cake.
How to store the leftover cake?
Store the leftover cake at room temperature for 12 hours. After that, store the cake in the fridge. It will stay good for 3-4 days in an airtight container.
This recipe has been made in my kitchen over 10-15 times, and I can confidently say that this vegan tutti frutti cake is one of the easiest and most reliable recipes.
Let me know in the comments if you try this recipe, and if you love this recipe, share it with your family and friends.
Feel free to contact me with any questions or inquiries, and I would be happy to answer them.
CRAVING FOR MORE, TRY MY OTHER EGGLESS CAKE RECIPES LIKE –
| This recipe post has been updated from the archives, first published on September 6th, 2017 |
Vegan Tutti Frutti Cake
INGREDIENTS
DRY INGREDIENTS
- 1¼ cups All purpose flour
- 2 tablespoons Cornstarch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ⅛ teaspoon Salt
WET INGREDIENTS
- ¾ cup Sugar
- ½ cup Oil
- 1 cup Almond milk or regular milk
- 1 tablespoon Vinegar (white vinegar)
- 1 teaspoon Almond Extract
ADDED FLAVOR
- ¾ cup Tutti Frutti
- 1 tablespoon Tutti Frutti to sprinkle on top
INSTRUCTIONS
- Preheat oven @350 degree F.
- Brush a 9×5 inch baking pan with butter. Set aside.
- Combine tutti frutti and flour in a bowl. Toss it well to combine.
- Pass the tutti frutti through a strainer to shake off the excess. Set aside.
- Combine flour, baking powder, cornstarch, baking soda in a large mixing bowl. Sift the dry ingredients together. Set aside.
- Combine oil and sugar in a separate bowl. Using a hand mixer, beat sugar and oil until thoroughly combined.
- Pour in milk and almond extract. Add milk in batches. With an electric mixer, mix on low speed.
- Spoon in flour mixture and mix until just combined.
- Scrape down the sides of the bowl to ensure that the batter is evenly combined. Add dusted tutti frutti to the batter. Fold in gently and do not overmix.
- Pour the batter in the prepared greased pan. Using a spatula, spread the batter evenly in the pan. Now, sprinkle some more tutti frutti over the top of the batter.
- Bake for 45- 50 minutes to an hour or until the toothpick comes out clean.
- Remove the cake from the oven. Let it rest in the pan for 5-10 minutes. After that, run a butter knife around the edges of the cake to loosen it from the sides of the baking pan.
- Carefully flip the cake onto a clean plate. Let the cake cool completely before slicing.
Rhythma says
Thank you for the recipe. What changes have to be done to the recipe if wholewheat is used instead of APF?
Ruchi says
Thank you, Rhythma!
I would suggest doing half of the wheat flour and half of the all-purpose flour for better results.
Vasudha Anand says
Hi how can I make this cake without curd or milk ??
Ruchi says
Vasudha, I haven’t experimented this cake without milk. Therefore, I am unable to comment on the results.
gayatri tiwari says
can I replace the vinegar and milk with buttermilk
Ruchi says
Gayatri, of course, you can!
Milk + vinegar is buttermilk.
Sangita Nandi says
Can u tell me the weight of this cake ?
Ruchi says
Sorry Sangita, I didn’t weigh this cake.
Aparna says
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?
Ruchi says
Are your referring to the glass plate in a microwave oven?
Vandhana says
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
Ruchi says
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.
Vijaya says
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.
Ruchi says
Every oven is different so baking times vary.
Thanks for sharing your feedback with me. 🙂
SBM says
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!
Ruchi says
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!
Aditi says
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.
Ruchi says
Pleasure is all mine. 🙂
Thanks for sharing your wonderful feedback with me. Glad you liked the recipe.
Priya says
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?
Ruchi says
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.
Sonal says
So in love with this cake di! Reminds me of Britannia cake from childhood days!!
Ruchi says
I agree. Thanks Sonal. 😍😍
Aditi dave says
What should be the temp of milk?
Can we use vanilla extract insted of almond?
Ruchi says
Milk should be at room temperature.
Yes you can use vanilla extract.
Rajani says
Hi ruchi.. I am having little confusion with almond extract … is it almond paste or what … please clear my doubts.. thank you
Ruchi says
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.
Aish says
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?
Ruchi says
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’.
Amrita says
I can make it in round tin in the place of loaf tin
Ruchi says
Sure you can. Use a 9 inch round pan.
Mahima says
Hi Ruchi.. lovely cake.. wanted to know wat cup measurement u hv used, is it 200/250ml?
Ruchi says
Mahima, my cup measurement are –
1 cup in (Liquid measurement) is = 250 ml
Dry measurement is 1 cup (flour) = 125 grams.
Hope this helps.
Nidhi says
Can vinegar be replaced with something else as I want to make for my 2 year old.
Ruchi says
Haven’t tried without vinegar so can’t comment on the end result.
Tanisha says
Which vinegar u used in rcp? Is it water mixed or pure vinegar?
Ruchi says
Tanisha, it’s distilled white vinegar.
Tanisha says
We don’t have to mix milk n vinegar??? We hv to pour both separately in mix??? Pls help
Ruchi says
Either way is fine.
Milk + vinegar combo is buttermilk so adding it earlier or later will make no difference to the recipe. Happy baking!
Dr. Vaishali Agte says
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.
Ruchi says
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.