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.
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 beautifully moist cake flecked with candied fruits and made with just a 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. 
How to Make a Vegan Tutti Frutti cake?
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!
I encourage you to give this recipe a try and share your feedback! If you have questions related to this recipe, send me an email and I would be happy to answer them. 🙂
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Vegan Tutti Frutti Cake
Ingredients
DRY INGREDIENTS
- 1.25 cups All purpose flour
- 2 tablespoon Cornstarch/Cornflour
- 1 teaspoon Baking powder
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
WET INGREDIENTS
- 3/4 cup Sugar
- 1/2 cup Oil
- 1 cup Almond milk or regular milk
- 1 tablespoon Vinegar (white vinegar)
- 1 teaspoon Almond Extract
ADDED FLAVOR
- 1/2 cup Candied fruit mix or Tutti frutti
Instructions
- Preheat oven @350 degree F. Assemble 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.
- The cake batter will be of 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.
Kay says
December 23, 2018 at 8:57 amI made this cake with reg milk.. my cake came out very oily and sank in the middle. I was very dis appointed. Any suggestions on how to make it better next time?
Ruchi says
December 23, 2018 at 10:11 amSorry to hear about that, Kay!
This cake has never failed me. Did you add vinegar?
gayatri tiwari says
December 22, 2018 at 12:33 pmcan I replace the vinegar and milk with buttermilk
Ruchi says
December 23, 2018 at 10:02 amGayatri, of course, you can!
Milk + vinegar is buttermilk.
Sangita Nandi says
December 4, 2018 at 8:20 amCan u tell me the weight of this cake ?
Ruchi says
December 4, 2018 at 12:21 pmSorry Sangita, I didn’t weigh this cake.
Aparna says
June 28, 2018 at 7:11 amHi.. 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
June 28, 2018 at 9:50 amAre your referring to the glass plate in a microwave oven?
Vandhana says
February 9, 2018 at 8:46 amHi 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
February 10, 2018 at 6:24 pmVandhana, 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
November 18, 2017 at 3:09 amInstead 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
November 18, 2017 at 9:27 amEvery oven is different so baking times vary.
Thanks for sharing your feedback with me. 🙂
SBM says
October 24, 2017 at 9:06 amDear 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
October 25, 2017 at 9:07 amThanks 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
September 19, 2017 at 11:37 amHi 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
September 19, 2017 at 5:31 pmPleasure is all mine. 🙂
Thanks for sharing your wonderful feedback with me. Glad you liked the recipe.
Priya says
September 12, 2017 at 3:19 pmThank 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
September 12, 2017 at 3:53 pmPleasure 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
September 12, 2017 at 2:39 amSo in love with this cake di! Reminds me of Britannia cake from childhood days!!
Ruchi says
September 12, 2017 at 8:51 amI agree. Thanks Sonal. 😍😍
Aditi dave says
September 12, 2017 at 1:38 amWhat should be the temp of milk?
Can we use vanilla extract insted of almond?
Ruchi says
September 12, 2017 at 8:35 amMilk should be at room temperature.
Yes you can use vanilla extract.
Rajani says
September 11, 2017 at 10:13 pmHi ruchi.. I am having little confusion with almond extract … is it almond paste or what … please clear my doubts.. thank you
Ruchi says
September 12, 2017 at 8:38 amAlmond 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
September 11, 2017 at 4:41 pmI’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
September 11, 2017 at 5:30 pmIt’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
September 11, 2017 at 12:47 pmI can make it in round tin in the place of loaf tin
Ruchi says
September 11, 2017 at 3:08 pmSure you can. Use a 9 inch round pan.
Mahima says
September 11, 2017 at 10:46 amHi Ruchi.. lovely cake.. wanted to know wat cup measurement u hv used, is it 200/250ml?
Ruchi says
September 11, 2017 at 11:09 amMahima, 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
September 11, 2017 at 9:48 amCan vinegar be replaced with something else as I want to make for my 2 year old.
Ruchi says
September 11, 2017 at 3:09 pmHaven’t tried without vinegar so can’t comment on the end result.
Tanisha says
September 8, 2017 at 4:34 amWhich vinegar u used in rcp? Is it water mixed or pure vinegar?
Ruchi says
September 8, 2017 at 8:37 amTanisha, it’s distilled white vinegar.
Tanisha says
September 7, 2017 at 3:06 amWe don’t have to mix milk n vinegar??? We hv to pour both separately in mix??? Pls help
Ruchi says
September 7, 2017 at 9:51 amEither 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
September 7, 2017 at 2:06 amI 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
September 7, 2017 at 9:53 amThank 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.