Tutti Frutti Cake in 3 Delicious Ways – Healthy, Classic, Creamy!

Discover three irresistible eggless Tutti Frutti Cake recipes – a healthy wheat version, a classic rava cake, and a rich buttery delight. Perfect for every taste, these easy homemade cakes are soft, flavourful, and loaded with tutti frutti goodness.

• Wheat Tutti Frutti Cake – A healthier, fiber-rich cake made with whole wheat flour and jaggery, offering a slightly dense yet moist texture.

• Rava Tutti Frutti Cake – A light and mildly grainy cake made with semolina, absorbing flavors beautifully for a unique taste.

• Vanilla Iced Tutti Frutti Cake – A rich, buttery cake topped with smooth vanilla whipped cream, making it the ultimate indulgence.

Which is more Cakilicious?

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Version 1: Wheat Tutti Frutti Cake (Healthier Option)

This version uses whole wheat flour, jaggery, and curd, making it a healthier alternative.

Ingredients:

• Wet Ingredients:

  • Curd – 120g

  • Jaggery (or Brown Sugar) – 100g

  • Vegetable or Sunflower Oil – 120g

  • Milk – 60-80ml

• Dry Ingredients:

  • Whole Wheat Flour – 200g

  • Baking Powder – 1 tsp

  • Baking Soda – ½ tsp

  • Cardamom (Elaichi) Powder – 1 tsp

• Other Ingredients:

  • Tutti Frutti – 200g

  • Whole Wheat Flour – 1 tbsp (for dusting tutti frutti)

Method:

1. In a mixing bowl, whisk curd and jaggery until smooth.

2. Add oil and milk, then mix well.

3. In another bowl, sift wheat flour, baking powder, baking soda, and cardamom powder. Mix with the above creamy batter with the dry mix.

4. Coat tutti frutti with 1 tbsp flour and fold it into the batter.

5. Grease a baking tin with oil and line it with baking paper.

6. Preheat the oven to 160°C and bake for 30-40 minutes.

7. Check with a toothpick; if it comes out clean, the cake is done.

8. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

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Rava (Semolina) Tutti Frutti Cake Recipe

This cake has a slightly grainy, soft, and moist texture with a lovely cardamom flavour.

Ingredients:

• Wet Ingredients:

  • Curd – 100g

  • Jaggery (or Brown Sugar) – 120g

  • Vegetable or Sunflower Oil – 65ml

  • Milk – 100ml

• Dry Ingredients:

  • Coarse Rava (Semolina) – 200g

  • Baking Powder – 1 tsp

  • Baking Soda – ½ tsp

  • Cardamom (Elaichi) Powder – 1 tbsp

  • Salt – ¼ tsp

• Other Ingredients:

  • Tutti Frutti – 200g

  • Wheat Flour – 1 tbsp (for dusting tutti frutti)

Method:

1. In a bowl, whisk curd and jaggery until smooth.

2. Add oil and milk, mixing well.

3. In another bowl, combine rava, baking powder, baking soda, cardamom powder, and salt. Mix it in the above creamy batter.

4. Dust tutti frutti with 1 tbsp wheat flour and fold it into the batter.

5. Let the batter rest for 20 minutes (this helps rava absorb the moisture).

6. Grease a baking tin with oil and line it with baking paper.

7. Preheat the oven to 160°C and bake for 30-40 minutes.

8. Check doneness with a toothpick; it should come out clean.

9. Cool in the tin for 15 minutes, then transfer to a wire rack to cool completely.

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Vanilla Whipped Cream Icing (Light & Fluffy)

This vanilla icing is light, airy, and mildly sweet, perfect for this cake .

Ingredients:

• Heavy Whipping Cream – 1 cup (240ml) (chilled)

• Powdered Sugar – 2-3 tbsp (adjust to taste)

• Vanilla Extract – 1 tsp

Method:

1. Chill the bowl and beaters – Place the mixing bowl and beaters in the freezer for 10-15 minutes.

2. Start whipping – Pour chilled heavy cream into the bowl and beat at medium speed until it starts to thicken slightly.

3. Add sugar and vanilla – Gradually add powdered sugar and vanilla extract.

4. Whip to stiff peaks – Continue beating on high speed until stiff peaks form (don’t overwhip, or it may turn into butter).

5. Use immediately or store – Use the icing right away.

Assemble the Cake:

1. Once the cake has completely cooled, spread the whipped vanilla icing evenly over the top and sides and also in between by slicing the cake in two halves.

2. Decorate with extra tutti frutti or chopped nuts for an elegant look.

3. Chill for 30 minutes before serving for the best texture.

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