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Vegan Tutti Frutti Cake for Snacking

Tutti Frutti Snack Cake (Vegan)

This Tutti Frutti Snack Cake is vegan and can be enjoyed at any time of the day without much guilt. You don’t need eggs or dairy to make a moist, flavorful cake — and you definitely don’t need to be vegan to enjoy this vegan Tutti Frutti cake either!!!
Prep Time 10 mins
Cook Time 45 mins
Course Dessert, Snack
Cuisine Indian, World
Servings 8

Equipment

  • 1 Cake Tin
  • 2 Mixing Bowls

Ingredients
  

DRY INGREDIENTS

  • 1 and 1/2 Cups Flour
  • 2 Tbsp Cornstarch/Cornflour
  • 1 Tsp. Baking powder
  • 1/2 Tsp. Baking soda
  • Pinch of Salt

WET INGREDIENTS

  • 3/4 Cup Sugar
  • 1/2 Cup Oil
  • 1/2 Cup Almond milk
  • 1/2 Cup Cashew Yogurt mixed with 1 tablespoon Vinegar (white vinegar)
  • 1 Tsp Vanilla Essence

TUTTI FRUTTI FLAVORING

  • 1/2 Cup Tutti Frutti
  • 1 tbsp Tutti Frutti to sprinkle on top
  • 1 Tbsp Cashew to sprinkle on top

Instructions
 

PREPARATION

  • Coat 1/2 cup tutti frutti with 1 tbsp flour and keep it aside
  • Pre-heat oven to 30 degree F
  • Prepare your cake tin by greasing it lightly and then lining it with a piece of parchment paper.

MIX THE DRY INGREDIENTS

  • Sieve the flour, cornstarch, salt, baking soda and baking powder into a bowl

MIX THE WET INGREDIENTS

  • In another bowl, beat sugar, vanilla essence and oil for 2 to 3 minutes till the mixture turns light in color
  • Add the almond milk and mix
  • Add the yogurt mixed with vinegar and mix gently

MIX THE DRY INGREDIENTS INTO THE WET INGREDIENTS

  • Gently add the dry ingredients into the wet ingredients bowl batch by batch
  • Mix the dry with the wet for the tutti frutti cake gently.
  • Fold in the tutti frutti

BAKE THE TUTTI FRUTTI VEGAN SNACK CAKE

  • Pour the tutti frutti cake batter into the prepared pan. Sprinkle 1 tbsp tutti frutti and some cashews on top.
  • Bake at 350 degree F for 35 to 40 minutes or until a inserted toothpick comes out clean.

Notes

  1. To get a flat top, put a handful of ice cubes in a small baking tin and place it in the lowest rack, just before you begin baking the cake. The moisture from the melting ice, helps the cake bake evenly, resulting in a flat top.
  2. Never over mix your batter.
  3. Also never open the oven door during baking. If you keep opening the oven door, you will let some of the heat out, which will lower the temperature inside, causing the cake to collapse.
  4. If you use a dark cake tin, lower the temperature to 325 degrees F, so that the cake bakes slowly and evenly. I have used a  lighter pan and that why baked at 350 degrees F.
  5.  Always spoon the flour into the cup until it overflows, then level it off with a knife. This will ensure that you have the right amount of flour
  6. If you plan to use whole wheat flour, then I recommend using whole wheat pastry flour or including equal proportions of all-purpose flour and whole wheat flour. 
  7. Skip sugar in the recipe and easily make it with jaggery or coconut sugar or palm sugar. But keep in mind that with these sugars the taste and flavor will be different. 
  8. To make the tutti frutti cake less sweet, you can add ½ or ⅔ cup of sugar if you prefer.
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Keyword britannia, cake, eggfree cake, snack cake, Tutti Frutti, vegan