Eggless Wheat Tutti-frutti cake

Eggless Wheat Tutti-frutti cake

Though I have attended baking classes, never had time to try out what I learned there. I started baking cakes almost daily during lock down. Initially I used to find recipes from food blogs and follow them exactly. Almost all the cakes made with maida or all-purpose flour had turned out to be tasty, sometimes doesn’t get the perfect texture. But that was fine, as all at home are cake lovers. But whenever I tried using wheat flour/atta, the cakes usually turn out to be dense.

Recently I found an excellent eggless wheat cake recipe from https://www.foodfitnessbeautyandmore.com/. With all my previous experiences with wheat-based cakes, I was skeptical about the texture, but just decided to give it a try. I prepared it during this Christmas season and the cake turned out to be really good.

The ingredients and measurements are the same as in the original recipe but I have adapted the recipe by using smaller sized pans. As I am a fan of mini cakes, I used the same quantity batter to make two small round cakes and adjusted the baking time accordingly.

Eggless wheat tutti-frutti cake

This delicious eggless cake is made with wheat and tutti-fruttis as main ingredients.
Prep Time 20 mins
Cook Time 25 mins
Course Dessert
Servings 4

Equipment

  • OTG

Ingredients
  

  • 1 cup Atta/wheat flour
  • ½ cup Rava/Semolina
  • 1 cup Curd
  • ½ cup Vegetable oil
  • 1 cup Brown sugar
  • ½ cup Tutti-frutti
  • teaspoon Baking powder
  • ¼ teaspoon Baking soda
  • 1 teaspoon Vanilla essence
  • A pinch of salt

Instructions
 

  • 1. Preheat the oven at 1750C for 10 minutes
    2. Prepare the pan by applying oil and dust with some atta
    3. Take tutti-fruttis in a small bowl and add 1 tablespoon of atta to coat it completely
    4. Sieve the remaining atta, rava, baking powder, baking soda and salt
    5. In another bowl beat curd, brown sugar, vegetable oil and vanilla essence using an electric mixer for 1 minute
    6. Add the dry ingredients and coated tutti-fruttis to the wet ingredients and fold gently
    5. Pour the batter into two 5-inch round cake tins
    6. Sprinkle additional tutti-fruttis over the batter in the tin and slightly press it down
    7. Bake for 25 minutes at1750C.
    8. Slice the cake after it is cooled to room temperature
    Eggless wheat tutti-frutti cake
Keyword Eggless cake, Tutti-frutti cake, Wheat based cake