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Thursday, March 18, 2021

Eggless Wheat flour Tutty Fruity Cake ~ Step by Step Pics

Today's recipe is one such keeper cake that can be made anytime for tea and can be simply put together without any fancy ingredients or gadgets. This cake uses wheat flour and rava with baking powder, baking soda and yogurt. I have posted a tutty fruity cake earlier too but that uses egg, you can try that too but as we are observing lent I was mostly experimenting eggless these days. If you are looking for another interesting recipe with tutty fruity then check this out tutty fruity cookies which is one of my favorite Christmas cookies. The best part of this cake is that it hardly takes any time to put together and bake. There is no beating involved as there is no butter and the only time it needs is the soaking time of rava(suji) which you can do ahead and start baking. Rava adds a nice crumbly texture to the cake. I have already tried this cake many times now, and this is a quick cake that you can bake for sudden tea parties. Cool the cake completely before slicing, as it's so soft that it tends to break. Do give this a try and send me a pic too. 

A few more simple EGGLESS cakes that you can try-

Preparation time ~ 30 minutes
Baking time ~ 30 minutes
Serves ~ 1 loaf
Author ~ Julie 
wheat flour or maida 3/4 cup
rava/ suji 1/2 cup
baking powder 1 tsp
baking soda 1/2 tsp 
yogurt 1/2 cup
water 1/2 cup
oil 1/3 cup 
tutty fruity 4 tbsp
cherry sliced 2 tbsp 
vanilla essence 1/2 tsp
powdered sugar 3/4 cup
salt, a good pinch

Watch on YouTube-

  • Add the rava to a blender jar and powder it fine as possible (if using fine suji skip this step). Then mix the rava /suji with water(1/2 cup) and keep covered for 20 mins so that the suji absorbs water.
  • Sift the wheat flour with baking powder, salt twice. Keep aside.
  • Combine the yogurt with powdered sugar and stir until well combined. (The granulated sugar can also be used, but it takes longer to dissolve, also make sure that you are using less sour yogurt).
  • Add the soaked rava mix to the dry ingredients, mix well. 
  • Prepare the bread loaf pan lined with parchment paper and oil the sides, dust with flour. Keep ready. Pre-heat oven to 350 degrees F / 180 degrees C.
  • Mix the baking soda to the yogurt powdered sugar and mix well. Add immediately to the dry ingredient mix. Then add the oil and vanilla essence.
  • Finally, toss in the chopped cherries and tutty fruity. Transfer the prepared batter to the pan (the batter may be thin like dosa batter, but don't worry it will not sink down).

  • Bake in the pre-heated oven for 30-35 minutes (mine got done in 30 minutes). I gave the below heat alone for intial 5 minutes and then switched top both rods mode and the last minute gave top rod alone for that golden color on the surface (each one's oven is different so try).
  • Cool on a wire rack for 10 minutes in the pan and then remove from pan and cool completely before slicing.

* I have used wheat flour here, but you can always use maida too.
* I have used slightly roasted upma rava or sooji for this cake but if you get the fine suji then try with that which gives a nice texture as well. I have prepared this cake without grinding the suji too, works fine, but the cake slices tend to break. Suji adds a nice crumb to the cake.
* If your yogurt is very sour, then add more sugar to balance. I have used mildly sour yogurt and this cake is moderately sweet.


Angie's Recipes said... Best Blogger Tips

It still looks very moist even though it's eggless. I guess yoghurt helps a lot. The cake looks so lovely with colourful tutty fruity.

Tisa Jacob said... Best Blogger Tips

You have me craving this cake now, Julie. Perfectly moist!

Sangeetha said... Best Blogger Tips

This is the best eggless cake recipe. My family loves it and I make it almost every week! Thank you very much :) Have a lovely day.

Julie said... Best Blogger Tips

Waking to a lovely feedback made my day, Sangeetha.. Thanks so much for the kind words.. am so happy that all loved this recipe !!