Eggless TuttiFruti Cake


  • Whole wheat flour – 1 1/2 cup
  • Brown Sugar – 3/4 cup
  • Baking Soda – 1/2 tsp
  • Baking Powder – 1 1/4 tsp
  • Salt a pinch
  • Yogurt / Curd – 1 cup
  • Oil – 1/2 cup
  • Vanilla Essence – 1 tsp
  • Milk as needed to thin the batter a little
  • Tutti fruity
  • Chia seeds


  • Preheat oven to 350F.
  • Mix all the dry ingredients first. Then add the wet ingredients.
  • Mix everything using a whisk. Add milk spoon by spoon to thin out the batter a little.
  • Dust the 8*8 pan and pour the cake batter.
  • Either mix the tutti frutti in the batter or layer it on the top.
  • Bake for 45 minutes or till a inserted toothpick comes out clean.
  • Cut it into 20 equal squares.

Healthy additions/substitutes/other alternatives

  • Can layer the cake with sliced almonds/walnuts.
  • Replace brown sugar with Pitted dates. To replace 3/4th cup of brown sugar, crush 12-15 dates and add let it soak in yogurt for 30 minutes. Once it softens add to the cake batter.
  • If you like to use a frosting, blend whipped cream and strawberries with some vanilla essence and pipe or layer the frosting on the cake.
  • This cake has been a hit everytime i made it. Try different variations for the toppings like sunflower seeds, chiaseeds granola.

Nutrition Facts

wholewheat flour cake

Total Nutrition above is for the whole cake. 
I cut it into 20 squares.
Each square piece is (Total Nutrition)/20.
  • Carbs: 15 gm
  • Fiber: 1.5 gm
  • Protein: 1.5 gm

Nutrition Facts for the alternative ingredients.

alt for tuttifritti cake


Here is a tip that works for us to make sure that there is no fast spike in the blood glucose with this cake. I bump up the protein by adding more hemp seeds or nuts.




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