Tutti Frutti Pound Cake Recipe (Eggless + Dairy-Free)
This popular Indian eggless Tutti Frutti Pound Cake is a vanilla cake made with colorful candied fruits. It's perfect for tea time!
Equipment
- 8-Inch Springform Cake Pan
- Sieve
Ingredients
- 1 tbsp all-purpose flour
- ½ cup tutti frutti
- 1 tbsp apple cider vinegar
- 15 tbsp unsweetened oat milk slightly warm
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ⅛ tsp pink salt
- 2 tsp vanilla extract
- ¾ cup white sugar
- 6 tbsp avocado oil
- ¼ cup vegan butter melted
- extra avocado oil for greasing the pan
Instructions
- Preheat the oven to 350 degrees F.
- Toss the tutti frutti with the one tbsp of flour and set aside.
- In a small bowl, mix together the milk and vinegar. Let it sit for 15 minutes to form vegan "buttermilk".
- Sieve the flour and salt into a bowl.
- After 15 minutes when the buttermilk is ready, stir the sugar, avocado oil, vanilla and milk into the flour mixture.
- Mix everything together with a spatula, being careful not to overmix.
- Add in the tutti frutti pieces, giving it one more stir.
- Lightly grease the baking dish with avocado oil.
- Evenly pour the cake mixture into the tray.
- Bake for 45 minutes, until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven. Let it fully cool, then cut and serve. Enjoy!
Notes
- Storage
- Store in an airtight container at room temperature for 3-4 days.