Eggless Whole Wheat Lemon Tutti Frutti Cake

Eggless Lemon Tutti frutti cake is a soft and spongy cake loaded with tutti frutti (mixed fruit peels) and bursting with lemon flavor. The cake is made using whole wheat flour and uses brown sugar instead of regular white sugar.  

Eggless Whole Wheat Lemon Tutti Frutti Cake, top view with 1 cut lemon and 1 big lemon seen in the background, and few tutti frutti pieces spread across the table

Light Fruit Cake

This tutti fruity cake is a light mixed peel tea time cake. It needs no frosting and goes well with a cup of coffee. I can say that this would also be best to serve for your Christmas or New Year Parties, though it can be relished anytime.

Close up look of Tutti Frutti Cake

Tutti frutti has been on my mind for long. I remember the sweet fruit bread which we used to eat once every few months as a treat when I was a kid. And after my Karachi biscuits which I baked last year, this was on my to-do for long.

Can this be baked in a cooker?

I got the idea of adding lemon to my cake after I baked this delicious, Eggless Lemon Drizzle cake. So instead of making vanilla flavor tutti frutti cake I made it lemon flavor but with no drizzle of lemon. This too can be done in a pressure cooker. One can follow the same instructions as mentioned in this Eggless Chocolate Cooker Cake.

And if you are looking for a quick lemon cake version, without any leavening agents, that is without baking powder and baking soda then this Lemon Cake (without baking powder, and baking soda) is the right fit. It is a simple and moist 6 ingredient lemon cake that turns out super yum and delicious.

Lemon Cake (No Baking Powder, No Baking Soda)

Today’s Recipe process

So coming to today’s recipe. The process of making this cake is simple. Few points to consider are that first coat the tutti frutti mix with a tablespoon of flour. This helps in them not sinking in the bottom of the pan and distributing evenly in the pan.

Next, Lemon can be skipped completely to make it vanilla flavor. However, you would need to replace the lemon juice with vinegar as the cake is eggless and needs to act along with the leavening agents. Lemon can be replaced with orange if you are looking for a different flavor.

Bundt cake, with a slice of the cake seen in the pic, with lemons in the background

The next question is why my cake is not white as generally, you see all the tutti frutti cakes. First, because I have used whole wheat flour and secondly I have used Dark Brown Sugar instead of the white. Dark brown sugar available here is like cane sugar, which imparts a dark color to the bakes instead of the regular white.

2 cut Slices of Tutti Frutti Cake served

The remaining process is really simple. Sift the dry ingredients in one bowl. Add in the wet in another bowl. Then mix the wet ingredients into the dry and gently mix everything until combined. Bake in a preheated oven for 30-35 minutes. I have used a 6-inch bundt pan here as I wanted to shape it that way. One can however use a 6-inch round or a square 6-inch baking tin too. Keep in mind changing the tin size will vary the baking time.

The Theme

Before I head on to the recipe, I am sharing this with our Foodie Monday group where we are celebrating a milestone theme. i.e. we are on the #250 theme and we all decided to bake a celebration cake or celebrate with cake. I am eagerly waiting for what different cakes others are making too. To find them follow me on Facebook as we would be sharing all the recipes there.

Here is the recipe for Eggless Whole Wheat Lemon Tutti Frutti Cake:

Top view of Eggless Whole Wheat Lemon Tutti Frutti Cake

Eggless Whole Wheat Lemon Tutti Frutti Cake

Eggless Whole Wheat Lemon Tutti frutti cake is a soft, spongy cake loaded with tutti frutti (mixed fruit peels) and bursting with lemon flavor.
5 from 10 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: BundtCake, Cake, Eggless, Eggless Bakes, Lemon, Mixed Peel
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 1 (6 inch) Bundt-Cake
Author: Renu Agrawal-Dongre


  • Oven
  • Baking Tin/Pan


  • 1 Cup 160 grams Whole Wheat Flour
  • ½ Cup 100 grams Dark Brown Sugar
  • ½ teaspoon Baking Powder
  • ¼ teaspoon Baking Soda
  • ¼ teaspoon Salt
  • ¼ Cup oil
  • ½ Cup Lukewarm Water
  • ½ tbsp Lemon juice (or Vinegar)
  • 1 teaspoon Lemon Zest (or Vanilla Extract)
  • ½ Cup Mixed Peels/ Tutti Frutti


  • Preheat the oven to 180 Deg C/ 400 Deg F.
  • Grease a 6 inch Bundt Pan/Round Tin/ Square Tin with oil.
  • Lighlty dust it with flour and shake off the excess
    Greasing of the cake tin
  • In a small bowl, add in 1 tablespoon of flour and mixed peels.
  • Coat the peels evenly with the flour mix.
    Mixing of the Tutti Frutti mix along with the flour
  • In a separate wide bowl sift in the dry ingredients. That is Whole wheat flour, baking powder, baking soda, and salt.
  • Add in the dark brown sugar to the dry mix. Making sure that it is lump-free.
    Adding of the dry ingredients in the flour
  • Add the mixed peels to the dry ingredients ad give it a nice mix.
    Add the tutti frutti mix in the dry ingredients
  • Now add the lemon zest and mix it again.
    Adding of lemon zest and tutti frutti mix in the dry ingredients
  • Now in a separate bowl add in lukewarm water, lemon juice, vanilla extract, and oil.
    The wet ingredients added together in a bowl
  • Add the wet ingredients to the dry mix and mix everything until well incorporated.
    The mixed batter
  • Pour the batter in the prepared baking tin.
    Batter added in the pan ready to be baked
  • Bake in a preheated oven for 30-40 minutes.
  • The cake is done when a toothpick inserted comes out clean.
    Cake baked and just out of the oven
  • Let the cake cool completely in the pan, before removing and cutting.


  • 1 Cup = 235 ml, 1 tbsp= 15 ml, 1 tsp = 5 ml
  • Granulated Sugar can be used in place of brown sugar.
  • All-purpose Flour /Plain Flour/Maida can be used in place of whole wheat flour If you are using a wide size pan, baking time will reduce.
  • One can use a loaf tin. Lemon can be replaced with Orange.
  • Lemon can be skipped completely to make it vanilla flavor. However, Lemon Juice needs to be replaced with Vinegar.
  • Baking time varies and depends on your oven. Keep a close watch on the cake after 25 minutes.
  • I might reduce the sugar next time to 75 grams, as I found it a bit sweeter
Tried this recipe?Share your feedback @renunad or tag #cookwithrenu

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Bundt cake, with a slice of the cake seen in the pic, with lemons in the background

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14 thoughts on “Eggless Whole Wheat Lemon Tutti Frutti Cake”

  • How nicely cake came out of the cake tin, little cute cake…just want to grab that piece with loads of tutti fruity and relish it with my coffee. So so beautiful

  • 5 stars
    The cake looks so soft, moist and delicious. Perfect cake to celebrate any occasion. You post reminded me of modern tutti frutti bread which we enjoy as kids.

  • 5 stars
    Bundt Tutti fruit cake looks so tempting Renu!! I can imagine the roit of flavours here coming the candied peels, tutti fruiti, lemon peel .. delicious and so healthy snack for all the age groups!!

  • 5 stars
    Such a beauty of a cake this is!!

    I love cakes with lemon and fruit peel, and this one sounds right up my alley. The crumb of the cake is fantastic. I’m sure it tasted moist and delicious. 🙂

  • 5 stars
    Such a beautiful cake Renu and with tutti frutti and lemon, the bundt cake has come out so well. I wouldn’t mind a slice with my coffee. Congratulations Renu on being such a active and enthusiastic member of FMBH, its because of this group that we’ve got to know each other so well. Have learnt so much from you especially all the technical stuff about blogging. Thank you so much.

  • 5 stars
    Awesome cake Renu! I love the cake it is simply delicious! Trutti Frutti cakes have always been my favourite cakes however I do not remember baking any. So this one will be baked in my kitchen. Hopefully soon.

  • 5 stars
    I always love tutti frutti cakes and bread. Your tutti frutti lemon cake sounds amazing. I can imagine the taste and flavour. Also loved the crumbs of the cake. Fabulous share.

  • 5 stars
    Whole wheat lemon tutti fruity cake looks amazing Renu, you made it healthy by using wheat flour. Also the flavors of lemon juice nd taste of lemon zest in cake is just amazing.

  • 5 stars
    Hearty congrats to all of us!!! This eggless cake with fruit peels id perfect for tea time. I prefer plain cakes compared to the frosted ones. Freshly baked cake is a absolute treat to all cake lovers. Glad to be a part of this wonderful FMBH family.

  • 5 stars
    Bundt Tutti fruit cake looks amazing Renu ! All the flavors goes into this must be tasted WOW.
    Such a fabulous share for the celebration, happy 250th week to all of us 🙂

  • 5 stars
    I love Citrus flavored bakes and this one with candied peels, tutti frutti and lemon sounds absolutely flavorful Renu! Loved the shape of the bundt cake. Happy 250th to all of us!

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