Go Back
–+ servings
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 Save
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

Equipment

  • Oven
  • Baking Tin/Pan

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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
Made it? Upload Your photosMention @cookwithrenu or tag #cookwithrenu
Tried this recipe?Share your feedback @cookwithrenu or tag #cookwithrenu