Baking with wholewheat flour Cakes Christmas baking Eggless

Wholewheat tutti frutti cake

“You are in pretty good shape for the shape you are in.” – Dr Suess. 

An ongoing project which requires some wholegrain baking has me experimenting with healthier bakes. While sometimes these experiments have steadfastedly found their way into the trashcan , there are times when I have tasted sweet success( I use this pun too often )!

I chanced upon this wholewheat muffins recipe from the King Arthur Flour site .I skipped the blueberries for two fistfuls of tutti frutti , and reduced the sugar way down.  I chose to bake them loaf cake style , but I have made muffins from the batter too in the past .  You could omit the candied fruit bits , but I would suggest not to , or use something you fancy more like nuts or chocolate chips or dried fruits maybe. 

wholewheat tutti frutti cake

100% wholewheat recipes always awaken a sense of dread in me which turns into relief ( or at times disappointment ) only after the first bites.  This was a great recipe. Fuss free to make , simple ingredients and a really fluffy texture. Like the original says, the only thing that gives away all the whole-wheat in this cake is the colour ! 

100% whole wheat tutti frutti cake
A fluffy whole-wheat cake filled with candied fruit !
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  1. 285 grams or 2 1/4 cups whole wheat flour
  2. 150 grams or 3/4 cup brown sugar
  3. 1 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/2 tsp salt
  6. 3/4 cup yoghurt
  7. 180 ml or 3/4 cup water
  8. 80 ml or 1/3 cup vegetable oil
  9. 1 tablespoon vanilla extract
  10. 100 grams or 1 cup candied fruit / tutti frutti
  1. Preheat your oven to the 200 C / 400 F . Grease and flour a 9 x 4 inch loaf pan.
  2. Mix together the yoghurt , water , oil and vanilla. Keep aside.
  3. In a large bowl,sift the flour.
  4. Whisk in the sugar , baking soda , baking powder and salt.
  5. Whisk in the tutti frutti.
  6. Add the liquid ingredients and whisk until smooth.
  7. Pour into the prepared pan.
  8. Bake for 45 to 48 minutes or until a toothpick inserted in centre comes out clean.
  9. Cool in pan for 10 minutes , and then completely on a wire rack.
  1. This cake tastes bests the day it is baked and the next. Stored in an airtight container or wrapped well , it will last for 2 to 3 days.
  2. If you want muffins , divide the batter into a muffin pan lined with paper liners. Fill 2/3rds of each liner. Then bake for 18 to 20 minutes at 200 C or 400 F. Recipe yields 14 to 15 muffins .
  3. Bake for the minimum time given and make sure the cake is done as whole-wheat cakes need a higher temperature or longer time so that the centre is done well and not wet.
  4. Baking times may be more depending on your oven and pan size. Bake in a square or round pan for faster baking.
  5. I have used less sugar as the candied fruit bits make it sweet enough, if you using less tutti fruity , increase the sugar to 2/3 cups or 170 grams.
whole wheat tutti frutti cake

It is especially gratifying when my usually frosting and chocolate loving friends wolf down slices of this simple , whole-wheat cake. It tastes very much like the packaged tutti frutti cake slices we can buy almost anywhere. I am sure this humble , eggfree , wholegrain, colourful cake can find a place on your Christmas platter ! 


Affiliate links : Just so you know, I have baked this cake in my trusty Morphy Richards 52 Litre Oven .

Happy baking !


15 thoughts on “Wholewheat tutti frutti cake”

  1. Thanks for the lovely recipe. I have just made but my batter is too thick . Does the batter have to be thick or like our normal cake batter . My cake has been baking for almost an hour now and still little wet from the middle.

    1. Hi Shama… the batter is thick . Ovens work differently and baking pans also differ. Increase the temperature to 200 and continue baking , you can cover the top with aluminium foil if it is burning too much. Let me know!

  2. Hi dear
    I tried your recipe today, and it was finished in no time.
    Thanks a lot for the recipe..
    But the cake got a little burnt from top, I saw the tip of covering it with Aluminum foil in one of ur replies.
    May be u can add it in the notes, that u write in the end.

    But whatsoever, the cake was very tasty and fluffy..
    So thanks a ton again

    1. Hey Bharti !!! Thanks so much for trying the cake and I am glad it turned out well for you. Thanks for the suggestion as well – changing it up right away !!!

  3. Hi Bharti! I am an ardent fan of all your recipes. I have tried your white chocolate cake, hot milk cake and many more recipes. No doubt all were absolutely amazing. Just wanted to know if I can use eggs for this recipe instead of yogurt. If yes, how many? Thanks 🙂

    1. Hi Rajni… sorry the recipe didn’t work out well for you.. did you happen to make any changes to the recipe? if the measurements were accurate, maybe sifting the flour a few more times and mixing more gently will give a better result. Hope if you try the cake again, it gives a better result!

  4. I exactly follow the recipe as urs…only doubt i ve is amount of oil,baking soda, baking powder, curd u used is generally for 1 cup of flour in other recipes but here u used more then 2 cups.

    1. If you want, you can experiment by reducing the flour but the recipe has worked for me and others. i think sifting the flour few times may help Rajni…

  5. Hi,

    I am looking for eggless whole wheat choco chip cake. I have two questions
    1. Can I replace 100 grams tutti fruit with equal quantity choco chips?
    2. Can I use extra virgin olive oil or melted butter ?

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