Eggless Tutti Frutti Cake
Eggless Tutti Frutti Cake - The utterly moist, fluffy, and soft vegan cake is perfect for the upcoming festive season!
tutti frutti cake, vegan tutti frutti cake
You can use any milk you prefer
Apple cider vinegar
You can use all-purpose flour too
You can use any sugar you prefer
Zest of 1 lemon
You can use any neutral-tasting oil.
Pure lemon oil
Preheat your oven to 180C. Grease a 6" cake tin well.
In a small bowl, combine the almond milk and vinegar. Set aside for a few minutes.
In a large bowl, sift together the wholewheat flour, buckwheat flour, baking powder, baking soda, and salt.
Stir in the palm sugar and lemon zest.
In another bowl, whisk together the milk and vinegar mixture, coconut oil, lemon oil, and vanilla extract.
Pour over the dry ingredients. Mix well.
Toss the tutti frutti and chopped cashews with 2 tsp of flour and fold into the cake batter.
Pour into the prepared pan. Place some tutti frutti and cashew pieces on top if you like.
Bake for 40-45 minutes at 180C until a skewer inserted in the center comes out clean.
Let the cakes cool in the pan for 10 minutes before turning it out on a cooling rack.
Serve as is or dust with some icing sugar on top. Enjoy!
Eggless Tutti Frutti Cake -
-October 28, 2020