“You are in pretty good shape for the shape you are in.” – Dr Seuss.
I’ve been working on a long-term project that calls for wholegrain baking, so I’ve been experimenting with healthier cakes and breads. Some attempts have ended up in the bin, but every now and then I hit on a winner — this is one of those successes. The recipe I started from was a 100% whole wheat muffin recipe on the King Arthur Flour site. I swapped the blueberries for two generous handfuls of tutti frutti and reduced the sugar significantly. I baked the batter as a loaf, though it works just as well as muffins. You can omit the candied fruit if you prefer, or substitute nuts, chocolate chips, or dried fruit.
Full whole-wheat recipes often make me nervous until I take that first bite. This one delivered: simple ingredients, minimal fuss, and a light, fluffy crumb. As the original recipe promises, the main clue that this is 100% whole wheat is the color — the taste and texture are delightful.
100% Whole Wheat Tutti Frutti Cake
A fluffy, egg-free whole wheat loaf studded with candied fruit — colorful, wholesome, and easy to make.
Ingredients
- 285 grams (about 2 1/4 cups) whole wheat flour
- 150 grams (about 3/4 cup) brown sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup yoghurt
- 180 ml (3/4 cup) water
- 80 ml (about 1/3 cup) vegetable oil
- 1 tablespoon vanilla extract
- 100 grams (about 1 cup) candied fruit / tutti frutti
Instructions
- Preheat the oven to 200°C (400°F). Grease and flour a 9 x 4 inch loaf pan (or line it with parchment).
- Whisk together the yoghurt, water, oil, and vanilla in a bowl; set aside.
- In a large bowl, sift or thoroughly whisk the whole wheat flour.
- Add the brown sugar, baking powder, baking soda, and salt; whisk until evenly combined.
- Stir in the tutti frutti so it is evenly distributed through the dry mix.
- Add the liquid ingredients to the dry ingredients and whisk until the batter is smooth. Avoid overmixing.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 45–48 minutes, or until a toothpick inserted into the center comes out clean. Baking time can vary by oven and pan size; check at the minimum time and extend if needed.
- Let the loaf cool in the pan for about 10 minutes, then transfer to a wire rack to cool completely.
Notes
This cake is best the day it is baked and the following day. Stored in an airtight container or wrapped well, it will keep for 2–3 days.
If you prefer muffins, divide the batter among paper-lined muffin cups, filling each about two-thirds full. Bake at 200°C (400°F) for 18–20 minutes. The recipe yields about 14–15 muffins.
Whole-wheat bakes often require a slightly higher temperature or longer time to ensure the center sets properly. Baking time will vary by oven and by pan shape: a square or round pan often bakes faster than a deep loaf pan. I used less sugar because the candied fruit adds sweetness; if you use less tutti frutti, increase the sugar to about 2/3 cup (170 grams).
It’s especially satisfying when friends who usually prefer frosting and chocolate enjoy slices of this humble whole-wheat cake. The texture and flavor are reminiscent of the packaged tutti frutti cake slices you can buy at bakeries, but this version is homemade, egg-free, and wholegrain — a colorful addition to a holiday spread or everyday tea.
Affiliate note: I baked this loaf in my Morphy Richards 52 Litre Oven.
Happy baking!