Ingredients:

• 1 ½ cup all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup oil
• ½ cup white granulated sugar
• 1 cup milk
• 1 tablespoon white distilled vinegar
• 1 teaspoon pure vanilla extract
• ¾ cup Wonderfrutz Tutti Frutti
• 2-3 tablespoons sliced almonds (optional for garnish)

Instructions:

1. Preheat the oven to 350°F (180°C) and grease a 9x5x3 inch loaf pan.
2. In a bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt.
3. In another large bowl, whisk oil and sugar until well combined.
4. Add milk, vanilla extract, and vinegar to the oil-sugar mixture and whisk until everything is incorporated.
5. Add the dry flour mixture to the wet ingredients, whisking until it forms a batter.
6. Coat the tutti frutti with a spoonful of the flour mixture and fold them into the batter.
7. Pour the batter into the prepared loaf pan, spreading it evenly with a spatula. Optionally, sprinkle sliced almonds on top.
8. Bake for 45-50 minutes, or until a skewer inserted into the centre comes out clean.
9. Let the cake cool in the pan for 5-10 minutes, then invert it onto a cooling rack to cool completely. Slice and serve.

This eggless tutti frutti cake is light, soft, and perfect for any occasion. It can be stored at room temperature for a day or in the refrigerator for 3-4 days. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months​.