Eggless Tutti Frutti Cake

INGREDIENTS
5 to 6 tbsp tutti frutti - approx 100 gms of tutti frutti
¼ tsp cinnamon powder
1 tsp baking powder
a pinch of salt
½ cup water
½ cup oil
¾ cup organic unrefined cane sugar or regular sugar – add as required
3 tbsp yogurt/curd (dairy or vegan) + 1 tbsp water
1 tbsp apple cider vinegar or white vinegar
½ tsp baking soda
1 tsp vanilla extract or vanilla powder or half of a vanilla bean, scraped

METHOD
First sift the all purposed flour/maida with the baking powder, cinnamon powder and a pinch of salt in a mixing bowl or pan.
just keep everything ready as you have to be quick enough to mix the batter.
preheat the oven to 180 degrees C. grease a 6 or 7 inches pan with butter or oil.
you can also line the pan with butter paper and then grease the butter paper with oil or butter.
then mix sugar with oil in a measuring cup or bowl and keep aside.
now in a measuring cup or in a small bowl, whisk the 3 tbsp yogurt + 1 tbsp water till smooth.
add 1 tbsp vinegar. then add the baking soda and stir.
pour the oil+sugar mixture, the frothing yogurt+vinegar+baking soda and ½ cup water into the sieved flour.
add vanilla extract. be quick enough to fold and make a lump free and smooth batter.
don’t over do the folding. pour the batter in the greased baking pan.
shake and tap the sides of the pan so that air bubbles are released.
place the pan in the preheated oven in the center rack.
keep the heating in both the bottom and top elements of the oven on.
bake at 180 degrees C for 40-45 minutes or more or less till a tooth pick inserted in the cake comes out clean.
if the tutti frutti cake browns too quickly on the top, then cover the top with an aluminium foil or butter paper.
once done let the eggless tutti frutti stand at room temperature for 7-8 minutes.
then with the help of oven mitts, gently remove the cake on a wired tray or rack.
once the cake cools, slice and serve the tutti frutti cake slices with tea or