In a large bowl, mix together the curd, sugar, baking powder, and baking soda. Mix well and keep aside for about 10 minutes.
In another bowl, mix the tutti frutti with a tablespoon of all-purpose flour until it is well coated. This ensures that the tutti frutti doesn’t settle to the bottom of the cake. Keep aside.
Sift the flour twice to incorporate air.
In the meantime, preheat the oven at 170°C.
Add the oil, vanilla essence, and salt to the wet ingredients. Mix well.
Gently fold in the flour in batches so that it forms a smooth batter.
Finally, add in the tutti frutti and mix well.
Line the baking tin with parchment paper. Pour in the batter and tap a few times so that the batter settles down.
Bake the cake at 170°C for 40-50 minutes. The cooking time varies depending on the oven.
Check if the cake is cooked. Move it to a rack and allow it to cool completely before demoulding.
Remove to a serving dish and slice it as desired. The Eggless Tutti Frutti Cake is ready to serve.