Eggless Pineapple Pastry Cake for blog’s 5th birthday


(from 10 reviews)
97
Pineapple Pastry

Today I’m celebrating my blog’s 5th birthday with this decadent eggless pineapple pastry. It has been a wonderful 5 years mostly because of the support, appreciation and motivation from my husband and YOU: my beloved readers. Thank you for all your support and I wish I can count on it in the years to come too. Special thanks to the trolls too who make my otherwise mundane day interesting with their silly comments.

I got this idea for an eggless pineapple pastry when I made this eggless strawberry cream cake. Even though I’m not a big fan of pineapples, I love the flavor and fragrance of it in cakes, especially the cake I tasted in Hot Breads. I finally got a chance to try it and it was a super duper hit. You have got to bake this cake just to experience the wonderful aroma that fills the entire house while the cake is baking and is out of the oven. So do try it and let me know how you like it and don’t forget to read the recipe and my notes thoroughly before setting out to make this dessert.

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Eggless Pineapple Pastry Cake Recipe

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Prep TimeCook TimeMakes
2 Hr21 Mins12-15 Servings
AuthorCategoryMethod
CakesBaking
Eggless Pineapple Pastry Cake for blog’s 5th birthday
4.8 from 10 reviews
Special occasions demand special dessert and nothing can beat this delicious and decadent eggless pineapple pastry.
Ingredients Part 1:
  • 1/2 cup yogurt
  • 1/2 cup pureed soft/silken tofu
  • 1/4 cup milk
  • 1 teaspoon pineapple extract
Ingredients Part 2:
  • 2 and 1/2 cups cake flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup diced (canned) pineapple
Ingredients Part 3:
  • 1/2 cup softened unsalted butter
  • 1 and 1/4 cups white sugar
Ingredients for Filling:
  • 2 cups pineapple chunks (preferably canned in pineapple juice)
  • 1/2 cup bottled red cherries, optional
Ingredients for Frosting:
  • 2 cups whipping cream (at least 35% fat)
  • 1/4 cup white sugar
  • 1 teaspoon pineapple extract
  • as needed icing sugar (optional, see frosting recipe)
Procedure for the filling:
  1. If using fresh pineapple, in a large bowl mash the pineapple pieces and about 2-4 tablespoons of sugar lightly with a potato masher. The amount of sugar will depend upon how sweet the pineapple is. Set it aside for 30-60 minutes. Omit this step if using canned pineapple in its own juice. Just drain the pineapple chunks and reserve the juice.
Procedure for the cake:
  1. Preheat the oven at 350F/180C for 15 minutes. Line a 9×13 inch pan with parchment paper.
  2. Mix together the ingredients listed in Part 1 in a medium bowl and set aside.
  3. Sift together the Part 2 ingredients except the pineapple in another bowl.
  4. In a large bowl cream together the butter and sugar until light and creamy. If the butter is not soft enough the creamed mixture will resemble coarse crumbs. By adding some of the wet ingredients and then creaming it, should solve the problem.
  5. Add the wet ingredients in 3 portions beating after each addition. The mixture will look curdled, but that should not be a problem. It will be fine once we add the flour mixture.
  6. Add the dry mix and combine well. Fold in the 1/2 cup pineapple chunks.
  7. Spread the batter in the prepared pan.
  8. Bake for about 21-23 minutes or until a toothpick inserted in the middle of the cake comes out clean. Mine was done in 21 minutes.
  9. Transfer the pan to cooling racks. Since we have lined the pan with parchment paper, the cake should come off the pan within 15 minutes. Let it cool completely before frosting.
Procedure for whipped cream frosting:
  1. Keep the bowl (which you are going to use to prepare the frosting) and the electric beaters in the freezer for at least 15-30 minutes.
  2. Place the cream, sugar and pineapple extract in the bowl and whip until stiff peak forms. I first started with 2 cups of cream and 1/4 cup of granulated white sugar. Add additional confectioner’s sugar one tablespoon at a time if you prefer more sweetness.
Assembling the cake:
  1. I sliced the cake in half and proceeded with filling the middle with cream and frosting it. But only while I was halfway through slicing I realized the cake was quite thin and I shouldn’t have sliced it but instead baked another cake to make it a layer cake. It was quite a tough job to get neat layers especially with the pineapple chunks in the cake. So I definitely suggest doubling the recipe and baking 2 layers instead of slicing the cake. In that case level the top of the cakes and proceed to assemble as always.
  2. Use the reserved pineapple juice to brush the cake/s, so that the cake will absorb it and be moist for days. Do not fear of too much syrup on the cakes. The cake will keep absorbing it. Before brushing it with syrup, try to dust off the crumbs from the leveled side of the cake using a dry pastry brush. Now pour the syrup directly over the cakes or use a pastry brush to dip the syrup and brush it on the cake. Leave the cakes to soak the syrup for at least 15 minutes. Soaking it for more time is fine too.
  3. Place one slice/cake on a serving platter or cake stand. The neat and flat side should be on the bottom and the syrup brushed side should be on the top. Spread the pineapple and cherry chunks on the cake and cover it with half of the frosting.
  4. Place the other cake on top of the filling. The syrup side should be facing down and the smooth side should be on top for this one. Cover it with the rest of the whipped cream and garnish it with pineapple pieces and whole cherries or as you please.

My Notes:
  1. If you don’t want to double the recipe but still prefer a layered cake then bake it in two 8/9 inch round/square pans instead.
  2. I have tried this recipe with canned pineapple for convenience sake but you could try it with fresh pineapple too. Use store bought whipped topping if you don’t have the time to make it at home.
  3. I have not tried this cake recipe with all-purpose flour, so I do not know if the texture will be as good as this one with cake flour.
  4. Add another half to a cup of whipping cream if you want to frost the sides of the cake too.
  5. The nutritional information is based on 15 servings and 2.5 cups of whipping cream.
Nutritional Information for 1 Slice
Calories: 268.9
Total Fat: 9.0 g
Saturated fat: 5.4 g
Unsaturated fat: 3.0 g
Cholesterol: 25.0 mg
Total Carbohydrate: 44.7 g
Sugars: 26.6 g
Dietary Fiber: 1.0 g
Protein: 3.5 g
Sodium: 210.5 mg
Potassium: 123.3 mg
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Pineapple Pastry

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97 COMMENTS

  1. Nikita

    Hi, So I tried using whipping cream, it just becomes very runny and I don’t get stiff peaks. Can you please suggest the brand to use for whipping cream. I live in New Jersey. Thanks

    • Madhuram

      Did you keep the bowl and beaters in the freezer for a while before making the cream? You just have to keep beating it. I’m sure all brands should work fine Nikita.

      • Nikita

        Thanks for your reply. I have tried keeping the bowl and beater in freezer, but it still doesn’t work. I read in your recipe you have mentioned to use whipping cream with 35%fat min. So I was asking if you can suggest some brands. Because the one’s I get here in store are all only 8% fat content.

        • Madhuram

          Oh ok. I have used Natrel and Neilson so far. These are the only brands I have used and it works.

          • Nikita

            Thank you.

        • Kerry Anderson

          Any brand labeled “heavy whipping cream” should work well. Good luck!

  2. Mehal

    Hi Madhuram
    I was looking through the internet for eggless vanilla cake and found yours. I am making a cake for a large crowd about 400 servings. Will this recipe be okay if scaled to the servings? Would I need to amend the size of any of the ingredients like baking powder or soda? How about if I cut the quantity of butter a little and add oil instead?

    Any other inputs on baking large eggless cakes will be appreciated. I am not a professional baker. It is just a hobby, but this time I want to bake for large group.

    Thank You for your efforts
    Mehal

    • Madhuram

      Wow! 400 servings! I have never baked anything like that, not even remotely close to such a huge batch. So I really don’t have any tips. Also not sure how scaling the recipe will result. I’m sorry Mehal.

  3. jyoti

    Hi Madhuram,

    What if I would like a 3 layered cake in a 9*13 pan (I don’t know if ‘depth’ of the pan matters?) then would I just triple the entire recipe (please note: I also want to frost the sides of the cake)?

    THANK YOU!
    Jyoti Johal

    • Madhuram

      Probably Joyti, because splitting the cake was not a good idea given the texture of the cake. Yes you would need more frosting too.

  4. Rupali jain

    Hi Madhuram,again the same question what’s the replacement of tofu In this recipe other then applesauce

  5. Monica

    Hi Madhuram, thanks for the great recipe! Where do we get to buy pineapple essence in US?

    • Madhuram

      Pineapple extract or essence will be available in the baking section along with the other extracts in the regular grocery stores and in Indian stores as well.

  6. Mona

    Hi Madhuram ,
    Baked this cake yesterday. The layers were thin I baked in two 9 inch rounds but the layers didn’t rise though the room was filled with beautiful aroma. But the cake sinked instead of rising. I also wanted to ask wat is the purpose of using tofu? Can’t we use simple eggless vanilla cake recipe that works add pineapple essence instead and add pineapple chunks and bake ?

    • Madhuram

      You may use a regular vanilla cake recipe too. I feel that the combination of tofu and yogurt gives a very good texture to the cake. The original base for this recipe is the strawberry cream cake recipe. If you see that recipe you will notice that I have used two 9-inch pans to bake the cake and it did turn out GREAT! So I’m not sure where you might have gone wrong.

  7. Mona

    Hi dear I have soaked the eggless cakes in sauce earlier nd have face same problem like mentioned by Shyam that top gets soggy but inside no syrup nd that tastes very bad what do u mean by poking the cake enough u haven’t said that we need to poke the cake before soaking in syrup

    • Madhuram

      Hi Mona, once the plain cake is baked and removed from the pan, poke it with a fork or wooden skewer. Then apply the sugar syrup using a brush. Leave it for an hour or so and the frost.

  8. Dilip

    What’s d difference between cake flour n all purpose flour?

  9. Payal

    Hi, do you have recipe for egg free pineapple upside down cake?

    • Madhuram

      Sorry Payal. I don’t have it.

  10. Diane

    Hi, can I use all purpose instead of cake flour ? What will be the recipe ?

    • Madhuram

      Yes you can Diane.

  11. Manjari

    What can I replace pureed tofu with?

    Thank you.

    • Madhuram

      You may try unsweetened applesauce but the texture might be a little dense.

  12. shyam

    Hi,
    I tried this cake and it came out well. But when I tried brushing the pineapple juice on the single layer cake that I had prepared (I baked a single layer and did not cut it into two) the cake did not absorb much instead the top part became soggy. So my question is how much juice is needed and how to ensure that the cake absorbs it.

    • Madhuram

      Did you poke it enough? Maybe 1/4 cup!

  13. Shweta

    Hello madhuram,
    Thnx a lot for sharing this wonderful receipies.pls tel me how to make this in pressure cooker. Also wer can i find ur other cake receipies. Pls share d info.big thanx in advance

  14. Ruchi

    Hey Madhuram,

    Thanks much for this recipe. I made it over the weekend and it came out great. Baked two cakes (9″ rounds) and used egg replacer on top of all the ingredients you mentioned since few of the rewires mentioned that their cakes did not bake well. Mine turned out spectacular. Next time, I will add the pineapple extract as well.

    • Madhuram

      Thanks for the feedback Ruchi. Yes do add the pineapple extract, it gives a very good flavor.

  15. vidhi

    Hi!
    I had tried banana cake receipe, the result was good. My family loved it.
    I want to try pineapple cake receipe but i don’t know what is silken tofu is it panner?? or which other substitute I can use pls let me know.

    Thanks

    • Madhuram

      Tofu is similar to paneer but made out of soy milk. These days it’s available in almost all grocery stores. This recipe works out great in the combination I have mentioned. Other substitute can be applesauce but I’m not sure if you will get the same result texture-wise.

  16. haritha

    Your recipe seems very tempting to make and try it out immediately!! But I failed to understand on part 3 onward. What you mean by wet ingredients and dry ingredients and 5th part adding flour to wet ingredients then finally add dry ingredients to it. Can you please explain the ingredients instead. Thanks.
    (I think I’m lost on when to add part 3 ingredients
    and flour I guess.)

    • Madhuram

      You will have to add the wet ingredients mix (yogurt, tofu etc) to the creamed butter and sugar in 3 parts beating after each addition. Then to this add the flour mix, mix it well and then stir in the pineapple. Hope it’s clear now, Haritha.

  17. Ayesha

    Hey Madhuram,

    Thats an awesome recipe..I want to bake this cake. But dont have much time, as I have a baby.
    Can you please suggest me a ready made frosting that I can use. Can I use the cool whip.
    For pineapple extract, can I use the juice which I there in the canned pineapple chunks.

    Thanks in advance 🙂

    • Madhuram

      Yes Cool Whip is fine. If using pineapple juice, use it instead of the milk/water in the recipe.

  18. Shanthi

    Thanks Madhuram. You are my eggless baking guru. I have tried your silken tofu based chocolate cake and blueberry bundt cake. Both were very good. I once tried a pineapple smoothie with milk, the acidic fruit curdled the milk and was very sour. So I am a bit apprehensive about the milk in this recipe. Your comments?

    • Madhuram

      Thanks Shanthi. I can assure you that this cake won’t disappoint you.

  19. abida

    What could I use instead of silken tofu. N can I bake d cake a day ahead of icing.

    • Madhuram

      You can use yogurt itself or unsweetened applesauce but I’m not sure if the texture would be as good as this one.

  20. Deepthi

    I tried this cake yesterday and it turned out great.I just used the same quantity but baked in two round pans and layered them.My husband and my son loved it.The only change that I made is that I replaced silken tofu with 1/2 cup unsweetened apple sauce(Idea from your tutti frutti cake).Thanks for sharing your recipes!

    • Madhuram

      You’re welcome Deepthi. If possible do try this recipe with silken tofu next time and I bet that you would like that texture better than the applesauce one.