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 |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 2 Hr | 21 Mins | 12-15 Servings |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
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:
- 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:
- Preheat the oven at 350F/180C for 15 minutes. Line a 9x13 inch pan with parchment paper.
- Mix together the ingredients listed in Part 1 in a medium bowl and set aside.
- Sift together the Part 2 ingredients except the pineapple in another bowl.
- 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.
- 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.
- Add the dry mix and combine well. Fold in the 1/2 cup pineapple chunks.
- Spread the batter in the prepared pan.
- 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.
- 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:
- 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.
- 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:
- 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.
- 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.
- 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.
- 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:
- 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.
- 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.
- 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.
- Add another half to a cup of whipping cream if you want to frost the sides of the cake too.
- 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 |
I need to make cake in 12 � 12 pan what proportion should I use? Also will the whip cream icing stay for decorating the cake? I need to make cake this week so if you can reply.
I’m guessing you can use the whole recipe for one cake and make another batch if you are planning to make it a layered cake. I wouldn’t suggest halving just the one cake because it will be very thin. I have not tried decorating with whipped cream frosting so don’t know how it will work.
Hi, I tried the recipe and it turned out perfect. I baked it twice in 12 � 12 pan for layer cake. The batter was bit difficult to spread since it was sticky and not easy to spread. I also used the frosting recipe and also added tbsp of instant pudding for stabilization. It was great frosting recipe. I would prefer whipped cream frosting compared to buttercream frosting as it is light and uses less sugar. Thank you for the recipe again.
That’s great Nidhi. I too prefer whipped cream frosting.
I attempted this cake recently for my son’s party and it was an instant super hit! It was super moist and closest in taste to an Indian eggless cake back at home. The only twist I did was that I added EnerG (equivalent of 2 eggs) on top of the Part 1 ingredients. I should also add that this was my first experience making eggless cake. Thank you so much for sharing.
Good for you PM. Thanks for the feedback.
I am going to try this tonight. Is there any further tips/things to be careful about so that it comes out nice, light, and moist? btw, this is my first cake ever!
All the best Raghu. I think I have covered everything. If it were me baking a cake for the first time I would try something simple as the Eggless Vanilla Cake or this Whacky Vegan Chocolate Cake. Hope you get it right!
Hi, what’s the difference between plain flour, self raising flour, all purpose flour and the cake flour that you mention. Please I fail to understand the difference. Kindly get back to me as I want to bake a cake this weekend. Thank you for sharing your recipes.
Love,
Yashoda
Check out this link: https://www.egglesscooking.com/recipes/all-purpose-flour/ The only thing missing is self-rising flour, which is all purpose flour plus some baking powder, so you would have to omit or use lesser quantity of baking powder in the recipe.
Hi, I tried today this recipe. This is the first time your recipe didn’t work out. I dont know what was wrong. Cake is Baked from the sides but inside center is still wet. I baked for 35 minutes eventhough :((
Was the temperature right? Did you by chance add too much canned pineapple and the juice?
I would have to second the above opinion. I am so confident of your recipes that I tried this for a birthday. After baking for 35mins, I turned
off the oven, left the cake in there and came for after a couple of
hours and it was done! The edges were crunchier. of course. I doused
the whole cake with the pineapple juice from 2 cans to soften it.
Thanks Bindu. May I ask you why you have baked it for 35 mins, Bindu? I have stated the baking time as 21-23 minutes only. That’s the edges have turned crunchier I believe.
It luks vry tasty….
Madhu,
I just baked this cake. It came out dense 🙁 I dont know what i did wrong. I turned the pineapple to paste and added 0.5 cup of that paste to the batter. I did not over mix. Is the pineapple paste the reason?
sowmya
It could be Sowmya. Mine was super light. Did you use tofu and yogurt or substituted something else for that too?
hi I am very new in baking & somehow i find your blog and it is really intresting. i don’t know anything about silken tofu, can you plz tell me how it is pureed? looking forwar for ur replay.
Just blend it in a blender. Add just a tablespoon of liquid if it’s really necessary to move it.
Being that my of my boys is highly allergic to eggs, I love your egg-less recipes. I have made many of them and the family quite enjoy it. With that said, what can I substitute the tofu with as my son is also allergic to that ingredient?
You can use unsweetened applesauce instead or yogurt itself.
Hi Madhuram, as you suggested, to REPLACE 1/2 cup silken tofu with yogurt itself… so that means, it makes 1 full cup yogurt, instead of half as mentioned in the recipe… Right?
Yes Pooja. If you can get unsweetened applesauce, you can try that too instead of silken tofu.
Hi Madhuram, Thanks for replying back and sorry for my late ” thank you”
I have a question that is not related to the recipe. Have you ever tried making a cake with “BOXED CAKE MIX”? I brought one: FRENCH VANILLA CAKE MIX, and the recipe says just add 1 cup water, 1/2 cup oil and 3 eggs. What could I use to replace 3 eggs, so as to make a moist cake and not crumbly texture? I don’t want to use silken tofu and applesauce(coz’ it adds apple taste to the cake).
Also, one more question, what can be added to the frosting to make it stiff, in case, it turns out liquidy?
Sorry to trouble you and looking forward to your reply.
You can use 3/4th of a cup of plain yogurt. Frosting tends to get runny if the kitchen is hot. So you can either put it in the fridge or add more confectioner’s sugar.
Hello Madhuram,
First of all finding you blog is serendipity at its best! I am so glad I can now bake eggless delicacies for my friends and family. Thank you.
My question for you is where on earth did you find the whipping cream? I live in India and I have tried several stores but all they carry is ‘fresh cream’. Its not the same thing is it? And it does not have more than 25% fat. I bought it last time and it simpy wouldn’t whip!!!
What should I do? Thanks once again and yes I am going to try your eggless vanilla cupcakes recipe..
Regards,
A fellow baker! 🙂
I’ll try to find out something for you Anjali. I have never baked in India, so don’t know a thing about the ingredients available there.
yummy
Tried this recipe ydy and the cake turned out soo good! I did not use cake flour but instead the substitute you mentioned earlier and it works well. I did hunt a lot for cake flour but all I got was the Softasilk brand which says “May contain egg” and I didn’t want to take a chance as my husband is egg allergic. Which brand did you use?
So, I am official a fan of your recipes now after the super success of the chocolate cake and now this one. Looking forward to trying out more recipes!
Thanks Pari. I actually don’t remember which brand I used and don’t have it at home to check it for you. Did you check Great Value brand of Walmart? If I remember right, I think that’s the brand which doesn’t say anything about eggs.
LOvely the cake looks stunning love this eggless version.I struggle a lot with this making of cake since its eggless.I am so happy to see u getting everything perfectly. Glad to know you.
Thanks Janani.
I LOVE your website. I have been allergic to eggs for almost 40 years and have used lots of recipes that produced pretty “gross” results. Your recipes are wonderful! I will have to modify some a bit to make them lower in fat. Thank you and keep up the good work!
Thank you very much Jane.
Madhu,
Yeh I think Indian store would have it. Although I’m thinking of baking the I Can�t Believe It�s Eggless Chocolate Cake! with a decor of thomas train engine with Piping Gel that I just made at home. Forgive my fickle mentality, but I will definitely try this again!
I was just wondering, you have not added curd with silken tofu there. Which is a softer cake? pineapple or chocolate? Because I had tried a chocolate cake with condensed milk and found that in a few hours it was hard and dry to cut through. Oh and the embarassement! And I really want a super moist cake like the egg one as all my guests are non-vegetarians 🙁 Please advice?
Also, yesterday I had tried the vanilla cupcakes from your blog with the Egg-replacer, I added 1-2 tblspn of curd to give it extra lift and flavour. But they sunk in badly and were a little dense inside. Could I have over-mixed, the extra curd or would it be the self-rising flour?
Thanks,
Sowmya
That’s okay Sowmya. Both the cakes were soft. But I would say that the vanilla sponge cake recipe in the Pineapple cake was soft because of brushing it with sugar syrup. Earlier I too would bake cakes and it would become dry after storing it in the refrigerator. So the trick is not the eggs but simply brushing sugar syrup and let the sponge soak it all in. So you can get moist cakes just by following this trick.
Regarding the eggless vanilla cake, I’m not sure because some of the readers don’t get it right. I would think it’s either over mixing or filling the cups with too much batter. Also I have not used self-rising flour in the recipe. So if you had used it and then the leaveners mentioned in the recipe too then no doubt that it was a mess.
Hi Madhu,
I was thinking of baking this cake for my son’s birthday coming sunday. I did not find pineapple extract and didn’t like the idea of having chunks of pineapple in a birthday cake. What do you think if I mashed it and added them as suggested in step 6, to the cake mix? I am also using self-raising flour, that would be equal to cake flour? Is there a substitute to it?
Hi Sowmya, did you look for pineapple extract in your local Indian grocery store? Because I got mine there. The reason I’m particular about the extract/essence is, it gives an amazing aroma/flavor to the cake. Actually I thought I could have added some more too. Otherwise just go with vanilla extract itself. You could used drained crushed pineapple instead of chunks. Cake flour and self-rising flour is not the same. Cake flour is also called pastry flour and has a lower protein content which gives the cakes/cupcakes a delicate/light texture. Self-rising flour has baking powder added to it. Both can’t be used interchangeably. The closest subsitute for 1 cup of cake flour is adding a tablespoon of cornstarch to a 1 cup measure and fillling the rest with all-purpose flour.
What is cake flour–Plain flour or self raising flour??
It is also called pastry flour. It is low in protein/gluten content which gives a light texture to cakes.
Thank you for all of your wonderful ideas! I LOVE your blog and go to it all the time for recipes! I have referred many family members and friends. 🙂
You’re welcome Jessica.
Happy Anniversary, I’m new to your blog but loved what I’ve seen so I put “you” in my reader straightaway. Don’t want to miss anything. Pineapple really says spring so this cake will be making an appearance at our house very soon.
Thank you very much Paula.
Wow…Beautiful Yummy cake! I need to try this first, because I always wanted to have this one without an egg!!
Thanks for sharing:)
Thanks Gnana. Hope you try it and like it too!
where do we get this silken tofu the egg replacer. cake looks awesome
In US and Canada, silken tofu will be usually available in the refrigerator next to salad dressings, smoothies and other salad greens. You can find it in all Oriental grocery stores too. Ener-G egg replacer should be available in the organic and gluten-free products aisle. I don’t know where it is available in other countries.
Happy 5th Birthday to your blog! the decoration makes the cake very pretty and delicious.
Thanks Shubha.
Great yummo cake!! Can tofu b substituted w anything …?? Egg replacer etc…??
Congrats on yr 5th yr n kp baking we need u..
Thanks Upma. Unsweetened applesauce would be a better substitute or just use all yogurt itself. But I don’t think that the texture will be as good/perfect as with the tofu-yogurt combo.
Looks delicious! For sure I’ll be trying this!
Congrats! cake looks awesome… loved those cherries on top..