Eggless Pineapple Sheet Cake
Looking for a simple yet flavorful and delicious cake recipe to feed a crowd? Then this eggless pineapple sheet cake is the recipe to try.
Ingredients
- 2 cups all-purpose flour
- 2 cups white sugar
- ¼ cup yogurt plain
- ¼ cup silken tofu pureed
- 2 teaspoons baking soda
- 1 teaspoon pineapple extract
- ½ teaspoon baking powder
- ½ teaspoon salt
- 20 ounces crushed pineapple 1 can
- 1 cups walnuts chopped
For the frosting:
- 8 ounces cream cheese softened, 1 pack
- ½ cup butter softened
- 3-3 and ¾ cups confectioner's sugar
- 1 teaspoon pineapple extract
- ½ cup walnuts chopped
Instructions
- Preheat oven at 350F/180C for 15 minutes. Grease a jelly roll pan (15x10 inches) with non-stick cooking spray and set aside.
- In a large bowl combine together all the cake ingredients, except the nuts and beat well. Stir in the nuts too.
- Spread the batter into the prepared pan. Bake for about 30-35 minutes. I took out mine around the 32nd minute itself. I saw that the cake started pulling away from the sides of the pan.
- Let the cake cool in the pan itself on a wire rack for 10 minutes.
- Meanwhile prepare the icing, by beating together the cream cheese, butter, sugar and pineapple extract; until nice and smooth. Spread over the cake and sprinkle with the chopped nuts.
Notes
I would suggest reducing the quantity of sugar by ¼ cup because I personally felt that the cake was quite sweet.
Nutrition
Calories: 307kcal | Carbohydrates: 49g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 211mg | Potassium: 94mg | Fiber: 1g | Sugar: 39g | Vitamin A: 258IU | Vitamin C: 2mg | Calcium: 31mg | Iron: 1mg
