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.
Recipe
Eggless Pineapple Pastry Cake
Special occasions demand special dessert and nothing can beat this delicious and decadent eggless pineapple pastry.
Need To Convert Measurements?Check out the Baking Measurement Chart!
Ingredients
Ingredients Part 1:
- ½ cup yogurt
- ½ cup silken tofu soft, pureed
- ¼ cup milk
- 1 teaspoon pineapple extract
Ingredients Part 2:
- 2 and ½ cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup pineapple diced, (canned)
Ingredients Part 3:
- ½ cup unsalted butter softened
- 1 and ¼ cups white sugar
Ingredients for Filling:
- 2 cups pineapple chunks (preferably canned in pineapple juice)
- ½ cup red cherries bottled, optional
Ingredients for Frosting:
- 2 cups whipping cream (at least 35% fat)
- ¼ cup white sugar
- 1 teaspoon pineapple extract
- as needed icing sugar (optional, see frosting recipe)
Instructions
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 ½ 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 ¼ 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.
Nutrition
Calories: 438kcalCarbohydrates: 54gProtein: 6gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 66mgSodium: 229mgPotassium: 173mgFiber: 1gSugar: 34gVitamin A: 856IUVitamin C: 8mgVitamin D: 1µgCalcium: 98mgIron: 1mg
Did You Make This?I love seeing what you made! Leave a review comment below and be sure to tag me at @EgglessCooking when you share a photo!
✉ Want To Save This Recipe?
Enter your email and we will send you a direct link to this post!
We will also add you to our email list. Unsubscribe at any time.
Mona says
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 says
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.
Mona says
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 says
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.
Dilip says
What's d difference between cake flour n all purpose flour?
Madhuram says
Cake flour is milled from soft wheat and has less protein/gluten content making it lighter and suitable for pastries. http://www.thekitchn.com/whats-the-difference-cake-flou-74565
Payal says
Hi, do you have recipe for egg free pineapple upside down cake?
Madhuram says
Sorry Payal. I don't have it.
Diane says
Hi, can I use all purpose instead of cake flour ? What will be the recipe ?
Madhuram says
Yes you can Diane.
Manjari says
What can I replace pureed tofu with?
Thank you.
Madhuram says
You may try unsweetened applesauce but the texture might be a little dense.
shyam says
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 says
Did you poke it enough? Maybe 1/4 cup!
Shweta says
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
Madhuram says
I have not baked in a pressure cooker, so don't know much about it Shweta. For more eggless cake recipes check this page: http://www.egglesscooking.com/eggless-baking-recipes/eggless-cake-recipes/
Ruchi says
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 says
Thanks for the feedback Ruchi. Yes do add the pineapple extract, it gives a very good flavor.
vidhi says
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 says
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.
haritha says
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 says
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.
Ayesha says
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 says
Yes Cool Whip is fine. If using pineapple juice, use it instead of the milk/water in the recipe.
Shanthi says
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 says
Thanks Shanthi. I can assure you that this cake won't disappoint you.
abida says
What could I use instead of silken tofu. N can I bake d cake a day ahead of icing.
Madhuram says
You can use yogurt itself or unsweetened applesauce but I'm not sure if the texture would be as good as this one.
Deepthi says
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 says
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.
Nidhi says
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.
Madhuram says
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.
Nidhi says
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.
Madhuram says
That's great Nidhi. I too prefer whipped cream frosting.
PM says
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.
Madhuram says
Good for you PM. Thanks for the feedback.
Raghu says
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!
Madhuram says
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!
yashoda says
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
Madhuram says
Check out this link: http://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.
Jyoti says
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 :((
Madhuram says
Was the temperature right? Did you by chance add too much canned pineapple and the juice?
Bindu says
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.
Madhuram says
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.