Eggless Pineapple Cake

45 mins
Serves 6 people
Author: Rajni Ram
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Come Pineapple season and all I can think of is Pineapple Rasam, Pineapple Raita, Pineapple Mor Kuzhambu, Pineapple Rabri and Pineapple Cake. In short, main course to sides to desserts in Pineapple. Oh yes, and salad too…just love the fruit.

This Eggless Pineapple cake is simple and I have followed the same batter used for Upside down orange vanilla cake. I am giving you a base here to which you can add anything you like, be creative, and yet you will have a beautifully moist cake every time. Anyone can make this, no beating, no major whisking. You all know by now the recipes I choose to bake are mostly non-messy ones.

Being an eggless version, this cake is different from the other eggless cakes as I have not used condensed milk or flax egg, but one simple ingredient that we have in our refrigerators. Curd/ yogurt. Yes, that’s the base, and I assure the cake will not taste of curd.

While you are here check out my other cakes like Blueberry CheesecakeNutella fudge browniesApple cake,  Apple crumble, and more…

Here is the recipe for Eggless Pineapple Cake

Ingredients

Ingredients for Cake

  1. Pineapple 1 small, skin removed and chopped finely(follow instructions under Glaze)
  2. Maida ( refined flour) 1.5 cups ( 1 cup=150 ml)
  3. Curd/ yogurt 1 cup
  4. Sugar ( white) 3/4 of a cup
  5. Baking powder 1 tsp
  6. Baking soda 1/2 tsp
  7. Oil ( refined oil or coconut oil) 1/2 cup
  8. Vanilla essence 2 drops
  9. Sauteed Pineapple chunks(check step 1 under directions)
  10. Requirement: Square or rectangle baking tin/tray

Ingredients for the topping/glaze

  1. Whipping cream 1 cup
  2. Sugar 4 tbsp
  3. Pineapple  chunks
  4. Cinnamon powder
  1. Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.
  2. Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready.
  3. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.
  4. After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly.
  5. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don’t go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.
  6. For the frosting: Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one????. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

Directions for glaze/topping

STEP1: Remove the skin of the Pineapple, and cut it into fine chunks. In a pan melt 1 tbsp butter and add the finely chopped Pineapple. saute. Add 1/4 tsp salt, 1/4 cup water and 1/2 cup brown sugar and start cooking. When the Pineapple is half cooked, add cinnamon powder and continue to cook until the Pineapple is well cooked and yet firm. Remove from flame and cool. The mixture will solidify a bit and appear saucy. Keep aside.

STEP2: Pour 1 cup pf chilled whipping cream into a mixing bowl and using an electric beater whip it to a consistency where, when the beater whisk is lifted, the cream forms a soft peak and doses not fall of the whisk. (PS: pictures for this step are not here, as the whipped cream frosting was just an impulsive decision, but a good one????. Picture for this step will be updated as soon as possible). When soft peaks appear to the cream, add 1/4 of the portion of the sauteed pineapple chunks and mix lightly. Keep some Pineapple chunks aside for topping up.

Directions for Cake

Preheat oven to 180 c for 10 minutes. Sift the flour and keep ready. In a bowl take the curd, add the sugar and combine until the sugar dissolves completely. Now add the baking powder and baking soda and set aside for 5 minutes. This makes the mixture to froth up and double in size.

After 5 minutes add oil to the curd mixture and combine well. Add the sifted flour and with a spatula or wire whisk combine nicely to form a batter. Add in the vanilla essence and half the quantity the sauteed pineapples(refer instructions for Glaze step1) and mix lightly. Now transfer the cake batter into a previously greased tray. Place the tray in the oven and bake for 35 minutes at 180 C. Check for doneness or keep for a couple of minutes more, if a toothpick comes out sticky, don’t go beyond 5 minutes. Cool the cake for 30 minutes, or until completely cool. Now top with the whipped cream topping and remaining Pineapple chunks and dig in.

One thought on "Eggless Pineapple Cake"

  1. Unknown says:

    Outstanding ????????

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