Eggless Pineapple Cake
Ingredients
Directions
Ingredients
2.5 c
diced (canned) pineapple
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½ c
yogurt
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½ c
pureed silken tofu
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¼ c
milk
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2.5 c
cake flour
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2 tsp
baking powder
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1 tsp
baking soda
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½ tsp
salt
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½ c
softened unsalted butter
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1.25 c
white sugar
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2 c
whipping cream
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¼ c
white sugar
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Eggless Pineapple Cake

This pineapple cake is adapted from one of my favorite eggless pastry shops in Dallas, Hot Breads. It’s lighter and less sweet than your average birthday cake, but it still feels decadent—I’ve been known to polish off a couple slices in a single sitting. I especially love the layer of pineapples in the middle—they’re like the refreshing à la mode topper to an apple pie.

Photos by Linda Schneider

12-15 Servings

  1. Preheat the oven to 350°F/180°C for 15 minutes. Line a 9-by-13-inch pan with parchment paper (here's a helpful guide).
  2. Drain the pineapple chunks and reserve the juice in a separate bowl.
  3. Mix together the yogurt, tofu, and milk in a bowl and set aside.
  4. Sift together the cake flour, baking powder, baking soda, and salt, and set aside.
  5. 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. Adding some of the wet ingredients and then creaming it should solve the problem.
  6. Add the tofu-yogurt-milk mixture 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.
  7. Add the dry mix and combine well. Fold in 1/2 cup pineapple chunks.
  8. Spread the batter in the prepared pan.
  9. 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.
  10. 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.
  11. Before making the icing, put the bowl that you are going to use and the electric beaters in the freezer for at least 15-30 minutes.
  12. Place the cream, sugar, and a teaspoon of the reserved pineapple juice in the bowl and whip until stiff peaks form.
  13. Once the cake is completely cool, slice it in half crosswise, forming two thin layers.
  14. Using a pastry brush, dust off the crumbs from each of the two leveled sides of the cake layers. Use the reserved pineapple juice to brush the insides of both cakes so that the cake will absorb it and be moist for days. Do not fear too much syrup on the cakes. The cake will keep absorbing it. Leave the cakes to soak the syrup for at least 15 minutes.
  15. 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 rest of the pineapple chunks on the cake and cover it with half of the frosting.
  16. 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 as you please.

Priya Krishna

Priya Krishna is a food writer and the author of the college-centric cookbook Ultimate Dining Hall Hacks.

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