Eggless Pineapple Cake Recipe

Eggless Pineapple Cake Recipe

50 mins
2-3 people
20 mins



Hey there, folks! Chef Ajay Chopra here, and boy, do I have a tale for you! Picture this: a bustling kitchen, the aroma of freshly baked goods wafting through the air, and a young chef eager to experiment. That was me, many moons ago, diving headfirst into the world of baking. One day, amidst my culinary adventures, I stumbled upon a recipe that would change the game - Eggless Pineapple Cake.


Now, let me tell you, this recipe is not just special; it's a game-changer. What started as a casual experiment turned into a delightful journey of flavors and memories. The tanginess of pineapple paired with the sweetness of cake batter creates a symphony of taste that's simply irresistible. But enough about me, let's dive into the magic of this Eggless Pineapple Cake recipe!




Recipe of Eggless Pineapple Cake




  • 2 tbsp Butter
  • 2 tbsp Oil
  • 50 gms Sugar
  • 1/4 cup Condensed Milk
  • 1/2 tsp Vanilla Essence
  • 1/2 tsp Vinegar
  • 1 cup Milk
  • 1 cup Maida (All-Purpose Flour)
  • 1 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Salt

For Cream and Filling:

  • 1/2 cup canned Pineapples, chopped
  • 2 tsp Sugar
  • Pineapple Syrup
  • Whipping Cream
  • Yellow Food Color





For Sponge Cake:

  1. In a mixing bowl, combine butter, oil, and sugar to form a smooth mixture.
  2. Add condensed milk and mix well.
  3. Add vanilla essence and vinegar, then mix thoroughly.
  4. Pour in the milk and gradually add maida, baking powder, baking soda, and a pinch of salt to make a sponge cake batter.
  5. Grease a cake tin with butter and line it with parchment paper. Pour the batter into the tin.

For Baking:

  1. Preheat a pressure cooker with salt and a steel stand for 5 minutes.
  2. Place the cake tin inside the cooker and bake on medium-low flame for 45 to 50 minutes.

For Pineapple Stuffing:

  1. In a pan, caramelize canned pineapple with sugar and pineapple syrup for 2 minutes.

For Cream:

  1. Whip the cream until fluffy.

For Assembling the Cake:

  1. Once the sponge cake is baked and cooled, cut it into 3 layers.
  2. Place the first layer on a cake stand and moisten it with pineapple syrup.
  3. Spread whipped cream evenly over the layer and add chopped pineapple.
  4. Repeat the process with the second layer.
  5. Finally, place the third layer and cover the entire cake with whipped cream.
  6. Mix yellow food color with some whipped cream to create a yellow tint.
  7. Decorate the cake with the yellow cream.
  8. Your Eggless Pineapple Cake is ready to be served and enjoyed!




About the Recipe:


Eggless Pineapple Cake is a delightful dessert that brings together the tropical flavor of pineapple with the moist, fluffy texture of a classic cake. It's a perfect treat for special occasions or just to satisfy your sweet cravings. This recipe eliminates the need for eggs, making it suitable for vegetarians and those with egg allergies. The combination of simple ingredients like butter, oil, condensed milk, and pineapple puree results in a cake that's rich in flavor and incredibly moist.



Cooking Tips:



  1. Choose Ripe Pineapples: Use ripe pineapples for the best flavor. Look for fruits that are golden-yellow in color with a sweet aroma.
  2. Prepare the Cake Tin: Line the cake tin with butter paper or grease it well to prevent the cake from sticking.
  3. Even Mixing: Ensure all the ingredients are well mixed to achieve a smooth batter consistency.
  4. Proper Baking Temperature: Preheat your oven to the correct temperature (180°C or 350°F) before baking to ensure even cooking.
  5. Test for Doneness: Insert a toothpick or skewer into the center of the cake. If it comes out clean, the cake is ready.
  6. Cooling Time: Allow the cake to cool in the tin for 10-15 minutes before transferring it to a wire rack to cool completely.
  7. Frosting and Decoration: Once cooled, frost the cake with your favorite frosting and decorate with pineapple slices or cherries for an added touch of sweetness and color.



Pairing Guide:


Pair your Eggless Pineapple Cake with a cup of hot tea or coffee for a delightful afternoon treat. For a more indulgent experience, serve it with a scoop of vanilla ice cream or a dollop of whipped cream. This versatile dessert complements various beverages and can be enjoyed on its own or as part of a dessert platter.




Frequently Asked Questions about Eggless Pineapple Cake:


  1. Can I use canned pineapple instead of fresh for this recipe?

    • Yes, you can use canned pineapple slices or chunks. Just make sure to drain them well before pureeing.
  2. Can I substitute butter with oil in this recipe?

    • Yes, you can substitute butter with an equal amount of vegetable oil for a lighter texture.
  3. How long does this cake stay fresh?

    • When stored in an airtight container, this cake stays fresh for up to 3-4 days at room temperature.
  4. Can I make this cake without condensed milk?

    • Condensed milk adds richness and sweetness to the cake. However, you can try substituting it with equal parts of yogurt or mashed bananas for a similar effect.
  5. Can I freeze this cake?

    • Yes, you can freeze this cake for up to 2-3 months. Wrap it tightly in plastic wrap and store it in an airtight container before freezing.
  6. How can I enhance the pineapple flavor in the cake?

    • You can add a few drops of pineapple essence or extract to intensify the pineapple flavor.
  7. Can I use whole wheat flour instead of all-purpose flour?

    • Yes, you can use whole wheat flour, but the texture of the cake may be slightly denser compared to using all-purpose flour.
  8. Is it necessary to use baking soda and baking powder in this recipe?

    • Yes, both baking soda and baking powder are necessary as they help the cake rise and achieve a fluffy texture.
  9. Can I make cupcakes instead of a whole cake with this recipe?

    • Absolutely! You can pour the batter into cupcake liners and adjust the baking time accordingly.
  10. What other toppings can I use to decorate the cake?

    • Besides pineapple slices and cherries, you can use shredded coconut, chopped nuts, or a drizzle of caramel sauce for decoration.


So there you have it, folks - everything you need to know to master the art of baking Eggless Pineapple Cake like a pro!