Eggless Pineapple Pastry recipe

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Tis the season to satisfy your sweet cravings – time for cakes and sweet treats like –  eggless cupcakes, eggless red velvet cupcakes, butterscotch cupcakes or eggless crumble cake. After trying my hands on pineapple upside down cake, I have been wanting to make a eggless pineapple pastry for quite some time. So here I am sharing my delicious recipe with you today! Pineapple pastries are easy to make and tastes divine. 

RECIPE DETAIL – Ingredient list is divided in 3 parts- dry ingredients, wet ingredients 1 and 2. After sifting dry ingredients, set it aside. Proceed with the next step- mixing of wet ingredients 2. Finally prepare wet ingredients 1 and combine all of them together.

For this recipe, I have baked two cake sheets. Cake sheets are thinner than standard cakes, but if you prefer a thick sheet than bake the same recipe in a square/loaf cake pan. Instead of tofu unsweetened applesauce can be used.

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Before we begin frosting, make sure the cake has cooled down completely. Feel free to chill it in the refrigerator for 30 minutes. This pastry/cake needs a lot of frosting, so follow this recipe to your very own homemade whipped cream – you can also use store bought whipped cream. Unlike the buttercream topping, whipped cream topping is extremely light and fluffy – the frosting process may take time.

Poke holes in cake sheets and pour pineapple juice over it – do not pour too much. Layer the cake sheet with cream – pineapple mixture and place the other sheet on top. Finish the cake/pastry with lots of cream-pineapple mixture. Decorate as you please, top with pineapple chunks, cherries and edible cake decorations. 

P.S. THIS RECIPE MAKES 1 SHEET CAKE,IF YOU PLAN TO MAKE 2 SHEET CAKES LIKE ME DOUBLE THE RECIPE.

Cut into slices and enjoy a slice of sweet and yummy pineapple pastry!! Incredibly delicious and sinfully divine!!

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Eggless Pineapple Pastry recipe
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Moist and delicious pineapple pastry recipe. Very easy to make, filled with homemade whipped cream and topped with pineapple chunks and cherries!!
Servings Prep Time
4 PEOPLE 40 MINUTES
Cook Time
15-20 MINUTES
Servings Prep Time
4 PEOPLE 40 MINUTES
Cook Time
15-20 MINUTES
Eggless Pineapple Pastry recipe
Votes: 7
Rating: 5
You:
Rate this recipe!
Print Recipe
Moist and delicious pineapple pastry recipe. Very easy to make, filled with homemade whipped cream and topped with pineapple chunks and cherries!!
Servings Prep Time
4 PEOPLE 40 MINUTES
Cook Time
15-20 MINUTES
Servings Prep Time
4 PEOPLE 40 MINUTES
Cook Time
15-20 MINUTES
INGREDIENTS
DRY INGREDIENTS
  • 2 cup Cake flour
  • 1/2 teaspoon Baking soda
  • 2 teaspoon Baking powder
  • Salt to taste
WET INGREDIENTS - 1
  • 1/2 cup Butter
  • 1/2 cup Oil
  • 3/4 - 1 cup Superfine Sugar
  • 3 tabelspoon Milk
  • 1.5 teaspoon Pineapple essence
WET INGREDIENTS - 2
  • 1/2 cup Silken Tofu (replace with unsweetened applesauce)
  • 1/2 cup Curd
  • 4 tabelspoon Vinegar
ICING
  • 2 cups Homemade Whipped cream
  • 15-20 pieces of Pineapple chunks
  • 1/2 cup Crushed Pineapple
  • 10 -12 pieces of Cherries to decorate
  • 1/2 cup Canned or fresh pineapple Juice (to pour of the cake sheets)
CHANGE SERVING SIZE: PEOPLE
CHANGE UNITS:
METHOD
BAKING CAKE SHEETS
  1. Assemble dry ingredients.
  2. Sift all the dry ingredients together and set it aside.
  3. Assemble wet ingredients. Drain the liquid from the canned fruits and set them aside. Save the liquid of pineapple chunks - use that syrup to moisten the cake.
  4. Tofu and curd.
  5. Crumble tofu and combine it with curd.
  6. Mix them together until well blended. Set it aside.
  7. Add butter, oil and sugar to a bowl. Adjust sugar according to taste. I have added 3/4 cup of sugar to my batter because the overall recipe uses extra sugar in the form of pineapple syrup and icing.
  8. Cream them together. Preheat oven @350 degree F.
  9. Mix in pineapple essence and milk.
  10. Add sifted dry ingredients..
  11. Pour in tofu and curd mixture.
  12. Cake sheet batter is ready.
  13. Spray a cake pan with nonstick cooking spray.
  14. Pour the mixture in the tray and ..
  15. Spread it around.
  16. Transfer it to the preheated oven..
  17. Bake for 15-20 minutes. Since its a sheet cake, it will be moist and soft but not too fluffy.
  18. Remove from oven and..
  19. Let the cake sheets cool completely. The above mentioned ingredients bake just 1 cake sheet for another layer of cake - double the ingredients.
ASSEMBLING PASTRY
  1. Follow the above mentioned link to prepare homemade whipping cream. Instead of vanilla essence add pineapple essence to the frosting. Divide the cream in 2 parts. To one part add crushed pineapple pieces and leave the remaining cream as is to top the cake.
  2. Poke holes in cake sheet.
  3. Pour pineapple juice over the cake sheets.
  4. Generously apply cream mixed with pineapple chunks over the sheet.
  5. Spread it around.
  6. Feel free to add some more pineapple chunks.
  7. Place the other layer over the top. Poke holes and pour pineapple juice over it.
  8. Generously apply cream mixed with pineapple chunks over the to cake sheet.
  9. Spread it around and smooth-en the top and sides.
  10. Fill a pastry bag and decorate the cake.
  11. Top it with some pineapple chunks and..
  12. Red cherries and edible cake decorations.
  13. Cut a slice and enjoy!!
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18 Responses

  1. Noopur Singh says:

    Hey Ruchi, will must say u r superb Baker.. Liked ur all recipes thx for all ur recipes sharing with us.. ☺ I have one doubt as I m early learner.. Did u cut the cake in two parts fir frosting?? Cz u have mentioned in one place…… Here19. (Let the cake sheets cool completely. The above mentioned ingredients bake just 1 cake sheet for another layer of cake – double the ingredients.) and picture of another cake I can see lines over on it?? Hw the lines come on the cake.?? Purposely u have done or what’s the use of it?? Pls clear my doubts.. Thxx alot

    • Ruchi says:

      Thanks for your kind words Noopur. Glad to hear that you are liking my recipes.
      1. I have not cut the cake in two parts. I have baked two sheets of cake for this recipe. As stated in the recipe double the ingredients and bake 2 sheets.
      2. Cake is placed on a wire rack to cool and that has formed lines on the cake.

      Noopur when in doubt, start small. Bake one sheet of cake, cut in half, and proceed with frosting. 🙂

  2. Archana says:

    Mashed bananas be used in place of apple sauce I this receipe

  3. Ahalya says:

    Hi pls tell me 1/2 cup measurement first I’ll try with that

    • Ruchi says:

      Thanks for stopping by Ahalya! Below the ingredients – Please reduce the serving size to 1 people and it will adjust the recipe for you.

  4. ASMA says:

    hi,
    I am very big fan of you. the recipe looks so yumm. kindly let me know if I wants to use egg instead of tofu, how many of them I can use.

  5. Harsha Jain says:

    Hi Ruchi,
    This looks yum. Thanks for sharing. Will be trying it today! Could you please share which brand applesauce do u use or recommend?

  6. Nalini says:

    Hello RK,

    I tried this yesterday and turned out really great. Followed the recipe step by step and cake sheets were very soft. Before piling my sheets I drenched them in pneapple juice and essence and they became very moist. Excellent recipe for an eggless pastry. Loving it. My family thanks you!!

    Nalini

    • RK says:

      Glad to hear that Nalini. I’m happy to hear that you and your family enjoyed it!! Thanks for sharing your wonderful experience with me. 🙂

  7. Jayashree says:

    Nice one Ruchi..:) love this pastry

  8. Neelam says:

    Hi Ruchi,
    Lovely cake and one of my favourite! Is there any alternate to tofu for eggless cake.

    Thanks

  9. Deeksha says:

    Thanks Ruchi for posting eggless. pastry. Why do we need tofu?

    • RK says:

      My pleasure Deeksha. Tofu has a creamy texture and it makes a cake moist (not fluffy). I have used it as an egg replacement in my recipe.

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