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    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

    Moist and delicious pineapple pastry recipe. Very easy to make, filled with homemade whipped cream and topped with pineapple chunks and cherries!!
    Print
    5 from 8 votes
    Prep Time 40 minutes
    Cook Time 15 minutes
    Total Time 55 minutes
    Servings 4 PEOPLE

    Ingredients

    DRY INGREDIENTS

    WET INGREDIENTS - 1

    • 1/2 cup Butter
    • 1/2 cup Milk
    • 1 cup Superfine Sugar
    • 2 teaspoon Pineapple essence

    WET INGREDIENTS - 2

    • 1/2 cup Silken Tofu (replace with unsweetened applesauce)
    • 1/2 cup Curd
    • 2 tablespoon 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)

    Instructions

    BAKING CAKE SHEETS

    • Assemble dry ingredients.
    • Sift all the dry ingredients together and set it aside.
    • 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.
    • Tofu and curd.
    • Crumble tofu and combine it with curd.
    • Mix them together until well blended. Set it aside.
    • Add butter 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.
    • Cream them together. Preheat oven @350 degree F.
    • Mix in pineapple essence, vinegar and milk.
    • Add sifted dry ingredients..
    • Pour in tofu and curd mixture.
    • Cake sheet batter is ready.
    • Spray a cake pan with nonstick cooking spray.
    • Pour the mixture in the tray and ..
    • Spread it around.
    • Transfer it to the preheated oven..
    • Bake for 15-20 minutes. Since its a sheet cake, it will be moist and soft but not too fluffy.
    • Remove from oven and..
    • 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

    • 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.
    • Poke holes in cake sheet.
    • Pour pineapple juice over the cake sheets.
    • Generously apply cream mixed with pineapple chunks over the sheet.
    • Spread it around.
    • Feel free to add some more pineapple chunks.
    • Place the other layer over the top. Poke holes and pour pineapple juice over it.
    • Generously apply cream mixed with pineapple chunks over the to cake sheet.
    • Spread it around and smooth-en the top and sides.
    • Fill a pastry bag and decorate the cake.
    • Top it with some pineapple chunks and..
    • Red cherries and edible cake decorations.
    • Cut a slice and enjoy!!
    Disclaimer: Nutritional information provided below is approximate. Variations may exist due to the ingredients/brands used. Please refer a Registered Dietitian or Nutritionists, if you have any health issues.
    Did you make this recipe?Then take a picture and share with me on Facebook or Instagram and Mention @ruchiskitchen! I would love to see how it turns out for you!

    Comments

    1. Leena says

      Hi Ruchi, I want to bake this cake into a smaller one probably 6 or 8 inches… how can I halve the recipe? And can I use 5is cake without any cream; say like a tea cake?

      Reply

      • Ruchi says

        Leena, this recipe will bake a perfect 8-inch cake. No adjustments needed.
        Sure. This cake tastes great as is without any extras.

        Reply

    3. Komal says

      Hello Ruchi,

      I would like to try this recipe for my daughter as She asked me to make pastry at home. But I don’t have toffu at home and I don’t mind if I can add eggs in the cake . So could you pls help me how can I bake cake with eggs and not to use toffu?
      Thanks
      Komal

      Reply

    4. Creative mom says

      Hi Ruchi… pictures are too good.. want to make it…just one question.. if I use eggs instead of tofu… should i use curd and vinegar too or they should be used only when we are making eggless cake …

      Reply

    5. Lekshmi says

      Hi Ruchi where did you add the vinegar? It’s there in the ingredients list but not in the method. By the way your recipes are amazing.

      Reply

    6. Queen 24 says

      Hi Ruchi
      Thanks for posting the recipe
      Its looking yumm 😋
      What should we use to replace tofu n applesauce

      Reply

    8. Rekha says

      Hi Ruchi…your site is a best place to stop by for eggless cake recipes and I’ve tried almost everything from your site…today I tried this pineapple pastry and I should say that the taste was really good…but the cake wasn’t as soft as I expected..I used tofu (crumbled it), and while mixing it with curd I couldn’t find it completely dissolved in curd (there were small balls of tofu here and there)…the second thing is I soaked the cake with pineapple juice and kept in the refrigerator(wrapped it) through the night and applied cream in the morning…
      I’m not sure what made the cake quite hard…

      Reply

      • Ruchi says

        Thanks for your kind words Rekha!
        Sorry to hear that this recipe did not turn out the way you had imagined. Before I jump to conclusion, please provide me with some info –
        1. Did the cake turn our soft and moist before you soaked it in juice?
        2. Which tofu did you use? From small balls do you mean it was grainy in texture.
        3. Did you use fresh baking soda and baking powder?
        4. For how long did you bake the cake and at what temperature?
        5. If the batter was beaten too quickly then less air is incorporated in batter resulting in dense cakes.

        Reply

        • Rekha says

          Hi Ruchi….thank you so much for your reply and I’m glad to see it….answers to your question..
          1. Did the cake turn our soft and moist before you soaked it in juice?( no it was hard before soaking in juice)
          2. Which tofu did you use? From small balls do you mean it was grainy in texture.( I used simple truth organic(firm Tofu),yes it’s the grains.just saw your description and you have mentioned silken tofu but I have used the firm one🙁)
          3. Did you use fresh baking soda and baking powder?( yes it’s a fresh one)
          4. For how long did you bake the cake and at what temperature?( both as you specified…in fact I took it out couple of minutes before the specified time)
          5. If the batter was beaten too quickly then less air is incorporated in batter resulting in dense cakes.(no,I tuk quite a long time to beat the batter)

          Reply

          • Ruchi says

            Rekha, from what you have mentioned everything looks good except for tofu.
            Silken tofu creates a creamy consistency when blended with curd and that is perfect for a cake. On the other hand, firm tofu is very dense and has a high protein content. That’s why it is excellent for curries and saute dishes. Can be grilled or baked to.
            Hope you give this recipe a try again with a more successful outcome next time. Thanks!

            Reply

    9. Anmol says

      Hello Ruchi, I am Anmol. A huge fan of ur recipes. I have tried all ur eggless cakes n cupcakes.. all r awesome. This one turned out to b very spongy n moist. Was looking for a recipe just like this for years n found on ur blog. God bless n keep baking.

      Reply

    10. 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

      Reply

      • 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. 🙂

        Reply

      • 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.

        Reply

    13. 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.

      Reply

    14. 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?

      Reply

    15. 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

      Reply

      • 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. 🙂

        Reply

      • 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.

        Reply

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