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Eggless Pineapple Cake
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Eggless Pineapple Cake

A small pineapple cake made with Greek yogurt and tofu in place of eggs.
Course Dessert
Cuisine American
Keyword Pineapple
Prep Time 20 minutes
Cook Time 20 minutes
Cooling 28 minutes
Total Time 1 hour 8 minutes
Servings 4
Cost 5

Ingredients

  • ¼ cup silken tofu, pureed (56 grams)
  • ¼ cup Greek yogurt. plain or coconut flavored whole milk (56 grams)
  • 2 T. whole milk (28 grams)
  • ¼ teaspoon vanilla extract
  • 4 tablespoons unsalted butter, salted or unsalted, softened (56 grams)
  • ½ cup plus 2 tablespoons sugar (125 grams or 108 grams if using sweet yogurt)
  • 1 ¼ cups cake flour (140 grams)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt (Morton)
  • 1 14 oz can pineapple rings, drained and juice reserved
  • A few Maraschino cherries (optional)

Frosting

  • 2 cups heavy whipping cream
  • ¼ cup sugar (50 grams)
  • 1 teaspoon reserved pineapple juice (optional)
  • 1 teaspoon vanilla (optional) -- My addition

Instructions

  • First, drain the silken tofu and puree the whole package in a blender or food processor. You'll only use ¼ cup for this recipe, but there are things you can do with the leftovers. Alternatively, you can weigh out 2 oz of tofu and puree it in a mini processor with the other liquid ingredients.
  • Mix together the ¼ cup pureed tofu, yogurt, milk and vanilla.
  • In a mixing bowl, using an eletric mixer, beat the butter and sugar until light and creamy, then gradually add the tofu mixture.
  • Sift together the cake flour, baking powder, baking soda and salt, then add to the batter in three parts, beating on low or by hand with a heavy duty scraper until smooth.
  • Cut the drained and dried pineapple rings into chunks (if you haven't already) and stir half of the chunks into batter. Reserve the rest for filling.
  • Spread evenly in the pan and bake for about 20 to 23 minutes or until golden and set. Let cool while you make the whipped cream frosting.
  • To make the frosting, put the whipping cream, sugar and pineapple juice (and vanilla, if using) in a stand mixer bowl fitted with the whisk attachment. Beat until light and spreadable.
  • When cake is cool, cut it in half straight down the middle. Set one half crumb side up on a tray. Lay reserved pineapple (and a few cherries, if using) over the cake, then spread whipped pineapple cream over the pineapple. Cap with second layer. Spread whipped cream all over the whole thing and decorate.