Best Pineapple Cake (Eggless)
Eggless pineapple cake is moist and fluffy with pineapple flavor and filled with pineapple crush and whipped cream for a light but decadent treat! This pineapple cake with whipped cream is a perfect cake for birthday's and a delicious cake to celebrate any special occasion. A must try for any pineapple lovers!
Equipment
- OTG
- 240 ml measuring cup set
- Mixing bowl
- electric hand beater
- 6 inches × 3 inches round cake pan
- piping bags
- N1 noozle
Ingredients
- 1 cup all purpose flour (128 grams)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup whole milk (180 ml)
- 2 teaspoon vinegar or lemon juice
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- 2-3 tablespoon pineapple crush (I used Mala's brand)
- 1 teaspoon pineapple essence
- 1 cup whipping cream (240 ml)
- 2 drops egg yellow gel colour
- 1 drop forest green gel colour
Instructions
MAKING THE CAKE:
- Preheat oven @180° C for 10 minutes. Grease the cake tin with oil or butter. You can also line the tin with parchment paper or butter paper.
- In a mixing bowl add in the milk and vinegar. Mix well and keep aside for 5-10 minutes. You milk will curdle and turn into buttermilk.
- Sift togerher the flour, baking powder, baking soda and salt. Mix well the mixture to combine.
- In the buttermilk add in the sugar, oil and pineapple essence. Mix well to combine and allow sugar to dissolve.
- Add in the flour mixture and gently fold to make a smooth butter.
- Pour the batter onto the prepared pan. Tap the pan to release any air bubbles.
- Bake at a preheated oven @180° C for 30-35 minutes or until a toothpick inserted comes out clean.
- Remove from the oven and allow to stand for 5-10 minutes. Demould and allow the cake to cool down completely.
MAKING THE WHIPPED CREAM:
- In a bowl add in the whipping cream (heavy cream). Please ensure that your cream is chilled but not frozen or have any ice crystals.
- Take an electric hand beater and start beating the cream at a low speed for 1-2 minutes. Your cream will start to thicken but not fluffy or peaks.
- Increase the speed to medium and continue to beat the cream about 1-2 minutes. Your cream will starting forming soft peaks.
- Increase the speed to high and beat until you get a stiff peak approximately a minute or little more. Your whipped cream is ready.
- If you are not working immediately, cover the whipped cream bowl wih cling wrap or a lid and keep in the refrigerator.
ASSEMBLE THE CAKE:
- Take the cake and cut into desired layers. We have cut into three layers.
- Place the bottom layer onto a cake stand or a serving plate. Soak the cake with water or sugar syrup. We have added little pineapple crush in water and soak the cake with that.
- Top some whipped cream and spread them evenly using a palette knife.
- Now pour in some pineapple crush over it and spread it evenly. Here you can use pineapple chunks or pieces insead of the pineapple crush. Repeat the same with the remaining layers of cake.
- Crumb coat the cake well with some whipped cream and refrigerate the cake for atleast 5 minutes.
FROSTING THE CAKE:
- Reserve a small amount of whipped cream and keep aside in a small bowl.
- Take the whipped cream and add 1 drop of yellow gel colour. Mix well with the spatula.
- Now frost the cake with the cream. Cover the cake well with the cream and smoothen the sides and top using a scraper.
- Using comb scraper give patterns on the sides and top of the cake. Place the scraper straight gently touching the cake and rotate the cake stand. You can keep skip this or do as required.
DECORATING THE CAKE:
- Take a piping bag and insert a nozzle. I used large size N1 nozzle.
- Put 1-2 drops of yellow gel colour onto the piping bag and rub the piping bag to spread the colour.
- Scoop the remaining whipped cream onto the piping bag. Cut the tip of the piping bag.
- Pipe large rosette on top of the cake around the edges. You can keep it like that or make small rosette and stars randomly all around it just like we did.
- Now make borders by piping small stars around the bottom of the cake.
- Take the reserved whipped cream and add 1 drop green colour and mix well.
- Use a leaf nozzle or cut a V shape on the tip of piping. Scoop the green colour whipped cream and pipe leaf around the rosette randomly.
- You can decorate further with sprinkle and cake toppers of your choice. Your decadent and elegant pineapple cut is ready. Enjoy!
Video
Notes
- Always start by preheating the oven.
- Grease the cake tin with oil or butter and dust it with flour or use parchment paper.
- You can use whole wheat flour instead of plain flour (maida)
- You can add pineapple pieces in the cake batter.
- You can use vanilla essence instead of pineapple essence.
- Baking time will differ depending upon your oven temperature settings.
- The whipped cream should be chilled but not frozen. Be careful not to have ice crystals in the cream.