Fluffy Homemade Pineapple CakeVeg
Indulge in this delightful Eggless Pineapple Cake, a perfect blend of fluffy vanilla sponge, zesty pineapple compote, and creamy frosting. This easy-to-follow recipe brings bakery-style goodness right to your kitchen. Featuring a moist egg-free base and refreshing fruit flavors, it is the ultimate dessert for any celebration or family dinner. Decorate with elegant dehydrated pineapple slices for a beautiful finish. Simple, fresh, and irresistibly delicious—bake yours today!
Ingredients
For the Cake Batter:
1 cups All-Purpose Flour (Maida)
2 tbsp Milk Powder
1 tsp Baking Soda
1 cup Castor Sugar
1 cup Vegetable Oil
1 cup Yogurt
2 tsp Lemon Juice
2 tsp Vanilla Extract
1 cups Milk
For the Pineapple Compote:
1 cup Fresh Spinach (finally chopped)
2 tbsp Sugar
1 cup Water
Instructions
Step 1— Prepare the Batter
1
In a mixing bowl, combine the castor sugar and vegetable oil. Add the vanilla extract and whisk for a couple of minutes until well combined.
2
Stir in the yogurt (dahi), room temperature milk, and freshly squeezed lemon juice until the mixture is uniform.
3
Sift the all-purpose flour (maida), milk powder, and baking soda into the wet mixture.
4
Whisk everything together until you have a smooth, airy batter.
Step 2— Bake the Cake
1
Preheat your oven to 180°C.
2
Grease two 6-inch cake pans with vegetable oil and line them with parchment paper. (Alternatively, use a single 9-inch pan for one large cake).
3
Divide the batter equally between the two pans.
4
Bake for 30 to 35 minutes, or until a skewer inserted into the center comes out clean.
5
Once baked, demold the cakes and let them cool completely on a wire rack.
Step 3— Make the Pineapple Compote
1
While the cakes bake, place a saucepan on medium heat. Combine the chopped pineapple, sugar, and water.
2
Cook the fruit down until it releases its juices and reaches a thick, spreadable consistency. Set aside to cool.
Step 4— Assemble the Cake
1
Once the cakes are completely cool, place one layer on your serving plate.
2
Soak the cake layer with syrup from canned pineapple slices (or a homemade sugar syrup).
3
Pipe a border of whipped cream around the edges of the cake layer.
4
Spread a generous layer of the prepared pineapple compote inside the whipped cream border.
5
Place the second cake layer on top and cover the entire cake with a thick, even layer of whipped cream.
6
Optionally, decorate the top with dehydrated pineapple slices for a professional finish.
