Eggless Pineapple Cake
A small pineapple cake made with Greek yogurt and tofu in place of eggs.
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.