Eggless Pineapple Cake - Easy Recipe For Beginners


An eggfree and part wholewheat simple pineapple cake recipe, perfect for beginners. This cake is super easy to bake and tastes yummy too.

This recipe is something that I have tried several times and the result is always amazing. It is perfect for first time bakers.

Since I bake eggless cakes I am always on the look out for techniques to make my cake rise well. Here I have used what I call the” frothy curd technique”. It is something I came across in a few recipes online.

This cake is moist , soft and super easy to bake. Let’s bake away then shall we?



1 cup whole wheat flour

1 cup all purpose flour

1 cup curd

1 cup milk

3/4 cup sugar

1/3 cup Oil

1/4 tsp + 1/4 tsp baking soda

1/2 tsp+ 1/2 tsp baking powder

1 tsp Pineapple essence


  1. Sieve the whole wheat flour, all purpose flour, 1/4 tsp baking soda and 1/2 tsp baking powder together, at least 6 to 8 times. Set aside.
  2. Beat the sugar and curd together.
  3. Add milk and beat again. [ you can use your electric mixer for this]
  4. Add 1/4 tsp baking soda and 1/2 tsp baking powder to the above and mix. Set aside without disturbing for 5 mins. It starts to bubble up and get frothy.
  5. Preheat the oven at 180 C for 10 mins.
  6. Take the sieved flour in a large mixing bowl and add the frothy mix. Fold in gently.
  7. Add the oil.
  8. Beat the cake batter with a balloon whisk for 30 seconds, until no lumps are left. Mix in the pineapple essence.
  9. Pour into a greased baking dish. [I used a loaf tin]
  10. Bake at 180 C for 40 minutes or until the skewer inserted comes out clean.
  11. Allow to cool for 10 mins and unmould carefully.
  12. Let the cake cool completely before slicing.


1. Oven temperature and time may vary. Check for the cake to leave the sides before doing the skewer test.

2. This being a very basic recipe, you can easily turn it into any flavour of your choice by adding the appropriate essence. In case you want to make it chocolate flavoured, add 2 tbsps of cocoa powder while sieving the flour.

3. I have also tried the completely whole wheat version using the same recipe. It turns out equally good. Just increase the number of times you sieve the flour to 10 and use 1 and 3/4 cups of flour.

4. It is important to allow the cake to cool completely, in order to get neat slices.


Originally posted on NOVEMBER 27, 2015




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