Eggless Pineapple Pastry

Pastry in India are very soft cakes that are slightly moist, mildly sweet and layered with whipped cream and fruits. Pineapple Pastry is one of my fav pastries, which is best in some of the specialty bakeries like “Sweet chariot”. Always have been wondering how can the cake be so light, moist, and soft. Finally decided to get my hands into making it :). I tried this cake several times, to get the texture perfect. Loved the fact that this cake was eggless, which most of my family old and young enjoyed.



for cake
all-purpose flour 1 cups + 3 tbsp
baking powder 1/2 tsp
baking soda 1/2 tsp
sugar 1 cup
oil 1/4 cup
water 1/3 cup (@room temperature)
yogurt 1/4 cup
vanilla essence 1 tsp (optional)
milk 2 tbsp

for cake assembly

canned pineapple 1 cup finely chopped
pineapple juice/syrup 1/4 cup
heavy whipping cream 2 cups
powdered sugar 3 tbsp
pineapple slices for garnish


for cake
Preheat the oven 350 deg Fahrenheit.
Prepare two 6 inch round pan (or an 8X8) by greasing with butter or oil and dust it with flour.
Mix the flour, baking soda, baking powder and sugar in a bowl and set aside.
In a large mixing bowl add yogurt, oil, water and vanilla essence.
Mix well with a spatula, then add the flour in 2 parts and continue to mix till no lumps are seen.
Add the milk only if the batter looks very thick.
Transfer the batter into the prepared pan.
Bake for about 25-30 minutes till golden brown on top or completely done. Insert a clean toothpick and remove it, if the toothpick comes out clean, the cake is completely cooked.
Let the cake sit in the baking pan for 5-7 mins.
Remove from the pan and let it cool on a cooling rack.

for cake assembly
Whip the cream with the sugar for about 3 – 4 mins, till the soft spikes hold up.
Place one sponge on the plate upside down.
Brush 1 tbsp of the pineapple juice/syrup on the cake.
Spread a layer of the cream over the cake and then spread the pineapple pieces.
Place the second sponge cake and brush the remaining pineapple juice/syrup.
Cover the cake with whipping cream.
Garnish with the pineapple slice, chill and serve.

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