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Eggless Pineapple Cake

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Ingredients

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Cake:

  • ½ cup (85g) canned diced pineapple [1]
  • ½ cup (113g) Mori-Nu Organic Silken Tofu, drained
  • ½ cup (114g) plain whole milk yoghurt, room temp
  • ¼ cup (57g) whole milk, room temp
  • 2 ½ cups (300g) cake flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ cup (113g) unsalted butter, softened
  • 1 ¼ cups (248g) granulated sugar

Frosting & Fruiting:

  • 2 cups (454g) heavy cream, cold
  • ¼ cup (50g) granulated sugar
  • 1 tsp reserved pineapple juice
  • 2 cups (340g) canned diced pineapple [1]

Instructions

  1. Heat oven to 350°F. Grease and line a 9" x 13" metal baking pan with parchment paper; set aside.
  2. First, let’s make the cake. Drain canned diced pineapple, reserving the juice. If the pineapple is in larger chunks, cut into smaller pieces.
  3. In a medium bowl, beat drained tofu with hand mixer until relatively smooth and creamy. With a spatula, stir in yoghurt and milk. Set aside.
  4. In a large bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
  5. Rinse off and dry the hand mixer beaters. Using the hand mixer, in a large bowl, cream butter and sugar on medium-high until light and fluffy.
  6. Add one-third of tofu mixture, beating on low. Repeat with remaining two-thirds of tofu mixture.
    NOTE: The mixture may look a little funky at this step; don’t worry!
  7. Add dry ingredients. Mix on low just until incorporated.
  8. Fold in pineapple.
  9. Spread batter into prepared pan, smoothing the top with offset spatula or the back of a spoon.
  10. Bake for 20–22 minutes. Cake is done when a wooden pick inserted in the centre comes out clean with only a few fluffy crumbs attached.
  11. Transfer pan to wire rack. After 15–20 minutes, remove cake from pan by pulling up on the parchment. Place cake on wire rack and allow to cool completely.
  12. When cake is totally cool, cut cake into two thin layers.
  13. Drain canned diced pineapple, reserving the juice.
  14. Place both cake layers—cut sides up—on work surface. Using a pastry brush, dust away any loose crumbs. Then brush reserved pineapple juice onto cake layers. Let ‘em sit and soak up the juice for 15 minutes.
  15. During these same 15 minutes, place metal mixing bowl and whisk attachment in freezer.
  16. Combine heavy cream, sugar, and 1 teaspoon pineapple juice in the chilly bowl of a stand mixer fitted with cold whisk attachment. Whip cream until stiff peaks form.
  17. Place one cake layer—cut side up—on serving platter. Using an offset spatula, spread half of whipped cream on top.
  18. Evenly distribute drained pineapple chunks across cake, gently pressing them into whipped cream.
    NOTE: Save a few pineapple chunks if you want to decorate the top of the cake with them.
  19. Place other cake layer—cut side down—on top of whipped cream. Using an offset spatula, spread remaining whipped cream on top.
  20. Decorate cake with pineapple chunks, sprinkles, maraschino cherries, or whatever you like! We used pineapple and Magic Unicorn Sprinkles from a local favourite of ours: Beautiful Briny Sea.
  21. Store any leftovers in the fridge.

Notes

  1. This is two 14-oz cans total. Make sure to get pineapple chunks in pineapple juice (NOT syrup), as you’ll be using the juice in the frosting and as a cake soak.

Source: Priya Krishna (whose recipe is inspired by Hot Breads)

Find it online: https://recipes.fikabrodbox.com/eggless-pineapple-cake/