Eggless Pineapple Pastry Recipe

Layered eggless Pineapple pastry topped with cherry

5 from 22 votes

Eggless Pineapple Pastry Recipe

Get ready to be wowed by this heavenly stunner dessert — an eggless pineapple pastry recipe! This pastry is meticulously crafted with cake layers and whipped cream and embellished with luscious pineapple chunks and cherries!

Prep: 10

Cook: 14

Assemble: 40

Total: 1 4

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 276kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cup All-purpose flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt

WET INGREDIENTS

½ cup Oil
¾ cup Sugar
1 teaspoon Pineapple essence
1 cup Milk
1 tablespoon Vinegar

FROSTING

2 cups Homemade Whipped cream
¼ cup Pineapple Juice (to pour on the cake sheets)

GARNISHES

Pineapple Slices for garnish and chopped and layered in between slices
Cherries to decorate

US Customary - Metric

Instructions

BAKE THE CAKE

Preheat the oven to 350 degrees F. Line a 9×13″ baking sheet/tray with parchment paper and grease it with oil or butter. Set it aside.
Meanwhile, in a large mixing bowl, sift all-purpose flour, baking soda, baking powder, and salt together.
Sift the ingredients. Set it aside.
Protip — Sifting removes any lumps or impurities from the flour and eases the mixing of ingredients.
Combine sugar and oil in a mixing bowl.
Whisk until smooth. Add pineapple essence, milk, and vinegar.
Add the dry ingredients. Mix until just combined; do not over-mix the batter. Keep scraping down the sides of the bowl as needed.
Spread the cake batter into the prepared sheet/tray. With the help of a spreader knife, even out the batter in the tray.
Bake the cake immediately in a preheated oven for approximately 12-14 minutes or until the top is golden. Once the toothpick comes out clean, remove the cake from the oven.
Allow the cake to cool in the tray for 5-7 minutes. With a thin spatula, loosen the edges of the cake from all sides.
Place a fresh parchment paper on top of a wire rack and carefully flip over the cake onto the lined wired rack.
Immediately peel the parchment paper from the flipped cake and discard it. Measure and slice the cake in half. Allow the eggless cake sheets to cool completely.

ASSEMBLE THE PINEAPPLE PASTRY

Once our sheet cake is completely cooled, use a fork to poke holes over the cake.
Pour the pineapple juice all over the cake's top, ensuring it goes in the holes.
Generously pipe the whipped cream frosting all over the juice-drizzled cake.
Protip — To attain perfect frosting/icing in between the layers, please spread the whipped cream evenly over the cake.
Place the other half of the cake over the frosted cake. Repeat the process (create 2 or 3 layers) – poke the cake with a fork, spread chopped pineapple, drizzle pineapple juice all over the holes, and layer with whipped cream frosting.
Finally, finish the pineapple pastry with whipped cream frosting. Place a large dollop of whipped cream on top of the cake for a smooth finish. Spread the frosting cleanly around the top and sides of the cake.
Protip — Cream is the substantial part of this rich and luscious pineapple pastry, making the pastry different from a cake! A piece of advice here is to not hold back on the cream, as it is the essential ingredient holding the cake layers together. I prefer adding an extra layer of cream between the cake layers for a more creamy bite. It is best to use 35% fat cream with added pineapple essence for an exotic tropical flavor.
Run the clean spatula gently over the surface of the icing/frosting and smoothen the edges. For clean, smooth pastries, make sure everything is nice and leveled.
Now, divide the pastry into 10 equal-sized slices with a fresh, clean knife.
Protip — Use a ruler to divide your cake into even pastries.
Decorate each slice of eggless pineapple pastry with a swirl of whipped cream, pineapple slices, and maraschino cherries. Set in refrigerator to chill. Serve and enjoy!
Protip — Layer it as you like! As shown in the recipe, the pastry is made in a 3-tier pastry. You can make it a 2-tier or a 3-layered pastry as you prefer.

Video

Notes

Frequently Asked Questions

Can I store this Eggless Pineapple Pastry for later?

Yes, you can! Let the pastry cool down completely. Then, transfer it into an air-tight container or wrap it in a plastic sheet to prevent it from drying out. You can now refrigerate your pastry for up to 2-3 days. But this pastry is best devoured when fresh, as its taste and texture may alter over time.

Is this recipe for Eggless Pineapple Pastry freezer-friendly?

Yes, you can store this pastry in the freezer for weeks or even three months. Cut and cool the cake and slice it before wrapping each slice in plastic wrap. Transfer it into a freezer-safe container or a zip-lock freezer bag and slide it into the freezer. Thaw it before serving, and enjoy.

What other interesting variations or flavors can I try?

This is a basic recipe for flavored pastry, so you can alter the flavors according to your preference.

Some other tested options are –

Peach – peach juice + vanilla essence
Mango – mango juice + mango essence
Raspberry – raspberry juice + vanilla essence
Strawberry – strawberry juice + strawberry extract
Mixed berries – mixed berry juice + vanilla essence

Go ahead, create different combinations, and enjoy the variety of flavors.

Nutrition