Fluffy Eggless Pineapple Upside Down Cake

egg free pineapple cakeI’ve never met any one who didn’t like Upside down cakes! The caramel at the bottom combined with juices coming from the fruits, is just irresistible!

eggpless pineapple 17- newThe cake I’m sharing today is fluffy and hardly takes time to prepare. But the best part is, it’s eggless, not that I have anything against eggs, my blog is full of desserts and savory dishes that have eggs.

eggpless pineapple 19- newSearching the Internet I found that there are many recipes of cakes, but very few are eggless.

Be it religious reasons, allergy to eggs, or you just want to enjoy desserts but not increase your cholesterol level, this cake will make you very happy.

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eggpless pineapple 16- new

Although this cake is light, that doesn’t mean the flavor was compromised. This cake is very delicious, fluffy, and you won’t believe it’s eggless.

eggpless pineapple 15- newMy favorites are banana and pineapple upside down cakes, what’s yours?

 

If you want more eggless cakes and brownies, please check out my:

Nutella Eggless Chocolate Cake.

Eggless Orange Cake.

Eggless Arabian Cake.

Eggless Carrot Cake.

Eggless Brownies.


Eggless Pineapple Upside Down Cake

Serves 6. 171 calories per serving.

3/4 cup +2 tablespoon all purpose flour

Pinch of salt

1/8 teaspoon baking soda

1/2 teaspoon baking powder

1/2 tablespoon corn flour

2 tablespoon yogurt

1 teaspoon vanilla

3 tablespoon melted butter

4 tablespoon sugar

1/4 cup hot milk

 For the bottom of the cake:

3 tablespoon brown sugar (packed)

4 slices of pineapple


– Preheat oven to 180C/350F.

– Grease a 6×6 baking pan with butter and sprinkle with brown sugar. Let the brown sugar coat the bottom evenly. Place the pineapples on top.

(If using canned pineapples, place the slices on a kitchen towel to get rid of excess juice.)

– In a bowl, whisk or sift flour, salt, baking powder, corn flour, and baking soda. Keep aside.

– In a different bowl, add yogurt, sugar, melted butter, vanilla, and beat well.

– Add the hot milk and beat to combine. Add the flour mixture and mix slowly. Don’t over mix, usually 10 or 13 seconds of mixing will do.

– The batter will be thick, but try to distribute it on top of the pineapples evenly.

– Bake for 15 – 17 minutes, or until a tooth pick inserted in the middle comes out clean.

– Let cool for 5 minutes and then flip on serving plate.



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