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