Eggless Pineapple Cake
India • Jain
How to Make Eggless Pineapple Cake (Traditional & Healthy Version)
Eggless Pineapple Cake is a beloved Indian snack and dessert, adored for its moist texture and fruity vibrance. Traditionally prepared without eggs, this cake is a popular treat during festive seasons, birthdays, and special gatherings across India. The addition of juicy ananas (pineapple) chunks imparts a natural sweetness and a refreshing tropical flavor that appeals to all age groups. In India, eggless cakes have gained immense popularity due to widespread vegetarianism, making this dessert a staple at celebrations where pure vegetarian food is preferred. The Eggless Pineapple Cake stands out for its light, fluffy crumb and subtle tang from pineapple, perfectly balanced with the richness of dahi (curd) and hints of vanilla. Often adorned with fresh pineapple and whipped cream, it is a centerpiece at bakeries and home kitchens, especially during festivals like Diwali and Christmas. Its versatility allows for healthy modifications, making it an excellent choice for calorie-conscious food lovers. This recipe is carefully crafted to be a delightful yet health-conscious treat, perfect for the Indian palate and modern dietary preferences.
Ingredients(for 1 thick slice (approx. 90g))
- 1 cup Whole wheat atta (flour) (चक्की का आटा (chakki atta))
- 1/2 cup Fresh pineapple, finely chopped (अनानास (ananas))
- 1/2 cup Dahi (curd) (Use thick homemade dahi for best results)
- 1/3 cup Jaggery powder (गुड़ पाउडर (gud powder) or substitute with brown sugar)
- 1 tsp Baking powder (फुलाने का पाउडर)
- 1/4 tsp Baking soda (खाने का सोडा)
- 2 tbsp Vegetable oil (सरसों या सूरजमुखी तेल (sunflower/mustard oil))
- 1/2 tsp Vanilla essence (Optional for enhanced aroma) - optional
- a pinch Salt (नमक)
- 1/4 cup Pineapple juice (Freshly extracted preferred)
Instructions
- 1
Preheat your oven to 180°C (350°F). Grease a small cake tin with a few drops of oil and dust lightly with atta.
5 minutes
Line the base with parchment for easy unmoulding.
- 2
In a large mixing bowl, combine dahi and jaggery powder. Whisk until the mixture is smooth and creamy.
3 minutes
Use room temperature dahi to avoid lumps.
- 3
Add oil, vanilla essence, and pineapple juice to the bowl. Mix well until all liquids are incorporated.
2 minutes
Do not overbeat to retain airiness.
- 4
Sieve atta, baking powder, baking soda, and salt together. Gradually fold the dry ingredients into the wet mixture using a spatula.
4 minutes
Use gentle folding motions to keep the batter light.
Why This Dish is Healthy
Choosing whole wheat atta over maida increases the cake’s fiber and mineral content, making it more filling and nutritious. Jaggery provides natural sweetness and nutrients, while dahi brings protein and beneficial bacteria. By excluding eggs and using minimal oil, the recipe keeps the saturated fat and cholesterol low. The inclusion of fresh pineapple not only enhances flavor but also adds essential vitamins. This makes Eggless Pineapple Cake a guilt-free snack or dessert for health-conscious individuals, suitable for both everyday and festive occasions.
Eggless Pineapple Cake made with whole wheat atta and dahi is a healthier alternative to traditional cakes. It offers dietary fiber, aiding digestion and maintaining satiety. Pineapple is rich in vitamin C, antioxidants, and bromelain, supporting immunity and digestion. Using jaggery instead of refined sugar reduces empty calories and adds trace minerals like iron and potassium. This cake is free from eggs, making it cholesterol-free and suitable for lacto-vegetarians. The use of minimal oil keeps saturated fat in check, while dahi adds protein and probiotics for gut health.
Pro Tips
- 💡Tip 1: Use ripe, sweet pineapple for natural sweetness and best flavor.
- 💡Tip 2: Do not overmix the batter to keep the cake light and airy.
- 💡Tip 3: Let the cake cool completely before slicing to prevent crumbling.
Storage & Serving
Store the Eggless Pineapple Cake in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. Serve slightly warm or at room temperature for best flavor.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 260.0 kcal |
