When a cake idea changes at the last moment and still turns out delicious, you know it was meant to be. This Eggless Pineapple Gâteau is one such happy accident—born from a change in baking pan and a last-minute recipe switch, and it ended up becoming one of my favorite birthday bakes.
Eggless Pineapple Gâteau is a layered pastry-style cake. It is fresh and delicious hitting the right notes. Keeping the assembly simple with pineapples, and whipped cream.
I was planning to bake an Eggless Chocolate Swirled Cake for my birthday but the 6-cup Bundt Pan was not gifted to me as expected, rather a Silicone Flower Mold by Tupperware arrived as my birthday gift from my mom. Thank you, Mom! When I couldn’t visualize a chocolate-swirled cake in flower mold, I had to go into thought-overdrive of re-working the recipe. Click, click,…….. & I decided to totally scrap the swirled cake idea & go girly :)
The autumn has just started & the color palette should be dark, mute & wintry, but Color is Back for this season! Yellow is coming across as a Core & Fashion Color for AW 12. So why should my cake be all dark chocolate, read brown! Enter – Eggless Pineapple Flower Cake with hints of yellow. :)
I started planning to make the Basic Eggless Sponge Cake recipe from Simple Home Baking by Sanjeev Kapoor, but just before baking realized that it didn’t suit me really well. I made a lot of changes to get my flower cake. The cake is simple & can be put together in a jiffy. It uses condensed milk in place of eggs. I deviated from the original recipe by skipping sugar in the recipe as condensed milk in itself is very sweet. I also replaced butter with olive oil, for replacing I didn’t do it in a 1:1 ratio but replaced it in a 1: 3/4 ratio. I also reduced the milk to 1/4 cup. Since I changed both the butter & sugar components of the cake, the creaming process also changed. I’m not even sure if the recipe is eligible to be called adapted from ‘XYZ’.
I baked the cake in the afternoon when Ved was at school & assembled it late at night when my world sleeps. I refrigerated the cake for 1/2 hour prior to assembly to make slicing easier & firmer. Again my cake was sitting in a cake dome absorbing flavors for 24 hours before being cut. I guess having young kids may not allow me to bake fresh, click & eat for some time to come!
The danger zone point was not baking but assembling. Since I obviously am not a pro (my past experiences of Eggless Rainbow Cake, Eggless Chocolate Truffle Cake, Eggless Blackforest Cake, etc., can reflect) & this was not even a simple round cake to work on but a flower shape! Oh Mom, how could you do this to me.. why did you gift me a flower pan? boohoo… hoo! My heart was galloping away before the assembly. I used whipped cream by Rich’s this time as we do not get good whipping cream in India. I kept the assembling very simple, just some chopped pineapple pieces tossed in whipped cream for filling & frosted with whipping cream on top. I chose to pipe some designs on random to hide my frosting flaws. :) Smart Alec!
The cake rose well, however, I made the estimate incorrect & my pan could accommodate at least 2 cups of flour batter. So the cake was not very high. But rather a cute small flower :) The assembling was much easier & successful than my earlier attempts. I didn’t know how to give a smooth finish to the top, some bloggers spoke about using a knife dipped in hot water, and some about dipping in cold water. I wasn’t sure so I let the imperfections be there. The engineer, read hubby, contributed by designing a nut-bolt-inspired center. :D
The cake was perfect in sweetness, it was soft, tender & moist. The pineapple brought in the right amount of tangy taste to it. Lovely & simple cake to bring in another year! A gift to myself!
Tips for Perfect Eggless Pineapple Gâteau
Here are some practical, story-tested tips that can make your Eggless Pineapple Gâteau truly shine:
- Use room temperature ingredients: Bringing the milk, condensed milk, and even your oil to room temperature helps create a smoother batter and more even bake.
- Condensed milk adds sweetness and moisture: This magical ingredient replaces both eggs and sugar. If you’re using a different sweetener, be sure to adjust other liquids accordingly.
- Don’t overmix the batter: Once the dry ingredients go in, gently fold the mixture. Overmixing activates the gluten, which can lead to a dense or chewy cake.
- Olive oil keeps it light: It not only makes the cake tender but also adds a delicate richness. Use light-tasting olive oil for best results.
- Baking time matters: Always preheat your oven and keep an eye on the cake after the 25-minute mark. A skewer should come out clean, and the top should spring back lightly when pressed.
- Cool the cake before slicing: This step helps the structure firm up, giving you clean layers and less crumbling.
- Chill before assembly: Pop the cake in the fridge for at least 30 minutes to make slicing and decorating easier.
- Brush layers with pineapple juice or sugar syrup: It enhances the fruity flavor and keeps the cake moist even after refrigeration.
- Whip your cream to stiff peaks: Especially if you’re piping decorations, make sure your whipped cream holds its shape. Chill your bowl and whisk for faster, firmer results.
- Let it rest overnight: Just like biryani, this cake gets better the next day. The layers soak in the flavors and the texture improves beautifully.
These small but mighty tips have made a huge difference in my bakes, and I hope they help your pineapple cake turn out just as dreamy!
Occasions to Make Eggless Pineapple Gâteau
This fruity, light, and oh-so-moist cake isn’t just for birthdays. It’s the kind of bake that fits right into everyday joy or grand celebrations. Here are some occasions where this cake becomes the hero:
- Birthdays (especially summer birthdays!): Its tangy-sweet pineapple flavor and airy whipped cream make it a refreshing change from rich chocolate cakes.
- Anniversaries or homemade celebrations: Whether it’s a wedding anniversary, engagement party, or just a quiet dinner with your partner, this delicate gâteau adds a celebratory charm without being too heavy.
- Mother’s Day or Women’s Day: The soft floral shape and the bright pineapple flavor are just perfect for pampering your mom or the women in your life with something sweet, homemade, and heartfelt.
- Festivals like Holi, Easter, or Raksha Bandhan: Bring something new to the table beyond traditional mithai. This cake pairs beautifully with spring or summer-themed celebrations.
- Weekend Baking Therapy: Had a long week? This cake comes together easily and decorating it is soothing. It’s the perfect bake when you want something joyful to look forward to with your chai.
- Picnics and Potlucks: Because of its lightness and versatility, this cake is great to slice and carry. Serve it chilled for a refreshing bite.
- Thank You or Housewarming Gift: Bake it in a loaf tin or mini cake molds, wrap it in parchment and string, and you have an elegant edible gift that shows effort and love.
Every time I bake this cake, it brings me back to my own birthday memory—a reminder that beautiful things can happen when plans change. It’s a cake that fits into your life wherever you need a slice of sunshine.
- Birthdays (especially summer birthdays!)
- Anniversaries or homemade celebrations
- Mother’s Day or Women’s Day gifts
- Festivals like Holi or Easter for something different
- Simple weekend baking therapy
Pineapple Gâteau Variations to Try
If you love experimenting, here are some simple variations that can add new flavor twists to this eggless pineapple cake:
- Pineapple Coconut Cake: Add 1/4 cup of desiccated coconut to the batter and sprinkle some toasted coconut on top of the frosting.
- Tropical Fruit Mix: Combine chopped mango, kiwi, or papaya with pineapple in the filling for a colorful tropical medley.
- Nutty Delight: Add crushed cashews or walnuts to the batter for crunch.
- Pineapple Upside-Down Style: Place pineapple rings at the bottom of the pan and pour batter over them. Flip after baking for a showstopper finish.
- Mini Gâteau Cups: Make the same recipe in cupcake molds for individual portions—perfect for parties or gifting.
How to Store Eggless Pineapple Gâteau
Keeping your pineapple gâteau fresh and flavorful is easy if you follow these storage tips:
Avoid direct exposure to air: This prevents the whipped cream from drying or cracking.
Short-Term (1–2 Days): Store in a cake dome or airtight container in the refrigerator.
Longer Storage (3–4 Days): Keep the cake refrigerated. Always let it come to room temperature for 15–20 minutes before serving.
Freezing: Wrap the unfrosted cake tightly in cling film and foil. Freeze for up to 2 months. Thaw overnight in the fridge and frost fresh.
FAQs for Eggless Pineapple Gâteau
Pineapple cake and pineapple gâteau are both delightful desserts that feature pineapple as a key ingredient, but they differ in several aspects including their preparation, presentation, and overall style. Some hey differentiators are:
Ingredients: While both may use similar basic ingredients, a gâteau often includes additional elements like whipped cream, custard, or pastry cream. A pineapple cake can be a tea cake as well with pineapple essence or chunks added to the batter before baking.
Texture: Pineapple cake is denser and more homely, while a gâteau is lighter, airier, and creamier. A gâteau gives melt-in-the-mouth feeling.
Preparation: Pineapple cake is simpler to make, whereas a gâteau involves more layers and assembly. The gâteau layers are frosted and soaked in pineapple infused or sugar syrup.
Presentation: Pineapple cake has a straightforward appearance, while a gâteau is more elaborate and elegant. Pineapple cake can be baked and served immediately after demolding and hence less time consuming.
Occasions: Pineapple cake is suitable for casual occasions, whereas pineapple gâteau is ideal for special and formal occasions.
In essence, a pineapple cake is a simpler, denser dessert with a homely appeal, whereas a pineapple gâteau is a more sophisticated and layered creation, often associated with celebrations and special events.
The number of layers in a pineapple gâteau can vary depending on the recipe and the desired complexity of the dessert. However, a typical pineapple gâteau usually has 2-3 layers of sponge cake with corresponding layers of filling, but the number of layers can be adjusted based on personal preference and the specific recipe.
Yes, this recipe uses olive oil instead of butter and condensed milk in place of eggs. It’s completely eggless and can be dairy-free with plant-based milk and vegan whipped cream.
In this eggless pineapple gâteau recipe, sweetened condensed milk works as a perfect substitute. It adds moisture, sweetness, and structure. You can also use curd or flax eggs if you prefer.
Use pineapple juice or sugar syrup to brush the layers before assembling. It locks in the moisture and adds that extra burst of flavor. Also, refrigerating the cake for a few hours helps set the layers nicely.
Yes, canned pineapple works beautifully! Just ensure it is well-drained. You can even use the syrup from the can to brush on the sponge.
Absolutely. This eggless pineapple gâteau is beginner-friendly, doesn’t need a stand mixer, and comes together quickly with pantry staples.
To make it a vegan pineapple cake, use dairy-free condensed milk, plant-based milk (like almond or oat), and non-dairy whipping cream. Most ingredients have simple swaps!
Yes, if your microwave has a convection mode. Preheat it like an oven and bake for the same amount of time. Skip metal pans and use silicone or microwave-safe bakeware.
Store it in an airtight cake container or dome in the fridge for up to 3–4 days. Always bring to room temperature before serving for the best texture.
Definitely! Slice the cake into thin layers, fill with cream and pineapple, and frost it neatly to get bakery-style pineapple pastry at home.
How to make the best Pineapple Gâteau at home?
Pineapple Gâteau
Ingredients
for the cake sponge
- 1 cup all purpose flour
- 1½ tsp baking soda
- 1½ tsp baking powder
- 3 tbsp olive oil
- 200 gram condensed milk
- ¼ cup milk
- 1 tsp vanilla extract
to assemble the cake
- 6-7 canned pineapple slices
- ½ cup pineapple syrup (use the syrup which came with canned pineapple)
- 2 cup whipped cream
- 3-4 drops color optional
Instructions
for the cake sponge
- Pre-heat the oven to 180 °C. Grease & dust the 8 inch round pan or flower mould.
- Sift together flour, baking soda & baking powder 2-3 times.
- In a bowl, lightly beat condensed milk. Now add oil slowly and beat well. Add in the milk & vanilla essence.
- Gradually add dry ingredients. Mix well after each addition. Mix well for another 3-4 minutes till the batter is smooth & light.
- Pour the batter in prepared pan & bake for 25-30 mins or until toothpick comes out clean.
- Allow the cake to cool in pan for 10 mins & then gently turn over on a wire rack. Allow to cool completely.
assembling the cake
- Transfer the cake on to a platter. Then using a long serrated knife, slice it into 2 layers.
- Reserve 2 slices of pineapple for decoration on top & chop the rest into small pieces.
- Place the chopped pineapple pieces in a bowl & add about 1/2 cup cream. Mix well.On the cake platter place a small dab of icing in the center.
- Now place the first layer on it. Make some holes into the bottom layer using a fork. Soak it in pineapple syrup. Then spread pineapple & whipped cream mixture over it. Place the top layer & soak it. Do a light crumb coat on the cake. Allow it to set in refrigerator for 30 mins. Spread thick layer of cream on top & sides of the cake. Use palette knife dipped in hot water to smooth out any wrinkles in cream.Decorate with reserved pineapple slices & pipe out any design if you wish.
- Refrigerate the cake till serving time. Serve chilled.
Notes
Final Thoughts
This cake isn’t just about baking. It’s a memory on a plate. From mismatched pans to midnight layering with sleepy eyes—it was imperfect and perfect at once. So if you’re thinking of baking something simple, sweet, and story-worthy, give this Eggless Pineapple Gâteau a try. It might just become your go-to celebration cake too!
Let me know how yours turns out — tag me @lemoninginger if you try it. 🌿
nice recipe and it is eggless- good one !