Eggless Wheat Flour Pineapple Cake Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C) and grease a cake pan.
• STEP 2.In a mixing bowl, combine the whole wheat flour, baking powder, baking soda, and salt.
• STEP 3.In another bowl, whisk together the pineapple juice, oil, sugar, and vanilla extract.
• STEP 4.Gradually add the dry ingredients to the wet ingredients and mix until well combined.
• STEP 5.Fold in the crushed pineapple and mix gently.
• STEP 6.Pour the batter into the greased cake pan and smooth the top with a spatula.
• STEP 7.Bake in the preheated oven for 35-40 minutes or until a toothpick inserted into the center comes out clean.
• STEP 8.Remove the cake from the oven and let it cool in the pan for 10 minutes.
• STEP 9.Transfer the cake to a wire rack to cool completely before serving.
• STEP 10.Once cooled, you can frost the cake with your favorite frosting or serve it as is.
• STEP 11.Store any leftovers in an airtight container at room temperature for up to 3 days.

Cooking Tips

• Make sure to use unsweetened pineapple juice for the best flavor.
• If you prefer a sweeter cake, you can add a little more sugar to the batter.
• For a tropical twist, you can add shredded coconut to the batter.
• To make the cake more festive, you can decorate it with pineapple slices and maraschino cherries.
• Serve the cake with a scoop of vanilla ice cream or whipped cream for an extra indulgence.

Storage and Serving

• Store any leftovers in an airtight container at room temperature for up to 3 days.
• Serve the cake as is or frost it with your favorite frosting.
• This cake is perfect for birthdays, parties, or any special occasion.
• Enjoy a slice of this delicious eggless wheat flour pineapple cake with a cup of tea or coffee.