Eggless Pineapple Cake

Who doesn’t like cakes and especially if it is homemade with love and tastes sinful 🙂

This eggless version of pineapple cake is a must try and no failure recipe. I am currently teaching an Eggless Baking Class at the Stanford International Center and I must admit that this has been one of the most cherished experiences ever. Thanks to the ladies for letting me take pictures during the class.


  • All purpose flour (or) Cake flour – 2 cups
  • Baking powder – 2 tsp
  • Baking soda – 1 tsp
  • Salted butter – ½ cup
  • Sugar – ¾ cup
  • Pineapple extract – 1.5 tsp
  • Milk – 3 tablespoons (as per consistency)
  • Curd – ½ cup
  • Oil – ½ cup
  • Apple sauce (unsweetened) – ½ cup
  • Tinned pineapple slices

Frosting :

  • 2 cups heavy whipping cream
  • Sugar (as per taste)


  • Firstly, sift all the dry ingredients – the flour, baking powder and baking soda and keep aside.
  • Cut the butter into cubes and place in the mixing bowl. Add sugar & cream it till soft and fluffy.


  • Add pineapple extract, apple sauce and curd and whisk well until everything is incorporated well. Add oil to the batter and mix again.


  • Next add the dry ingredients mix a little by little and remember not to over-beat the batter at this stage
  • Add milk till you get a good consistency of the batter. Nor to , neither too stiff.


  • Pre-heat the over at 180 degree celsius or 350 F.
  • Transfer the batter into the cake mould and bake for 20 mins.
  • Do the knife/toothpick test to check if the cake has been cooked properly.




  • Place the beater blades and the bowl your going to whip the cream in, inside the fridge for at least 30 mins. This fastens the whipping process.
  • Add cream and sugar, whip till it forms soft peaks and does not pour over when you turn the bowl.FullSizeRender

Assembling the cake:

  • Divide the cake into 2 and gently pour a little pineapple water (from the tin) on the halved cake.
  • Places pineapple pieces randomly around the halved cake and then generously coat it with the cream.
  • Place the other halved cake over this and spread the cream all over on the top and sides.


  • Decorate with pineapple and raspberry/strawberry and serve chilled 🙂



P.S : A few of the pictures below are from the class. I’m sure the ladies will approve it. Haha 🙂

Happy Baking!

Adios 🙂

Cooking Competition – Puchka Fillings and Thai Curry

I recently attended a cookery show in my city, got quite a lot to see and learn over there. I loved the way people were helping each other inspite of knowing that it’s a competition, the way my hubby took care of my daughter (running behind her in the entire hall) so that I could take part uninterrupted, the way people presented their dishes, the way they converted simple everyday dishes into Masterchef dishes! Yes, I learnt that simplicity actually is the best. I also saw a Taj Mahal made purely out of white chocolate without using any ‘Taj Mahal’ mould, and I shall try it soon and let you also know how to make it once I’m successful at it ;-). I made these Puchka Fillings and Thai Curry and Rice, and was well appreciated by quite a lot of people:). Try these, and do let me know if you appreciate them too!!

Puchka fillings and thai curry

This is me working at my table:)

Me at the table!

Puchka Fillings

A must try dessert!

My puchka fillings at the show!

Here go the ingredients in my recipe of puchka fillings:

  • 10-15 pani puris / puchkas / gol gappas ( easily available in Indian stores)

pani puri

  • Dark or Light chocolate slabs (your choice) (melted either using double boiler or microwave)
  • ½ ltr milk
  • Few pistachios, almonds, kesar (saffron) strands
  • 2-3 tbsp sugar
  • Any fruit of your choice (strawberries, kiwis, mango, anything!)
  • Mint leaves (for decoration)
  • Chocolate sauce (for decoration)

Let’s make this yummy dessert:

  1. Make a hole in the centre of the puchkas. Coat the outer layer of the puchkas with chocolate. Refrigerate till the chocolate layer hardens.
  2. Make rabdi from the milk: Keep boiling the milk in a pan till it thickens, gently stirring continuously.
  3. Ensure that you keep stirring so that milk does not stick at the bottom and end up burning.
  4. Add almonds, pistachios, saffron strands. When thick, add the sugar.
  5. Switch of the gas. When cool, refrigerate.
  6. At the time of serving, fill the rabdi in the puchkas. Top it up with fruit pieces. Here I used kiwis in one and mangoes in the other.
  7. Decorate with mint leaves and chocolate sauce.

Puchka Dessert

Saboodana Kheer/ Sago pearls pudding

Saboodana/ Sago pearls are usually eaten during fasting days, in India. People make saboodana khichdi, saboodana vada, saboodana kheer etc. But, what I love the most of all is the Saboodana Kheer. Its one of the simplest & easiest Indian dessert recipe and tastes so yummm.


  1. ½ cup soaked saboodana/ sago pearls ( soaked for 4-5 hours)
  2. 4 cups milk
  3. 4 tablespoon sugar
  4. 4-5 strand saffron dissolved in 4-5 tbsp luke warm milk
  5. ¼ tsp cardamom powder
  6. Sliced almond for dressing



  1. Wash saboodana and soak them in water for 4-5 hours. You will notice, that the pearls absorb water and increase in size. If you use small grains of sago/saboodana, then 1-1.5 hours are enough. But for this recipe, I would recommend using the large size saboodana.
  2. Heat milk in a heavy bottomed vessel and keep stirring.
  3. Once the milk begins to boil, add saboodana and constantly keep stirring to avoid the milk and pearls from sticking to the bottom of the pan.
  4. Cook them over medium heat for 10-12 mins till the saboodana turns transparent.
  5. You will notice the milk beginning to thicken. This happens because of pearls.
  6. Now add sugar ,cardamom powder and the saffron milk. Saffron adds a wonderful flavor and aroma to the kheer.
  7. Stir a little for over 3-4 mins and transfer into the serving bowl.
  8. Garnish with sliced almond.
  9. This dessert can be served hot/ chilled. It is usually eaten along with Puri & Aloo ( potato) curry.


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Happy cooking !