Pineapple Upside Down Cake (Eggless) is a simple recipe of a super delicious cake. It is not only tasty but also visually appealing. Unlike most of the cakes it does not have cream and neither lot of decoration on top. This masterpiece has fresh fruity flavors, gooey texture and topping of caramelized pineapple slices.
This homemade Pineapple Upside Down Cake is made without using eggs. I have substituted eggs with flax seed. The result is amazing. I prefer to keep this recipe simple, so have used canned pineapple slices and omitted cherries. If you want you can always use them.
Try this delicate cake. I’ve always loved this cake and I think you’ll love it too. This classic Pineapple Upside Down Cake (Eggless) is a show stopper on the table. It is a great sweet dish for any celebration.
You may like to try our other similar recipes like Eggless Chocolate Chip Pancakes, Banana Cake (Eggless) and Eggless Lemon Cheese Cake.
Prep time: 15 minutes
Total time: 55 minutes
Ingredients for Pineapple Upside Down Cake (Eggless)
For the topping
1 tablespoon butter
6 tablespoon brown sugar
7 pineapple slices (canned)
For the cake
2 cups maida (plain flour)
3 teaspoon baking powder
1 cup granulated sugar
3/4 cup dahi (yogurt)
½ cup oil
1 tablespoon lemon zest
2 teaspoon flax seed powder (Alsi)
2 tablespoon water
Directions for Pineapple Upside Down Cake (Eggless)
- Mix flax seed powder with 2 tablespoon water and set aside.
- Pre-heat your oven to 180 deg celcius.
- Grease the pan with the butter and sprinkle brown sugar evenly in the base. Arrange the pineapple slices in a layer on top of the sugar. Set aside.
- In a medium bowl, whisk flour and baking powder.
- In a large bowl, using an electric mixer, beat oil, sugar and flex seed paste until light. Now add in the yogurt, lemon zest and mix.
- Add the flour mixture to the wet ingredients and beat just until a smooth batter is formed.
- Carefully pour the batter over the arranged slices and bake at 180 deg celcius for 30-40 minutes until the top is golden-brown.
- Let the cake rest in the tin for 10 to 15 minutes before taking it out.
- Unmould on a serving plate and serve.
