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Eggless Pineapple Cake

Ingredients

• 8 tablespoons unsalted butter, at room temperature
• 1/2 cup full-fat plain yogurt
• 1/2 cup pureed silken tofu
• 1/4 cup whole milk
• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1 1/4 cups granulated sugar
• 2 1/2 cups canned diced pineapple, juices drained and reserved
• 2 cups heavy cream
• 1/4 cup granulated sugar

Directions

1. In a bowl, stir together the yogurt, tofu, and milk.
2. Set aside.
3. In a separate bowl, sift together the cake flour, baking powder, baking soda, and salt and set aside.
4. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on high speed, for 1 minute.
5. With the mixer running on high, add the yogurt mixture in three additions, beating for about 45 seconds after each.
6. Reduce the mixer speed to low and slowly add the dry ingredients.
7. Mix.
8. Fold in 1/2 cup of the pineapple chunks with a spatula.
9. Pour the batter into the pan, spreading it evenly and making sure the pineapple is uniformly distributed.
10. Bake for 21 to 23 minutes.
11. Cool.
12. Once the cake has cooled completely, remove it from the pan and slice it in half lengthwise.
13. Remove excess crumbs and brush the edges and crumb sides of the cake halves with the reserved pineapple juice.

Attribution