The best way to make eggless pineapple cake is to follow a recipe that does not call for eggs. There are many different vegan recipes for pineapple cake, none of which will include eggs, as well as non-vegan cakes that may include butter or milk but that do not require eggs. When following a cake recipe that calls for eggs, there are a few different ways of making the cake without eggs, though each of these methods will change the consistency of the cake. Some of the best substitutions are oil and flour, soda, and vegan egg-substitute. Eggs give cakes a fluffy texture, so other egg substitutes, such as banana, which work well as binders, should not be used in an eggless pineapple cake.
Various recipes for eggless pineapple cake are available in cookbooks and on the Internet. It may be easier to find a vegan recipe than an eggless recipe because many people who do not eat eggs also avoid dairy products. Whether the recipe is vegan or simply eggless, it will use another combination of ingredients to make up for the lack of egg.
In order to make an eggless pineapple cake while following a recipe that calls for eggs, it is necessary to substitute ingredients that will mimic the effect of eggs. In cakes, eggs help create a fluffy texture and can be replaced by ingredients that will help to make the batter lighter. One of the easiest ways to make an eggless pineapple cake is to use 0.25 cup (60 mL) of egg substitute and a teaspoon of oil for each egg in the recipe. Though egg substitute can be used alone, adding oil greatly improves the texture of the cake. Some egg substitute is made with egg, however, so the cook should read the ingredients carefully if he or she wants to make a truly eggless pineapple cake.
It is also possible to make an eggless pineapple cake by substituting a combination of water, flour, oil, and baking powder for the eggs. Soda, such as cola, ginger ale, or lemon-lime can also be used in a pineapple cake instead of eggs, but a recipe that specifically calls for soda should be used because adding too much can create a soggy cake. Bananas and tofu, which are used to make eggless cookies and pastries, should not be used in an eggless pineapple cake because they will make the cake denser.