What do you bake next when you have to factor in your husband’s dislike for chocolate? (I KNOW!!) In India, it’s not easy nor cheap to get good berries for baking, so when it comes to fruit in baking, pineapple pops up first – it’s sweet, tangy and keeps its shape. I’ve already tried a pineapple upside-down cake for husband’s birthday once, so it was time for something different.
I have been into eggless baking recently, and the recipes I tried searching for over the internet were either pineapple cream pastries or upside-down cakes. I hence modified an eggless vanilla sponge recipe into a pineapple one.
Clementine is a variety of orange that’s sweet, seedless, easy to peel. This recipe uses the whole of clementine – including the peel. If you don’t have clementines, you can use any sweet variety of orange and remove the peel when baking.
The cake is super easy to make once you have all the ingredients ready – just mix all in a blender and bake! Also, unlike the usual sponge cakes, these are super moist themselves and don’t need to drench in any syrup. It stays good in the fridge for days and tastes even better the next day! Another unique thing about this cake – it’s butter-less and flour-less. A great vegan gluten-free cake option.
Ooh, and did I mention the heavenly orange smell in your home?!!
Lots of times people used to reach out and ask for eggless recipes for the cakes I baked. I wanted to arrive at a foolproof recipe that will act as a base and finally I have that! I’ve made this basic vanilla sponge cake as a whole as well as modified it to make a tutti-fruiti loaf cake – both turned out perfect. The egg substitute I’ve used is yoghurt/curd in this recipe.
This is a simple recipe with basic ingredients. If you are new to baking, this is the perfect start for you. The end result is a soft spongy airy cake and you don’t miss the eggs at all!