Eggless Pineapple N Ricotta Cheese Cake

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Bake Recipe
Difficulty: Hard

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  • 1/2 cup - All-purpose flour
  • 1/2 cup - Cornmeal
  • 1/2 cup - Ricotta cheese
  • 1/2 cup - Canola oil
  • 3/4 cup - Chopped pineapple chunks
  • 3/4 cup - Sugar
  • 1 tsp - Baking powder
  • 3 tsp - Egg replacer powder + 4 tbsp - Warm water
  • A few almond flakes

How to Make Eggless Pineapple N Ricotta Cheese Cake

  • Mix egg replacer powder and warm water together into a thick paste.
  • Beat ricotta cheese, sugar and canola oil together until they turn soft and fluffy.
  • Mix together the cornmeal, all-purpose flour and baking powder and keep aside.
  • Add the thick paste of egg replacer powder to the cheese-sugar mixture and beat well for a few minutes.
  • Add gradually the flour-cornmeal mixture and turn into cake batter.
  • Add the chopped pineapple chunks to the cake batter and fold gently.
  • Preheat the oven to 350 degrees F, grease a cake pan or use a silicone mould, pour the cake batter, sprinkle the almond flakes and bake the cake in middle rack for 30 minutes or until a skewer comes out clean.
  • Recipe courtesy: Priya Easy N Tasty Recipes