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Eggless Pineapple Coconut Kefir Cake

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*A delightful eggless pineapple coconut kefir cake recipe.

When you are sitting in your vegetarian kitchen wondering what to bake as a special eggless dessert for that all important event coming up: the wedding, the shower, the 25th anniversary, the graduation or whatever, wonder no longer -- this is the eggless cake to bake.

A real crowd pleaser, this eggless pineapple coconut kefir cake was originally designed for an engagement party of a mere 1200 people, though you will find it scaled down to family size here. Having discovered a sure fire, work every time, solution to eggless baking with the eggless chocolate raspberry kefir cake, I was drawn to the delights of the tropics for this event.

What does that mean? Why, pineapple coconut of course! This cake is so light and fluffy it almost floats off of the plate. It is simply superb. I use a thick pineapple filling and a coconut whipped cream frosting. Oh My!  Enjoy!


  • 1 Cup Butter
  • 3 Cups Sugar
  • 1 Tube Marzipan (cut into small pieces)
  • 3 Cups Lifeway Peach Kefir
  • 1 Cup Knudsen's Pineapple Coconut Juice
  • 1/4 Cup Liquefied Dried Organic Coconut
  • 2 tsp. Frontier Herb Co's Pineapple Extract
  • 2 tsp. Frontier Herb Co's Coconut Extract
  • 2 tsp. Frontier Herb Co's Vanilla Extract
  • 3 tsp. Rumford Baking Powder
  • 1/2 tsp. Trader Joe’s Baking Soda
  • 1 tsp. Trader Joe’s Sea Salt
  • 3 tsp. Ener-G Egg Replacer or OrgraN No Egg
  • 4 Tbs. Lime Poland Spring Sparkling Water
  • 6 1/2 Cups Organic Cake Flour or Swans Down Cake Flour

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Preheat oven to 350º

Prepare pans with Baker’s Joy; or Canola Oil Spray and a light dusting of flour. Line the pans with parchment or waxed paper cut to fit the pan.

In the mixer’s bowl beat the butter and sugar together for a full 10 minutes. It will look lemony light and fluffy. Add Marzipan and beat for an additional 5 minutes. Meanwhile, measure and sift the dry ingredients into a large bowl. Alternately add the flour mixture and the kefir and flavorings continuing to beat. Mix Egg Replacer and Water; stirring until light and fluffy. Add to the mixture. Stop the mixer. Scrape the bottom and sides of the bowl incorporating the residual butter sugar which may be clinging to the walls of the bowl. Beat again for 2 minutes. Do not over work.

Pour into prepared pans and smooth tops. Bake 45 minutes to 1 hour or until a toothpick can be inserted into the cake and come out clean and the cake has begun to pull away from the sides of the pan and is springy to the touch.

Cool on wire racks for 10 minutes. Then invert pans and remove them for further cooling. When cool lightly frost the cake with thinned out frosting to seal in the moisture and crumbs. Allow to dry and set up. Place on cake plate. Frost with stabilized Whipped Cream and decorate.

Recipes by Chef Bette

Note on Kefir Cake Recipes:

Add the ½ tsp. Xanthan Gum* (optional) to each of the Kefir recipes.

*Xanthan gum is used in gluten-free baking. Since the gluten found in wheat must be omitted, xanthan gum is used to give the dough or batter a "stickiness" that would otherwise be achieved with the gluten.

Xanthan gum also helps thicken commercial egg substitutes, to replace the fat and emulsifiers found in yolks. Since it does not change the color or flavor of foods or beverages, it is a preferred method of binding cake batters when used along with Ener-G Egg Replacer or OrgraN No Egg.

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Dreaming of chocolate and raspberries? Then you'll love this Eggless Chocolate Raspberry Kefir Cake.

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