EGGLESS PINEAPPLE PASTRY

INGREDIENTS

DRY INGREDIENTS

1½ cup All-purpose flour
2 teaspoons Baking powder
¼ teaspoon Baking soda
¼ teaspoon Salt

WET INGREDIENTS

½ cup Oil
¾ cup Sugar
1 teaspoon Pineapple essence
1 cup Milk
1 tablespoon Vinegar

FROSTING

2 cups Homemade Whipped cream
¼ cup Pineapple Juice (to pour on the cake sheets)

GARNISHES

Pineapple Slices
Cherries to decorate

US Customary – Metric

BAKE THE CAKE

• Preheat the oven to 350 degrees F.

• Combine milk with vinegar in a medium bowl and set aside for 5 minutes.

• Meanwhile, in a large mixing bowl, sift all-purpose flour, baking soda, baking powder, and salt together. Set aside.

• Combine sugar and oil in a mixing bowl and whisk until smooth. Add pineapple essence.

• Add the dry ingredient first then alternate it with milk+vinegar mixture. Mix until just combined, do not over mix the batter.

• Keep scraping down the sides of the bowl as needed. While the batter is getting ready, coat a 9×13″ baking sheet/tray with nonstick spray. Line the bottom of the pan with parchment paper and grease again.