Eggless gluten free pineapple cupcake with soyabean flour.
You can call it a protein rich or high protein cake. A perfect protein diet for your kids and you both. Soyabean flour made the cake super soft.
Soyabean flour is a rich source of proteins, iron, B vitamins and calcium.
It is said that consuming soybean helps to reduce the risk of many health related problems. And it gives the cake a lovely texture, colour, taste and flavour. Taste is better than wheat flour. So not only yummy its also a healthy treat.
Consumption of Soy products every few days, like soy beans, tofu and soya milk among others, will ensure an adequate intake of protein.
Source – https://www.chefatlarge.in/health/top-10-sources-vegetarian-protein-58251/
Our this week’s 138th #Foodiemonday bloghop theme is #Pinapple.
My contribution is this pineapple cupcake.
Delicious soft cake with the taste of pineapple. Didn’t use wheat flour in it. Try this cake made with soyabean flour, oats and condensed milk and enjoy the heavenly taste. You will love the taste of pineapple chunks in it.
You can also make pineapple upside down cake with this batter.
Soyabean flour tends to brown quickly so you have to make it at low heat. I have used vanilla essence in it but you can use pineapple essence. If you don’t have soyabean flour you can use any flour of your choice. I have used canned pineapple. If you have fresh pineapple you can use it.
Recipe
Soyabean flour – 1 cup
Oats – 1/2 cup
Cornflour – 2 tablespoon
Baking powder – 1 teaspoon
Baking soda – 1/2 teaspoon
Condensed milk – 1/2 cup + 2 tablespoon
Oil – 1/2 cup
Milk – 1/4 cup
Apple cider vinegar – 1 tablespoon
Vanilla essence – 1 teaspoon
Pineapple juice – 1/4 cup + 2 tablespoon or as require
Chopped pineapple – 3/4 cup
Cherries as require
Method
1. Preheat the oven at 170° for 10 minutes.
2. Grease the cupcake or muffin moulds or line with cupcake liners.
3. Mix vinegar with milk and keep aside. You can use any gluten free vinegar or fruit vinegar. Milk should be room temperature.
4. Chop the pineapple into small pieces.
Cut the cherries into half.
5. Grind the oats into fine powder.
6. In a bowl sift soyabean flour, oats powder, cornflour, baking powder and soda.
7. In a large bowl beat condensed milk, vinegar mixed milk, and oil. Mix well and add vanilla essence.
8. Now add the dry ingredients gradually. At first mix half of the flour, mix and then add remaining flour.
9. Add pineapple juice as require to make a pourable batter. You can use fresh pineapple juice or if you are using canned pineapple like me use the syrup.
10. Don’t over beat. Mix well and make a lump free batter.
Fold in chopped pineapple.
11. Fill the cupcake or muffin moulds with this batter. Fill the moulds 3/4.
Tap the moulds gently. Place half cherry on every cupcakes. I have made 12 cupcakes and a small cake with remaining batter.
12. Bake in preheated oven at 170° for 20 minutes.
Insert a toothpick in one of the cupcake. If its comes out clean, cakes are ready.
13. If not bake again at 160° for 5 minutes or until the toothpick comes out clean.
14. Let the cupcakes cool down.
Enjoy delicious, soft, moist, high protein, gluten free cupcakes.
Happy baking!!
Notes
1. You can make this cupcakes with refined flour or maida or whole wheat flour if you want.
2. You can use butter instead of oil.
3. You can replace oats powder with any flour.
4. Soyabean flour tends to brown quickly so bake it at low heat.
5. You can use pineapple essence instead of vanilla.
6. You can also make a single cake with this batter.
7. If you want to use egg, omit 1/4 cup milk and vinegar and use 1 – 2 egg instead.
I would love to hear from you. Please share your thoughts and suggestions in comment.
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Lovely recipe………will try it 🙂
Thank you so much. D try and let me know how it turns out 😊😊
Using soybean flour in muffins is so innovative di…a very healthy share. Would love to try this out sometime !
Thanks a lot Poonam. Please do try I am sure you will love the taste 😍
The pineapple cup cakes look so cute.. would ove to have them at tea time.
Thank you so much Shobha 😍
Wow! So innovative! Love the idea of using soyabean flour in muffins. They look so cute and delish too. 🙂
Thanks a lot dear 😍
Healthy delicious gluten free delight! Nice share Sujata.
Thanks a lot Sumith 😊 😊
Never thought of using soya bean flour in cake, loved your gluten free version, bookmarking it for future.
Thanks a lot Soma 😍
Sujata I’ve never used soya flour in baking except for adding it to make multigrain flour. What a brilliant way to get family to eat more of the healthy rich in protein flour. Awesome share for the theme.
Thanks a lot Mayuri 😍
Such a nice recipe. I have never used soy flour in bakes as I was not sure aboutt he texture. Now I am ready to try it after seeing your recipe.
Thank you so much. Do try, texture of soyabean flour is better than wheat flour 😊😊
Great gluten free idea. However I think as people who will make this for others may not know you should mention that they need non-malt vinegar and specially prepped oats to keep it gluten free.
Thanks. Yes I will edit and mention about vinegar. But I think oats is gluten free.
Cake with Soybean flour? I would not have thought of it. A fabulous way to make a cake protein rich. Of course, the pineapple and cherry make it delicious and fruity. Superb, Sujata.
Thanks a lot Aruna 😍 😍
I am intrigued when you say it tastes better than whole wheat… I am not very fond of wholewheat bake’s density, but these look really soft… and love anything with pineapples in it…
Thanks a lot Rafeeda 😍😍
Again a new healthy & yummy version of cupcakes, it’s expected 😊 Using soybean flour in muffins is so creative and beautiful presentation di…
Thanks a lot Jolly 😍 😍
looks really good. Baking with soya bean flour is quite a new thing for me. I am sure with juicy pineapple chunks in it, it must have tasted great.
Thanks a lot Jyoti. Yes everyone loved the taste. And it was super soft 😍
This is really awesome.. Adding Soya bean flour is a brilliant idea. I haven’t heard it so far… The texture also looks soft. Lovey share!
Yes Priya, texture is super soft. Thanks a lot dear 😍
Am awestuck to see this ultimate gluten free beauties. Seriously am in love with those cupcakes. Excellent baked goodies.
Thank you so much Priya 😍 😍
Soybean flour in muffins is so innovative and very healthy share. Must tasted amazing . Would love to try
Thanks a lot Ruchi 😊😊
As I don’t bake very often I don’t experiment with using new flour in the baking. Muffins with soybean flour sound interesting and delicious.
Thanks Jagruti. Try it I am sure you will love the taste 😍
The cupcakes look cute as a button! I’ve also never baked with soybean flour but your cupcakes look very light and fluffy. I’m convinced! 😊
Thank you so much 😊😊
Such a lovely cake it is.I love the flavours of pineapple in cake and that too gluten free.
Thank you so much Jayashree 😍
Never used soya flour before and definitely not in baking. This is yum.
Thank you so much. Try once. Soyabean flour will make your cake super soft 😍
I started baking with gluten-free flours only recently and so far I have used buckwheat flour, rice flour, and coconut flour only. Using soybean flour is a protein-packed idea. Cupcakes looks so yummy.
Thanks a lot Sapana 😊 😊
These cupcakes looks absolutely delicious..And loved the fact you used soyflour to make it healthy too
Thank you so much dear 😍
so super fluffy and healthy cupcakes.. cupcakes looks so soft and delish..
Thank you so much Sujitha 😍
You are my goddess for healthy cooking and baking and this post just proves that 😊
Aww thanks a lot dear 😍 😍
Absolutely delicious looking and cute cupcakes
Thank you so much Amrita 😍
These cute cup cakes looks delish. Superb share!
Thanks a bunch Preethi 😊 😊