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Pineapple Cupcake / Gluten Free Cake / Protein Rich Cake / Soyabean Flour Cake

01/04/2018 by Sujata Roy 52 Comments

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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.

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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.

 

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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.

 

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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

 

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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.

 

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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.

 

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I would love to hear from you. Please share your thoughts and suggestions in comment.

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Filed Under: Baked Delicacies, Dessert, Fusion Foods, Gluten Free, Healthy Food, Vegetarian, World Cuisine Tagged With: cherry, condensed milk, delicious cupcake, easy baking, eggless cake, gluten free cake, homemade, moist, Oats, pineapple, pineapple cupcake, soft, soyabean flour cupcake

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Reader Interactions

Comments

  1. mistimaan says

    02/04/2018 at 6:06 AM

    Lovely recipe………will try it 🙂

    Reply
    • Batter Up With Sujata says

      02/04/2018 at 2:04 PM

      Thank you so much. D try and let me know how it turns out 😊😊

      Reply
  2. poonampagar says

    03/04/2018 at 5:37 AM

    Using soybean flour in muffins is so innovative di…a very healthy share. Would love to try this out sometime !

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 7:09 AM

      Thanks a lot Poonam. Please do try I am sure you will love the taste 😍

      Reply
  3. Shobha Keshwani says

    03/04/2018 at 6:27 AM

    The pineapple cup cakes look so cute.. would ove to have them at tea time.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 7:09 AM

      Thank you so much Shobha 😍

      Reply
  4. The Girl Next Door says

    03/04/2018 at 6:39 AM

    Wow! So innovative! Love the idea of using soyabean flour in muffins. They look so cute and delish too. 🙂

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 7:08 AM

      Thanks a lot dear 😍

      Reply
  5. Sumith says

    03/04/2018 at 10:08 AM

    Healthy delicious gluten free delight! Nice share Sujata.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 10:25 AM

      Thanks a lot Sumith 😊 😊

      Reply
  6. Soma Mukherjee says

    03/04/2018 at 12:01 PM

    Never thought of using soya bean flour in cake, loved your gluten free version, bookmarking it for future.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 12:10 PM

      Thanks a lot Soma 😍

      Reply
  7. mayurisjikoni says

    03/04/2018 at 3:06 PM

    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.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 3:10 PM

      Thanks a lot Mayuri 😍

      Reply
  8. Padmajha PJ says

    03/04/2018 at 4:07 PM

    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.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 4:49 PM

      Thank you so much. Do try, texture of soyabean flour is better than wheat flour 😊😊

      Reply
  9. VJtheDJ says

    03/04/2018 at 4:22 PM

    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.

    Reply
    • Batter Up With Sujata says

      03/04/2018 at 4:57 PM

      Thanks. Yes I will edit and mention about vinegar. But I think oats is gluten free.

      Reply
  10. Aruna says

    04/04/2018 at 3:49 AM

    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.

    Reply
    • Batter Up With Sujata says

      04/04/2018 at 4:27 AM

      Thanks a lot Aruna 😍 😍

      Reply
  11. Rafeeda - The Big Sweet Tooth says

    04/04/2018 at 6:20 AM

    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…

    Reply
    • Batter Up With Sujata says

      04/04/2018 at 9:26 AM

      Thanks a lot Rafeeda 😍😍

      Reply
  12. JollyHomemadeRecipes says

    04/04/2018 at 12:32 PM

    Again a new healthy & yummy version of cupcakes, it’s expected 😊 Using soybean flour in muffins is so creative and beautiful presentation di…

    Reply
    • Batter Up With Sujata says

      04/04/2018 at 1:21 PM

      Thanks a lot Jolly 😍 😍

      Reply
  13. Jyoti Babel says

    04/04/2018 at 3:10 PM

    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.

    Reply
    • Batter Up With Sujata says

      04/04/2018 at 3:47 PM

      Thanks a lot Jyoti. Yes everyone loved the taste. And it was super soft 😍

      Reply
  14. Priya Satheesh says

    05/04/2018 at 1:04 AM

    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!

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 2:12 AM

      Yes Priya, texture is super soft. Thanks a lot dear 😍

      Reply
  15. Priya Suresh says

    05/04/2018 at 5:17 AM

    Am awestuck to see this ultimate gluten free beauties. Seriously am in love with those cupcakes. Excellent baked goodies.

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 5:34 AM

      Thank you so much Priya 😍 😍

      Reply
  16. Ruchisvegkitchen says

    05/04/2018 at 6:28 AM

    Soybean flour in muffins is so innovative and very healthy share. Must tasted amazing . Would love to try

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 9:46 AM

      Thanks a lot Ruchi 😊😊

      Reply
  17. Jagruti says

    05/04/2018 at 6:55 AM

    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.

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 9:46 AM

      Thanks Jagruti. Try it I am sure you will love the taste 😍

      Reply
  18. marianasir1973 says

    05/04/2018 at 7:33 AM

    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! 😊

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 9:45 AM

      Thank you so much 😊😊

      Reply
  19. jayashreetrao says

    05/04/2018 at 10:59 AM

    Such a lovely cake it is.I love the flavours of pineapple in cake and that too gluten free.

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 3:27 PM

      Thank you so much Jayashree 😍

      Reply
  20. themadscientistskitchen says

    05/04/2018 at 2:28 PM

    Never used soya flour before and definitely not in baking. This is yum.

    Reply
    • Batter Up With Sujata says

      05/04/2018 at 3:27 PM

      Thank you so much. Try once. Soyabean flour will make your cake super soft 😍

      Reply
  21. cookingwithsapana says

    05/04/2018 at 6:11 PM

    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.

    Reply
    • Batter Up With Sujata says

      06/04/2018 at 2:06 AM

      Thanks a lot Sapana 😊 😊

      Reply
  22. Lathiya says

    05/04/2018 at 6:32 PM

    These cupcakes looks absolutely delicious..And loved the fact you used soyflour to make it healthy too

    Reply
    • Batter Up With Sujata says

      06/04/2018 at 2:06 AM

      Thank you so much dear 😍

      Reply
  23. sujithaeasycooking says

    08/04/2018 at 12:17 PM

    so super fluffy and healthy cupcakes.. cupcakes looks so soft and delish..

    Reply
    • Batter Up With Sujata says

      08/04/2018 at 2:11 PM

      Thank you so much Sujitha 😍

      Reply
  24. theyellowdaal says

    08/04/2018 at 3:01 PM

    You are my goddess for healthy cooking and baking and this post just proves that 😊

    Reply
    • Batter Up With Sujata says

      08/04/2018 at 3:35 PM

      Aww thanks a lot dear 😍 😍

      Reply
  25. Amrita says

    09/04/2018 at 6:29 PM

    Absolutely delicious looking and cute cupcakes

    Reply
    • Batter Up With Sujata says

      10/04/2018 at 12:31 AM

      Thank you so much Amrita 😍

      Reply
  26. Preethi Prasad says

    15/04/2018 at 4:02 PM

    These cute cup cakes looks delish. Superb share!

    Reply
    • Batter Up With Sujata says

      15/04/2018 at 2:06 PM

      Thanks a bunch Preethi 😊 😊

      Reply

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Recipe Developer Behind The Blog

Hello there!

I am Sujata Roy. A homemaker, a blogger, a passionate cook, a recipe developer, a home baker, and lastly a foodie.

Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more.

My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe.

However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. And you can also get many healthy recipes in this blog, including different types of baking ideas with healthy ingredients. So enjoy healthy foods without compromising on taste.

Thank you for visiting my blog. Happy Cooking!

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