Dairy-Free Pandan Cake
Experience the vibrant flavors of Southeast Asia with this Dairy-Free Pandan Cake, a cloud-like chiffon dessert infused with the aromatic essence of fresh pandan juice and creamy coconut milk. This recipe is perfect for those seeking a light and fluffy dairy-free cake that delivers a unique blend of herbal and nutty flavors. Made with simple pantry staples like all-purpose flour and vegetable oil, this pandan cake features airy layers achieved by perfectly whipped egg whites for a tender, melt-in-your-mouth texture. Whether served as a standalone treat or paired with a hint of tropical fruit, this easy-to-make pandan cake is sure to impress at any gathering. Ideal for pandan lovers and those exploring dairy-free baking, this recipe guarantees moist, fragrant slices that are as stunning as they are delicious!
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Recipe Information
Ingredients
- 150 grams All-purpose flour
- 150 grams Sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 60 milliliters Vegetable oil
- 75 milliliters Pandan juice (from fresh pandan leaves)
- 4 units Large egg yolks
- 75 milliliters Coconut milk
- 6 units Large egg whites
- 0.5 teaspoon Cream of tartar
Instructions
Preheat your oven to 160°C (320°F) and prepare an ungreased 23 cm (9 inch) round cake pan.
In a medium mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt. Mix well and set aside.
In another bowl, whisk together the vegetable oil, pandan juice, egg yolks, and coconut milk until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Ensure there are no lumps.
In a separate, large clean bowl, beat the egg whites with an electric mixer until frothy. Add the cream of tartar and continue to beat until stiff peaks form.
Gently fold one-third of the beaten egg whites into the batter mixture to lighten it. Then carefully fold in the remaining egg whites in two parts until no white streaks remain.
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Once done, invert the cake onto a wire rack and let it cool completely in the pan.
Remove the cooled cake from the pan by running a knife around the edges. Serve and enjoy your delicious dairy-free pandan cake!
Nutrition Facts
Calories |
1961 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 73.5 g | 94% | |
| Saturated Fat | 14.3 g | 72% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 736 mg | 245% | |
| Sodium | 2008 mg | 87% | |
| Total Carbohydrate | 277.7 g | 101% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 157.1 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 128 mg | 10% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 882 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
