Gluten-Free Pandan Cake
Indulge in the vibrant flavors of Southeast Asia with this Gluten-Free Pandan Cake—a delightful fusion of exotic pandan juice, creamy coconut milk, and glutinous rice flour. Perfectly light and airy, this cake combines the tender texture of chiffon with the rich aroma of pandan, a beloved tropical ingredient known for its fragrant, grassy sweetness. Made without traditional wheat flour, this gluten-free treat is ideal for anyone with dietary restrictions, ensuring everyone can savor the joy of pandan-infused perfection. Easy to prepare and baked to golden perfection, it’s a crowd-pleaser served solo or garnished with whipped cream or coconut cream. Perfect for dessert, celebrations, or a simple snack, this is a must-try recipe for lovers of gluten-free baking and bold, natural flavors.
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Recipe Information
Ingredients
- 120 grams Glutinous rice flour
- 100 ml Coconut milk
- 60 ml Pandan juice
- 100 grams Granulated sugar
- 4 whole Large eggs
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Cream of tartar
- 0.25 teaspoons Salt
- 3 tablespoons Vegetable oil
Instructions
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.
In a medium-sized bowl, combine the glutinous rice flour and baking powder. Set aside.
In another bowl, mix together the coconut milk, pandan juice, and vegetable oil. Stir until well combined.
Separate the egg whites and yolks. Place the egg yolks in a large mixing bowl. Add the sugar to the yolks and whisk until pale and creamy.
Gradually add the coconut milk mixture to the egg yolk mixture, whisking continuously until fully combined.
Gently fold in the dry ingredients to the wet mixture until just combined. Avoid over-mixing to keep the batter light and fluffy.
In a clean, dry bowl, whisk the egg whites with the cream of tartar and salt until soft peaks form.
Gently fold a third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites in two additions until just combined.
Pour the batter into the prepared cake pan. Smooth the top with a spatula.
Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the middle comes out clean.
Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
Slice and serve the Pandan Cake on its own, or with a dollop of whipped cream or coconut cream for extra indulgence.
Nutrition Facts
Calories |
1500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.1 g | 77% | |
| Saturated Fat | 11.8 g | 59% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 1561 mg | 68% | |
| Total Carbohydrate | 217.0 g | 79% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 109.4 g | ||
| Protein | 31.9 g | 64% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 132 mg | 10% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 663 mg | 14% | |
*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.
