Sugar-Free Pandan Cake
Indulge in the soft, fluffy sweetness of our *Sugar-Free Pandan Cake*, a guilt-free treat that’s as delightful as it is healthy. This light and airy chiffon-style cake is naturally flavored with fragrant pandan juice and enriched with creamy coconut milk for an irresistible tropical aroma. Sweetened with erythritol, it’s perfect for those seeking a low-calorie, diabetic-friendly dessert option. Whipped egg whites lend the cake an exceptionally tender crumb, while the vibrant green hue from pandan adds a captivating visual appeal. Ready in under an hour, this sugar-free pandan cake is a deliciously wholesome delight that pairs beautifully with a hot cup of tea or a dollop of your favorite sugar-free topping. Enjoy it as a centerpiece for gatherings or as a satisfying everyday snack!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 120 grams Cake flour
- 1 teaspoon Baking powder
- 1 pinch Salt
- 5 large Eggs, separated
- 80 grams Erythritol sweetener
- 100 milliliters Coconut milk
- 50 milliliters Pandan juice
- 50 milliliters Vegetable oil
- 0.5 teaspoon Cream of tartar
Instructions
Preheat the oven to 170°C (340°F). Lightly grease and line the bottom of a 20cm (8-inch) round cake pan with parchment paper.
In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
In a separate large bowl, whisk the egg yolks with half of the erythritol until pale and smooth.
Add the coconut milk, pandan juice, and vegetable oil to the egg yolk mixture, and whisk until combined.
Gradually fold the sifted dry ingredients into the wet mixture, being gentle and careful not to deflate the batter.
In another large, clean bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar, then increase the speed to high.
Gradually add the remaining erythritol to the egg whites, a little at a time, and continue beating until stiff peaks form.
Gently fold one-third of the beaten egg whites into the egg yolk mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches until well incorporated.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove the cake from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve this light and aromatic sugar-free pandan cake on its own or with your choice of sugar-free topping.
Nutrition Facts
Calories |
960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.9 g | 59% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 28.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 884 mg | 38% | |
| Total Carbohydrate | 187.0 g | 68% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 10.5 g | ||
| Protein | 29.7 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 36 mg | 3% | |
| Iron | 1.7 mg | 9% | |
| Potassium | 742 mg | 16% | |
*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.
