Vegan Pandan Cake
Delight your taste buds with this light, fluffy, and aromatic Vegan Pandan Cake—a plant-based twist on a Southeast Asian classic! Infused with the natural essence of freshly blended pandan leaves, this cake boasts a vibrant green hue (optionally enhanced with matcha powder) and a delicate, tropical fragrance that pairs perfectly with the creaminess of coconut milk. Made with wholesome ingredients like cake flour, apple cider vinegar, and vegetable oil, this egg- and dairy-free recipe is both simple to prepare and irresistibly moist. Whether enjoyed as a dessert, snack, or centerpiece for special occasions, this vegan pandan cake is sure to impress. Plus, it’s oven-ready in just 20 minutes and bakes to perfection in 30, making it an easy yet luxurious treat for any occasion!
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Recipe Information
Ingredients
- 150 g cake flour
- 2 tsp baking powder
- 0.5 tsp baking soda
- 0.25 tsp salt
- 100 g organic sugar
- 200 ml coconut milk
- 60 ml vegetable oil
- 60 ml pandan juice (from freshly blended pandan leaves)
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 0.5 tsp matcha powder (for coloring, optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 7-inch round cake pan and line the bottom with parchment paper.
In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt. Add the sugar and whisk to combine.
In a separate bowl, combine the coconut milk, vegetable oil, pandan juice, apple cider vinegar, and vanilla extract. Whisk until the mixture is smooth.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently fold the wet and dry ingredients together using a spatula until just combined. If desired, add the matcha powder to enhance the green color.
Pour the batter into the prepared cake pan and smooth the top with a spatula.
Bake in the preheated oven for 30 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
Once cooled, slice and serve your vegan pandan cake, or store it in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
1475 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.9 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 34.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2155 mg | 94% | |
| Total Carbohydrate | 237.5 g | 86% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 115.2 g | ||
| Protein | 14.6 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 38 mg | 3% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 365 mg | 8% | |
*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.
