Soft Fluffy Pandan Cake (Non-dairy)
This post may contain affiliate links.Popular in Southeast Asia for a long time, this soft pandan sponge cake is different from pandan chiffon cake. Its texture is dense and full of coconut and pandan flavor.
I love pandan cake especially because of the coconut flavor and pandan fragrance in it. It is safe for people allergic to lactose.
Pandan leaves are very easy to find in Southeast Asia countries. They are easily grown with low maintenance. The plant is screwpine in English or vanilla grass. It has a very unique fragrant. It is high in antioxidants and contains a lot of vitamins to help boost the immune system. (1)
This is a very old recipe that I got from my aunt. She was a baking goddess. She taught me a lot of baking tips and tricks and gifted me a lot of recipes she created on her own.
She used to bake this pandan cake every other weeks and everyone loved this.
How Much Pandan Extract to Use
To make this cake fragrant with real pandan flavor is to use homemade pandan extract. If you really can’t find any pandan leaves in your area, you can always use the pandan extract powder or pandan paste.
Even though the flavor and color will not be exactly like the real pandan extract, but it is quite similar. The real pandan extract has this unique earthy, grassy aroma. It smells so fragrant.
You can use 1-2 tablespoon of pandan extract and if you think the color is not bright enough, you can add a little bit of green coloring or pandan essence.
Recipe for homemade pandan extract is in my blog.
If you would like to make your own pandan extract to keep, it is really worth it. You can use it for many baking purposes. There are many recipes that I share using this pandan extract.
Non-Dairy Ingredients
In this recipe, I use coconut milk as the non-dairy ingredient. However, there are other options such as almond milk, soy milk, oat milk.
To get the best flavor, I chose coconut milk. The flavor of coconut milk works very well with pandan flavor, making this cake so fragrant and taste coconut-ty. You can also call this cake pandan coconut cake.
Pandan Cake Recipe
- 8 egg yolk
- 5 egg white
- ½ tsp emulsifier (optional)
- 200 gr sugar
- ½ tsp salt
- 225 gr cake flour
- 25 gr milk powder
- 130 gr coconut milk (2 small packet of coconut milk)
- 25 gr pandan extract
- 150 gr coconut oil
Bundt pan diameter 24 cm
Instructions
- Grease a bundt pan (diameter 24 cm). Preheat the oven at 180°C.
- Beat egg yolk, egg white, sugar and salt together. If you like to put in some emulsifier, put this together.
- Beat with high speed for at least 10 minutes until the batter is thick and pale.
- Sieve flour and milk powder. Put in 2 parts.
- Mix and fold with a spatula. Make sure the flour is mixed thoroughly.
- Pour in pandan extract, coconut milk, and coconut oil together. Mix well.
- Transfer the batter into the greased pan.
- Bake in the preheated oven for 35 minutes until the top is brown.
- Take the cake out of the pan. Let it cool completely before slicing them.
- Enjoy!
Storage
This pandan coconut cake’s shelf life is only for 2-3 days if you keep the cake in a chiller. It can’t stay long because it uses coconut milk and no preservatives.
Please remember to keep it in a container so the surface is not dried up.
Note
I adjusted the sugar in this recipe so the result will not be so sweet, just enough to make this cake a delectable dessert.
Even though the recipe is very simple, there are certain things to note. The secret key is in the mixing of the batter. The eggs must be beaten with high speed for at least 10 minutes until it becomes thick and pale.
Mixing the sifted flour is also important. Use mix and fold technique. The last part is the liquid ingredients. Mix and fold to let the batter incorporates evenly.
FAQs
Q: What makes pandan flavor unique in baking?
A: Pandan, known as the “vanilla of the East,” imparts a unique floral and nutty flavor, often described as a combination of coconut and grassy notes. In baking, it adds a distinct aroma and a natural beautiful green color to cakes and desserts.
Q: Can I use any non-dairy milk for this recipe?
A: Yes, most non-dairy milks can be used, but each will impart a different flavor and texture. Coconut milk is often preferred for it blends well with pandan flavor.
Q: Are there any allergen considerations with non-dairy pandan cake?
A: Yes, if you use almond or soy milk, be mindful of nut and soy allergies. Always check labels on commercial egg replacers and non-dairy butter for potential allergens like gluten, nuts, or soy.
Q: Can this pandan cake recipe be made gluten-free as well?
A: Absolutely! To make a gluten-free pandan cake, substitute the regular flour with a gluten-free flour blend. Be sure to use gluten-free baking powder and check that all other ingredients, like non-dairy milk and egg substitutes, are gluten-free.
Other recipes that have pandan extract are:
- Taiwanese Pandan Castella Cake
- Kue Lumpang
- Pull-apart Pandan Bread
- Pandan Milk Bread
- Pandan Serabi
- Pandan Burnt Basque Cheesecake
- Pandan Chiffon Cake
Pandan Coconut Milk Cake
Equipment
- 1 bundt pan
Ingredients
- 8 egg yolk
- 5 egg white
- ½ tsp emulsifier optional
- 200 gr sugar
- ½ tsp salt
- 225 gr cake flour
- 25 gr milk powder
- 130 gr coconut milk
- 25 gr pandan extract
- 150 gr coconut oil
Instructions
- Grease a bundt pan (diameter 24 cm). Preheat the oven at 180°C.
- Beat egg yolk, egg white, sugar and salt together. If you like to put in some emulsifier, put this together.
- Beat with high speed for at least 10 minutes until the batter is thick and pale.
- Sieve flour and milk powder. Put in 2 parts.
- Mix and fold with a spatula. Make sure the flour is mixed thoroughly.
- Pour in pandan extract, coconut milk, and coconut oil together. Mix well.
- Pour the batter into the greased pan.
- Bake in the preheated oven for 35 minutes until the top is brown.
- Take the cake out of the pan. Let it cool completely before slicing them. Enjoy!
