Dairy-Free Pandan Cake
Delight in the vibrant flavors of Southeast Asia with this dairy-free pandan cake, a light and fluffy dessert infused with the natural essence of fresh pandan leaves. Perfect for those with dairy sensitivities, this recipe utilizes creamy coconut milk to add richness while keeping the texture perfectly moist. The secret to its airy, melt-in-your-mouth crumb lies in the delicate folding of whipped egg whites into the pandan-infused batter, striking a harmonious balance of sweetness and herbaceous fragrance. Baked to golden perfection, this cake is ideal for any occasion—from casual tea time to festive gatherings. Serve it plain, or pair it with coconut cream or fresh fruit for a truly tropical treat. Try this plant-based twist on the classic pandan chiffon cake for a dessert that’s not only delicious but also free from dairy and effortlessly impressive!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 160°C (320°F) and prepare an ungreased 23 cm (9 inch) round cake pan.
Step 2
In a medium mixing bowl, sift together the all-purpose flour, sugar, baking powder, and salt. Mix well and set aside.
Step 3
In another bowl, whisk together the vegetable oil, pandan juice, egg yolks, and coconut milk until well combined.
Step 4
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Ensure there are no lumps.
Step 5
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.
Step 6
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.
Step 7
Pour the batter into the prepared cake pan, smoothing the top with a spatula.
Step 8
Bake in the preheated oven for 45 minutes, or until a skewer inserted into the center of the cake comes out clean.
Step 9
Once done, invert the cake onto a wire rack and let it cool completely in the pan.
Step 10
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
| Serving size | (781.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1960.9 |
| Total Fat 73.5g | 0% |
| Saturated Fat 14.3g | 0% |
| Polyunsaturated Fat 34.1g | |
| Cholesterol 736mg | 0% |
| Sodium 2008.2mg | 0% |
| Total Carbohydrate 277.7g | 0% |
| Dietary Fiber 4.1g | 0% |
| Total Sugars 157.1g | |
| Protein 47.9g | 0% |
| Vitamin D 72IU | 0% |
| Calcium 128.0mg | 0% |
| Iron 9.1mg | 0% |
| Potassium 881.8mg | 0% |
Source of Calories