Sugar-Free Pandan Cake

Dive into the vibrant flavors of Southeast Asia with this Sugar-Free Pandan Cake—an irresistible treat that’s as healthy as it is delicious! This light and airy chiffon-style dessert is naturally sweetened with erythritol, making it a perfect option for those seeking a sugar-free indulgence. Infused with the earthy, floral aroma of fresh pandan juice and the creamy richness of coconut milk, this cake strikes the ideal balance of flavor and texture. The unique combination of whipped egg whites and carefully folded batter ensures a pillowy, cloud-like consistency in every bite. Whether you enjoy it plain or paired with a sugar-free topping, this pandan cake will be the showstopper at any gathering—or the perfect guilt-free treat for yourself! Keywords: sugar-free pandan cake, healthy pandan dessert, sugar-free chiffon cake, erythritol-sweetened cake recipe.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 8

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

Directions

Step 1

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.

Step 2

In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.

Step 3

In a separate large bowl, whisk the egg yolks with half of the erythritol until pale and smooth.

Step 4

Add the coconut milk, pandan juice, and vegetable oil to the egg yolk mixture, and whisk until combined.

Step 5

Gradually fold the sifted dry ingredients into the wet mixture, being gentle and careful not to deflate the batter.

Step 6

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.

Step 7

Gradually add the remaining erythritol to the egg whites, a little at a time, and continue beating until stiff peaks form.

Step 8

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.

Step 9

Pour the batter into the prepared cake pan and smooth the top with a spatula.

Step 10

Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean.

Step 11

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.

Step 12

Slice and serve this light and aromatic sugar-free pandan cake on its own or with your choice of sugar-free topping.

Nutrition Facts

Serving size	(568.8g)

Amount per serving	% Daily Value*
Calories	959.8

Total Fat 45.9g	0%
Saturated Fat 6.7g	0%
Polyunsaturated Fat 28.4g
Cholesterol 0mg	0%
Sodium 883.8mg	0%
Total Carbohydrate 187.0g	0%
Dietary Fiber 3.3g	0%
Total Sugars 10.5g
Protein 29.7g	0%

Vitamin D 0IU	0%
Calcium 36.1mg	0%
Iron 1.7mg	0%
Potassium 741.9mg	0%

*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.

Source of Calories

Fat: 32.3%

Protein: 9.3%

Carbs: 58.4%