Eggless Pandan Sponge Cake 无蛋斑兰海绵蛋糕

The vegan recipe for Eggless Pandan Sponge Cake:

servings – 16 slices vegan cake


  • 20 pandan leaves (cut into small sections)
  • 4 cups self-rising flour (sieve)
  • 1/2 cup coconut milk
  • 1 cup sugar
  • 3 drops vanilla flavor
  • 1 tsp baking soda
  • 2 cups water


  1. Place the pandan leaves and water into a blender; pulse until smooth, transfer the the puree to a large piece of muslin or cheesecloth which is laid in a mixing bowl, bring up the sides of the cloth, wrap, twist and squeeze to extract the pandan juice.
  2. Mix the pandan juice with coconut milk, sugar, vanilla flavor, baking soda and self-rising flour until smooth and well combined.
  3. Pour the batter into a greased cake pan.
  4. Bake at 170°C for 35 minutes.
  5. Remove, cool, slice and serve.
  6. Enjoy!