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
- 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.
- Mix the pandan juice with coconut milk, sugar, vanilla flavor, baking soda and self-rising flour until smooth and well combined.
- Pour the batter into a greased cake pan.
- Bake at 170°C for 35 minutes.
- Remove, cool, slice and serve.
Hi! I made this today and the inside was soft but outside was hard. I baked it in 348 F. Am I missing something?
Please note that different oven may require different baking time and heat, due to the size and heat flow of the oven. So long the cake is done (try to use a cake tester – use a thin bamboo skewer and insert it in the center of the cake, if it comes out clean, without sticky batter on it), it shall be the time to remove the cake from the oven and let it cool.
Hope it helps, thanks!
Which pan size should I use? 7 inches?
It’s a 9-inch-diameter tube cake pan, thanks.
I really want to try out this recipe, but where can I buy pandan leaves? Would I find them in an Asian supermarket?
Yes, frozen or fresh they also have the artificial flavoring
Fresh leaves with artificial flavoring?
How much water do you put in the blender with 20 pandan leaves?
As stated above – 2 cups water, thanks!
Hi, will you be able to share one cup is equivalent to how many ml or grams?
Sorry, we would suggest you to use a measuring cup instead, thanks!
Hi, If I use pandan taste, what quantity should I use in comparison to the 2 cups of water to 20 pandan leaves.
In this case, you may want to try by gradually adding in the water and stir until a smooth cake batter is formed. Consequently, you shall be able to obtain the right quantity of water. Hope it helps, thanks!
Hi, How much pandan taste would you use for this cake? Thanks!
We extracted the pandan juice by blending 20 pandan leaves with 2 cups of water, thanks!
Hi, Sorry! I meant pandan taste from a bottle..
It is better to use the leaves! First I made it with the pandan aroma and it didn’t coloured and I used a too little cake tin. Now I made half of the recipe and used the pandan leaves. And it’s green!
That’s great, congrats!
Hi, i baked twice and it din turned out well. Firstly, the cake was hard. Second, the one side of the cake raises more than the other side. Can i just check if you have any video of you making this cake please?
Based on our experiences, the room temperature, humidity, type of oven, amount of extracted pandan juice, etc will affect the outcome. Hence, kindly take the recipe as a basic (instead of a whole) guidance for your creation.
Thank you for your interest in eggless cake baking!
If I use all purpose flour instead, how much baking powder should I use?
So far, we have only successfully achieved the spongy texture (eggless sponge cake) with self-rising flour, hence, we have no guideline on its alternatives, sorry.
I like this recipe alot 🙂 Thanks 🙂
Thanks for the happy comment, take care!
I just finished making mine. It came out perfect! Thanks for sharing your recipe! Share more if you have something like this … God bless!
Thanks for the happy comment!!!
When you say coconut milk – should it be the thick / watery variety?
Thick one, Ratna, thanks! Happy weekend!
what cake tin size to use, please?
The one we have applied for the cake is 9-inch-diameter tube cake pan, thanks!
Thanks, will try again.
Hi i have followed your receipi but can’t achieve the spongy texture. The whole cake is wet although I baked 45min. Is it need to used mixer after adding ingredients ?
Hi Jess, sorry to hear the failure, we shall try our best to assist. In fact, mixer application isn’t necessary but it does speed up the process. You might want to try to adjust the amount of ingredients to achieve a good batter consistency like this – https://www.youtube.com/watch?v=XV4pjZz6LL4 ? This may help, thanks!
may i know the measurement of 1 cup?
as from what i know
1 cup = 250ml/gm
it means the cake would need 1000mg/1kg flour?
pls correct me if am wrong..
thanks in advance.
We haven’t measured in gm, hence we suggest that you try using a standard measuring cup and adjust the quantity of ingredients until a smooth batter is formed, thank you!
Hi I wan to try Bake this pandan eggless cake …as I don like the cake to b too sweet can I reduce the amount of sugar stated in ur ingredient …will it affect on the smooth texture of the pandan cake tq
It may affect but we believe that you can achieve the same texture by adjusting the quantity of the other ingredients, thanks!
Hi admin, how do I substitute plain flour for self raising flour for this?
Hi Rebecca, sorry, we have not tried plain flour for this recipe, hence, we are not able to provide a good answer. Thank you for visiting us, have a great day ahead!
I have just tried this following the extract recipe…
Before baking, the batter was very thick… Like cookies batter. After baking, the cake is very dense and dry, not spongy at all.
4 cups of flour seriously? I have never baked any cake with so much flour before…
No oil/butter/margarine needed?
“No oil/butter/margarine needed?” – Yes, we only add in coconut milk.
I guess you need to adjust the amount of some ingredients as different oven may produce different result, thanks.
Can this recipe be used as a base for a different flavor? I am looking to bake a vegan vanilla sponge cake with the same texture as this cake. Will the texture remain if I omit the pandan and use vanilla extract? Thanks!
Hi Ellen, it would be best to take the recipe as a reference for other attempts. Happy veggie cooking!