Gluten-Free Pandan Cake

Indulge in the delightful flavors of this Gluten-Free Pandan Cake, a soft and airy dessert that’s rich with tropical goodness. Made with glutinous rice flour and infused with fragrant pandan juice, this cake achieves an enticing balance of sweetness and creaminess with the addition of coconut milk. Perfectly fluffy thanks to whipped egg whites and a hint of baking powder, each bite offers a tender crumb that’s naturally gluten-free. Ideal for sharing, this 8-serving cake bakes beautifully in just 45 minutes and can be enjoyed plain or paired with coconut cream for a luxurious treat. Whether you're hosting a special occasion or craving something unique, this tropical-inspired Pandan Cake is sure to impress.

Nutriscore Rating: 59/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 120 grams Glutinous rice flour
• 100 ml Coconut milk
• 60 ml Pandan juice
• 100 grams Granulated sugar
• 4 whole Large eggs
• 1.5 teaspoons Baking powder
• 0.5 teaspoons Cream of tartar
• 0.25 teaspoons Salt
• 3 tablespoons Vegetable oil

Directions

Step 1

Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper.

Step 2

In a medium-sized bowl, combine the glutinous rice flour and baking powder. Set aside.

Step 3

In another bowl, mix together the coconut milk, pandan juice, and vegetable oil. Stir until well combined.

Step 4

Separate the egg whites and yolks. Place the egg yolks in a large mixing bowl. Add the sugar to the yolks and whisk until pale and creamy.

Step 5

Gradually add the coconut milk mixture to the egg yolk mixture, whisking continuously until fully combined.

Step 6

Gently fold in the dry ingredients to the wet mixture until just combined. Avoid over-mixing to keep the batter light and fluffy.

Step 7

In a clean, dry bowl, whisk the egg whites with the cream of tartar and salt until soft peaks form.

Step 8

Gently fold a third of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites in two additions until just combined.

Step 9

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

Step 10

Bake in the preheated oven for 40-45 minutes or until a toothpick inserted into the middle comes out clean.

Step 11

Once baked, remove from the oven and let the cake cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.

Step 12

Slice and serve the Pandan Cake on its own, or with a dollop of whipped cream or coconut cream for extra indulgence.

Nutrition Facts

Serving size	631.9 grams (631.9g)

Amount per serving	% Daily Value*
Calories	1500

Total Fat 60.10g	77%
Saturated Fat 11.80g	59%
Polyunsaturated Fat 25.20g
Cholesterol 744mg	248%
Sodium 1561mg	68%
Total Carbohydrate 217.00g	79%
Dietary Fiber 2.90g	10%
Total Sugars 109.40g
Protein 31.90g	64%

Vitamin D 160IU	800%
Calcium 133mg	10%
Iron 5mg	26%
Potassium 663mg	14%

*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: 35.2%

Protein: 8.3%

Carbs: 56.5%