Nut-Free Pandan Cake

Delight in the vibrant flavors and airy texture of this Nut-Free Pandan Cake, a Southeast Asian-inspired dessert that's as stunning as it is delicious. Infused with aromatic homemade pandan juice and creamy coconut milk, this cake boasts a naturally green hue and a subtle sweetness that's utterly irresistible. What makes this recipe truly special is its nut-free composition, ensuring it's safe for those with nut allergies while maintaining a moist, fluffy crumb. The secret lies in carefully folding airy whipped egg whites into the batter, achieving a perfect rise and feather-light texture. Ideal for celebrations or as an everyday treat, this pandan chiffon cake is baked in an ungreased tube pan and cooled upside down to preserve its signature height and delicate structure. Serve it with a dusting of powdered sugar or a dollop of whipped cream for a dessert that’s both elegant and comforting. Perfect for nut-free and flavorful baking enthusiasts!

Nutriscore Rating: 56/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 8

Ingredients

• 150 grams all-purpose flour
• 20 grams cornstarch
• 1 teaspoon baking powder
• 0.25 teaspoon salt
• 100 grams granulated sugar
• 60 milliliters pandan juice
• 60 milliliters coconut milk
• 50 milliliters vegetable oil
• 4 whole, separated large eggs
• 0.5 teaspoon cream of tartar
• 100 grams caster sugar

Directions

Step 1

Preheat your oven to 170°C (340°F) and prepare a tube pan with a removable base. Do not grease the pan.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Set aside.

Step 3

In another bowl, combine the granulated sugar, pandan juice, coconut milk, and vegetable oil. Stir until the sugar is dissolved.

Step 4

Add the egg yolks to the wet mixture and whisk until smooth and well incorporated.

Step 5

Gently fold the wet ingredients into the dry ingredients using a spatula until just combined. Be cautious not to overmix.

Step 6

In a separate clean bowl, add the egg whites and cream of tartar. Beat the egg whites on medium speed until they become foamy.

Step 7

Gradually add the caster sugar to the foamy egg whites while continuing to whisk. Continue beating until you reach stiff peaks.

Step 8

Carefully fold the egg white mixture into the pandan batter in three stages using a spatula, ensuring not to deflate the batter.

Step 9

Pour the batter into the ungreased tube pan. Smooth the top with the spatula.

Step 10

Bake the cake in the preheated oven for 40-45 minutes or until a skewer inserted into the center comes out clean.

Step 11

Once baked, immediately invert the cake pan and let it cool completely upside down. This helps the cake maintain its height.

Step 12

Once completely cooled, run a knife around the edges of the cake to release it from the pan.

Step 13

Serve the pandan cake sliced and enjoy its delightful aroma and fluffy texture!

Nutrition Facts

Serving size	744.9 grams (744.9g)

Amount per serving	% Daily Value*
Calories	2091

Total Fat 65.80g	84%
Saturated Fat 12.60g	63%
Polyunsaturated Fat 28.40g
Cholesterol 744mg	248%
Sodium 1335mg	58%
Total Carbohydrate 347.90g	127%
Dietary Fiber 4.40g	16%
Total Sugars 206.90g
Protein 39.70g	79%

Vitamin D 160IU	800%
Calcium 140mg	11%
Iron 11mg	63%
Potassium 748mg	16%

*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: 27.6%

Protein: 7.4%

Carbs: 64.9%