Vegan Recipe: Eggless Pandan Sponge Cake (2024)

Posted by Susan Siow | Oct 2, 2014 | Snacks, Updates, Vegetarian Recipes

The vegan recipe for Eggless Pandan Sponge Cake:

servings – 16 slices vegan cake

Ingredients

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

Method

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.
Enjoy!

About The Author

Susan Siow

Susan Siow is our site's web/UI/graphic designer, front-end developer, editor and author. She's a certified web designer and social marketing specialist. This is her professional profile - www.susansiow.com.

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45 Comments

Moon March 20, 2016 at 12:23 pm
Hi! I made this today and the inside was soft but outside was hard. I baked it in 348 F. Am I missing something?
Reply
- adminon March 20, 2016 at 6:04 pm
  Hi Mo,
  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!
  Reply
- JYon August 3, 2020 at 3:29 pm
  Which pan size should I use? 7 inches?
  Reply
  - Vege Angelon August 4, 2020 at 5:19 pm
    Hi JY,
    It’s a 9-inch-diameter tube cake pan, thanks.
    Reply
Juliaon April 1, 2016 at 8:34 am
Hi!
I really want to try out this recipe, but where can I buy pandan leaves? Would I find them in an Asian supermarket?
Reply
- Julianon April 2, 2016 at 7:15 am
  Yes, frozen or fresh they also have the artificial flavoring
  Reply
  - adminon April 3, 2016 at 6:04 pm
    Fresh leaves with artificial flavoring?
    Reply
See Also
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Learyon April 10, 2016 at 6:19 am
How much water do you put in the blender with 20 pandan leaves?
Reply
- adminon April 10, 2016 at 6:44 pm
  Hi Leary,
  As stated above – 2 cups water, thanks!
  Reply
mlon April 26, 2016 at 9:38 am
Hi, will you be able to share one cup is equivalent to how many ml or grams?
Reply
- adminon April 29, 2016 at 6:24 pm
  Sorry, we would suggest you to use a measuring cup instead, thanks!
  Reply
Colvant Kauron June 7, 2016 at 9:48 pm
Hi, If I use pandan taste, what quantity should I use in comparison to the 2 cups of water to 20 pandan leaves.
Thank You
Reply
- adminon June 8, 2016 at 5:44 pm
  Hi Colvant,
  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!
  Reply
  - Haidyon October 23, 2017 at 6:42 pm
    Hi, How much pandan taste would you use for this cake? Thanks!
    Reply
    - adminon October 24, 2017 at 7:23 am
      Hi Haidy,
      We extracted the pandan juice by blending 20 pandan leaves with 2 cups of water, thanks!
      Reply
      - Haidyon October 24, 2017 at 3:07 pm
        Hi, Sorry! I meant pandan taste from a bottle..
      - Haidyon October 25, 2017 at 5:17 am
        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!
      - adminon October 25, 2017 at 7:09 am
        Hi Haidy,
        That’s great, congrats!
- Emilyon May 21, 2021 at 2:18 pm
  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?
  Reply
  - adminon May 21, 2021 at 6:22 pm
    Hi Emily,
    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!
    Reply
Lotuson June 30, 2016 at 7:37 am
If I use all purpose flour instead, how much baking powder should I use?
Reply
See Also
Red Bean Cake Recipe: Japanese Roll Cake with Chestnuts
- adminon July 2, 2016 at 3:35 pm
  Hi Lotus,
  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.
  Reply
Jenon July 16, 2016 at 11:19 am
I like this recipe alot 🙂 Thanks 🙂
Reply
- adminon July 16, 2016 at 12:55 pm
  Thanks for the happy comment, take care!
  Reply
Learyon August 6, 2016 at 4:43 am
I just finished making mine. It came out perfect! Thanks for sharing your recipe! Share more if you have something like this … God bless!
Reply
- adminon August 7, 2016 at 2:23 pm
  Thanks for the happy comment!!!
  Reply
Ratnaon August 25, 2016 at 12:39 pm
Hello again,
When you say coconut milk – should it be the thick / watery variety?
Thanks.
Reply
- adminon August 27, 2016 at 5:27 pm
  Thick one, Ratna, thanks! Happy weekend!
  Reply
Melon October 30, 2016 at 6:32 pm
what cake tin size to use, please?
Reply
- adminon October 31, 2016 at 3:04 pm
  Hi Mel,
  The one we have applied for the cake is 9-inch-diameter tube cake pan, thanks!
  Reply
  - Melon November 1, 2016 at 2:01 pm
    Thanks, will try again.
    Reply
Angelon November 8, 2016 at 10:07 am
請問一杯的分量是多少？用什麼杯測量呢？
Reply
- adminon November 8, 2016 at 6:18 pm
  这里所指的杯是测量杯，如图像-http://www.gourmetsleuth.com/images/default-source/dictionary/dry_measuring_cups-jpg.jpg?sfvrsn=3，谢谢！
  Reply
Jesson December 8, 2016 at 1:25 pm
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 ?
Reply
- adminon December 9, 2016 at 6:44 pm
  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!
  Reply
Casson January 9, 2017 at 12:06 pm
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.
Reply
- adminon January 12, 2017 at 9:21 am
  Hi Cass,
  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!
  Reply
Cyleeon January 13, 2017 at 8:01 am
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
Reply
- adminon January 14, 2017 at 6:25 pm
  Hi Cylee,
  It may affect but we believe that you can achieve the same texture by adjusting the quantity of the other ingredients, thanks!
  Reply
Rebeccaon September 6, 2017 at 10:27 pm
Hi admin, how do I substitute plain flour for self raising flour for this?
Reply
- adminon September 7, 2017 at 5:33 am
  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!
  Reply
- Karynon September 11, 2019 at 4:24 pm
  Hi,
  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?
  Reply
  - Vege Angelon September 11, 2019 at 5:09 pm
    Hi Karyn,
    “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.
    Reply
Ellenon August 5, 2020 at 6:01 am
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!
Reply
- adminon August 17, 2020 at 5:53 pm
  Hi Ellen, it would be best to take the recipe as a reference for other attempts. Happy veggie cooking!
  Reply