This Pandan Cake is a one bowl wonder made from ingredients you already have in your pantry. It's also vegan and can be ready to eat in 30 minutes!
The story of this cake is very simple. My daughter was craving a Pandan flavored cake. I looked around in my pantry and found everything that I needed to make this Pandan Cake.
Usually I shy away from using only artificial flavoring, but it was desperate times. She needed cake!
So let me show you how easy it is to make.
Ingredients
This is what you will need to make the cake:
Flour - We will use 2 cups of all purpose flour for this recipe. If you have any cake flour you can use that as well.
Sugar - I like using super fine baking sugar.
Baking Powder - There are no eggs in this recipe so for lift we are going to use both baking powder and baking soda.
Baking Soda - See above.
Salt - Always add a bit of salt in cakes to counter point the super sweet sugar.
Olive Oil - You can actually use any kind of vegetable oil.
Vinegar - This creates a chemical reaction with the baking powder and baking soda to create a nice light crumb in the Pandan Cake.
Pandan Water - It's really a mix of water and pandan flavoring. The flavoring add it to your taste. For me I add the bear minimum so that it's not so overpowering.
Vanilla - This is optional, but just adds that vanilla taste.
For the Pandan Icing this is what you will need:
White Chocolate Chips - I like using white chocolate as it has more flavor than powdered sugar.
Heavy Cream - We will use this to help melt the white chocolate chips.
Pandan Flavoring - Use as much or as little as you need.
How To Make Pandan Cake
Place the flour, sugar, baking powder, baking soda and salt in a big bowl.
Mix well.
Then in a large cup or bowl mix together the pandan water, olive oil, vanilla and vinegar. Mix well.
Then pour it into the dry ingredients.
Mix well until you get a nice batter. It's okay to have some flour lumps. Better to not over mix.
Pour that batter into a prepared 9 inch cake pan. Bake for 25-30 minutes at 350F.
Leave to cool in the pan for 5 minutes.
Then transfer to a wire rack to fully cool.
Once cooled transfer to your serving plate.
To make the icing place the white chocolate chips in a bowl and microwave for 1 minute to melt.
Pour the heavy cream into a small sauce pan and bring up to a slight simmer. Add in the pandan flavoring.
Mix well until you get the color and taste you want.
Pour that into the melted white chocolate and mix until everything is melted.
Leave to chill in the refrigerator until you are ready to frost.
To frost the Pandan Cake pour the icing in the middle of the cake and push it out to the edges. Add more frosting to cover the whole cake.
You can leave it plain or top with some fun sprinkles.
How To Serve and Store Your Pandan Cake
This Pandan Cake keeps very well since it has no eggs or milk and the oil keeps it very moist.
Slice to serve as you wish through out the week. It can keep under a cake dome for up to 5 days.
If you want to store some in the freezer for later, cut it up into wedges and wrap each wedge in plastic wrap and foil. Keep in the freezer for up to 3 months.
Leave out to room temperature to defrost. Avoid putting it in the microwave as it will melt the frosting.
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Equipment
- 9 Inch Cake Pan (round)
Ingredients
Cake Ingredients
- 2 Cups Flour
- ¾ Cup Sugar
- 1 Teaspoon Salt
- 1 ½ Teaspoons Baking Powder
- ½ Teaspoon Baking Soda
- 1 Cup Water
- ⅛ Teaspoon Pandan Flavoring
- ½ Cup Vegetable Oil (any oil is okay)
- 4 Teaspoons White Vinegar
- 1 Teaspoon Vanilla Extract
Pandan Icing
- ½ Cup White Chocolate Chips
- ¼ Cup Heavy Cream Plus 2 tablespoons
- 1 Drop Pandan Flavoring
- Sprinkles (optional)
Instructions
- Pre-heat oven to 350F and spray a 9 inch cake pan with baking spray and line with parchment paper .
- Place the flour, sugar, baking powder, baking soda and salt in a big bowl. Mix well.
- In a large cup or bowl mix together the pandan water, olive oil, vanilla and vinegar. Mix well. Then pour it into the dry ingredients.
- Mix well until you get a nice batter. It's okay to have some flour lumps. Better to not over mix. Pour that batter into a prepared 9 inch cake pan. Bake for 25-30 minutes at 350F.
- Leave to cool in the pan for 5 minutes. Then transfer to a wire rack to fully cool.
- Make the frosting while the cake is cooling down.
- To make the icing place the white chocolate chips in a bowl and microwave for 1 minute to melt. Pour the heavy cream into a small sauce pan and bring up to a slight simmer. Add in the pandan flavoring. Mix well until you get the color and taste you want.
- Pour that into the melted white chocolate and mix until everything is melted. Leave to chill in the refrigerator until you are ready to frost.
- To serve place the Pandan Cake on a serving platter and pour the icing in the middle of the cake and push it out to the edges. Add more frosting to cover the whole cake. You can leave it plain or top with some fun sprinkles.
- Slice and serve.
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