Eggless Moist Pandan Cake aka Ondeh Ondeh Cake – I did an egg version last year, and there are quite a few request for eggless version, so I did it. This cake is super moist. I really love how the fragrant pandan taste turned out. In one of the request, it was requested to use buttercream frosting, I thought it might be a good idea, so I tried that. It went really well, the pandan cake and buttercream. This buttercream isn’t just the ordinary buttercream as I added the coconut sugar (aka Malacca sugar), and coconut cream. That way it’s superb. The combination of pandan and coconut sugar is just out of this world. I hope you’re inspired to make this cake. Enjoy!

Ingredients:

• Eggless Pandan Cake
I’m using 7-inch pan, and 6-inch ring cutter
5-6 stripes long pandan leaves
80ml [⅓ cup] water
180ml [¾ cup] coconut milk

300g [2½ cups] cake flour
2 tsp baking powder
¼ tsp salt

180g [¾ cup + 2 tbsp] fine sugar
130g [½ cup + 1 tbsp] oil
1 tsp pandan extract

• Coconut Sugar Buttercream Frosting
80g [⅓ cup] coconut cream extract
150g [1 cup] coconut sugar, chunks
60g [¼ cup] water

300g [1⅓ cup] unsalted butter
60g [3 tbsp] coconut sugar, caramelised

• Deco
50g [½ cup] desiccated coconut
Pipe 1M
Mint leaves


Instructions:

• Eggless Pandan Cake
1. Add the pandan leave and water in a blender. Pulse until the leaves crushed into juice. Strain the pandan juice. Add the coconut in the pandan juice. Give it a quick stir and set aside.
2. Sift all the dry ingredients, flour, baking powder and salt. Give it a quick stir and set aside.
3. In a large mixing bowl, add sugar, oil and pandan extract (pandan extract is optional). Mix vigorously until well combined.
4. Add in the pandan milk mixture in small batches, alternate with the sifted dry ingredients. Fold in until combined.
5. Add in the sifted dry ingredients in small batches, alternate with the pandan milk mixture. Use a spatula to fold in until combined. Do not over mix.
6. Transfer the batter into a 7-inch pan, greased and lined with parchment paper.
7. Bake in preheated oven at 180°C/355°F for 35 minutes or until the inserted skewer comes out clean.
8. Let the cake cool completely before slicing.
9. Slice the cake into 3 sheets. Use a 6-inch ring cutter to trim off the brown edges. This is optional if you don’t desire the trimming.

• Coconut Sugar Buttercream Frosting
1. Add 80ml of coconut extract into a bowl. *The cream has to be chilled overnight in order to get the concentrated extract.* Gently scoop the cream into a bowl. With an electric mixer, mix for 1 minutes, the volume will gradually increase. Refrigerate for at least 30 minutes to 1 hour.

2. I’m using coconut sugar aka Malacca sugar aka gula Melaka. Cut them in chunks.
3. In a small pot, add the coconut sugar and water. Cook over medium heat until the sugar is completely dissolved. The sugar will be thickened and caramelised.
4. Once the sugar is thickened and caramelised, remove from the heat. Strain the mixture and let it cool completely before using.

5. In a large mixing bowl, add the butter. Mix until creamy, fluffy and pale.
6. Add 3 tbsp of the caramelised coconut sugar. Mix until combined.
7. The coconut cream (after 30 minutes refrigeration) is now thickened and stiff. Fold the cream into the butter mixture in small batches. With an electric mixer, mix until combined.

• Assemble the Cake
1. Spread a tiny bit of cream on the cake board so that it can hold the cake.
2. Place a cake sheet.
3. Spread a thin layer the caramelised coconut sugar.
4. Add the buttercream frosting. Spread evenly.
5. Repeat no. 2, 3 and 4.
6. Cover the cake with the buttercream frosting. Refrigerate for 15 minutes if needed.
7. Cover the sides with the desiccated coconut.
8. Pipe some dollops around the cake.
9. Add the desiccated coconut in the top middle, spread it evenly.
10. Decorate with mint leaves.
11. Cake is ready to serve.

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