It’s my birthday and I’ve been obsessed with a cake we had many times at one of The Loving Hut restaurants here in Florida. They didn’t have many desserts on the menu but there was one that interested us and it was called a Pandan cake. It was a green hued cake with whipped cream as frosting and sliced almonds on top. It had a distinct flavor from the Pandan. Sort of earthy and hard to describe, but delicious. I thought I could never make this at home until finding a Pandan extract on Amazon (link to purchase at the end of this post). Read more about Pandan here. They do sell Pandan leaves at some Asian markets so if you want to go that route, go for it!
I decided to use a boxed cake mix to simplify the recipe and the vanilla cake mix from Trader Joe’s worked perfectly. You could use another boxed mix or make your favorite vegan vanilla cake from scratch. I used aquafaba as the egg replacer and vegan butter and then a teaspoon of the Pandan extract and it was perfect. Tasted almost identical to the cake I remembered!
For the whipped cream I used the new Whole Foods Market frozen whipped topping and it was really good. You could use any other vegan whipped cream you’d like but this one was really spot on. If I had to choose another brand it would be So Delicious. I also made these cakes in 8 inch pans which are a bit smaller than the standard 9 inch and the end result is a taller cake. You could certainly use 9 inch or even an oblong sheet pan if you prefer just adjust baking time.
You could use slivered almonds if you don’t have sliced but those are the best. This cake stores really well just cover it completely. I would not freeze a frosted cake due to the whipped topping. If you use vanilla frosting then that would be ok to freeze but I feel that could make the cake too sweet. The whipped cream is really the best.
Vegan Pandan Cake
8
servings20
minutes36
minutesAn unusual but delicious vegan Pandan cake!
Ingredients
- Pandan cake
1 boxed vegan vanilla cake mix (see notes) prepared as directed
1 teaspoon Pandan extract (see bottom of post to order)
- Frosting
1 tub vegan whipped cream, thawed
1/2 cup sliced almonds
Directions
- Prepare the cake mix as directed using vegan butter or oil and egg substitutes. I used aquafaba as the egg replacer and vegan butter for the cake mix I used. Then add the Pandan extract and bake as directed for the sized cake pan(s) you’re using.
- Once cakes are cooled, frost completely with vegan whipped cream and sprinkle sliced almonds on the sides and top.
- Pro tip: if using a nice cake stand, place wax paper strips under all sides of the cake then remove once frosted so the plate or stand stays clean and neat.
Notes
- I used Trader Joe’s vanilla cake mix and substituted aquafaba (chickpea liquid) for the eggs (1/3 cup) and used vegan butter.
- I used 8″ cake pans, but you could use an oblong baker, 9″ cake pans or even make these as cupcakes. You’ll just have to adjust your baking time.
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Happy Birthday! Hope you are having a great day.
Thank you so much!
I can’t wait to try ! I just finished up my first tub of 365 cool whip (🙃)
That’s awesome, it’s so good isn’t it? Let me know how you like the flavor of this cake. I love it.
For Father’s Day, I made Bob a special meal. Made vegan deviled egg salad on Amazing easy focaccia bread. Side of vegan pimento cheese dip.Bob really enjoyed egg salad, one of his favorite and this recipe tasted like the real deal. Keep your great recipes coming.
That’s awesome! So happy he liked it all and Happy Father’s Day!