Vegan Pandan Pound Cake

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Vegan Pandan Pound Cake

Pandan is widely used in South East Asian cuisine, its flavor profile resembling rose, almond, vanilla, and coconut with slightly grassy undertones. It’s coined the vanilla of the South East. This easy-to-make-in-a-jiffy Vegan Pandan Pound Cake is perfectly fluffy and moist and can be topped with whipped coconut cream, your go-to frosting, or left as it is to shine on its own.


  • 2 ½ cups flour or whole wheat flour
  • 1 tablespoon cornstarch
  • 1 tablespoon coconut cream powder
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup raw cane sugar or coconut sugar
  • 1/2 cup vegan or regular butter, or coconut oil, melted
  • 1 cup canned full-fat coconut milk
  • 1/2 cup water
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 teaspoon natural pandan paste (recipe coming soon)


  1. Preheat oven to 175°C.
  2. In a medium-sized bowl, whisk together the flour, cornstarch, coconut cream powder, baking powder, baking soda, salt, and sugar.
  3. In another mixing bowl combine the butter, coconut milk, water, apple cider vinegar, vanilla extract, and pandan extract. Make sure there aren’t any coconut milk solids.
  4. Add dry ingredients to wet ingredients and using a rubber spatula, mix until just combined. Make sure not to over-mix.
  5. Grease a loaf pan with coconut oil, butter, or olive oil and thinly coat with desiccated coconut (what I did) or flour. Pour the batter into the loaf pan and bake in the oven for about 40 minutes. I suggest checking at 35 minutes with the toothpick test and keeping a close eye for the last few minutes, the time will vary slightly depending on your oven.
  6. Your Vegan Pandan Cake is ready! Let it cool, and if you so desire, frost that green baby with some coconut whipped cream or another frosting of choice.


  • If you’re avoiding gluten this recipe works just fine with a gluten-free flour mix.
  • If you don’t have any coconut milk on hand, use 1 ½ cups of any other plant-based milk and remove the ½ cup of water.
  • If you don’t have any vinegar I recommend using the same quantity of lemon juice instead.
  • I generally prefer when cake isn’t too sweet, but if you’re looking for a sweeter baked good you can add up to 1/2 cup more sugar.
  • If you don’t have coconut cream powder or cornstarch and happen to have instant pudding mix then that will work as a perfect 1:1 substitute.
Vegan Pandan Pound Cake
Reader Rating17 Votes
Show Comments (10)
  1. Hello, can I substitute pandan extract for the paste? Would it be 1:1 ratio or should I add extra extract?

    1. Hi Katie, a 1:1 ratio should work perfectly! Using paste is just a personal preference, but your cake will turn out perfectly with extract as well. Happy baking! Let me know how it goes 🙂

  2. Thanks! I just finished my first pandan adventure haha. Unfortunately it didn’t turn out, but I know exactly what I did wrong (took it out of the oven too soon) and will try it again as soon I make a trip to the store. I broke off some of the crust that was cooked through and it’s delicious, so I’m looking forward to making it again ASAP.

  3. 5

    Ive made it a second time and its delicious! Thank you! I’ll use this recipe again for sure. Next time I’ll try it with ube instead of pandan. Love how simple this recipe is.

  4. When it says “loaf pan,” what size is appropriate? I want to try to use this recipe with a 10-cup Nordic Ware Grinch cake pan so I’ll need to right-size the recipe to that pan. The green should make a perfect Christmas in July Grinch. Thanks for your help!

    1. Hi Joy, this recipe makes about 4-5 cups of batter. I usually use a 9-inch loaf pan (8-cup pan), but have also made it in an 6-inch round cake pan before with success so it might be a good idea to double the recipe. I hope that that helps! Love the idea of making it a Grinch cake! Would love to hear how it works out for you. Enjoy your celebrations!

      1. I’m thinking of making this as two marbled ube and pandan Bundt cakes and placing one on top of the other to make a pumpkin. Should I make adjustments to the baking heat/time for it to cook in a Bundt pan?

  5. Oops, didn’t mean to make that question as a reply to someone else’s question.
    I’m thinking of making this as two marbled ube and pandan Bundt cakes and placing one on top of the other to make a pumpkin. Should I make adjustments to the baking heat/time for it to cook in a Bundt pan?

    1. Hi Katie, I’m happy to see you’re back to making this recipe 🙂 I haven’t tried making it in a bundt pan before, but generally speaking the baking times for a bundt pan will be very similar to that of a loaf pan. So, I suggest following the recipe as usual and just keeping an eye on the cake around the 35 minute mark. With this cake, you’re better off baking it just a little bit too long than a little too short as it’s very moist. Curious to see what it looks like as a pumpkin! So if you decide to post a photo of it on instagram, I’d love it if you can tag me @cocosgreendeli so I can see how your creation turns out! Good luck!

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