This easy pandan yoghurt cake is a healthy and MUCH easier version of the famous pandan chiffon cake. It uses olive oil and Greek yoghurt (you can also use Greek style yoghurt to save money, I often do!) and is a stir, dump, and bake recipe! So easy I have to challenge anyone to get it wrong!
🍪 Ingredients
You will only need a few simple ingredients for this Asian bake:
- 1.5 Cups of flour: I switch between cake flour and all-purpose depending on what's in the pantry. Some baking recipes always say to sieve the flour but I confess I've made this cake many times and have never sifted my flour- just make sure you mix till you don't see white clumps. (This takes a few minutes.)
- 1.5 teaspoon baking powder: I tried substituting the baking powder (and flour) with self-riding flour but the rise wasn't quite as good. Will keep testing and update again.
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 C Greek yogurt: Substitute with Greek style when feeling poor!
- 1 C white sugar: I actually sometimes use 80-90% of a cup of sugar (i.e. less sugar) when I want to be healthier and no one has noticed the difference!
- 3 medium sized eggs: mix before adding to the other ingredients. Use room temperature eggs.
- ½ Cup olive oil: I was debating about whether to use regular vegetable oil as I thought the olive oil might be weird with the pandan but it was not! You can taste the olive oil but they actually go quite well together. I have substituted about 10% of the olive oil with regular vegetable oil (when out of olive oil) and there was not much difference to the taste.
- 1 teaspoon pandan extract: I am testing a version with homemade pandan juice and will update the relevant quantity soon.
- Optional: handful of white chocolate chips.
🔪 Step-by-Step Instructions
1. Stir the flour, baking powder, baking soda and salt.
2. In a different bowl, mix the yogurt, sugar, eggs, oil and pandan extract for a few minutes till well-mixed. Combine with the dry ingredients and mix till you don't see white streaks of flour.
Note: if adding white chocolate chips, add them now.
3. Pour into a baking tin. (You can pour into 1 tin or split into 2: if you split it into 2, there isn't enough mixture for the cake to rise all the way to the top of the tin BUT I find the texture is a bit lighter and fluffier.)
4. Bake at 350F for 55 minutes or till a stick down the centre comes up without crumbs.
That's it! Serve and enjoy!
👩🏻🍳 expert tips
Tip #1: I am working on the timing for turning these into muffins. Do NOT bake this recipe as muffins for 55 minutes or they will be HARD.
Suggested Accompanying Recipes
Enjoyed this easy Pandan Cake Recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below! If you REALLY liked this South East Asian dessert (fusion), please consider supporting it by buying me a pandan plant!! 🙂 (No obligation though!) Thank you and have a great day!
EASY Pandan Cake with Yoghurt
Equipment
- 2 large mixing bowls
- 1-2 rectangular cake tins If using 2 tins, use 9x5 inches
Ingredients
- 1½ Cups flour I switch between cake flour and all-purpose depending on what's in the pantry. Some baking recipes always say to sieve the flour but I confess I've made this cake many times and have never sifted my flour- just make sure you mix till you don't see white clumps. (This takes a few minutes.)
- 1½ teaspoons baking powder
- 1 teaspoons pandan essence
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 Cup Greek yogurt Substitute with Greek style when feeling poor!
- 1 Cup white sugar I actually sometimes use 80-90% of a cup of sugar (i.e. less sugar) when I want to be healthier and no one has noticed the difference!
- ½ Cup olive oil I was debating about whether to use regular vegetable oil as I thought the olive oil might be weird with the pandan but it was not! You can taste the olive oil but they actually go quite well together. I have substituted about 10% of the olive oil with regular vegetable oil (when out of olive oil) and there was not much difference to the taste.
- 3 eggs medium size; mix before adding to the other ingredients. Use room temperature eggs.
Instructions
- In a large bowl, mix the flour, baking powder, baking soda, and salt.
- In a different bowl, mix the yogurt, sugar, eggs, pandan essence and oil for a few minutes till well-mixed.
- Combine with the dry ingredients and mix till you don't see white streaks of flour.Note: if adding chocolate chips, add them now.
- Pour into a baking tin. (You can pour into 1 tin or split into 2: if you split it into 2, there isn't enough mixture for the cake to rise all the way to the top of the tin BUT I find the texture is a bit lighter and fluffier.)
- Bake at 350F for 55 minutes or till a stick down the centre comes up without crumbs.
Notes
Note: the nutritional information is an estimate automatically calculated using the WPRM recipe maker and I am not responsible for its veracity.
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