Having met people from all walks of life, I have quite a pool of people I know who are vegetarians / vegans. Unfortunately, there are not many eggless or vegetarian-friendly recipes out there. In this post, I am glad to share my development of an Eggless Pandan Cake recipe that is just as moist and fluffy as the one with eggs!

Nonetheless, for those who prefers your the egg version of this Eggless Pandan Cake recipe, you can take reference from the original butter cake recipe (link). In doing so, simply add 1 to 1 and 1/2 teaspoons of Pandan Extract to your cake and you will be good to go. Should you want to go beyond, substitute half that milk for coconut milk.

For my Eggless Pandan Cake recipe, I used milk alternatives and substitutes in order to replace the eggs. In addition, yogurt is a really good choice to have here.

However, do remember the same old techniques such as ensuring the ingredients used are at room temperature to minimize holes in your cake. Another pointer to take note is that its unlikely for your batter to clump. Should it clump, the ingredients are likely to be too cold. While adding flour will salvage the situation, the end texture might be affected.

Without further ado, the recipe for this Eggless Pandan Cake!

Eggless Pandan Cake Recipe
by Javier Tan May-26-2021

This Eggless Pandan Cake recipe is sure to be soft, fragrant and fluffy using liquid substitutes to achieve the same finish!


For Cake:

  • 1 Cup or 225g of Unsalted Butter, Softened at Room Temperature
  • 1/2 Cup + 2 Tablespoons or 130g of Granulated White Sugar (I used 135g)
  • 1/2 Cup or 120ml of Milk / Soy milk
  • 1/4 Cup or 55ml of Coconut Milk
  • 2 Tablespoons or 30g of Yogurt
  • 2 Tablespoons or 30ml of Flavourlesss Vegetable Oil (Canola/Sunflower)
  • 1 and 3/4 Cup or 200g of All-Purpose / Plain Flour
  • 1 and 1/4 Teaspoon or 5g of Baking Powder
  • 1 and 1/2 Teaspoon or 7.5ml of Pandan Extract (adjustable)


For the Cake:

  1. Preheat your oven to 160 degrees C and line your 7 or 8 inches round baking tins with parchment paper.
  2. Cream together the butter and sugar together until light and fluffy.
  3. In a separate bowl, mix together the coconut milk, soy milk (or just milk), yogurt, pandan extract and vegtable oil.
  4. Proceed to whisk in the wet mixture in thirds or one third at a time until well incorporated without curdling.
  5. Sift in the flour, and baking powder and mix/fold well until it is of a single consistency.
  6. Then, transfer to your baking tin and bake for about 40 – 50 minutes or until a toothpick inserted comes out almost clean with just a couple of crumbs at most (Mine took 42 minutes).
  7. Next, set aside the cake to cool for approx 30 minutes before serving and storing.
  8. Serve and enjoy!


  • Prep time: 40 mins
  • Cook time: 40 mins
  • Total time: 1 hour 20 mins
  • Yield: 1 Eggless Pandan Cake!


  1. If you would like to be updated for more recipes which I strive to create to perfection for sharing and for free, do check out my InstagramFacebook Page, or YouTube 🙂 Thank you so much for all of your support! Feel free to tag me or link back here!
  2. Serve fresh at room temperature (up to four days) or in a fridge (up to a week)
  3. If storing the cake with no frosting in the freezer (up to a week), seal it in plastic wrap or an airtight container. Leave at room temperature for 40 minutes before serving!
  4. Please do not copy and paste the recipe without my permission, but feel free to link back here!

– Bakeomaniac, Javier Tan