Gluten Free Pandan Cake (Pandan Leaves)
Author: 
Serves: 12
 
Ingredients
  • ⅔ cup coconut flour
  • ⅓ cup tapioca flour
  • 2 tsp baking powder
  • 10 tbsp raw cane sugar (about ⅔ cup)
  • Pinch of salt
  • 10 pandan Leaves + ⅓ cup water
  • 1 tsp vanilla
  • ⅓ cup coconut milk, full fat
  • 6 eggs, separated
  • 1 tsp lemon juice
Instructions
  1. Preheat oven to 325F/ 180C.
  2. Sift coconut flour, tapioca flour, baking powder and salt together. Mix in the sugar.
  3. Cut up the pandan leaves.
  4. Place the leaves and water in to a blender/ food processor. Blitz.
  5. OPTIONAL (but recommended): Pour contents into a cheesecloth, squeeze all the juice out. Pour the juice back into the blender.
  6. Add in egg yolks with coconut milk and vanilla extract.
  7. Fold the egg yolk and flour mixture are together until combined.
  8. Next grab a clean, dry copper/ metal/ stainless/ glass bowl. Make sure that your bowl and beaters have no egg yolks, oil, grease or fat. A tiny drop of fat can prevent the egg whites from accepting air.
  9. Add in lemon juice and whisk the egg white using a hand beater until you get stiff peaks.
  10. Fold ⅓ of the egg white mixture into the pandan mixture. Mix thoroughly.
  11. Pour in the rest of the egg whites and fold only in one direction until fully incorporated.
  12. Loaf Pan: Pour batter into a lined loaf pan. Press it down slightly to ensure there are no air bubbles. Bake for 40-42 minutes or until just brown.
  13. Donuts: Divide batter into each donut hole (filling to the top). Bake for 15-20 minutes. Turn out and dust with coconut flour.
Recipe by Unconventional Cooks at https://unconventionalcooks.com/2018/08/26/gluten-free-pandan-cake-low-carb-refined-sugar-free/