Fluffy, Fragrant, and Gluten-Free: My Pandan Chiffon Cake Recipe
If you’re looking for a soft, airy cake that’s both gluten-free and full of tropical flavor, this Pandan Chiffon Cake is it! I’ve swapped out traditional wheat flour for a blend of banana flour and rice flour, giving it a light, moist crumb without any gluten. The real star? Pandan powder, which infuses the cake with that naturally sweet, floral aroma we all love in Southeast Asian desserts.
Unlike many gluten-free bakes that turn out dense or dry, this one stays perfectly fluffy—just like a classic chiffon cake should. Whether you’re avoiding gluten or just curious to try something new, this recipe is a delicious twist on a beloved favorite.
Bonus: It’s dairy-free too, making it suitable for a wider range of dietary needs!