Kek Vanilla Tanpa Telur
Pencuci Mulut • Malaysia
How to Make Eggless Vanilla Cake (Traditional & Healthy Version)
Eggless Vanilla Cake is a beloved dessert in Malaysia, cherished for its simple yet aromatic flavors. Adapted from Indian culinary traditions, this cake is now widely enjoyed across Malaysia’s multicultural landscape, especially among vegetarian communities. The absence of eggs makes it suitable for those following vegetarian diets, and the use of local ingredients like santan (coconut milk) and pandan essence gives it a uniquely Malaysian twist. The cake boasts a moist, tender crumb and a delicate vanilla aroma, making it a perfect treat for family gatherings, festive celebrations, or just a sweet breakfast. Malaysian Eggless Vanilla Cake embodies the fusion of Indian and local flavors, reflecting the harmonious blend of cultures in the country. Its health-conscious adaptation ensures that everyone can enjoy it without guilt, thanks to reduced sugar and the use of wholesome ingredients. Whether served during Deepavali or as a simple afternoon snack with teh tarik, this dessert is sure to delight both young and old. With its light texture and subtle sweetness, Eggless Vanilla Cake stands out as a versatile and inclusive dessert option that celebrates Malaysia’s vibrant culinary heritage.
Bahan-bahan(untuk 1 generous slice per serving (approx. 100g))
- 1 cup All-purpose flour (tepung gandum)
- 1 tsp Baking powder (serbuk penaik)
- 1/2 tsp Baking soda (serbuk soda)
- 1/2 cup Santan (coconut milk) (fresh santan preferred)
- 1 tsp Vanilla essence (essens vanila)
- 1/3 cup Sugar (gula pasir)
- 1/4 cup Vegetable oil (minyak masak)
- 1/2 tsp Pandan essence (optional for Malaysian flavor) - pilihan
- 1/8 tsp Salt (garam)
- 2 tbsp Lemongrass water (air serai, optional for aroma) - pilihan
Arahan
- 1
Preheat oven to 170°C and lightly grease a small cake tin. Line the base with baking paper.
5 minutes
Ensure oven is fully preheated for even baking.
- 2
In a mixing bowl, sift tepung gandum (flour), serbuk penaik (baking powder), serbuk soda (baking soda), and garam (salt).
3 minutes
Sifting prevents lumps for a lighter cake.
- 3
In a separate bowl, whisk santan (coconut milk), minyak masak (vegetable oil), gula pasir (sugar), essens vanila (vanilla essence), and pandan essence if using.
4 minutes
Mix until sugar is fully dissolved for a smooth batter.
- 4
Gradually add the wet ingredients to the dry, mixing gently until just combined. Avoid over-mixing.
3 minutes
Over-mixing can make the cake dense.
Kenapa hidangan ini sihat
This Malaysian Eggless Vanilla Cake is a healthy choice because it avoids eggs, uses coconut milk for natural richness, and incorporates pandan and lemongrass which bring antioxidants and micronutrients. By reducing sugar and oil, the recipe becomes suitable for weight management and heart health. Its plant-based profile supports those seeking wholesome, inclusive desserts.
Eggless Vanilla Cake is rich in energy-providing carbohydrates from tepung gandum and healthy fats from santan and minyak masak. Santan adds beneficial medium-chain triglycerides, while the absence of eggs reduces cholesterol. The use of pandan and lemongrass enhances vitamin and mineral content naturally. Lower sugar and oil content makes this cake suitable for those watching their calorie intake. The recipe is vegetarian and can be easily adapted for vegan diets by substituting ingredients.
Petua
- 💡Tip 1: Use fresh santan for the most authentic flavor and moist crumb.
- 💡Tip 2: Add pandan essence sparingly to avoid overpowering the vanilla.
- 💡Tip 3: Don’t over-mix the batter to keep the cake light and fluffy.
Penyimpanan & hidangan
Store in an airtight container at room temperature for up to 2 days. For longer freshness, refrigerate for up to a week. Warm slightly before serving for best texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 210.0 kcal |
