Bánh Bông Lan

Bánh Bông Lan is a delightful Vietnamese sponge cake that is light, airy, and entirely vegan. Perfect for a snack or dessert, this cake is infused with coconut milk and pandan for a tropical twist.

Ingredients

• All-purpose flour - 100 grams
• Coconut milk - 100 ml
• Sugar - 50 grams
• Vegetable oil - 30 ml
• Baking powder - 1 teaspoon
• Pandan extract - 1 teaspoon
• Vanilla extract - 1 teaspoon
• Salt - a pinch
• Water - 50 ml

Steps

1. Preheat your oven to 180°C (350°F) and grease a small cake pan.
2. In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt.
3. In another bowl, whisk together the coconut milk, vegetable oil, pandan extract, vanilla extract, and water.
4. Pour the wet ingredients into the dry ingredients and mix until just combined; do not overmix.
5. Transfer the batter to the prepared cake pan and smooth the top with a spatula.
6. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
8. Slice and serve as a delightful snack.

Nutrition

• Calories: 180
• Protein: 2 g
• Carbs: 30 g
• Fiber: 1 g
• Sugar: 10 g
• Sodium: 150 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 5 g
• Unsaturated Fat: 2 g
• Water: 0.05 L

Health Benefits

• Low in cholesterol, making it heart-friendly.
• Contains coconut milk, which may offer hydration and essential nutrients.

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