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Mini Emerald Pandan Leaf Matcha Bundt Cake

These Mini Emerald Pandan Leaf Matcha Bundt Cakes are both adorable and luscious, making them the perfect snack to indulge in without any guilt. They also make for a perfect centerpiece for your weekend brunch table. These cakes are moist, flavorful, and wonderfully buttery. The addition of Suncore Foods® Emerald Pandan Leaf and Midori Jade Matcha Powders gives them a delightful green hue, making them look irresistible. Overall, they are really delicious!


Makes 8 Mini Pandan Bundt Cakes

Dry Ingredients:
150g cake flour or all purpose flour
60g sugar of choice
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
3 tbsp Suncore Foods® Emerald Pandan Leaf Powder & 1 tbsp Suncore Foods® Midori Jade Matcha Powder

Wet Ingredients:
85g dairy free butter
70g dairy free yogurt
120g dairy free milk
3 tbsp Suncore Foods® Emerald Pandan Leaf Powder & 1 tbsp Suncore Foods® Midori Jade Matcha Powder dissolved in 2 tbsp water


1. Preheat oven to 170c. Grease bundt pan. Set aside.

2. In a large bowl, whisk the dry ingredients together until combined. Set aside.

3. In a stand mixer, cream together butter, sugar and yogurt. Add in half of the flour mixture and mix on low. Add in milk and the remaining flour mixture and the dissolved Suncore Foods® Emerald Pandan Leaf Powder & Suncore Foods® Midori Jade Matcha Powder, Mix on medium speed for about 1-2 mins or until smooth.

4. Transfer the batter into prepared pan. Tap gently against the counter to release air bubbles.

5. Bake for 25 - 30 mins or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cakes onto a rack with parchment paper and cool completely.