Honeycomb Cake - Eggless / Vegetarian Recipe / Banh Bo Nuong Chay
This Honeycomb Cake - Eggless / Vegetarian Recipe (Banh Bo Nuong Chay) is a must-try if you love baked Honeycomb Cake (Banh Bo Nuong) but want to avoid the eggs. You are guaranteed a deliciously spongy and chewy cake with lots of honeycomb with this straightforward recipe. If you've struggled with making Honeycomb Cake in the past, give this recipe a try. It's very forgiving and not nearly as delicate or sensitive as the Steamed Honeycomb Cake or baked version. Be sure to review the recipe notes and watch the video. It's loaded with tips and tricks to help you succeed. Good Luck and Happy Baking!
- Prep time
- 15 min
- Cook time
- 50 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 1/4 tsp active dry yeast (, 1 package)
- 1 tsp sugar
- 1/4 cup warm water (100 F (38 C))
- 2 1/2 cups rice flour
- 1 1/2 cups tapioca starch
- 2 cups warm water ( 100 F (38 C))
- 1 cup coconut milk
- 1 cup sugar
- 1 tsp Pandan paste
- 1 tsp vegetable oil
Instructions
- 1
In a small bowl, add the active dry yeast, 1 tsp sugar and warm water. Stir together to moisten the yeast.
- 2
Let rest until the yeast becomes foamy and doubles in volume, approximately 10 minutes.
- 3
Add the rice flour and tapioca starch into a large bowl. Add the warm water. Mix together until the batter is smooth and free of lumps.
- 4
Optionally, strain the mixture.
- 5
Add the activated yeast to the batter. Mix together combining well. Cover the bowl with a lid or plastic wrap.
- 6
Transfer to a warm place and let rest for 1 - 1 1/2 hours or until the batter increases 1 1/2 times in volume and is foamy on top.
- 7
In a microwaveable cup, add the coconut milk and 1 cup sugar. Combine together dissolving the sugar. Microwave on High for 45 seconds.
- 8
Add the Pandan paste to the coconut milk syrup and mix well.
- 9
Add the Pandan coconut milk syrup to the batter and mix well.
- 10
Cover the batter and let rest on the counter for 15 minutes.
- 11
Place the tube / bundt cake pan into the oven. Preheat the oven to 350 F (177 C).
- 12
When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.
- 13
Stir the batter again and then pour into the hot pan.
- 14
Place into the oven and bake for 15-20 minutes or until the top starts to set.
- 15
Cover the cake with foil.
- 16
Bake for another 25-30 minutes. (The total baking time is approximately 40-50 minutes.)
- 17
Check the cake is done by inserting a toothpick and it should come out clean.
- 18
Remove the cake from the oven and let cool for 15 minutes.
- 19
Transfer the cake to a wire rack and let cool for 15-20 minutes.
- 20
Place the 8 inch x 3 inch round cake pan into the oven. Preheat the oven to 350 F (177 C).
- 21
When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.
- 22
Stir the batter again and then pour into the hot pan.
- 23
Place into the oven and bake for 35-40 minutes or until the top starts to brown.
- 24
Cover the cake with foil.
- 25
Bake for another 50-60 minutes. (The total baking time is approximately 85-100 minutes.)
- 26
Check the cake is done by inserting a toothpick and it should come out clean.
- 27
Remove the cake from the oven and let cool for 20 minutes.
- 28
Transfer the cake to a wire rack and let cool for 15-20 minutes.
- 29
Cut the cake into slices or chunks and enjoy as dessert or a casual snack.
- 30
The Honeycomb Cake - Eggless is best enjoyed the day it's made. For any remaining cake, cover well to prevent drying. Store at room temperature for 1-2 days. Refrigerate for up to 1 week. To enjoy again, warm in the microwave for toaster oven. Freeze for up to 2 months.