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!

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - Finally! Dairy-Free and Gluten-Free Recipe | recipe from runwayrice.com
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Notes on the Honeycomb Cake – Eggless / Vegetarian Recipe, Tips and Tricks

Use fresh active dry yeast. Instant yeast works but the honeycomb is minimal and the texture is not as spongy.

Let the batter rest in a warm place with the temperature around 85-100 F (29-38 C) to encourage yeast growth. The oven works best as it’s enclosed and can be controlled. Turn on the oven light and place the batter bowl close to the light. Another option is to place a pan of boiling water just under the batter. The steam helps to generate heat. Alternatively, warm the oven using the “Keep Warm” function for a few minutes and then turn it off. With this method, you should use an oven thermometer to get the right temperature range. Most ovens keep warm at 175 F (79 C), a temperature which would kill the yeast. If you have a bread proofing setting on your oven, this works best and eliminates any guesswork.

I use Pandan paste in this recipe because it’s my favorite. Feel free to use any food extract and flavoring you like. Optionally, use food coloring to add pizzazz to the cake. Depending on the occasion or time of year, I’ll make a variety of cakes in different flavors and colors. Yum! Check out my ever-expanding collection below… 🙂

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - Assorted food extracts, flavorings and coloring | recipe from runwayrice.com

Use a thermometer to check the temperature of all liquids. The temperature should be 100-110 F (38-43 C). A temperature high than 130 F (54 C) will kill the yeast.

Temperatures and baking times may vary with your oven. Adjust the oven rack so the cake is at least 7-8 inches from oven’s heating element. The reasoning for this is so the cake doesn’t bake too quickly. Time is needed to let the air bubbles surface to the top, thereby creating the honeycomb. If your oven has both top and bottom heating elements, center the cake in the oven. Bake using conventional heat. Convection or fan-forced dries out the cake.

As rice flour yields a flaky crust, I cover the cake with foil. I like a delicate, softer texture similar to the Steamed Honeycomb Cake. If you don’t mind a little bit of crust, you can bake the cake uncovered and it will take less time. An uncovered cake made using a tube / bundt pan bakes in 30-35 minutes.

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 or toaster oven. Freeze for up to 2 months.

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - Guaranteed NO-FAIL Recipe with Video | recipe from runwayrice.com

Gas bubbles surfacing to the top create the striations in this cake. Cut across the cake to reveal the beautiful honeycomb.

Watch the video for instructions.

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Honeycomb Cake – Eggless / Vegetarian Recipe / Banh Bo Nuong Chay

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - No-Fail Recipe, Guaranteed Honeycomb! | recipe from runwayrice.com

Ingredients

Yeast Mixture
1 package (2 1/4 tsp) active dry yeast
1 tsp sugar
1/4 cup warm water, 100 F (38 C)

Cake Batter
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

Directions

Activating the Yeast

In a small bowl, add the active dry yeast, 1 tsp sugar and warm water. Stir together to moisten the yeast.

Let rest until the yeast becomes foamy and doubles in volume, approximately 10 minutes.

Making the Batter

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.

Optionally, strain the mixture.

Add the activated yeast to the batter. Mix together combining well. Cover the bowl with a lid or plastic wrap.

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.

In a microwaveable cup, add the coconut milk and 1 cup sugar. Combine together dissolving the sugar. Microwave on High for 45 seconds.

Add the Pandan paste to the coconut milk syrup and mix well.

Add the Pandan coconut milk syrup to the batter and mix well.

Cover the batter and let rest on the counter for 15 minutes.

Baking the Cake using a 10 inch Tube / Bundt Cake Pan

Place the tube / bundt cake pan into the oven. Preheat the oven to 350 F (177 C).

When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.

Stir the batter again and then pour into the hot pan.

Place into the oven and bake for 15-20 minutes or until the top starts to set.

Cover the cake with foil.

Bake for another 25-30 minutes. (The total baking time is approximately 40-50 minutes.)

Check the cake is done by inserting a toothpick and it should come out clean.

Remove the cake from the oven and let cool for 15 minutes.

Transfer the cake to a wire rack and let cool for 15-20 minutes.

Baking the Cake using an 8 inch x 3 inch Round Cake Pan

Place the 8 inch x 3 inch round cake pan into the oven. Preheat the oven to 350 F (177 C).

When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.

Stir the batter again and then pour into the hot pan.

Place into the oven and bake for 35-40 minutes or until the top starts to brown.

Cover the cake with foil.

Bake for another 50-60 minutes. (The total baking time is approximately 85-100 minutes.)

Check the cake is done by inserting a toothpick and it should come out clean.

Remove the cake from the oven and let cool for 20 minutes.

Transfer the cake to a wire rack and let cool for 15-20 minutes.

Serving and Storing the Cake

Cut the cake into slices or chunks and enjoy as dessert or a casual snack.

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.

Yields: 8 servings

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - Dairy-free, Gluten-free, Easy Oven Recipe | recipe from runwayrice.com

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Tools I Love and Use in My Kitchen

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) | recipe from runwayrice.com

 

Honeycomb Cake - Eggless/Vegetarian Recipe (Banh Bo Nuong Chay) - No-Fail Recipe, Guaranteed Honeycomb! | recipe from runwayrice.com
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Honeycomb Cake - Eggless / Vegetarian Recipe / Banh Bo Nuong Chay

Course: Dessert, Snack
Cuisine: Asian, Vietnamese
Prep Time: 15 minutes
Cook Time: 50 minutes
Resting Time: 1 hour 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 372 kcal
Author: Trang
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!

Ingredients

Yeast Mixture

  • 2 1/4 tsp active dry yeast , 1 package
  • 1 tsp sugar
  • 1/4 cup warm water 100 F (38 C)

Cake Batter

Instructions

Activating the Yeast

  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.

Making the Batter

  1. 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.
  2. Optionally, strain the mixture.
  3. Add the activated yeast to the batter. Mix together combining well. Cover the bowl with a lid or plastic wrap.
  4. 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.
  5. In a microwaveable cup, add the coconut milk and 1 cup sugar. Combine together dissolving the sugar. Microwave on High for 45 seconds.
  6. Add the Pandan paste to the coconut milk syrup and mix well.
  7. Add the Pandan coconut milk syrup to the batter and mix well.
  8. Cover the batter and let rest on the counter for 15 minutes.

Baking the Cake using a 10 inch Tube / Bundt Cake Pan

  1. Place the tube / bundt cake pan into the oven. Preheat the oven to 350 F (177 C).
  2. When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.
  3. Stir the batter again and then pour into the hot pan.
  4. Place into the oven and bake for 15-20 minutes or until the top starts to set.
  5. Cover the cake with foil.
  6. Bake for another 25-30 minutes. (The total baking time is approximately 40-50 minutes.)
  7. Check the cake is done by inserting a toothpick and it should come out clean.
  8. Remove the cake from the oven and let cool for 15 minutes.
  9. Transfer the cake to a wire rack and let cool for 15-20 minutes.

Baking the Cake using an 8 inch by 3 inch Round Cake Pan

  1. Place the 8 inch x 3 inch round cake pan into the oven. Preheat the oven to 350 F (177 C).
  2. When the oven comes to temperature, remove the hot pan from the oven. Brush oil into the pan coating it well.
  3. Stir the batter again and then pour into the hot pan.
  4. Place into the oven and bake for 35-40 minutes or until the top starts to brown.
  5. Cover the cake with foil.
  6. Bake for another 50-60 minutes. (The total baking time is approximately 85-100 minutes.)
  7. Check the cake is done by inserting a toothpick and it should come out clean.
  8. Remove the cake from the oven and let cool for 20 minutes.
  9. Transfer the cake to a wire rack and let cool for 15-20 minutes.

Serving and Storing the Cake

  1. Cut the cake into slices or chunks and enjoy as dessert or a casual snack.
  2. 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.

Notes, Tips & Tricks

Use fresh active dry yeast. Instant yeast works but the honeycomb is minimal and the texture is not as spongy.

Let the batter rest in a warm place with the temperature around 85-100 F (29-38 C) to encourage yeast growth. The oven works best as it's enclosed and can be controlled. Turn on the oven light and place the batter bowl close to the light. Another option is to place a pan of boiling water just under the batter.

Feel free to use any food extract and flavoring you like. Optionally, use food coloring to add pizzazz to the cake. Depending on the occasion or time of year, I'll make a variety of cakes in different flavors and colors.

Use a thermometer to check the temperature of all liquids. The temperature should be 100-110 F (38-43 C). A temperature high than 130 F (54 C) will kill the yeast.

Temperatures and baking times may vary with your oven. Adjust the oven rack so the cake is at least 7-8 inches from oven's heating element. The reasoning for this is so the cake doesn't bake too quickly. Time is needed to let the air bubbles surface to the top, thereby creating the honeycomb. If your oven has both top and bottom heating elements, center the cake in the oven. Bake using conventional heat. Convection or fan-forced dries out the cake.

Nutrition Facts
Honeycomb Cake - Eggless / Vegetarian Recipe / Banh Bo Nuong Chay
Amount Per Serving
Calories 372 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 5g 25%
Sodium 4mg 0%
Potassium 115mg 3%
Total Carbohydrates 86g 29%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g 8%
Vitamin C 0.3%
Calcium 1%
Iron 7.8%
* Percent Daily Values are based on a 2000 calorie diet.

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6 Responses to Honeycomb Cake – Eggless / Vegetarian Recipe (Banh Bo Nuong Chay)

  1. Wendy Vo August 5, 2018 at 9:49 am #

    Dear Trang,

    Thank you for your recipe. What should I do to get brown color without food color? I did use palm sugar instead of regular sugar but I didnt get the different result.

    Many thanks.

    • Trang August 10, 2018 at 1:56 pm #

      Hi Wendy,
      If you would like a rich brown color, I suggest using dark brown sugar. Give it a try and share your results. Good Luck!

  2. Debbie Phan March 26, 2018 at 12:00 pm #

    Hi Trang,

    I made the Honeycomb Cake as dessert for a vegetarian dinner for my in-laws. They were so impressed with all the honeycomb in the cake. The cake was pillowy soft. Thanks so much for the recipe! I need to make another cake now. 🙂

    • Trang March 29, 2018 at 12:39 pm #

      Hi Debbie,
      That’s wonderful to hear your vegetarian Honeycomb Cake was a hit at your dinner party. Great job to you and thanks for sharing your results! 🙂

  3. Maria A March 26, 2018 at 2:06 am #

    Hello Trang. I love pandan taste but it’s har to find in Sweden. Bought some Butterfly pandan extract on eBay. It’s terrible green and doesnt taste so much. Wich extract do you think is the best?

    • Trang March 26, 2018 at 11:41 am #

      Hi Maria,
      I like the Koepoe Koepoe Pandan paste https://amzn.to/2pM61UX Another good option is the McCormick Buco Pandan https://amzn.to/2Gw9NLB This one is not as concentrated as the paste and is clear. Hope that helps!

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