Honeycomb Cake - Eggless / Vegetarian Recipe / Banh Bo Nuong Chay
Course:
Dessert, Snack
Cuisine:
Asian, Vietnamese
Prep Time:15minutes
Cook Time:50minutes
Resting Time:1hour15minutes
Total Time:1hour5minutes
Servings:8
Calories:372kcal
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!
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.
Recipe Video
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 372Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 5g31%
Sodium 4mg0%
Potassium 115mg3%
Carbohydrates 86g29%
Fiber 1g4%
Sugar 25g28%
Protein 4g8%
Vitamin C 0.2mg0%
Calcium 10mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.