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!

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… 🙂

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.

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.

If you enjoy this Honeycomb Cake – Eggless / Vegetarian (Banh Bo Nuong Chay) recipe, you may also like:

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

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

Print

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

• 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

Standard - Metric

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.

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 372 Calories 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.