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–+ servings
Vietnamese Honeycomb

Delicious Vietnamese Honeycomb Cake: Easy Gluten-Free Delight

This Vietnamese Honeycomb Cake combines rich coconut and aromatic pandan for a delightful gluten-free dessert.
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Prep Time 30 minutes
Cook Time 55 minutes
Cooling Time 1 hour
Total Time 2 hours 25 minutes
Servings: 10 slices
Course: Dessert
Cuisine: Vietnamese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Coconut Milk Use full-fat for creamier texture
  • 2 leaves Pandan Leaves Substitute with 1 teaspoon of pandan extract if unavailable
  • 4 large Eggs Best for optimal results
  • 3/4 cup Granulated Sugar Adjust to taste
  • 1/2 teaspoon Pandan Extract Double if substituting for leaves
  • 1 teaspoon Vanilla Extract
  • 1 cup Tapioca Starch Do not substitute with other flours
  • 1 tablespoon Baking Powder
  • 1/2 teaspoon Salt

Equipment

  • Bundt pan
  • blender
  • Mixing Bowls
  • Fine Mesh Sieve

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (177°C) and warm the bundt pan for 10 minutes.
  2. Blend full-fat coconut milk and pandan leaves until smooth, then strain through a sieve.
  3. In a bowl, whisk together the strained coconut mixture, eggs, and sugar until smooth.
  4. Stir in pandan extract and vanilla extract until fully combined.
  5. Whisk together tapioca starch, baking powder, and salt, then gently fold into the wet mixture.
  6. Pour the batter into the bundt pan and bake for 50-55 minutes.
  7. Allow the cake to cool in the pan for 60 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 100mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 60mgIron: 1mg

Notes

Ensure to warm the bundt pan for easier release and check the freshness of baking powder for best results.

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