Delight in Vietnamese Honeycomb Cake – Soft, Sweet, and Gluten-Free

Experience the delightful flavors of Vietnamese Honeycomb Cake, a soft and sweet gluten-free dessert that will enchant your senses.

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Prep Time 15

Cook Time 55

Cooling Time 1

Total Time 2 10

Servings: 8 slices

Course: Dessert

Cuisine: Vietnamese

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 can Coconut Milk use full-fat for best flavor
2 pieces Pandan Leaves or 1 tsp pandan extract if unavailable
3 large Eggs
1 cup Granulated Sugar adjust according to taste
2 tsp Pandan Extract if substituting for fresh pandan
1 tsp Vanilla Extract for sweetness depth
1 cup Tapioca Starch do not substitute with regular flour
1 tsp Baking Powder ensure freshness
1/4 tsp Salt to balance sweetness

Equipment

Bundt pan
blender
Mixing Bowl
sieve

Method

Preparation Steps

Preheat your oven to 350°F (177°C) and place a bundt pan inside for about 10 minutes.
Blend coconut milk with pandan leaves, strain into a bowl to remove solids.
Whisk together the strained coconut mixture, eggs, and granulated sugar until smooth and frothy.
Gently stir in pandan extract and vanilla extract into the wet mixture.
In a separate bowl, whisk tapioca starch, baking powder, and salt. Fold this into the wet ingredients until just combined.
Pour the batter into the pre-warmed bundt pan and bake for 50-55 minutes until a toothpick comes out clean.
Cool the cake in the pan for 60 minutes before inverting onto a plate to unmold.

Nutrition

Serving: 1sliceCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 7gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 150mgPotassium: 200mgFiber: 1gSugar: 12gVitamin A: 2IUCalcium: 2mgIron: 4mg

Notes

Allow the cake to cool completely before serving to maintain its structure. Customize with toppings for a personal touch.

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