Delightful Vietnamese Honeycomb Cake: Gluten-Free Bliss

Experience the unique flavors of Vietnamese Honeycomb Cake, a gluten-free treat made with pandan and coconut.

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Prep Time 15

Cook Time 55

Cooling Time 1

Total Time 2 10

Servings: 10 slices

Course: Desserts

Cuisine: Vietnamese

Calories: 180

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

14 oz full-fat coconut milk Provides richness and moisture
10 pieces pandan leaves Can replace with 1 tsp of pandan extract if needed
5 large eggs Offer structure and leavening
1 1/3 cups granulated sugar Adjust based on sweetness preference
0.5 tsp pandan extract Use more if using extract instead of leaves
1 tsp vanilla extract Adds depth to flavor
1 cup tapioca starch Essential for light texture
16 g single acting baking powder Acts as a leavening agent
salt Balances sweetness perfectly

Equipment

Bundt pan
Blender
Mixing Bowl
fine sieve

Method

Step-by-Step Instructions

Preheat your oven to 350°F (177°C) and warm the bundt pan for about 10 minutes.
Blend the coconut milk with pandan leaves, strain for a silky texture.
Whisk the strained coconut mixture with eggs and sugar until smooth.
Stir in pandan and vanilla extracts to the wet mixture.
Sift together tapioca starch, baking powder, and salt; fold into the wet ingredients.
Pour the batter into the bundt pan and bake for 50-55 minutes until golden.
Cool in the pan for 60 minutes before inverting onto a wire rack.

Nutrition

Serving: 1sliceCalories: 180kcalCarbohydrates: 25gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 70mgSodium: 150mgPotassium: 150mgFiber: 1gSugar: 12gCalcium: 30mgIron: 1mg

Notes

Feel free to experiment with flavors like almond milk or spices for a unique twist.

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