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4.34 from 6 votes

Banh Bo Nuang - Vietnamese Honeycomb Cake

Vietnamese Pandan Honeycomb Cake has a great honeycomb texture. This is a light and airy gluten free cake!
Prep Time30 mins
Cook Time45 mins
Servings: 8 people


  • 1 cup coconut cream
  • ¼ teaspoon salt
  • ½ teaspoon pandan paste
  • ¾ cup sugar
  • 1 teaspoon oil
  • 5 eggs at room temperature
  • ¾ cup + 2/3 cup tapioca starch
  • 1 tablespoon + 1 teaspoon rice flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda


  • Preheat oven to 325 F.
  • Brush the bottom only of a cake pan with butter and place in the oven.
  • In the bowl of an electric mixer, combine coconut cream, salt, pandan paste, sugar and oil. Mix until thoroughly combined.
  • In a small bowl, crack the eggs. With a pair of scissors, cut the egg yolks. This is so less air will be whipped into the eggs. If there is too much air, the honeycomb texture will not result.
  • In another small bowl, combine the tapioca starch and the rice flour.
  • Add the eggs and half of the tapioca mixture to the electric mixer. Beat well until thoroughly combined.
  • Add the remaining tapioca mixture and beat until thoroughly combined.
  • Add cream of tartar and baking soda. Beat until well blended.
  • Pass batter through a sieve to get rid of any tapioca starch clumps.
  • Remove warm cake pan from the oven.
  • Transfer to prepared cake pan. Drop the cake pan on the counter a few times, to remove any air.
  • Transfer to oven and bake for 45 minutes.
  • Hang cake upside down to cool for 1 hour. I hope it works for you.
  • Slice and serve.


adapted from Scruff & Steph
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