Delicious Banh Bo Nuong: Your Gluten-Free Sweet Escape

Last Updated on February 12, 2026 by Antoni Recipes Team

When my friends and I were searching for a unique dessert to impress at our next gathering, we stumbled upon Banh Bo Nuong the enchanting Vietnamese honeycomb cake. Just the thought of its delicately sweet flavor combined with the earthy notes of pandan and creamy coconut instantly transported me to the vibrant streets of Vietnam. I couldn t wait to dive into the process of making this effortlessly beautiful dessert.

The best part? This cake is not only gluten-free and dairy-free, making it a crowd-pleaser for various dietary needs, but it s also surprisingly simple to whip up even for baking novices. With its eye-catching honeycomb texture and delightful bounce, Banh Bo Nuong stands out from the usual dessert suspects, ensuring it ll be the star of any occasion. As I mix the ingredients and watch it bake, the fragrant aroma fills my kitchen, and I know I ve found something truly special. So, let s embark on this delicious journey together and create a dish that will sweeten any moment!

Why is Banh Bo Nuong a Must-Try?

Unique Taste Experience: This cake offers a delicate balance of sweet and earthy flavors, making it truly unforgettable.
Visual Appeal: The charming honeycomb pattern not only delights the eyes but also adds texture that s sure to impress.
Diet-Friendly: Being gluten-free and dairy-free means it caters to various dietary preferences without skimping on flavor!
Simple Preparation: Even beginners can successfully create this dessert with just a few steps, ensuring a fun baking experience.
Versatile Serving Options: Serve it as a standalone treat or elevate it with fresh fruit or coconut syrup for an extra touch.
Cultural Connection: Enjoying Banh Bo Nuong allows you to explore Vietnamese culture right from your kitchen!

Banh Bo Nuong Ingredients

For the Cake
Coconut Milk Provides moisture and richness; substitute with any plant-based milk if necessary, though taste may vary.
Pandan Leaves Infuse the cake with a unique aroma and flavor; can be replaced with 1 tsp of pandan extract if leaves are not available.
Eggs (5) Act as a binder, contributing to structure and fluffiness; for a vegan version, use an equivalent amount of aquafaba (chickpea liquid).
Granulated Sugar (1 1/3 cup) Sweetens the cake; adjust to taste, but reducing the amount may affect the texture.
Pandan Extract (1/2 tsp) Enhances the pandan flavor; omit if using fresh pandan leaves.
Vanilla Extract (1/2 tsp) Adds warmth and depth of flavor.
Tapioca Starch (1 cup) Essential for the honeycomb appearance, providing a chewy texture; no substitutes advised.
Single Acting Baking Powder (1 packet) Provides leavening; can replace with double acting baking powder if necessary, but consider adjustments for timing.
Salt (1/2 tsp) Balances sweetness and enhances flavor.

How to Make Banh Bo Nuong

1. Preheat the Oven: Begin by preheating your oven to 350 °F (177 °C). Place your bundt pan inside the oven to warm up, which helps the cake cook evenly.

2. Blend and Strain: In a blender, combine the coconut milk and pandan leaves. Blend until well combined, then strain the mixture into a bowl to extract all the fragrant liquid.

3. Combine Ingredients: In a mixing bowl, add your strained coconut milk, eggs, and granulated sugar. Mix slowly to minimize bubbles, ensuring a silky batter. Strain the eggs first for even smoother incorporation.

4. Mix Extracts: Add the pandan and vanilla extracts to your mixture. Stir gently until everything is fully combined and the flavors meld together beautifully.

5. Incorporate Dry Ingredients: In another bowl, combine the tapioca starch, single acting baking powder, and salt. Mix this dry blend into your wet ingredients until smooth, straining the batter again to remove any lumps for a fluffy texture.

6. Bake the Cake: Pour the batter into your preheated bundt pan and bake for 50-55 minutes. It s done when a toothpick inserted into the center comes out clean.

7. Cool the Cake: Once baked, let the cake cool upside down for at least 60 minutes. Gently run a knife around the edges before flipping it to release the cake.

Optional: Serve with a drizzle of coconut syrup for an extra touch of sweetness!
Exact quantities are listed in the recipe card below.

How to Store and Freeze Banh Bo Nuong

Room Temperature: Store the cake in an airtight container at room temperature for up to 3 days to keep it fresh and prevent it from drying out.

Fridge: If you re in a warm climate, refrigerate the Banh Bo Nuong in an airtight container to maintain its moisture and freshness for up to 5 days.

Freezer: For longer storage, wrap slices of the cake in plastic wrap and then place them in a freezer-safe bag. It can be frozen for up to 2 months.

Reheating: To enjoy the cake warm, simply thaw overnight in the fridge and reheat in the microwave for 10-15 seconds before serving.

Expert Tips for Banh Bo Nuong

• Strain Thoroughly: Ensure to strain mixtures thoroughly to avoid lumps. A smooth batter is key for the perfect texture of Banh Bo Nuong.
• Light Batter: The lightness of the batter is essential; avoid overmixing, which can lead to a denser cake and spoil the honeycomb appearance.
• Use a Sieve: Utilize a fine mesh sieve often to eliminate bubbles in the batter; bubbles can disrupt the honeycomb structure, affecting both appearance and texture.
• Monitor Baking Time: Keep an eye on the baking time; every oven is different. When testing doneness with a toothpick, it should come out clean but not overbaked.
• Storage Solutions: Store baked cake in an airtight container for up to 3 days. If in a warm climate, refrigerate to maintain freshness and prevent spoilage.

What to Serve with Banh Bo Nuong?

Enhance your experience with delightful sides that complement this unique Vietnamese cake beautifully.

• Coconut Syrup:
  A sweet drizzle brings out the cake s subtle flavors, enriching each bite with creamy coconut goodness.

• Fresh Mango Slices:
  The bright, juicy sweetness of mango contrasts wonderfully with the cake s delicate texture, making for a refreshing combination.

• Tropical Fruit Salad:
  A mix of pineapple, kiwi, and papaya not only adds vibrant colors but also bright fruitiness that elevates the dessert experience.

• Ginger Tea:
  This fragrant tea offers warming spice that complements the sweet notes of the cake, creating a soothing balance perfect for any gathering.

• Ice Cream:
  A scoop of coconut or vanilla ice cream provides a creamy decadence that pairs delightfully with the lightness of Banh Bo Nuong, enhancing the flavor profile.

• Shredded Coconut Topping:
  Lightly toasted coconut enhances the cake s flavor and adds delightful texture, making every bite a little more special.

Indulging in these pairings will transform your Banh Bo Nuong into a memorable meal that delights both the eyes and the taste buds!

Make Ahead Options

These Banh Bo Nuong are a fantastic choice for meal prep aficionados! You can prepare the batter up to 24 hours in advance, allowing you to simply refrigerate it in an airtight container to maintain its quality. This not only saves you time on busy baking days but also ensures that the flavors develop beautifully. When you re ready to bake, just pour the batter into your warmed bundt pan and proceed with the baking instructions as usual. If you have leftover cake, store it in an airtight container for up to 3 days to keep it fresh. Trust me, it ll be just as delicious and delightful when served!

Banh Bo Nuong Variations

Feel free to add your own flavorful twist to this delightful cake and let your creativity shine!

• Dairy-Free: Replace coconut milk with almond milk for a nutty nuance while keeping it creamy and light.
• Vegan Option: Substitute the eggs with aquafaba, whipping it to soft peaks before gently folding into the mixture adds a fluffy texture.
• Flavor Boost: Add a teaspoon of lime zest to the batter for a refreshing citrus twist that beautifully complements the pandan and coconut.
• Sweet Substitution: Use coconut sugar instead of granulated sugar for a deeper caramel flavor and a hint of molasses.
• Nutty Addition: Fold in toasted coconut flakes or chopped cashews into the batter for extra crunch and a delightful surprise in every bite.
• Pandan Extract: If fresh pandan leaves aren t available, simply increase the pandan extract to 1 teaspoon for a more pronounced flavor.
• Spice it Up: Incorporate a pinch of cardamom or cinnamon into the dry ingredients for a warm, aromatic twist that dances on your palate.
• Heat Factor: Drizzle with a spicy chili syrup for a daring kick that contrasts beautifully with the cake s sweetness.

Let your imagination roam and make this Banh Bo Nuong uniquely yours!

Banh Bo Nuong Recipe FAQs

What type of coconut milk should I use for Banh Bo Nuong?
I recommend using full-fat coconut milk for the best flavor and moisture. If that s unavailable, any plant-based milk can substitute, but be aware that it may alter the final taste and texture slightly.

How should I store leftover Banh Bo Nuong?
Store the cake in an airtight container at room temperature for up to 3 days. If you re in a warm climate, it s best to refrigerate it for up to 5 days to maintain its freshness.

Can I freeze Banh Bo Nuong?
Absolutely! Wrap slices of the cooled cake tightly in plastic wrap, then place them in a freezer-safe bag. This keeps the cake fresh for up to 2 months. Thaw overnight in the fridge and reheat for a few seconds in the microwave before enjoying!

What can I do if my Banh Bo Nuong is too dense?
If your cake turns out dense, it s often due to overmixing the batter or not straining the mixtures adequately. To avoid this, be gentle when combining ingredients and make sure to strain the batter well to achieve that airy honeycomb texture.

Can I make Banh Bo Nuong without eggs?
Certainly! For a vegan version, replace the 5 eggs with an equivalent amount of aquafaba (approximately 1/2 cup). This will help bind the ingredients and maintain the cake s fluffy texture.

Is Banh Bo Nuong safe for those with nut allergies?
Yes! This recipe is nut-free as it primarily uses tapioca starch, coconut milk, and pandan. However, always double-check your ingredients for cross-contamination if you have severe allergies.