Author: Paul

Steaming isn’t just a cooking method; it’s practically a time machine for flavors—a secret that’s often overlooked in our fast-paced world. This Vietnamese Steamed Banana Cake, or Banh Chuoi Hap, is a perfect example of how this technique can transform simple ingredients into an enchanting dessert. Boasting a delightful chewy texture and the natural sweetness of ripe bananas, this gluten-free and vegan treat makes for a guilt-free indulgence that’s sure to satisfy any sweet tooth. With minimal prep time and maximum flavor payoff, it’s an ideal option for anyone tired of the monotony of fast food. Trust me, once you whip this up and drizzle it with its luscious coconut sauce, you might just find yourself daydreaming about your next slice. Who else is ready to dive into the comforting world of Vietnamese desserts?

Why is Steamed Banana Cake So Incredible?

Unique Method: Steaming creates a moist, chewy texture that’s utterly addictive. Unlike traditional baked cakes, this technique preserves the bananas’ natural sweetness and showcases its flavors beautifully.

Minimal Ingredients: With only a handful of simple, gluten-free ingredients, this recipe is perfect for anyone looking to create a delicious dessert without the fuss.

Quick Preparation: In just 30 minutes, you can prepare a delightful treat that impresses both family and friends—perfect for surprising guests or indulging yourself!

Versatile Flavor: Elevate your cake with spices like cinnamon or nutmeg for an added warmth, or boost texture with shredded coconut; the possibilities are endless!

Perfectly Pairing: Serve warm with a luscious coconut sauce for a comforting dessert that’s sure to please, and if you’re a fan of quick, sweet snacks, you might also enjoy Crunchy Banana Seed cookies for an afternoon pick-me-up!

Vietnamese Steamed Banana Cake Ingredients

For the Cake
• Pisang Awak Bananas – Provides natural sweetness and flavor; ripe bananas are best for achieving that perfect taste.
• Light Brown Sugar – Adds sweetness and a caramel-like flavor; granulated sugar can substitute but may change the color slightly.
• Tapioca Starch (Flour) – Gives the cake a chewy texture; crucial for keeping it gluten-free, so avoid using regular flour.
• Rice Flour – Contributes to the structure of the cake; opt for fine rice flour to get the best results.
• Salt – Enhances flavor by balancing sweetness; a must-have ingredient for depth.
• Cinnamon Powder – Adds warm flavor notes and aroma; though optional, it’s highly recommended for enhancing taste.
• Water – Hydrates the batter; adjust the amount depending on your flour’s absorbency.

For the Coconut Sauce
• Canned Coconut Milk – Creates the base for a rich coconut sauce; quality matters, so choose a good brand or make your own.
• Cornstarch – Used to thicken the coconut sauce; remember to mix it with water first to avoid lumps.

For Garnish
• Toasted Sesame Seeds – Offers a nutty taste and visual appeal; sprinkle generously for that extra touch!

Dive into the delightful world of Vietnamese Steamed Banana Cake, where each bite is a comforting hug that warms your heart!

Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake

Step 1: Prepare Bananas
Start by peeling and slicing your ripe Pisang Awak bananas into ¼-inch thick pieces. In a mixing bowl, toss the banana slices with light brown sugar, allowing them to marinate for 10-20 minutes. You’ll notice the sugar drawing out the bananas’ natural sweetness, creating a syrupy coating that enhances flavor.

Step 2: Mix Dry Ingredients
In a separate bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk them together until well blended, ensuring there are no lumps. This dry mixture will be the foundation of your Vietnamese Steamed Banana Cake, providing that desired chewy texture and structure.

Step 3: Create Batter
Gradually add the measured water to the dry mixture, stirring continuously until a smooth batter forms. Aim for a consistency similar to pancake batter; adjust the water as needed to ensure it isn’t too dry. This batter will hold and meld the marinated banana slices for a deliciously chewy cake.

Step 4: Combine
Gently fold the marinated banana slices into the batter, being careful not to break them apart. Reserve a handful of banana slices for decoration later. This step is essential, as infusing the bananas into the batter allows their sweet essence to permeate the entire Vietnamese Steamed Banana Cake.

Step 5: Steaming Setup
Pour the prepared batter into a greased loaf pan. Layer the reserved banana slices on top for an appealing presentation. Set up your steamer by bringing water to a gentle boil, then carefully place the loaf pan in the steamer basket. Steam the cake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 6: Make Coconut Sauce
While the cake is steaming, heat canned coconut milk in a saucepan over medium heat. Add a pinch of salt and light brown sugar, stirring until dissolved. To thicken, mix cornstarch with a little water to form a slurry and gradually stir it into the coconut milk. Cook, stirring constantly, until the sauce thickens and is silky smooth.

Step 7: Serve
Once the Vietnamese Steamed Banana Cake is set and slightly cooled, slice it into generous pieces. Serve warm, drizzled with the luscious coconut sauce and a sprinkle of toasted sesame seeds for an added crunch. Enjoy every delightful bite of this naturally sweet, chewy treat!

What to Serve with Vietnamese Steamed Banana Cake?

Bring your meal to life with delightful pairings that enhance the cozy comfort of your dessert.

• Creamy Coconut Rice: This subtly sweet and creamy side echoes the coconut sauce, enhancing the cake’s tropical flavors for a cohesive experience.

• Fresh Mango Slices: The juicy, tangy notes of fresh mango provide a refreshing contrast to the rich banana cake, creating a balanced bite.

• Chilled Jasmine Tea: A fragrant jasmine tea can cleanse the palate between bites, allowing the dessert’s flavors to shine through while adding a calming vibe to your meal.

• Savory Vegetable Spring Rolls: The crunchy, crisp spring rolls filled with fresh veggies offer a delightful contrast to the soft, chewy texture of the cake, making every bite exciting.

• Coconut Sorbet: This frozen treat brings an extra layer of coconut flavor with a cold, refreshing finish that delights your taste buds after the warm cake.

• Coconut Whipped Cream: Light and airy, this smooth topping doubles down on the coconut theme while adding a delightful creaminess to the cake experience.

• Toasted Almonds: A sprinkle of these provides a lovely crunch and nuttiness that complements both the cake’s texture and the coconut sauce beautifully.

Embrace these delightful pairings to create a memorable meal for family and friends, celebrating Vietnamese flavors in every bite!

Vietnamese Steamed Banana Cake Variations

Feel free to explore and personalize this delightful dessert, making it uniquely yours with these fun twists!

• Banana Substitute: Use firmer varieties like Cavendish bananas; texture may differ, but flavors remain deliciously sweet.

• Spice It Up: Add a dash of nutmeg or allspice for a cozy, warm flavor that brightens every bite.

• Coconut Infusion: Mix in shredded coconut to the batter for an extra chewy texture and tropical taste.

• Fruit Additions: Toss in some diced mango or pineapple to the batter for a fruity twist that pairs wonderfully with bananas.

• Sweetener Swap: Try coconut sugar instead of light brown sugar; it enhances caramel notes and gives a unique flavor depth.

• Nutty Crunch: Fold in chopped walnuts or pecans for added crunch that perfectly contrasts the cake’s chewy texture.

• Flavor Boost: Drizzle with a touch of maple syrup alongside the coconut sauce for a sweet twist.

• Savory Touch: Experiment with a pinch of sea salt in the coconut sauce, bringing out the sweetness of the dessert and heightening flavors.

For more cheerful projects, you might enjoy making Nutty Vanilla Cake or whipping up some Berry Banana Cottage treats to round out your dessert repertoire!

Expert Tips for Vietnamese Steamed Banana Cake

• Use Ripe Bananas: Ensure your Pisang Awak bananas are ripe, but not overripe, to achieve the perfect balance of sweetness and moisture in your cake.

• Measure Carefully: Weigh your ingredients, especially the tapioca starch and rice flour, for consistent texture and flavor in your Vietnamese Steamed Banana Cake.

• Monitor Water Levels: Adjust the water according to the absorbency of your flours. The batter should be smooth but not too runny for optimal steaming.

• Prevent Water Condensation: Wrap a towel around the lid of your steamer. This simple trick keeps excess moisture from dripping onto your cake, ensuring a beautiful finish.

• Layer for Presentation: Don’t skip on reserving banana slices for the top; it not only enhances presentation but adds extra flavor to each slice of cake!

Make Ahead Options

These Vietnamese Steamed Banana Cakes are perfect for meal prep, saving you time on busy weeknights! You can marinate the banana slices with light brown sugar up to 24 hours in advance, allowing them to develop a sweet flavor. Additionally, you can mix the dry ingredients and prepare the coconut sauce up to 3 days ahead; just store them separately in the refrigerator to maintain freshness. When you’re ready to serve, simply combine the banana mixture with the batter, steam for 25-30 minutes, and drizzle with the luscious coconut sauce. These prepped components ensure your Vietnamese Steamed Banana Cake is just as delicious even when made ahead!

Storage Tips for Vietnamese Steamed Banana Cake

Fridge: Store leftover cake wrapped tightly in plastic wrap or in an airtight container for up to 3 days to maintain its moisture and softness.

Freezer: If you want to keep the cake longer, freeze individual slices for up to 1 month. Wrap each slice in plastic wrap and place in a freezer bag.

Reheating: To enjoy, simply reheat slices in the microwave for 20-30 seconds or steam them lightly until warmed through. Serve with the coconut sauce for a delightful treat.

Coconut Sauce Storage: Store any leftover coconut sauce in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or microwave before serving with your Vietnamese Steamed Banana Cake.

Vietnamese Steamed Banana Cake Recipe FAQs

What kind of bananas are best for this recipe?
Absolutely! For the best results, use ripe Pisang Awak bananas for their natural sweetness and flavor. Avoid overripe bananas, as they release too much moisture during steaming, potentially making the cake soggy.

How should I store the Vietnamese Steamed Banana Cake?
Very easily! Wrap leftover cake tightly in plastic wrap or store it in an airtight container in the fridge for up to 3 days. This will keep the cake moist and flavorful. If you need to save it longer, freeze individual slices wrapped in plastic wrap, and place them in a freezer bag for up to 1 month.

Can I freeze the coconut sauce?
Certainly! You can store leftover coconut sauce in an airtight container in the fridge for up to 5 days. For longer storage, freeze the sauce in ice cube trays, then transfer the cubes to a freezer bag, and they will last for about 3 months. Defrost in the refrigerator before reheating.

What if my batter is too dry?
No problem! If your batter is too thick, gradually add a little more water—about a tablespoon at a time—until you reach a smooth consistency similar to pancake batter. Adjustments can depend on the absorbency of your flours, so don’t hesitate to tweak it!

Are there any dietary considerations I should be aware of?
Definitely! This vegan and gluten-free recipe is perfect for those avoiding animal products and gluten. However, always check your input ingredients such as canned coconut milk and cornstarch for potential allergens. If you’re serving this dessert to pets, keep in mind that the ingredients, especially sugar and coconut, may not be suitable for them, so enjoy this treat for yourself!

How long does the cake take to steam?
The steaming process typically takes about 25-30 minutes! Just check with a toothpick—insert it into the center, and if it comes out clean, your cake is all set! Enjoy the enticing aroma as it fills your kitchen during the steaming!

Delight in Vietnamese Steamed Banana Cake - A Chewy Treat

Experience the delightful Vietnamese Steamed Banana Cake, a gluten-free dessert that transforms simple ingredients into a chewy treat.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: Vietnamese

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 3 pieces Pisang Awak Bananas Ripe bananas are best for achieving that perfect taste.
• 1/2 cup Light Brown Sugar Adds sweetness; granulated sugar can substitute.
• 1 cup Tapioca Starch (Flour) Avoid using regular flour for gluten-free.
• 1/2 cup Rice Flour Opt for fine rice flour.
• 1/4 teaspoon Salt Enhances flavor.
• 1 teaspoon Cinnamon Powder Optional but recommended for enhancing taste.
• 1 cup Water Adjust based on flour's absorbency.

For the Coconut Sauce

• 1 can Canned Coconut Milk Choose a good brand.
• 1 tablespoon Cornstarch Mix with water to avoid lumps.

For Garnish

• 2 tablespoons Toasted Sesame Seeds Sprinkle generously for extra touch.

Equipment

• steamer
• mixing bowls
• whisk
• Loaf pan
• Saucepan

Method

 

Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake

1. Peel and slice the ripe Pisang Awak bananas into ¼-inch thick pieces. Toss with light brown sugar and let marinate for 10-20 minutes.
2. In a separate bowl, combine tapioca starch, rice flour, salt, and cinnamon powder, whisking until well blended.
3. Gradually add water to the dry mixture, stirring until a smooth batter forms, adjusting the water as needed.
4. Gently fold the marinated banana slices into the batter, reserving some for decoration.
5. Pour the batter into a greased loaf pan and layer reserved banana slices on top. Set up the steamer and steam for 25-30 minutes.
6. Heat canned coconut milk in a saucepan, add a pinch of salt and sugar, then thicken with cornstarch slurry. Stir constantly until smooth.
7. Once the cake is set, slice and serve warm drizzled with coconut sauce and toasted sesame seeds.

Notes

This cake can be enjoyed fresh or reheated. Use ripe bananas for the best results and monitor water levels for the batter.

Steaming hot and oh-so-satisfying, Vietnamese Steamed Banana Cake (Banh Chuoi Hap) is a revelation for anyone searching for a delightful dessert that’s both gluten-free and vegan. With simple ingredients like ripe bananas and creamy coconut milk, this recipe captures the essence of home-cooked comfort in a way that’s sure to win over friends and family. Not only does it offer a chewy texture that feels indulgent, but it also comes together effortlessly—perfect for those busy evenings when you yearn for something special yet straightforward. Plus, the warm hints of cinnamon and a luscious coconut sauce make it an irresistible treat that promises to elevate your dessert game. Are you ready to discover how easy it is to create this enchanting dish? Let’s dive in!

Why is This Cake So Delightful?

Simplicity: This recipe requires minimal prep time with ingredients you likely already have at home.

Chewy Texture: The unique use of tapioca and rice flour brings a pleasantly chewy consistency that satisfies every bite.

Vegan & Gluten-Free: Each ingredient is carefully chosen to ensure it’s inclusive for various dietary preferences—no compromise on taste!

Warm Cinnamon Notes: A hint of cinnamon adds warmth, enhancing the overall experience and bringing comfort to your palate.

Crowd-Pleasing Quality: Perfect for gatherings or family dinners—this cake is bound to be a favorite! Serve it warm with a drizzle of coconut sauce for an unforgettable treat. For more light desserts, consider exploring our Berry Banana Cottage or Heavenly No-Bake Cake.

Vietnamese Steamed Banana Cake Ingredients

For the Cake
• Pisang Awak Bananas – Use ripe bananas for the best flavor; avoid overripe ones for optimal texture.
• Light Brown Sugar – Adds a rich sweetness with caramel notes; can substitute with granulated sugar, but it may change the cake’s color.
• Tapioca Starch (Flour) – Essential for that signature chewy texture; do not replace with regular flour to maintain gluten-free quality.
• Rice Flour – Contributes to the cake’s structure; ensure you use fine rice flour for the best consistency.
• Salt – Balances the sweetness and enhances the overall flavor of the cake.
• Cinnamon Powder – Recommended for a warm, aromatic flavor; can be omitted if desired.
• Water – Adjust according to flour absorbency to ensure a smooth batter.

For the Coconut Sauce
• Canned Coconut Milk – Creates a rich, creamy base for the sauce; opt for high-quality brands for the best taste.
• Cornstarch – Used to thicken the coconut sauce; make sure to dissolve it in water to prevent lumps.

For Garnish
• Toasted Sesame Seeds – Adds a delightful nuttiness and visual appeal; sprinkle generously for extra flavor.

Indulge in the delightful flavors and textures of this Vietnamese Steamed Banana Cake—your taste buds will thank you!

Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake

Step 1: Prepare Bananas
Slice the ripe Pisang Awak bananas into thin pieces and place them in a mixing bowl. Sprinkle light brown sugar over the banana slices, gently tossing to ensure they are evenly coated. Allow the bananas to marinate for 10-20 minutes; this will enhance their sweetness and create a syrupy mixture that will beautifully infuse the cake.

Step 2: Mix Dry Ingredients
In a separate large mixing bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk the dry ingredients together until well-blended, making sure there are no lumps present. This step is crucial as it ensures the gluten-free batter will achieve that delightful chewy texture characteristic of Vietnamese Steamed Banana Cake.

Step 3: Create Batter
Gradually add a measured amount of water to the dry mixture, stirring continuously with a spatula or whisk until the batter becomes smooth and free of lumps. The mixture should be thick yet pourable. This is the base of your cake, so take extra care to mix thoroughly for consistency.

Step 4: Combine
Gently fold the marinated banana slices into the batter, ensuring that they are well-distributed and some are saved for decoration on top. This step adds flavor and texture to your Vietnamese Steamed Banana Cake. The batter will have a slightly chunky appearance due to the banana bits, which is perfectly fine.

Step 5: Steaming Setup
Prepare your steamer by filling it with water and bringing it to a gentle boil over medium heat. Grease a loaf pan with oil to prevent sticking, then pour in the banana batter evenly. Layer the reserved banana slices on top for a beautiful finish. Carefully place the loaf pan in the steamer and steam for 25-30 minutes, checking for doneness with a toothpick—it should come out clean when the cake is set.

Step 6: Make Coconut Sauce
While your cake is steaming, prepare the coconut sauce by heating canned coconut milk in a small saucepan over low heat. Once warm, stir in salt and sugar, mixing until dissolved. In a separate bowl, create a cornstarch slurry by combining cornstarch with a small amount of water; then add this to the heated coconut milk, stirring continuously until the sauce thickens slightly.

Step 7: Serve
Once the Vietnamese Steamed Banana Cake is fully steamed and ready, carefully remove it from the steamer and let it cool for a few moments. Slice the cake into pieces while it’s still warm, then serve with a generous drizzle of coconut sauce on top. For an added crunch, sprinkle with toasted sesame seeds before presenting, inviting all to indulge in this warm, comforting dessert.

Expert Tips for Vietnamese Steamed Banana Cake

• Ingredient Precision: Use a kitchen scale to measure your ingredients accurately, especially for tapioca starch and rice flour, ensuring perfect texture.

• Banana Selection: Always select ripe Pisang Awak bananas for optimal sweetness; avoid overripe ones, as they may make the cake too moist.

• Batter Consistency: Make sure the batter is thick yet pourable; adjust water as needed, based on the absorbency of your flour—this affects the final cake texture.

• Steamer Preparation: Wrap a towel around the lid of your steamer to catch condensation, preventing it from dripping onto the cake, which can affect the Vietnamese Steamed Banana Cake’s surface.

• Checking Doneness: Use a toothpick or skewer; it should come out clean once the cake is set. Under or oversteaming can lead to undesired textures.

What to Serve with Vietnamese Steamed Banana Cake?

Pairing your delightful steamed treat with complementary sides can elevate your dessert experience to new heights!

• Coconut Rice: This subtly sweet side echoes the richness of the cake’s coconut sauce and brings a lovely texture contrast.

• Fresh Mango Slices: The bright, juicy flavor of ripe mangoes refreshes the palate and enhances the overall sweetness of the dessert.

• Sesame Candied Nuts: Crunchy, sweet, and nutty, these not only complement the toasted sesame garnish but also add a delightful crunch.

• Ginger Tea: A warm cup of ginger tea balances the sweetness of the cake while providing a soothing and aromatic finish to your meal.

• Coconut Sorbet: A refreshing scoop of coconut sorbet perfectly complements the warm dessert, offering a cool contrast while staying within a coconut theme.

• Tropical Fruit Salad: A mix of fresh tropical fruits will add color and brightness, enhancing the vibrant flavors of the steamed banana cake, making for a vibrant presentation.

• Vietnamese Iced Coffee: End your meal with a robust Vietnamese iced coffee to contrast the sweetness and provide a caffeine kick that pairs beautifully with dessert.

• Chia Seed Pudding: Light and creamy, this pudding offers a satisfying, healthy element to balance the richness of the cake while still enticing with flavor.

Each pairing harmonizes beautifully with the Vietnamese Steamed Banana Cake, creating a well-rounded and delightful dining experience.

How to Store and Freeze Vietnamese Steamed Banana Cake

Fridge: Store the Vietnamese Steamed Banana Cake in an airtight container for up to 3 days. Reheat slices in the microwave for 15-20 seconds to enjoy them warm.

Freezer: For longer storage, wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.

Coconut Sauce: Refrigerate any leftover coconut sauce in a sealed container for up to 5 days. Reheat gently on the stove or in the microwave, stirring to restore its creamy texture.

Reheating: Always warm the cake before serving for the best experience, pairing it with fresh coconut sauce and toasted sesame seeds for that delightful touch!

Variations & Substitutions for Vietnamese Steamed Banana Cake

Feel free to put your own spin on this delightful treat with these creative variations that cater to different tastes and dietary preferences!

• Different Banana Variety: If Pisang Awak bananas are unavailable, use any firm bananas, but expect slight texture variations.
• Nutty Twist: Substitute half of the rice flour with almond flour for a richer, nuttier flavor that pairs beautifully with banana.
• Coconut Fun: Mix in shredded coconut into the batter for added texture and flavor. A tropical paradise in every bite!
• Spice it Up: Incorporate a pinch of nutmeg or cardamom for a unique aromatic profile that transforms the cake into a spiced delight.
• Chocolate Love: Stir in cacao nibs for an indulgent touch that enhances sweetness without overpowering the banana flavor.
• Honey Drizzle: For a touch of extra sweetness, drizzle a little honey on top before serving—divine with the coconut sauce!
• Extra Creamy Sauce: Lightly increase the amount of coconut milk in the sauce for a thicker, creamier topping that coats every slice.
• Savory Coconut Sauce: Add a hint of lime or ginger to the coconut sauce for a zesty contrast that brightens up the overall flavor profile.

Explore these variations and watch your friends and family marvel at the delightful twists on this classic dish! If you’re looking for more dessert ideas, you might enjoy trying our Crunchy Banana Seed Cookies or even the delightful Banana Bread Brownies.

Make Ahead Options

These Vietnamese Steamed Banana Cakes are perfect for meal prep enthusiasts! You can prepare the batter and marinated bananas up to 24 hours in advance. Simply mix the dry ingredients, then combine them with the soaked bananas and water to create the batter. Store the mixture in an airtight container in the refrigerator. When you’re ready to enjoy this delightful treat, pour the batter into a greased loaf pan and steam for 25-30 minutes until set. To maintain quality, keep the cake covered during refrigeration to prevent moisture loss and simply reheat your coconut sauce before serving for that just-made magic!

Vietnamese Steamed Banana Cake Recipe FAQs

What type of bananas should I use for this cake?
For the most delicious results, use ripe Pisang Awak bananas. They provide natural sweetness and flavor, which are essential to this recipe. Avoid overripe bananas as they tend to release too much moisture during steaming, which could affect the cake’s texture.

How should I store leftover Vietnamese Steamed Banana Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat slices in the microwave for about 15-20 seconds. This will refresh the cake’s chewy texture and flavors.

Can I freeze the Vietnamese Steamed Banana Cake?
Absolutely! To freeze, wrap slices tightly in plastic wrap and place them inside a freezer-safe bag. They will keep well in the freezer for up to 2 months. When you’re ready to eat, thaw the slices in the fridge overnight and reheat gently before serving.

What should I do if my coconut sauce is too thin?
If your coconut sauce is thinner than desired, you can thicken it by creating a cornstarch slurry. Mix a tablespoon of cornstarch with a little water until smooth, then gradually add it to the simmering coconut milk. Stir continuously until the sauce reaches your preferred thickness. Just remember to keep the sauce warm while serving!

Are there any dietary considerations I should be aware of for this recipe?
This Vietnamese Steamed Banana Cake is both gluten-free and vegan, making it suitable for various dietary needs. However, if you have allergies to specific ingredients, always check labels for cross-contamination, especially for products like tapioca starch and coconut milk. Enjoy this delightful dessert worry-free!

How can I enhance the flavor of the cake?
For added flavor, consider sprinkling some cinnamon powder into the batter or even infusing it with other spices, like nutmeg. You could also mix in some shredded coconut for additional texture. Making small adjustments like these can elevate the experience even more!

Delicious Vietnamese Steamed Banana Cake - Chewy & Coconut Bliss

Vietnamese Steamed Banana Cake is a delightful, gluten-free, and vegan dessert featuring chewy texture and coconut bliss.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Marinating Time 15 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: Vietnamese

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 3 Pisang Awak Bananas Use ripe bananas for the best flavor; avoid overripe ones for optimal texture.
• 100 g Light Brown Sugar Can substitute with granulated sugar, but it may change the cake's color.
• 60 g Tapioca Starch Essential for that signature chewy texture.
• 100 g Rice Flour Ensure you use fine rice flour for the best consistency.
• 1 pinch Salt Balances the sweetness.
• 1 tsp Cinnamon Powder Can be omitted if desired.
• 200 ml Water Adjust according to flour absorbency.

For the Coconut Sauce

• 400 ml Canned Coconut Milk Opt for high-quality brands for the best taste.
• 1 tbsp Cornstarch Make sure to dissolve it in water to prevent lumps.

For Garnish

• 2 tbsp Toasted Sesame Seeds Adds a delightful nuttiness.

Equipment

• steamer
• mixing bowls
• whisk
• Loaf pan
• spatula

Method

 

Step-by-Step Instructions

1. Slice the ripe Pisang Awak bananas into thin pieces and place them in a mixing bowl. Sprinkle light brown sugar over the banana slices, gently tossing to ensure they are evenly coated. Allow to marinate for 10-20 minutes.
2. In a separate large mixing bowl, combine the tapioca starch, rice flour, salt, and cinnamon powder. Whisk until well-blended, ensuring there are no lumps.
3. Gradually add measured water to the dry mixture, stirring continuously until the batter becomes smooth and free of lumps.
4. Gently fold the marinated banana slices into the batter, ensuring they are well-distributed.
5. Prepare your steamer by filling it with water and bringing it to a gentle boil. Grease a loaf pan, pour in the banana batter, layer reserved banana slices on top, and steam for 25-30 minutes.
6. While steaming, prepare the coconut sauce by heating canned coconut milk, stirring in salt and sugar, and then adding a cornstarch slurry until the sauce thickens slightly.
7. Once steamed, let the cake cool for a few moments. Slice while still warm and serve with coconut sauce and toasted sesame seeds.

Notes

For the best texture, measure ingredients accurately and ensure the batter is thick yet pourable.

The aroma of ripe bananas fills the air as I prepare to unveil a delightful treat from my kitchen: the Vietnamese Steamed Banana Cake, or Banh Chuoi Hap. This gluten-free dessert is a revelation, marrying the natural sweetness of bananas with the irresistible chewiness that only steaming can provide. What sets this cake apart is its rich coconut sauce, adding a creamy touch that elevates each bite. As a bonus, it’s completely vegan and dairy-free, making it a guilt-free indulgence for everyone. Whether you’re a seasoned home-chef or someone looking to escape the fast food rut, this cake is a simple yet impressive dessert that will have friends and family asking for seconds. Are you ready to discover a new favorite in your dessert repertoire?

Why will you adore this cake?

Unforgettable texture: The Vietnamese Steamed Banana Cake offers a unique chewiness that delights the palate, unlike any baked dessert.

Naturally sweet: With the rich flavor of ripe pisang awak bananas, every bite is packed with wholesome sweetness, making it a perfect treat for any occasion.

Guilt-free indulgence: Being both vegan and gluten-free, this cake allows everyone to enjoy dessert without compromising dietary preferences.

Quick and easy: Made with simple ingredients, this cake requires minimal effort and time, freeing you to whip it up whenever the craving strikes.

Crowd-pleaser: Served warm with luscious coconut sauce, it’s a hit at family gatherings and special occasions alike, sure to leave your guests asking for the recipe, similar to my Berry Banana Cottage creation!

Vietnamese Steamed Banana Cake Ingredients

• Get ready to gather these essential ingredients for your Vietnamese Steamed Banana Cake!

For the Cake

• Pisang Awak Bananas – Use ripe bananas for the best sweetness and flavor; avoid overripe ones to prevent excess moisture.
• Light Brown Sugar – This adds a delicious caramel-like sweetness; regular granulated sugar can substitute but may change the color.
• Tapioca Starch (Flour) – Essential for that unique chewy texture; don’t replace it with regular flour to keep it gluten-free.
• Rice Flour – Provides structure to the cake; using fine rice flour ensures a smoother result.
• Salt – A little salt enhances the overall flavor and balances the sweetness.
• Cinnamon Powder – Adds warm aromatic notes; optional but recommended for extra depth of flavor.
• Water – Hydrates the batter; adjust the amount based on the absorbency of your flour.

For the Coconut Sauce

• Canned Coconut Milk – Makes the delightful rich sauce; you can use high-quality homemade coconut milk too.
• Cornstarch – Thicken the coconut sauce with this; pre-mix it with water to prevent lumps.

For Garnishing

• Toasted Sesame Seeds – Use for garnish; they add a lovely nutty taste and visual appeal to your beautiful cake.

Get ready to steam up some sweetness with this wonderful Vietnamese Steamed Banana Cake!

Step‑by‑Step Instructions for Vietnamese Steamed Banana Cake

Step 1: Prepare Bananas
Begin by peeling and slicing ripe pisang awak bananas into thick rounds. In a mixing bowl, gently toss the banana slices with light brown sugar and let them marinate for 10 to 20 minutes. This step is key for ensuring your Vietnamese Steamed Banana Cake gets that delightful sweetness and flavor infusion.

Step 2: Mix Dry Ingredients
While the bananas are marinating, grab a separate bowl to combine the dry ingredients. Whisk together tapioca starch, rice flour, salt, and optional cinnamon powder until well mixed. This blend will create the foundation for the cake’s chewy texture. Ensure there are no lumps, so your cake turns out perfectly smooth.

Step 3: Create Batter
Next, gradually add a measured amount of water to your dry ingredients, stirring continuously until the batter becomes smooth and without lumps. The right consistency is crucial; it should be thick yet pourable. This batter will form the base of your Vietnamese Steamed Banana Cake, enhancing its rich, chewy texture.

Step 4: Combine
Once your batter is smooth, gently fold in the marinated banana slices, ensuring they’re evenly distributed. Be sure to reserve a few banana slices for decorating the top of the cake. This step will infuse the cake with delicious banana flavor while creating a beautiful presentation.

Step 5: Steaming Setup
Prepare your steaming setup by greasing a loaf pan with a little oil to prevent sticking. Carefully pour the banana batter into the pan and layer the reserved banana slices on top for a lovely finish. Steam the batter over medium heat for 25 to 30 minutes, or until a toothpick inserted comes out clean, indicating that your Vietnamese Steamed Banana Cake is set.

Step 6: Make Coconut Sauce
While the cake is steaming, heat a can of coconut milk in a small saucepan over medium-low heat. Add a pinch of salt and a bit of light brown sugar, stirring until dissolved. In a separate bowl, mix cornstarch with a small amount of water, then slowly add this slurry to the heated coconut milk while continuously stirring until thickened. This luscious sauce will elevate your dessert’s flavor.

Step 7: Serve
Once the cake is ready, carefully remove it from the steamer and let it cool slightly before slicing. Serve your warm Vietnamese Steamed Banana Cake with the rich coconut sauce drizzled generously on top. Finish with a sprinkle of toasted sesame seeds for a nutty flavor and visual appeal, making each serving irresistible!

Variations for Vietnamese Steamed Banana Cake

Feel free to get creative with this delightful dessert and tailor it to your taste buds!

• Different Banana Varieties: Substitute pisang awak bananas with firmer options like Cavendish for a slightly different texture. Just remember, the flavor profile will change a bit—think of this as a fun experiment!

• Spice It Up: Add a pinch of nutmeg or ginger to the batter for a warm, spicy kick that complements the sweetness of the bananas beautifully. Your family and friends will be pleasantly surprised by this aromatic twist!

• Coconut Lovers: Mix in shredded coconut into the batter for an extra layer of texture and that delightful tropical flavor. This can elevate your cake to a new level of indulgence!

• Chocolate Bliss: Sprinkle in some dairy-free chocolate chips for a luscious treat. The melting chocolate will create delightful pockets of gooey goodness throughout your cake!

• Nutty Delight: Toss in some chopped nuts, such as walnuts or almonds, for added crunch and flavor. The nutty taste pairs perfectly with the soft, sweet banana cake.

• Gluten-Free Flour Blend: Experiment with different gluten-free flours like almond flour to create a unique, nutty version of the cake. Each variation can bring a new depth of flavor to this traditional dessert.

• Boozy Flavor: For a grown-up twist, consider adding a splash of rum or vanilla extract to amp up the warm notes within the coconut sauce. Just make sure to adjust the sweetness if you do!

• Fruit Fusion: Top your cake with fresh fruits like mango or blueberries for a refreshing pop of color and flavor. This beautiful presentation makes it perfect for special occasions!

All these variations can turn your Vietnamese Steamed Banana Cake into an exciting new dish every time! Don’t forget to explore some creative pairings with it as you enjoy this delightful dessert, like my Nutty Vanilla Cake or for a refreshing alternative, the Heavenly No-Bake Cake!

How to Store and Freeze Vietnamese Steamed Banana Cake

Fridge: Keep your Vietnamese Steamed Banana Cake in an airtight container in the refrigerator for up to 3 days. This will help preserve its soft texture and flavor.

Freezer: If you wish to store it for longer, wrap the cake tightly in plastic wrap and aluminum foil, and freeze it for up to 2 months. Thaw it overnight in the fridge when you’re ready to enjoy.

Coconut Sauce Storage: Store any leftover coconut sauce in a separate airtight container in the fridge for up to 5 days. Reheat gently on the stovetop or in the microwave before serving.

Reheating: To enjoy your cake warm, simply steam it lightly for about 10 minutes or microwave individual slices for about 30 seconds, keeping the luscious texture intact.

What to Serve with Vietnamese Steamed Banana Cake

The perfect accompaniment can elevate your Vietnamese Steamed Banana Cake to a whole new level of deliciousness.

• Coconut Sticky Rice: This sweet dish amplifies the coconut flavor, creating a delightful harmony with the cake’s coconut sauce.

• Fresh Tropical Fruit Salad: A mix of juicy fruits like mango, pineapple, and kiwi adds a refreshing contrast, brightening each bite of cake.

• Vietnamese Iced Coffee: The bold flavors of coffee serve as a delightful pick-me-up against the sweetness of the dessert, making it an ideal pairing.

• Lightly Sweetened Green Tea: The subtle bitterness of green tea balances the cake’s sweetness, enhancing the overall tasting experience.

• Crispy Spring Rolls: Thoughtfully crafted with vegetables and perhaps tofu, these crunchy delights provide a satisfying texture contrast to the soft, chewy cake.

• Homemade Coconut Sorbet: This creamy, chilled treat mirrors the cake’s flavors while adding a cooling sensation perfect for winding down your meal.

• Sesame Cookies: Their nutty, crunchy texture works beautifully alongside the soft cake, offering a delightful bite that may just steal the show.

Serving these delightful options alongside your Vietnamese Steamed Banana Cake will create an unforgettable feast for the senses!

Make Ahead Options

These Vietnamese Steamed Banana Cakes are perfect for busy home cooks looking to simplify their meal planning! You can prepare the banana batter and marinate the pisang awak bananas up to 24 hours in advance. Simply mix the dry ingredients, add water to create the batter, and fold in the marinated bananas before storing it in an airtight container in the refrigerator. To maintain the quality, ensure that the batter is tightly wrapped to prevent it from drying out. When you’re ready to enjoy, just steam the batter for 25-30 minutes until set and serve warm with the coconut sauce. This preparation method allows you to savor deliciousness with minimal effort on the day of serving!

Helpful Tricks for Vietnamese Steamed Banana Cake

• Ingredient Precision: Use a kitchen scale for accurate measurements. Consistency is key to achieving the desired chewy texture in your Vietnamese Steamed Banana Cake.

• Banana Choice Matters: Stick with ripe pisang awak bananas; overripe bananas release too much moisture and can make your cake soggy.

• Batter Consistency: Ensure your batter is thick yet pourable. Adjust the water based on the absorbency of your flour to prevent a dry result.

• Steaming Setup: Cover the lid of your steamer with a clean towel to minimize water condensation dripping onto the cake, which can affect its texture.

• Cooling Time: Allow the cake to cool slightly after steaming before slicing to make serving easier and maintain its shape.

Vietnamese Steamed Banana Cake Recipe FAQs

What type of bananas should I use for the best flavor?
Absolutely! For the Vietnamese Steamed Banana Cake, I recommend using ripe pisang awak bananas. They are naturally sweet and give the cake its delightful flavor and texture. Avoid overripe bananas, as they can release too much moisture during steaming, affecting the cake’s consistency.

How should I store the cake, and how long does it last?
I suggest storing your Vietnamese Steamed Banana Cake in an airtight container in the refrigerator, where it will stay fresh for up to 3 days. This method helps maintain its soft, chewy texture and sweetness. Make sure to let it cool completely before sealing it to avoid condensation inside the container.

Can I freeze Vietnamese Steamed Banana Cake? How do I do it?
Yes, you can definitely freeze it! Wrap the cooled cake tightly in plastic wrap and then in aluminum foil to protect it from freezer burn. It can be frozen for up to 2 months. When you’re ready to enjoy it again, simply thaw it overnight in the fridge and warm it up by steaming lightly for about 10 minutes.

What common issues might I run into when making this cake?
Very! One common issue is using too much water, making the batter too runny. Ensure your batter is thick yet pourable; adjust water based on your flour’s absorbency. Additionally, keep your steam lid covered with a towel to prevent water condensation from ruining the cake’s texture. If the cake isn’t set after the recommended steaming time, continue cooking for an additional 5 minutes and test again.

Is this cake safe for those with allergies?
Absolutely! The Vietnamese Steamed Banana Cake is gluten-free and vegan, making it safe for many dietary restrictions. However, always double-check the ingredients, especially the tapioca starch and rice flour, for any potential cross-contamination with gluten or allergens if you’re serving someone with severe allergies. It’s a worry-free treat in most cases, but consult with anyone sensitive to coconut products since the sauce includes canned coconut milk.

How can I elevate the flavor of my cake?
If you’re looking to add a bit of extra depth, consider infusing the batter with spices like nutmeg or adding shredded coconut for a fun texture twist. Toasted sesame seeds on top not only enhance visual appeal but add a delightful nutty taste too! The more variations, the merrier, so don’t be afraid to experiment!

Delicious Vietnamese Steamed Banana Cake for a Cozy Dessert

Enjoy the gluten-free Vietnamese Steamed Banana Cake, or Banh Chuoi Hap, full of ripe bananas and rich coconut sauce.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 30 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Course: Dessert

Cuisine: Vietnamese

Calories: 180

Ingredients Equipment Method Notes

Ingredients

  

For the Cake

• 4 pieces Pisang Awak Bananas Use ripe bananas for the best sweetness and flavor.
• 1 cup Light Brown Sugar Adds caramel-like sweetness.
• 1 cup Tapioca Starch (Flour) Essential for a chewy texture.
• 1 cup Rice Flour Use fine rice flour.
• 1/4 teaspoon Salt Enhances overall flavor.
• 1/2 teaspoon Cinnamon Powder Optional but recommended for flavor depth.
• 1 cup Water Adjust based on flour absorbency.

For the Coconut Sauce

• 1 can Canned Coconut Milk For a rich sauce.
• 1 tablespoon Cornstarch Thicken the coconut sauce.

For Garnishing

• 2 tablespoons Toasted Sesame Seeds Adds nutty taste and visual appeal.

Equipment

• mixing bowl
• Loaf pan
• steamer
• Saucepan

Method

 

Step-by-Step Instructions

1. Begin by peeling and slicing ripe pisang awak bananas into thick rounds. Toss with light brown sugar and let marinate for 10 to 20 minutes.
2. In a separate bowl, combine tapioca starch, rice flour, salt, and optional cinnamon powder. Whisk until well mixed.
3. Gradually add water to your dry ingredients, stirring continuously until the batter becomes smooth.
4. Gently fold in the marinated banana slices, ensuring they're evenly distributed.
5. Prepare your steaming setup by greasing a loaf pan. Pour the batter into the pan and layer reserved banana slices on top. Steam for 25 to 30 minutes.
6. Heat coconut milk in a saucepan, add salt and sugar, stirring until dissolved. Mix cornstarch with water, then add to heated coconut milk until thickened.
7. Remove the cake from the steamer, let cool, slice, and serve with coconut sauce and toasted sesame seeds.

Notes

Use a kitchen scale for accurate measurements. Stick with ripe pisang awak bananas for the best results. Ensure the batter is thick yet pourable.

As the leaves transform into vibrant hues of gold and crimson, my kitchen welcomes the warm, spicy aromas of fall. This is the perfect time to share my recipe for a Gluten-Free Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream. Not only is this dessert a light and airy alternative to the usual heavy holiday fare, but it also caters to gluten-free diets without compromising on taste. Imagine impressing your loved ones with a stunning pavlova, topped with luscious cinnamon whipped cream and sweet caramelized apples—who wouldn’t delight in that? Bonus: it’s a make-ahead marvel that will have your Thanksgiving table brimming with seasonal charm. Ready to whip up this stunning dessert? Let’s dive in!

Why is This Pavlova a Must-Try?

Light and Airy: This gluten-free pavlova offers a delectable meringue that melts in your mouth—so different from dense holiday desserts.

Flavor Explosion: The combination of caramelized apples and warm cinnamon whipped cream delivers a delightful taste of fall that’s both comforting and delicious.

Make-Ahead Marvel: You can prepare the pavlova and apples ahead of time, freeing up your holiday schedule. Perfect for those busy Thanksgiving gatherings!

Versatile Options: Experiment with different fruits like pears or peaches for your caramelization, and switch up the whipped cream flavors to keep your dessert game fresh.

Impressive Presentation: With its stunning layers, this pavlova is sure to steal the spotlight on your dessert table. Pair it with a drizzle of caramel sauce for an extra touch!

Fall Pavlova Ingredients

• Here’s everything you need to create a stunning Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream!

For the Pavlova

• Egg Whites – The key to a light and airy texture; make sure they’re at room temperature for better volume.
• Granulated Sugar – Essential for sweetness and stability; use superfine sugar if possible for a smoother meringue.
• Cornstarch – Adds structure and helps create that crispy outer shell; vital for the perfect pavlova.
• White Vinegar – Stabilizes the egg whites and contributes to the pavlova’s crispy exterior.

For the Caramelized Apples

• Unsalted Butter – Adds richness and helps caramelize apples; substitute with coconut oil for a dairy-free version.
• Apples – Crisp varieties like Granny Smith or Honeycrisp offer the best texture; pears can also be a tasty alternative.
• Light Brown Sugar – Enhances the sweetness of the apples; can be swapped with coconut sugar for a lower glycemic option.
• Fresh Lemon Juice – Balances the sweetness and prevents browning; apple cider vinegar can work as a tangy substitute.
• Ground Cinnamon – Adds warmly aromatic flavor to the apples; consider using pumpkin pie spice for a seasonal twist.
• Vanilla Extract – Deepens the flavor of the apples; pure almond extract can be used for a different aromatic nuance.

For the Cinnamon Whipped Cream

• Heavy Whipping Cream – The creaminess you need for a fluffy topping; coconut cream is a great option for non-dairy.
• Granulated Sugar – Sweetens the whipped cream; honey or a sugar alternative work well if you prefer.
• Ground Cinnamon – Infuses warm spice into the whipped cream, making it a perfect match for the apples.

Gather these ingredients and prepare to wow your guests with this delightful Fall Pavlova!

Step‑by‑Step Instructions for Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

Step 1: Prepare the Pavlova
Begin by preheating your oven to 250°F (120°C) and lining a baking sheet with parchment paper. In a clean mixing bowl, whisk 4 large room-temperature egg whites until soft peaks form. Gradually add 1 cup of granulated sugar, continuing to whisk until glossy and stiff peaks form, about 5–7 minutes. Fold in 1 tablespoon of cornstarch and 1 teaspoon of white vinegar gently until combined.

Step 2: Bake the Pavlova
Spoon the meringue mixture onto the prepared parchment, shaping it into a circular disk with a slight indent in the center. Place the baking sheet in the preheated oven and bake for 1 hour, or until the outer shell is crispy and dry to the touch. Turn off the oven and let the pavlova cool inside for at least 3 hours, allowing it to set completely.

Step 3: Prepare Caramelized Apples
While the pavlova cools, melt 2 tablespoons of unsalted butter in a skillet over medium heat. Once melted, add 3 cups of sliced apples, 1 cup of light brown sugar, 1 tablespoon of lemon juice, 1 tablespoon of ground cinnamon, and 1 teaspoon of vanilla extract. Cook for about 10 minutes, stirring occasionally until the apples are tender and the mixture is syrupy. Remove from heat and let cool completely.

Step 4: Make the Cinnamon Whipped Cream
In the bowl of an electric mixer, pour in 1 cup of heavy whipping cream and add 2 tablespoons of granulated sugar along with 2/3 teaspoon of ground cinnamon. Beat on medium speed until foamy, then increase the speed to medium-high and continue to whip until stiff peaks form, which usually takes an additional 2–4 minutes. Be careful not to overbeat the cream.

Step 5: Assemble the Pavlova
Once the pavlova has cooled completely, gently transfer it to your serving dish. Using a spatula, generously spread the cinnamon whipped cream on top of the pavlova, covering it fully. Then, layer the cooled caramelized apples on top of the whipped cream, allowing some of the syrup to drizzle down the sides for a beautiful finish. Serve immediately to enjoy the delightful textures of this Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream.

Make Ahead Options

These delightful Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream are perfect for meal prep enthusiasts! You can prepare the pavlova base up to 24 hours in advance and store it at room temperature in a cool, dry place to maintain its crisp texture. The caramelized apples can also be made ahead and refrigerated for up to 3 days, just be sure to let them cool completely before storing to avoid excess moisture. When you’re ready to serve, whip the cream and assemble the dessert by topping the pavlova with the cinnamon whipped cream and caramelized apples. This way, you can enjoy a stunning dessert with minimal effort on busy occasions!

Fall Pavlova with Caramelized Apples Variations

Dive into your culinary creativity with these delightful variations that enhance or modify the classic fall pavlova!

• Fruit Alternatives: Swap out apples for pears or peaches for a luscious twist. Both fruits caramelize beautifully, offering different flavor profiles that can surprise your taste buds.

• Nutty Touch: Add a handful of chopped nuts such as pecans or walnuts on top for a satisfying crunch. The textures meld wonderfully, giving your dessert a heartwarming depth.

• Spiced Whipped Cream: Mix in pumpkin pie spice or a touch of nutmeg into the whipped cream for an extra layer of warmth. This subtle twist elevates the holiday flavor to a new level!

• Vegan Delight: To make this pavlova completely plant-based, replace the heavy whipping cream with coconut cream and the egg whites with an aquafaba meringue. Your friends at the Thanksgiving table will love this vegan-friendly dessert!

• Chocolate Drizzle: A dark chocolate ganache drizzled over the top can lend an unexpected yet delightful flavor to your pavlova. The sweetness of the caramelized apples will pair beautifully with the rich chocolate.

• Spicy Kick: For a bit of heat, add a hint of cayenne pepper to the caramelized apples. The warmth from the spice can create a fascinating contrast that will keep your guests talking!

• Syrupy Goodness: Incorporate a maple syrup drizzle over the whipped cream for an extra touch of decadence. The hint of maple brings a lovely fall flavor that complements the apples and cinnamon beautifully.

• Mix and Match: Don’t hesitate to blend these variations. For instance, why not combine a nutty touch with the chocolate drizzle? The possibilities are endless!

Whether you stick to the original or make these exciting variations, your Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream will surely impress. And for more delightful desserts, check out my recipes for Cream Puffs Vanilla and Blueberry Cream Cheese. Enjoy your sweet adventure!

Expert Tips for Fall Pavlova

• Cool Completely: Always let your pavlova cool in the oven to prevent a weepy whipped cream layer, ensuring your Fall Pavlova has that perfect texture.

• Egg Whites Matter: Use room temperature egg whites for the best volume. Cold egg whites can yield a flat meringue.

• Sugar Selection: For the meringue, using superfine granulated sugar can create a smoother and more stable pavlova. Regular granulated sugar may leave a gritty texture.

• Watch the Oven: Keep a close eye while baking; overbaking can lead to cracks. You want a dry, crisp outer shell without browning.

• Prepare Ahead: To save time, you can prepare both the pavlova and the caramelized apples ahead of time, making your Thanksgiving hosting much easier!

How to Store and Freeze Fall Pavlova

Room Temperature: Store the pavlova at room temperature, uncovered, for up to 2 days to maintain its crispy texture. Avoid covering it to prevent moisture absorption.

Fridge: If you have leftover caramelized apples, refrigerate them in an airtight container for up to 4 days. Reheat gently before serving for best flavor.

Freezer: You can freeze the pavlova for up to 1 month, but it’s best to freeze it without the toppings. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn.

Reheating: For optimal texture, defrost the pavlova in the fridge overnight and serve with fresh whipped cream and caramelized apples. Enjoy your delightful Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream!

What to Serve with Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream

As you celebrate the flavors of fall, complement this stunning dessert with mouthwatering additions that enhance its lightness and warmth.

• Creamy Mashed Potatoes: These silky potatoes provide a savory contrast to the sweetness of the pavlova, grounding your meal beautifully.

• Herb-Roasted Brussels Sprouts: With their crispy edges and savory flavor, these little gems bring a delightful crunch to your table, balancing the richness of the creamy dessert.

• Savory Stuffing: A well-seasoned stuffing offers a hearty contrast, infusing your Thanksgiving spread with comforting, traditional flavors that pair wonderfully with the pavlova’s sweetness.

• Warm Cinnamon Cider: This spiced drink echoes the cinnamon in your dessert, creating a harmonious flavor profile that wraps your guests in cozy, festive vibes.

• Apple Crisp A La Mode: For apple lovers, serving a warm apple crisp topped with vanilla ice cream adds a delightful twist, echoing the caramelized apples in the pavlova while adding a crunchy texture.

• Pumpkin Pie: A seasonal classic! Trust me, transitioning from pavlova to pie allows everyone to experience varied textures and multiple fall flavors in one memorable dessert dash.

Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream Recipe FAQs

What type of apples are best for caramelizing?
Crisp varieties like Granny Smith or Honeycrisp work wonderfully, providing a perfect balance of tartness and sweetness. You can also experiment with pears for a different flavor profile that complements the cinnamon beautifully!

How should I store leftover pavlova?
Store the pavlova at room temperature, uncovered, for up to 2 days. This keeps its delightful crisp texture intact and prevents a soggy base, which can occur if you cover it.

Can I freeze the pavlova and caramelized apples?
Absolutely! You can freeze the pavlova for up to 1 month if stored correctly. Wrap it tightly in plastic wrap and then in aluminum foil to avoid freezer burn. For the caramelized apples, refrigerate them in an airtight container for up to 4 days, or freeze them for 3 months. Just reheat gently before serving!

What’s a good substitute for heavy cream in the whipped topping?
If you prefer a non-dairy option, I often use coconut cream instead. It whips up beautifully and has a subtle coconut flavor that pairs deliciously with the caramelized apples and cinnamon!

Why is my pavlova weeping or soggy?
A common culprit could be that it wasn’t cooled completely in the oven before serving or too much moisture got trapped during storage. Always let your pavlova cool inside the oven and avoid covering it when storing to maintain its crispiness.

Is this dessert suitable for gluten-free diets?
Yes! This Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream is naturally gluten-free, thanks to its simple meringue base and the absence of any flour! It’s a delightful treat for anyone looking to enjoy a festive dessert without gluten.

Fall Pavlova with Caramelized Apples and Cinnamon Whipped Cream Bliss

A light and airy gluten-free dessert featuring caramelized apples and cinnamon whipped cream—perfect for fall celebrations.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Cooling Time 3 hours hrs

Total Time 4 hours hrs 30 minutes mins

Servings: 8 slices

Course: Dessert

Cuisine: American, Gluten-Free

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

For the Pavlova

• 4 large Egg Whites at room temperature
• 1 cup Granulated Sugar superfine recommended
• 1 tablespoon Cornstarch
• 1 teaspoon White Vinegar

For the Caramelized Apples

• 2 tablespoons Unsalted Butter or coconut oil for dairy-free
• 3 cups Apples sliced, such as Granny Smith or Honeycrisp
• 1 cup Light Brown Sugar or coconut sugar
• 1 tablespoon Fresh Lemon Juice or apple cider vinegar
• 1 tablespoon Ground Cinnamon or pumpkin pie spice
• 1 teaspoon Vanilla Extract or almond extract

For the Cinnamon Whipped Cream

• 1 cup Heavy Whipping Cream or coconut cream for non-dairy
• 2 tablespoons Granulated Sugar or honey
• 2/3 teaspoon Ground Cinnamon

Equipment

• mixing bowl
• Skillet
• electric mixer
• baking sheet
• parchment paper

Method

 

Preparation Instructions

1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper. In a mixing bowl, whisk egg whites until soft peaks form. Gradually add sugar, whisking until glossy and stiff peaks form, about 5–7 minutes. Fold in cornstarch and vinegar until combined.
2. Spoon the meringue onto the prepared parchment, shaping it into a circular disk with a slight indent in the center. Bake for 1 hour until crispy. Turn off oven and cool inside for at least 3 hours.
3. Melt butter in a skillet over medium heat. Add sliced apples, brown sugar, lemon juice, cinnamon, and vanilla. Cook for 10 minutes until apples are tender. Remove from heat and let cool.
4. In a mixing bowl, pour heavy whipping cream and add sugar and cinnamon. Beat on medium speed until foamy, then increase to medium-high until stiff peaks form, about 2–4 minutes.
5. Transfer cooled pavlova to a serving dish and spread cinnamon whipped cream on top. Layer with caramelized apples and drizzle with syrup. Serve immediately.

Notes

Allow pavlova to cool completely in the oven to maintain texture.