Eggless Honey Cake is a well-known dessert available in Indian bakeries. But it is beyond easy to make at home, and it is absolutely delicious and irresistible! Jump to:About Eggless Honey CakeWhy You Will Love This CakeIngredientsStep-by-Step DirectionsHelpful TipsMore Eggless CakesRecipe Card
About Eggless Honey Cake
There could be different variations of this cake, but I found this recipe is one the best. The cake is soft and very moist with a melt-in-a-mouth texture. It has a perfect flavor of honey and a thin layer of jam and desiccated coconut. I have added vanilla extract to the cake batter and a very little pineapple essence to the sugar-honey syrup. It is a honey cake, but the recipe does not require adding honey to the batter. Instead, we need to mix honey with sugar syrup and pour it on the top of the cake. This syrup makes the cake further moist and soft. The recipe is straightforward to follow, and there is no need for an electric mixer. The batter comes together easily and quickly.
Why You Will Love This Cake
It is an Indian bakery-style cake but absolutely easy to make at home. The cake is super moist, soft, fluffy, and flavorful. It is glazed with honey-sugar syrup and topped with jam and coconut. There is no need for any fancy ingredients to make this addictive cake. Eggless Honey Cake is buttery and tender with a melt-in-a-mouth texture.
Ingredients
For The Cake
For The Sugar-Honey Syrup
For The Topping
Step-by-Step Directions
Baking The Cake
Preheat the oven to 350°F (180°C). Grease an 8×8-inch square pan well with oil or butter and set it aside. Add flour, baking powder, baking soda, and salt in a medium bowl, and whisk well.
Mix oil, melted butter, and granulated sugar in a large mixing bowl until well combined.
Add sour cream (or yogurt) and vanilla; mix until everything is combined and the mixture is smooth.
Now, alternatively, add dry ingredients and milk into wet ingredients in two parts. Mix until everything is just combined; do not overmix.
Pour the batter into the prepared pan and bake the cake in the oven for 28-32 minutes or until a cake skewer inserted in the center comes out clean. Remove the cake from the oven and place the pan on a cooling rack. Allow the cake to cool down completely before removing from the pan.
Preparing The Sugar-Honey Syrup
Add sugar and water in a small pan or saucepan, and heat the mixture until it comes to a boil and the sugar is dissolved.
Turn off the heat, transfer the sugar syrup to a small bowl, and keep it aside until it is lukewarm.
Once the sugar syrup is lukewarm, add honey and pineapple essence. Stir well until everything is combined.
Preparing The Jam Glaze
Add the jam to the same pan you used for sugar syrup and heat it on low flame, stirring continuously.
Heat the jam until it becomes smooth and reaches a spreadable consistency, and turn off the heat. Or you can also use a microwave instead of a stovetop and heat it until it becomes smooth.
Finishing
Once the cake is completely cooled, place it right side up on a serving plate or cake stand. Trim the sides and trim the top layer using a knife. However, this step is optional, and you can skip it. Using a skewer, poke the holes all over the cake.
Then, pour the sugar-honey syrup all over the cake.
Now spread the jam evenly on the top of the cake in a smooth layer.
Finally, sprinkle desiccated over the top.
Let the cake rest for at least 15 minutes, then cut it into even slices and serve. I cut the cake into rectangles, but you can cut it into the desired shape and size.
Storing Suggestions
Eggless Honey Cake will stay at room temperature, tightly covered, for a day. Then, refrigerate the cake in an airtight container for up to a week. You can also make the cake a day before and glaze it with syrup and jam on the day of serving.
Helpful Tips
Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one. Oil and Butter: I used butter to provide a buttery flavor and oil to moisten the cake. But if you want to use only oil, you can add 140ml of oil in total and skip butter. Sour Cream or Yogurt: I have used sour cream as I always have it in my fridge. But you can use homemade or store-bought plain yogurt for the recipe. Also, use full-fat sour cream or yogurt for the best results. Milk: Use whole milk for the rich texture if possible, and bring it to room temperature before using it for the recipe Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser. Sugar and Honey Syrup: You can adjust the sweetness of syrup as per your choice. Add less or more sugar and honey to suit your taste and sweetness. Jam: I have used strawberry jam, but you can use other fruit jam, such as mixed fruit jam, mango jam, or pineapple jam. Desiccated Coconut: If you do not like topping the cake with coconut, you can skip it.
More Eggless Cakes
You May Like More Eggless Cake Recipes
Marble Loaf Cake (Eggless) Date and Walnut Cake / Eggless Date Cake Eggless Blueberry Cake / Blueberry Bundt Cake The Best Vanilla Cake / Eggless Vanilla Cake Blueberry Almond Cake (Eggless)
Recipe Card
title: “Eggless Honey Cake Indian Bakery Style " ShowToc: true date: “2024-10-22” author: “Kenneth Schroeder”
Pairs beautifully with a cup of Karak Chai The Indian Honey Cake is essentially an eggless sponge cake that is soaked in a honey sugar syrup and topped with a fruit jam and coconut. This cake has been baking in South Indian Bakeries known as Iyengar bakeries for a half a century. This delicious cake is therefore known as Eggless Honey Cake Iyengar Bakery Style or Indian Bakery Style Honey Cake. It reminds me a lot of my school days! In school dinners, we often had a jam sponge doused in hot custard! Nothing got us more excited than seeing Butterscotch Tart though – word would travel down the queue!
Why you will love this eggless honey cake recipe
Eggless recipe Easy to make perfect honey cake Tasty option for a birthday cake Sweet treat
Honey Cake Ingredients
Sponge:
All purpose flour- alternatively, use whole wheat flour. Sweetened condensed milk Sunflower oil or other flavourless oil Orange juice Baking powder Baking soda Lemon juice – fresh or bottled Vanilla extract or vanilla essence
Honey Syrup
Water Sugar – I prefer using white sugar rather than brown sugar to prevent the colour of the syrup changing too much. Honey Optional: Add a few drops of rose water
Topping / Jam glaze
Strawberry Jam – I used homemade strawberry jam but store-bought jams work perfectly. optionally use other fruit jam such as mango jam, pineapple jam or rose jam Desiccated coconut or coconut flakes
Serving Suggestion
Top delicious honey cake slices with fresh strawberries or any other fruit and serve at room temperature.
Storage
You can store honey cake in an airtight container at room temperature for 2 days. This cake is not suitable for frezzing due to the jam layer and honey syrup.
Other Eggless Cake Recipes
Ras Malai Cake Gulab Jamun Cake Chocolate Orange Cake Mango Coconut Cake As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2017.
