Eggless Honey Cake (Indian Bakery Style)

This Eggless Honey Cake is super moist, soft, fluffy, bakery-style, and it has tender crumbs. It is glazed with honey and sugar syrup and topped with jam and coconut!

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 Cake
• Why You Will Love This Cake
• Ingredients
• Step-by-Step Directions
• Helpful Tips
• More Eggless Cakes
• Recipe 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

1. Flour: For this cake, you can use either all-purpose flour or cake flour. I have made the cake using both types with almost the same results. If you use cake flour, the cake will have slightly tighter and softer crumbs.
2. Baking Powder and Baking Soda: They both are needed as leavening agents for this cake. Make sure not to use expired baking powder and baking soda.
3. Salt: It adds a pleasant contrast to the sweetness of the cake.
4. Oil: I have used sunflower oil, but you can use any neutral-flavored oil, such as canola or vegetable oil, for the cake.
5. Butter: I have also used melted butter for the cake to provide a buttery flavor. Use unsalted butter for this recipe.
6. Granulated Sugar: With 175g of sugar, the cake sponge will be moderately sweet, and after glazing the cake with syrup, it will be perfectly sweet.
7. Sour Cream or Yogurt: Sour cream or yogurt provides moisture and tenderness to the cake. If using yogurt, use plain but thick yogurt, and there is no need to use Greek yogurt.
8. Milk: Use whole milk if possible for rich and moist textures. Also, bring the milk to room temperature before using it for the recipe.
9. Vanilla: Use pure vanilla for the best flavor.

For The Sugar-Honey Syrup

1. Sugar + Water: I have used ⅓ cup water and 2 tablespoon sugar. Heat the sugar and water until the sugar is dissolved and it comes to a boil. When it comes to a boil, turn off the heat and let it sit until it reaches a lukewarm temperature.
2. Honey: I mixed honey with lukewarm sugar syrup and used 3 tablespoon of honey. But after mixing honey with sugar syrup, taste and add more honey if you need to.
3. Pineapple Essence: I like adding this essence for some extra flavor, but you can skip it if you do not have it.

For The Topping

1. Jam: I have topped the cake with strawberry jam. But other options are mixed fruit jam, mango jam, or pineapple jam.
2. Desiccated Coconut: It provides a great color contrast to the cake, but it is optional, and if you do not like it, skip it.

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)

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