Go Back
–+ servings

Eggless Honey Cake (Indian Bakery Style)

By Jigna
This Eggless Honey Cake is super moist, soft, fluffy, bakery-style, and has tender crumbs. It is glazed with honey and sugar syrup and topped with jam and coconut!
No ratings yet
Print Pin
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Cuisine Indian, World
Course Dessert
Diet Eggless, Vegetarian
Servings 12

Ingredients
  

  • 2 cups (240g) all-purpose flour
  • 1½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ⅓ cup (80ml) oil (any neutral-flavored)
  • ¼ cup (57g) unsalted butter melted
  • ¾ cup + 2tbsp (175g) granulated sugar
  • ½ cup (120g) sour cream or plain yogurt
  • 1 teaspoon pure vanilla
  • 1 cup (240ml) milk

For The Sugar-Honey Syrup

  • ⅓ cup (80ml) water
  • 2 tablespoon (25g) sugar
  • 3 tablespoon (60g) honey
  • ¼ teaspoon pineapple essence (optional)

For The Topping

  • ¼ cup jam of choice (I have used strawberry jam)
  • 2 tablespoon desiccated coconut (optional)

Instructions
 

Making The Cake

  • Preheat the oven to 350°F (180°C). Grease an 8x8-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 add dry ingredients and milk alternatively 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.

Finishing

  • Once the cake is completely cooled, place it 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 top. And pour the sugar and honey syrup all over the cake.
  • Then spread the jam evenly on the top of the cake in a smooth layer. Finally, sprinkle desiccated coconut over the top.
  • Let the cake rest for at least 15 minutes, then cut it into even slices and serve. I have cut the cake in rectangles, but you can cut it into desired shape and size.

Storing Suggestions

  • Eggless Honey Cake will stay at room temperature, tightly covered, for a day.
  • Then refrigerate the cake for up to a week in an airtight container.
  • You can also make the cake a day before and glaze it with syrup and jam on the day of serving.

Notes

  1. Measuring: Make sure to measure the ingredients correctly. For the best result, use a kitchen scale to weigh the ingredients if you have one.
  2. 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.
  3. 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.
  4. Milk: Use whole milk for the rich texture if possible and bring it to room temperature before using it for the recipe
  5. Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
  6. Sugar-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.
  7. Jam: I have used strawberry jam, but you can use other fruit jam, such as mixed fruit jam, mango jam, or pineapple jam.
  8. Desiccated Coconut: If you do not like topping the cake with coconut, you can skip it.

Nutrition (Approximate Values)

Calories : 279kcalCarbohydrates : 38gProtein : 3gFat : 13gSaturated Fat : 5gPolyunsaturated Fat : 2gMonounsaturated Fat : 6gTrans Fat : 0.2gCholesterol : 18mgSodium : 139mgPotassium : 71mgFiber : 1gSugar : 22gVitamin A : 201IUVitamin C : 0.2mgCalcium : 69mgIron : 1mg
Tried this recipe?Tag @vegehomecooking On Instagram