Eggless Honey Cake | Indian Bakery Style Honey Cake

Easy to make, delicious Indian Bakery Style Eggless Honey Cake with step-wise picture recipe. This cake is very simple and a copycat version of the popular Iyengar Bakery’s Honey Cake.

My first post on the blog this year and here am sharing a sweet treat – Eggless Honey Cake recipe to start off the new year on a sweet note. It so happened that almost all my recipes in the last couple of weeks have been sweets and am hoping to end this streak pretty soon. I do have some beautiful curries, breakfast recipes and snacks that I can’t wait to share them all here. Anyway, I digress.

Baking is one of the most enjoyable things for me in my kitchen and if I only we could finish off all those cakes and cookies without piling on extra pounds, I would happily bake all day! I try not to bake cakes, unless there is a special occasion like for a birthday or for celebration. That’s why I had to channel my baking desires to bread making. Trust me on this, once you make your own cake or bread or cookie at home, the store-bought stuff hardly looks tempting! For instance, try out this eggless honey cake. Keeping up with the tradition of baking a cake for the new year, this is what I ended up making this time.

Growing up in Chennai, the word ‘bakery’ became synonymous with ‘Iyengar bakery’ for they were pretty popular all over the South. Iyengar Bakeries specialized in Coconut Cookies, Honey Cakes, Bread Toasts and many such simple yet extremely delicious stuff. This recipe for Eggless Honey cake is a copycat version of the popular Indian Style Honey Cake and am sure you will be transported back to the nostalgia, just like me.

For the uninitiated, Eggless Honey Cake is a simple vanilla cake drizzled with honey syrup, topped with a mixed fruit jam glaze and desiccated coconut. It is beautiful to look at, insanely delicious to have. I used my basic eggless vanilla sponge recipe for the base of the honey cake. It works wonderfully well and soaks up the honey syrup, making it very moist and soft. The jam glazing is a breeze and for those of you who fear decorating a cake like me should definitely give this one a try!

How to make Eggless Honey Cake | Indian Bakery Style Honey Cake

📖 Recipe

Eggless Honey Cake

Ramya

Delicious jam glazed eggless honey cake recipe!

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Desserts

Cuisine Baked Goodies, Eggless Baking

Servings 1 6" cake

MEASUREMENT

1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml

Ingredients

  

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Eggless Vanilla Sponge-

• ▢ 1.5 cups All Purpose Flour/Maida
• ▢ ¾ cup Powdered Sugar
• ▢ 1 ¼ teaspoon Baking Powder
• ▢ ½ teaspoon Baking Soda
• ▢ 1 cup Fresh Plain Curd/Yogurt
• ▢ ½ cup Oil
• ▢ 1.5 teaspoon Vanilla Essence

Honey Syrup –

• ▢ 2 tablespoon Honey
• ▢ 3 teaspoon Sugar
• ▢ ½ cup Water

Jam Glaze –

• ▢ 2 tablespoon Mixed Fruit Jam
• ▢ 1 teaspoon Sugar
• ▢ 2-3 teaspoon Desiccated Coconut

COOK MODEPrevent your screen from going dark

Instructions

 

• First sieve the all-purpose flour a couple of times so that there are no lumps. Meanwhile pre-heat the oven at 180°C for 10 mins and also grease/line a baking tray (check notes for greasing the tray correctly).
• In a mixing bowl, add powdered sugar along with yogurt. Whisk it well for a couple of minutes, until it is smooth.
• Next add the baking soda followed by baking powder. Mix it well.
• Set aside the yogurt for 3-4 mins until it is frothy.
• Quickly add oil to it and gently mix it well.
• Now add the vanilla essence and mix it in too.
• Add 2 tablespoon of flour at a time and fold it gently with the wet mixture.
• Make sure the batter is smooth but it should not be over-worked and it must be light.
• Pour this batter into a 6-inch lined baking tray.
• Bake the cake at 180°C for 30-35 mins or until a tester comes out clean. Let the cake rest for 5 mins and then invert it onto a plate.
• While the cake is baking, prepare the honey syrup by bringing water along with sugar to a boil.
• Add honey to this and let this come to a boil again. Remove from heat.
• Poke holes all over the warm cake and pour this honey syrup on top of the cake. Let it rest for another 5 mins.
• In the meanwhile, prepare the jam glaze by gently heating mixed fruit jam along with sugar. As it liquidizes, remove it from heat. Let this cool down.
• Pour this over the cake and spread it evenly on top. As it rests, it will set firm.
• Sprinkle desiccated coconut on top of the cake. Slice it once it is cooled down completely.
• Store this in an airtight container in fridge for shelf life upto a week.

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Detailed step-wise picture recipe of making Eggless Honey Cake | Indian Bakery Style Honey Cake

1. First sieve the all-purpose flour a couple of times so that there are no lumps. Meanwhile pre-heat the oven at 180°C for 10 mins and also grease/line a baking tray (check notes for greasing the tray correctly).

2. In a mixing bowl, add powdered sugar along with yogurt. Whisk it well for a couple of minutes, until it is smooth.

3. Next add the baking soda followed by baking powder. Mix it well.

4. Set aside the yogurt for 3-4 mins until it is frothy.

5. Quickly add oil to it and gently mix it well.

6. Now add the vanilla essence and mix it in too.

7. Add 2 tablespoon of flour at a time and fold it gently with the wet mixture.

8. Make sure the batter is smooth but it should not be over-worked and it must be light.

9. Pour this batter into a 6-inch lined baking tray.

10. Bake the cake at 180°C for 30-35 mins or until a tester comes out clean. Let the cake rest for 5 mins and then invert it onto a plate.

11. While the cake is baking, prepare the honey syrup by bringing water along with sugar to a boil.

12. Add honey to this and let this come to a boil again. Remove from heat.

13. Poke holes all over the warm cake and pour this honey syrup on top of the cake. Let it rest for another 5 mins.

14. In the meanwhile, prepare the jam glaze by gently heating mixed fruit jam along with sugar. As it liquidizes, remove it from heat. Let this cool down.

15. Pour this over the cake and spread it evenly on top. As it rests, it will set firm.

16. Sprinkle desiccated coconut on top of the cake. Slice it once it is cooled down completely.

17. Store this in an airtight container in fridge for shelf life upto a week.

Recipe Notes

• It is important to use fresh, thick curd to get the best results.
• For the cake to be spongy and soft, make sure baking soda and baking powder are fresh and new, within their expiring period.
• It is important not to overwork the batter, be gentle and quick with the folding of dry and wet ingredients.
• Don’t let the batter sit for more than 5 mins after preparing it, to ensure the cake is spongy.
• To correctly grease the baking tray without baking sheet, grease it with oil/butter and dust some flour all over it. Tap the flour all over the greased pan and discard the excess flour.

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂