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Eggless honey cake recipe (Indian bakery style)

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Eggless honey cake, Indian bakery style – Honey drenched spongy cake with jam and desiccated coconut on top. Just close your eyes and enjoy this piece of nostagia! Quick video, stepwise photos.

eggless-honey-cake

Honey cake that I remember eating for only very few times from local Indian bakery – Saravana bakery in Salem. After that once in Chennai after marriage. I am a big fan of local bakery items. The smell as we enter the bakery just takes me to another world.

After coming here to Singapore, I see all the cake shops selling perfectly iced cakes, looking smooth, dream soft sponge cakes. Still my heart goes for the local Indian bakery cakes. I like that flavour, I am not sure which essence they use and the though the icing here is light and fluffy, I like the grainy, sweet and flavored icing that they use in the bakeries locally.

honey-cake-recipe

Always say this to Vj that I crave for Indian local bakery cakes and he would be laughing at me why so. Now too, my parents buy and keep cake for me when I visit my home and I gobble all of it in one or two days that I stay there. I will write about the buns, puffs later in another post.

So I was thinking to try this honey cake for few years now and finally saw a post in this blog and loved it.

How to make eggless honey cake brief:

I realized honey cake is about the syrup, jam and coconut on the top. I used the eggless orange cake recipe for this cake. You can bake your favorite basic vanilla cake and make this honey cake too. Bake a basic sponge cake. Make simple syrup and pour all over the baked cake to drench it with syrup. On the top, spread with jam, finally, finish with a lavish sprinkle of desiccated coconut.

I chose orange cake as my kid like orange flavored cake. When I finished making this cake and tasted it, I was so happy that I could finally eat my favorite cake, that too homemade and eggless version.

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Eggless honey cake, Indian bakery style

Eggless honey cake, Indian bakery style – Honey drenched spongy cake with jam and desiccated coconut on top. Just close your eyes and enjoy this piece of nostagia! Quick video, stepwise photos.
Course Dessert
Cuisine Indian
Prep Time 10 minutes
Cook Time 35 minutes
Servings 10
Cup measurements

Ingredients

  • 1 & 1/4 cup Plain flour / Maida
  • 1 cup minus 2 tbsp Condensed milk
  • 1/2 cup Oil I used sunflower oil
  • 1/2 cup Orange juice
  • 3 tbsp Powdered sugar
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Orange zest
  • 1 tsp Lemon Juice
  • 1 tsp Vanilla essence

For Syrup

  • 1/2 cup Water
  • 2 tbsp Sugar
  • 1/4 cup Honey

For topping

  • 4 tbsp Mixed fruit jam
  • 1 tsp Sugar
  • 1/2 cup Desiccated coconut

Instructions

Eggless cake

  • Pre heat the oven to 180 ° C.
  • Dry ingredients : Mix flour, baking powder, baking soda with a whisk to ensure even mixing.
  • Wet ingredients : In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice.
  • Add the dry ingredients to wet ingredients and mix well. Add orange zest (orange skin part, grated) and mix.
  • Transfer to a baking tray ( I used 8 inch square tin) greased with oil and dusted with flour.
  • Bake for 30 minutes or until a toothpick inserted comes out clean.
  • Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides.
  • Prick the cake with tooth pick at various places.

Simple syrup

  • Meanwhile prepare sugar syrup by boiling water and sugar just until sugar dissolves.
  • Bring to lukewarm and mix honey.

For top Jam layer

  • Heat jam and sugar over low flame in a pan until it jam loosens/ melts.

For making honey cake:

  • Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup.
  • Over this, spread the jam to form a thin layer.
  • Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve. I love it as rectangles, just like how we get in Indian bakery shops.

Video

Notes

  • Add honey only to luke warm sugar syrup.
  • Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)
  • After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

Indian bakery style eggless honey cake method

  1. Pre heat the oven to 180 deg C. Mix flour, baking powder, baking soda with a whisk to ensure even mixing. In another bowl, mix condensed milk, orange juice, oil, sugar, vanilla essence, lemon juice. eggless honey cake step
  2. Add flour and mix well. Add orange zest (orange skin part, grated) and mix. 2-mix
  3. Transfer to a baking tray ( I used 8 inch square tin) greased with oil and dusted with flour. Bake for 30 minutes or until a toothpick inserted comes out clean. 3-bake
  4. Cool down for 10 mins and invert over a wire rack to cool down completely. Trim the sides. 4-trim
  5. Prick the cake with tooth pick at various places. Mean while prepare sugar syrup by boiling water and sugar just until sugar dissolves. 5-syrup
  6. Bring to luke warm and mix honey. 6-honey
  7. Heat jam and sugar over low flame in a pan until it melts. 7-jam
  8. Over the flat surface of the cake, pour the prepared syrup generously so that the cake absorbs the syrup. Over this, spread the jam to form a thin layer. 8-spread
  9. Sprinkle desiccated coconut all over the surface to cover up the jam. Cut into desired shape and serve. 9-ready

Notes

  • Add honey only to luke warm sugar syrup.
  • Since this cake is super moist because of syrup, jam, this has to be consumed within 2 –3 days (kept inside fridge)
  • After slicing the cake, you can also pour the syrup so that the sides of the cakes also get generous syrup.

One of my most favorite cake – honey syrup drenched, jam and coconut flavored honey cake. I almost cried when I had my first piece, total nostalgia of local bakery style cake which I miss here.

Honey-cake-recipe

Reader Interactions

Comments

  7. Sita Lavanya

    Hello raks,
    Link for eggless orange cake directs to carrot and orange juice.
    Very tempting.I have tried cake recipe long back.it was very tasty.now I will try this.as you said bakery smells are so nice

    Reply

  28. Sathya Ambalam

    Fantastic post and a lovely little story..liked very much when u said ur heart goes back to the local bakery even wen u see the most fascinating cakes..shows ur lov…great job as usual

    Reply

  29. Sathya Ambalam

    Fantastic post and a lovely little story..liked very much when u said ur heart goes back to the local bakery even wen u see the most fascinating cakes..shows ur lov…great job as usual

    Reply

  36. Anusha

    Hi,

    I tried your recipe. It came out very tasty. Me and my husband loved it. I shared cake with my neighbors and colleagues, I got good compliments.
    Thanks for sharing such an awesome recipe

    Reply

  37. Shruthi

    Tried this recipe yesterday, it was a major hit at home, everyone loved it…the texture, taste and appearance were perfect…thanks for accurate measurements.

    Wanted to know if it is ok to eliminate orange juice and orange zest from the recipe, will it make any difference to the flavor of the cake?

    Reply

  39. Praveena

    Hii,

    You haven't mentioned about baking time as well as temperature..& i have 1 more doubt, why we need to add extra sugar with jam..when jam itself is sweet.. :)!!

    Reply

  40. Raks anand

    Baking temperature is alwayssame as the preheat temperature unless otherwise it is mentioned. So in this case, its 180 deg C as mentioned in step one. Step 3, I have mentioned the baking time – 30 mins 🙂
    Adding sugar to jam is to make it more spreadable.

    Reply

  43. Nisha

    You are right Raks my baking powder was expired :(.I tried out again with the new stock.It came out well.thank you.And yes I used the same recipe to bake in the airfryer.

    Reply

  48. Mandeep Atal

    Hi.. Just wanted to know that can I substitute oil with butter as the aroma of the oil doesn't cum out well in my cakes.. Though I also use sunflower as mentioned in ur cake recipes.. Thanks.. Looking for ur immediate response as I want to bake this cake tomorrow..

    Reply

  55. Preeya

    Hi Raji, Big fan of your site :). Please can you clarify if the Powdered sugar you've used is icing sugar or have you just ground granulated sugar into a powder? I'd like to make this cake for my daughter's bday, please can you reply soon?

    Regards
    Preeya

    Reply

  66. Unknown

    Hi raji, am new to baking. I bought Nestle milkmaid as it's written sweetened condensed milk on it. Do I have to add enough sugar as per ur recipe or less bcoz of sweetened condensed milk?
    Confused , pls clarify?

    Reply

  67. Bala

    Hi Raji, nice post. I just followed all the measurements and ingredients..the cake looks very good but after pouring honey my cake was over sweet and it's a bit soggy too.. Any thoughts?

    Reply

  70. saranya ramji

    hi raji i am abig fan of urs and thanks for all ur receipes. can u pls tell me that the orange juice u hav used here Is it a natural orange juice extracted from orange without dilution?

    Reply

  76. pp

    hi, I AM A BIG TIME FOLLOWER OF YOUR RECIPES, CAN YOU PLEASE HELP ME , WONT THE CAKE TURN TOO SWEET AFTER ADDING MILKMAID, JAM & SUGAR PLUS HONEY?? PLEASE HELP

    Reply

  79. LR

    Agree. Yummy cake ! Just like an Indian bakery honey cake. I put 1 egg and lessened the condensed milk. Turned out great ! Thank you for the receipe Raks

    Reply

  85. Pavitra Badrinarayanan

    Hi, i tried the cake. Baked it for 35 mind as felt little under. But to my dismay the cake was cooked around the corner but not in the middle. Besides the corner too tasted like uncooked flour. Let me know the mistake i would have done if possible. Thanks

    Reply

  94. Payal

    Hi, Raji, I have almost tried all your cake recipes and always it was a hit with my family and friends, haven’t tried this honey cake and wanted to know if I can use this as only orange cake recipe with chocolate chips
    And I really want to compliment you for the carrots and blueberry muffins both are simply amazing. Thank your for sharing delicious and never failed recipes, big fan of your baking section and homemade rasam

    Reply

  95. Anu

    Raji, I’ve tried few of ur recipes & it has turned out well mostly. Thanks for the wonderful recipes. Can I use butter instead of oil in this cake?

    Reply

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