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eggless honey cake
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5 from 8 votes

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.
Prep Time10 minutes
Cook Time35 minutes
Course: Dessert
Cuisine: Indian
Servings: 10


  • 1 & ¼ cup Plain flour / Maida
  • 1 cup minus 2 tbsp Condensed milk
  • ½ cup Oil I used sunflower oil
  • ½ cup Orange juice
  • 3 tablespoon Powdered sugar
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Orange zest
  • 1 teaspoon Lemon Juice
  • 1 teaspoon Vanilla essence

For Syrup

  • ½ cup Water
  • 2 tablespoon Sugar
  • ¼ cup Honey

For topping

  • 4 tablespoon Mixed fruit jam
  • 1 teaspoon Sugar
  • ½ cup Desiccated coconut


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.



  • 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.