Eggless Honey Cake
Soft, Moist, Eggless Honey Cake is famous in South Indian Bakeries. This delicious, spongy cake is soaked in honey and topped with jam and desiccated coconut.
Ingredients
For the cake
- 1 & ½ cups All Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ cup Oil
- ¾ cup Sugar
- ½ cup Yogurt
- ½ cup Milk
- 1 teaspoon Vanilla Extract
For honey syrup
- 4 tablespoon Sugar
- 6 tablespoon Honey
- ½ cup Water
For the glaze
- 5 tablespoon Jam
- 1 teaspoon Sugar
- 2 or 3 tablespoon Desiccated Coconut
Instructions
To make the Cake
- Preheat oven to 350F/180C. Grease and line the bottom of a baking pan. I have used an 8-inch square pan.
- Add flour, baking powder, baking soda, and salt to a bowl. Combine and keep it aside.
- Add oil and sugar to another bowl. Whisk together until well combined. Add yogurt. Whisk till light and creamy. Add the milk and dry ingredients alternatively to the above mixture. Mix to make a smooth batter.
- Transfer the batter to the baking pan. Bake for 25-30 minutes or until done. Once the cake is baked, let it cool down to room temperature.
To make the honey syrup
- Boil water and sugar together until the sugar dissolves completely. Once the mixture cools down a bit, add honey to it and mix well.
To make the glaze
- Combine jam and sugar in a saucepan. Mix well and cook on low flame until the jam melts.
- Make sure the jam mixture can be spread easily.
To assemble the cake
- Make sure the cake is completely cooled down to room temperature. Place the cake on a serving plate. Poke holes on the cake so that the cake absorbs the honey syrup completely.
- Pour the honey syrup gradually so that the syrup goes to the bottom of the cake.
- Spread the jam generously on top of the cake using a spatula. Sprinkle desiccated coconut over the jam layer.
- Cut and serve the cake.
Notes
Homemade Jam or Store bought Jam can be used. You can use any flavour of jam that you prefer.
To make sure the cake gets soaked well in the honey syrup, poke holes in the cake. This way, the syrup gets to all parts of the cake evenly. Also, let the cake soak in the honey syrup for some time before serving. The cake tastes best this way.
The base cake can be a plain vanilla sponge, or you can add nuts, tutti frutti, and orange/pineapple juice to flavour the cake.
I have made an eggless sponge here, but you can always make a sponge with eggs and use it in this honey cake recipe.
Add honey only after the sugar syrup comes to a warm temperature. Honey should not be cooked.
Adjust the amount of honey, desiccated coconut and jam according to your taste.
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