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Eggless Honey Cake Recipe

Here comes an eggless Sunday Super Special. Co-Founder & Director of Lavonne Academy of Baking Science and Pastry Arts, Chef Avin Thaliath brings Eggless Honey Cake. This heavenly cake with a healthy twist will surely be loved by your whole family.

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Wet Ingredients:

  • 1Nestlé MILKMAID Mini
  • 2 cups Nestlé a+ Toned Milk
  • 1/2 cup Refined Oil
  • 1/4 cup Melted Butter
  • 1 tsp Vanilla Essence
  • 1½ tsp Vinegar

Dry Ingredients:

  • 2½ cups All Purpose Flour
  • 1/2Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • A pinch of (0.3 g)Salt

Honey Sauce:

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

Jam Sauce:

  • 3 tbsp Mixed Fruit Jam
  • 2 tbsp Water

For garnishing

  • 10 gms Desiccated Coconut

How to make Eggless Honey Cake

  • Step 1: Mix and whisk all wet ingredients except milk. Then add milk and whisk again.
  • Step 2: Mix all the dry ingredients. Combine the dry ingredients with the wet ingredients. Pour the mixture inside a cake tin and bake it for 30 minutes at 180°C.
  • Step 3: For honey syrup, mix honey, sugar, and water and bring it to boil. Pour it in a bowl and let it cool down completely.
  • Step 4: For jam sauce, mix fruit jam to water, heat it, and bring to boil. Pour it in a bowl and let it cool down completely.
  • Step 5: Once the cake is completely cooled down, cut the top of the cake and make small pores using a toothpick. Pour the honey sauce and spread it with a brush.
  • Step 6: Now pour the jam sauce and spread on top of honey sauce.
  • Step 7: Garnish with desiccated coconut. Keep the cake inside the refrigerator for 10 minutes. Take it out and serve it cold.
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