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Eggless Honey Cake Recipe 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.

  • Servings - 12
  • Preparation - 30 Min
  • Baking - 15 Min

Ingredients

Wet Ingredients:

  • ½ tin Nestlé MILKMAID
  • 2 cups Nestlé a+ Nourish Milk
  • ½ cup Refined oil
  • ¼ cup Melted Butter
  • 1 tsp Vanilla Essence
  • 1 ½ tsp Vinegar

Dry Ingredients:

  • 2 ½ cups All Purpose Flour
  • ½ Sugar
  • 2 tsp Baking Powder
  • 1 tsp Baking Soda
  • A pinch of Salt

Honey Sauce:

  • 3 tbsp Honey
  • ½ cup Water
  • ¼ cup Sugar

Jam Sauce:

  • 3 tbsp Mixed Fruit Jam
  • 2 tbsp Water
  • (For garnishing)Desiccated Coconut

How to make Eggless Honey Cake Recipe

  • Mix and whisk all wet ingredients.
  • Mix all the dry ingredients.
  • Combine the dry ingredients with the wet ingredients. Strain the mixture through sieve in another bowl for a smooth batter.
  • Pour the mixture inside a cake tin and bake it for 15 minutes at 180 degrees Celsius.
  • Once it is baked, put it aside and let it cool down completely.
  • For honey syrup, mix honey, sugar, and water and bring it to boil. Pour it in a bowl and let it cool down completely.
  • 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.
  • Once the cake is completely cooled down, use a skewer to cut the top of the cake. Make small pores using a toothpick. Do not throw the top layer of the cake. Crush it and use it for garnishing.
  • Pour the honey sauce and spread it with a brush. Now pour the jam sauce and spread on top of honey sauce. Keep the cake inside the refrigerator for 10 minutes.
  • Take the cake out and sprinkle desiccated coconut on top for garnishing. Refrigerate it for another 10-20 minutes
  • Take it out and serve it cold.
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