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.
- Servings - 15
- Preparation - 30 Min
- Baking - 30 Min
Ingredients for Eggless Honey Cake
Wet Ingredients:
- 1/2 tin Nestlé MILKMAID
- 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
- 1/2 Sugar
- 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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