This simple Eggless Bakery Style Honey Cake requires minimum effort but yields amazing results! A simple, delicious sponge cake that is perfect with a morning coffee, afternoon tea or for any happy occasion.
Pairs beautifully with a cup of Karak Chai .
The Indian Honey Cake is essentially an eggless sponge cake that is soaked in a honey sugar syrup and topped with a fruit jam and coconut.
This cake has been baking in South Indian Bakeries known as Iyengar bakeries for a half a century. This delicious cake is therefore known as Eggless Honey Cake Iyengar Bakery Style or Indian Bakery Style Honey Cake .
It reminds me a lot of my school days! In school dinners, we often had a jam sponge doused in hot custard! Nothing got us more excited than seeing Butterscotch Tart though – word would travel down the queue!
Honey Cake Ingredients
Sponge:
All purpose flour
Sweetened condensed milk
Sunflower oil or other flavourless oil
Orange juice – my preference is good quality smooth orange juice
Baking powder
Baking soda
Lemon juice – fresh or bottled both work well
Vanilla extract or vanilla essence
Honey Syrup
Water
Sugar – I prefer using white sugar rather than brown sugar to prevent the colour of the syrup changing too much.
Honey
Optional:
Add a few drops of rose water
Topping / Jam glaze
Strawberry Jam – I used homemade strawberry jam but store-bought jams work perfectly. optionally use other fruit jam such as mango jam, pineapple jam or rose jam
Desiccated coconut or coconut flakes
Serving Suggestion
Top delicious honey cake slices with fresh strawberries or any other fruit and serve at room temperature.
Storage
You can store honey cake in an airtight container at room temperature for 2 days. This cake is not suitable for freezing due to the jam layer and honey syrup.
Other Eggless Cake Recipes
Ras Malai Cake
Gulab Jamun Cake
Chocolate Orange Cake
Mango Coconut Cake
Eggless Coconut Cake
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Honey Cake (Indian Bakery Style)
Ingredients
Eggless sponge
- 315 gram Plain flour
- 397 gram Condensed milk
- 235 millilitres Sunflower oil
- 280 millilitres Orange juice
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Lemon juice
- 2 teaspoon Vanilla extract
Syrup
- 240 millilitres Water
- 60 gram Sugar
- 150 millilitres Honey
Topping
- 150 gram Strawberry Jam
- 3-4 tablespoon Desiccated coconut
Instructions
- Preheat oven to gas mark 4 or 350F.
- Grease or spray 2 lb loaf tin then dust with little flour and remove extra flour.
- Place the plain flour, baking soda, and baking powder in a big bowl and whisk properly.
- In another bowl whisk in oil, orange juice, condensed milk, lemon juice and vanilla extract.
- Incorporate wet mixture into dry ingredients.
- Spread the mixture into greased and floured loaf tin.
- Bake the cake until a toothpick comes out clean and top should be a little brown.
- It should take about 50-55 minutes.
- Remove it from the oven and allow to completely cool.
- When the cake is cool, remove it from the loaf tin and arrange it on the board.
- Now prepare the syrup by boiling together water and sugar. Boil this syrup for 5 minutes then turn the heat off.
- Whisk in honey when the syrup is just warm.
- Using a fork or a toothpick to poke the cake.
- Use a spoon to pour on the syrup. You may not need all of the syrup.
- Now melt the jam in M/W for 30-35 seconds and spread evenly on the cake.
- Sprinkle desiccated coconut and leave the cake aside for a while or until jam settles once again.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in September 2017.
Eggless Honey Cake (Indian Bakery Style)
Ingredients
Eggless sponge
- 315 gram Plain flour
- 397 gram Condensed milk
- 235 millilitres Sunflower oil
- 280 millilitres Orange juice
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Lemon juice
- 2 teaspoon Vanilla extract
Syrup
- 240 millilitres Water
- 60 gram Sugar
- 150 millilitres Honey
Topping
- 150 gram Strawberry Jam
- 3-4 tablespoon Desiccated coconut
Instructions
- Preheat oven to gas mark 4 or 350F.
- Grease or spray 2 lb loaf tin then dust with little flour and remove extra flour.
- Place the plain flour, baking soda, and baking powder in a big bowl and whisk properly.
- In another bowl whisk in oil, orange juice, condensed milk, lemon juice and vanilla extract.
- Incorporate wet mixture into dry ingredients.
- Spread the mixture into greased and floured loaf tin.
- Bake the cake until a toothpick comes out clean and top should be a little brown.
- It should take about 50-55 minutes.
- Remove it from the oven and allow to completely cool.
- When the cake is cool, remove it from the loaf tin and arrange it on the board.
- Now prepare the syrup by boiling together water and sugar. Boil this syrup for 5 minutes then turn the heat off.
- Whisk in honey when the syrup is just warm.
- Using a fork or a toothpick to poke the cake.
- Use a spoon to pour on the syrup. You may not need all of the syrup.
- Now melt the jam in M/W for 30-35 seconds and spread evenly on the cake.
- Sprinkle desiccated coconut and leave the cake aside for a while or until jam settles once again.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
These eggless pistachio cupcakes are flavoured with cardamom and topped with a silky saffron buttercream frosting. The perfect bake for special occasions or the festive season.
- Ingredients notes Eggless pistachio cupcake batter Saffron buttercream frosting
- Storage
- More Eggless Baking Recipes
Pistachio, cardamom and saffron are a match made in baking heaven! These glam pistachio cupcakes are beautiful enough for parties and special occasions but are fairly easy to make.
Pistachio is a favourite flavour of mine and it goes so beautifully with Indian spices. It bakes really beautifully and it has an unmistakable taste.
You may have already come across my Saffron and Pistachio Shortbread , Rose and Pistachio Cream Cones and Pistachio Halwa . This Vegan Pistachio Olive Oil Cake is is full of bright flavour.
The frosting is a luxurious blend of buttercream with hints of saffron. It’s golden in colour with the exquisite taste of saffron.
I finish off the cupcakes with the most delicate hint of pistachio dust just to give it an ultra high-end look! I think you’ll love these.
Ingredients notes
Eggless pistachio cupcake batter
Self raising flour – a type of flour that has baking powder already mixed in, making it convenient for baking recipes that require leavening. To make it at home, simply combine 1 cup of all-purpose flour with 1 1/2 teaspoons of baking powder.
Sunflower oil – essentially you need a flavourless oil here.
Crushed pistachio – I grind whole pistachios down to a coarse texture. Ensure to use the plain variety and not roasted/salted.
Sugar – use white granulated sugar.
Cardamom powder – not essential but adds an Indian touch to this recipe.
Milk – whole milk works best due to its fat content.
Lemon juice
Natural yogurt
Baking powder
Bicarbonate of soda
Saffron buttercream frosting
Butter – unsalted is best, ensure it is at room temperature
Icing sugar – also known as powdered or confectioners’ sugar. To make it at home, blend 1 cup of granulated sugar with 1 tablespoon of cornstarch in a blender or food processor until it’s a fine, powdery consistency.
Saffron threads soaked in a spoon of warm milk. Ensure the milk reaches room temperature before adding to the buttercream to prevent splitting.
Garnish with fine pistachio – when grinding down pistachios for the batter above, you can sieve out the fine pistachio for garnishing.
Storage
You can store pistachio cupcakes in an airtight container for 2-3 days at room temperature.
You can freeze unfrosted cupcakes for 3 months but it is likely that the texture will change upon thawing.
More Eggless Baking Recipes
Indian Honey Cake
Ras Malai Cake
Gulab Jamun Cake with Mix
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Eggless Pistachio Cupcakes with Saffron Frosting
Equipment
- Mixing bowl
- oven
- Whisk
- Spatula
- Muffin tray
Ingredients
Cupcake batter
- 280 gram self raising flour
- 240 gram sugar
- 75 gram pistachio
- 1 teaspoon bicarbonate of soda
- 0.5 teaspoon baking powder
- 1 teaspoon cardamom powder
- 80 millilitres sunflower oil
- 350 millilitres milk
- 2 teaspoon natural yogurt
- 2 teaspoon lemon juice
Saffron buttercream frosting
- 250 gram unsalted butter
- 200 gram icing sugar
- 1 tablespoon milk
- 10 saffron threads
Decoration (optional)
- pistachio powder
- rose petals
- edible silver leaf
Instructions
Cupcake method
- Preheat oven to Gas Mark 4, 180 C or 360 F. Line a muffin tray with cupcake cases.
- In a large mixing bowl, add the milk and lemon juice and rest for 5 minutes.
- Add in the oil and yogurt and whisk until well incorporated.
- Sieve in the self raising flour, baking powder and bicarbonate of soda.
- Add in sugar, ground pistachios and cardamom powder.
- Whisk gently until well combined.
- Spoon the batter into the cupcake cases until half way.
- Place the muffin tray in the centre of the oven and bake for approximately 20-25 minutes. You can check by inserting a toothpick into the middle of the cupcake – it should come out clean.
- Remove from the oven and allow to cool completely before frosting.
Saffron buttercream method
- Into a small cup or bowl of lukewarm milk, add a few strands of saffron and allow to steep.
- Ensure your butter is softened to room temperature.
- Add the butter to a mixing bowl.
- Sieve in the icing sugar to remove any lumps.
- Beat together until you achieve a silky smooth buttercream.
- Pour in the saffron milk (it must have reached room temperature) and mix through.
Decorate
- Decorate each cupcake with the frosting either by using a spatula or piping with a piping bag.
- Sprinkle over fine pistachio and rose.
- Finish with edible silver leaf.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in January 2012.
