Eggless Honey Cake Recipe: A Bakery-Style Delight

ByEmma

If you’ve ever craved the soft, moist, and subtly sweet honey cake from South Indian bakeries, you’re in for a treat! This eggless honey cake recipe is a perfect replica of the famous Iyengar Bakery-style cake, complete with a honey syrup soak, a fruity jam glaze, and a sprinkle of desiccated coconut. Whether you’re a baking novice or a seasoned pro, this recipe is foolproof and guaranteed to impress. Let’s dive into the details!

Contents

Why You’ll Love This Recipe

This eggless honey cake is a crowd-pleaser for many reasons:

  • No eggs, no fuss: Perfect for vegetarians or those with egg allergies.
  • Simple ingredients: Uses pantry staples like flour, yogurt, and honey.
  • Bakery-style texture: Soft, spongy, and melt-in-your-mouth delicious.
  • Customizable: Swap jams, add nuts, or experiment with flavors like orange zest or rose water.

Ingredients You’ll Need

For the Cake

  • 1.5 cups all-purpose flour (maida): Sieve it for a lighter texture.
  • ¾ cup powdered sugar: Adjust to taste.
  • 1 cup fresh yogurt (curd): Acts as an egg substitute and adds moisture.
  • ½ cup oil: Use neutral-flavored oil like sunflower or canola.
  • 1.5 tsp vanilla essence: For that classic bakery aroma.
  • 1.25 tsp baking powder + ½ tsp baking soda: Fresh leavening agents are key to a fluffy cake.

For the Honey Syrup

  • 2 tbsp honey: Adds natural sweetness and floral notes.
  • 3 tsp sugar: Balances the honey’s intensity.
  • ½ cup water: For the syrup base.

For the Topping

  • 2 tbsp mixed fruit jam: Strawberry, mango, or apricot work beautifully.
  • 2-3 tsp desiccated coconut: Adds texture and visual appeal.

Step-by-Step Instructions

1. Prepare the Cake Batter

  1. Preheat your oven to 180°C (356°F) and grease a 6-inch baking tray.
  2. In a mixing bowl, whisk yogurt and sugar until smooth. Add baking soda and let it froth for 3-4 minutes.
  3. Mix in oil and vanilla essence. Gradually fold in the sieved flour and baking powder. Avoid overmixing to keep the cake light.

2. Bake the Cake

  1. Pour the batter into the prepared tray and tap it gently to remove air bubbles.
  2. Bake for 30-35 minutes or until a toothpick inserted comes out clean. Let it cool completely.

3. Make the Honey Syrup

  1. Boil sugar and water until the sugar dissolves. Let it cool slightly, then stir in honey.
  2. Poke holes in the cooled cake and pour the syrup evenly, allowing it to soak in.

4. Add the Toppings

  1. Heat the jam with a bit of sugar until it’s spreadable.
  2. Spread the jam over the cake and sprinkle desiccated coconut on top. Let it set for 15 minutes before slicing.

Pro Tips for the Perfect Honey Cake

  • Use fresh ingredients: Stale baking powder or soda can ruin the texture.
  • Don’t overmix the batter: Overmixing can make the cake dense and chewy.
  • Adjust sweetness: If you prefer less sweetness, reduce the sugar in the syrup or use a tangier jam.
  • Experiment with flavors: Add orange zest to the batter or rose water to the syrup for a unique twist.

Serving and Storage

This cake is best served at room temperature, paired with a cup of karak chai or coffee. Store it in an airtight container in the fridge for up to a week. Before serving, let it come to room temperature or warm it slightly for that fresh-baked feel.

Final Thoughts

This eggless honey cake is more than just a dessert—it’s a nostalgic trip to the bakeries of South India. With its soft crumb, sweet syrup, and fruity topping, it’s a treat that’s hard to resist. Whether it’s for a special occasion or a cozy evening at home, this recipe is sure to become a favorite.

So, roll up your sleeves, preheat that oven, and let’s bake some happiness!

Have you tried this recipe? Share your experience in the comments below or tag me on social media with your creations!

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