Eggless Honey Cake is a soft, spongy, and flavourful dessert that’s perfect for those who prefer egg-free baking. Inspired by the popular bakery-style honey cakes of South India, this moist cake is soaked in a sweet honey syrup and topped with a layer of fruit jam and grated coconut for a delightful texture and taste. The cake’s rich flavour, combined with its tender crumb, makes it a favourite for tea-time snacks or special occasions. Whether enjoyed with family or shared at parties, this cake offers a nostalgic and indulgent experience.
This is a delicious cake with a simple frosting. This is basically a Vanilla sponge cake soaked in honey syrup and then topped with jam and desiccated coconut. Here I have not used eggs. But we can also make honey cake with eggs but in the Iyengar bakery it is an eggless one they sell. As per ayurveda, it is not good to heat the honey. So I have mixed the honey with the sugar syrup solution once it is lukewarm. We can also make the vanilla Sponge cake with whole wheat flour. The cake might be slightly dense but healthier.
Key Features of Eggless Honey Cake
This eggless version uses simple ingredients like whole wheat or all-purpose flour, milk, and baking soda to create a fluffy base without the need for eggs. It’s a great option for vegetarians and those with egg allergies, while still delivering the light and soft texture of a traditional cake.
Egg-Free and Vegetarian Friendly
This recipe is perfect for vegetarians or those with egg allergies, offering a delicious alternative to traditional honey cakes. The eggless version still achieves the same spongy texture using simple ingredients like flour, baking soda, and milk.
Sweet Honey Syrup
The cake is soaked in a light honey syrup, which infuses each slice with a natural sweetness and keeps the cake moist and tender. This syrup is what gives the honey cake its signature flavour.
Fruity Jam and Coconut Topping
A layer of fruit jam and grated coconut adds a burst of flavor and texture, elevating the cake into a bakery-style treat that’s hard to resist. The combination of these toppings brings a unique twist to every bite.
Perfect for Any Occasion
Eggless Honey Cake is easy to make at home and can be served as a quick dessert or shared with guests at parties. It pairs wonderfully with a cup of tea or coffee, offering a delightful homemade touch to a classic bakery favourite.
Other cake recipes to try
Pansache Dhonas- Goan Jackfruit cake
Eggless Whole-wheat 2 in 1 Orange Cake
Eggless Chocolate Sponge cake with frosting
Eggless Whole wheat Banana Bread
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Eggless honey cake / Iyengar Bakery style Honey Cake
Equipment
- Electric beater
- Oven
- Pan
Ingredients
Vanilla Sponge Cake
- 125 gm Maida / All purpose flour
- 60 gm Unsalted butter
- 200 ml Condensed milk
- 200 ml Sprite / 7 up
- 1 tsp Baking powder
- 1/2 tsp Baking soda
- 1 tsp Vanilla Essence
Honey Syrup
- 1/4 cup Water
- 1/8 cup Honey
- 1 tbsp Sugar
Icing
- 1/4 cup Mixed fruit Jam
- 1 tbsp Sugar
- To sprinkle Desiccated coconut
Instructions
Vanilla Sponge Cake
- Weigh all the ingredients and keep it ready.
- Line the cake pan with butter paper or parchment paper.
- In a bowl, sift the maida and keep aside.
- In another bowl, add butter, condensed milk and beat it well until they are blended well.
- Then add baking powder, baking soda, vanilla essence and mix well.
- Then add the sifted maida slowly and beat again in slow mode to mix it with other ingredients.
- Finally add the sprite or 7 up and blend well.
- The cake batter is ready.
- Pour the batter into the greased pan. Tap it slightly.
- Pre-heat the oven at 200 deg celsius for 3 minutes.
- Bake the cake in a pre-heated oven at 150 degree celsius for 30 to 40 minutes.
- The cake will start raising slowly and you can see the browning on the top.
- After 30 minutes, insert a toothpick and check if the cake is done.
- If the toothpick comes out clean, remove the pan from the oven and allow it to cool.
- Else bake for another 5 to 10 minutes. Be careful that it doesnt get burned.
- Once cooled, flip the cake tin and place the cake on a cake board or a plate.
- Allow it to cool for sometime.
- The basic Vanilla Sponge cake is ready.
Honey Syrup
- In a vessel add water and sugar.
- Boil the water to dissolve the sugar. There is no need for any string consistency.
- Once the sugar solution is lukewarm, add the honey into it and mix well.
- Donot boil after adding the honey.
- Honey syrup is ready.
Jam spread
- In a pan, add jam and sugar.
- Keep the stove in medium flame and mix well.
- At one stage, the jam will start melting. Mix it well with the sugar.
- Turn off the stove and the jam spread is ready.
Final Step
- Prick the cake with fork. This helps the cake to absorb the honey syrup well.
- Now with a spoon carefully pour the syrup on the cake.
- Once 50 percent of the syrup gets over, leave a gap of 10 minutes and add the syrup again with the spoon.
- Allow the cake to sit for 15 minutes until the honey syrup is absorbed.
- After 15 minutes, spread the jam spread on the top of the cake evenly.
- Finally sprinkle the desiccated coconut on the top. The honey cake is ready.
- Slice the cake and serve.
Video
Notes
INGREDIENTS
Vanilla Sponge Cake
Honey Syrup
Icing
INSTRUCTIONS
Vanilla Sponge Cake
Cake Batter
- Weigh all the ingredients and keep it ready.
- Line the cake pan with butter paper or parchment paper.
- In a bowl, sift the maida and keep aside.
- In another bowl, add butter, condensed milk and beat it well until they are blended well.
- Then add baking powder, baking soda, vanilla essence and mix well.
- Then add the sifted maida slowly and beat again in slow mode to mix it with other ingredients.
- Finally add the sprite or 7 up and blend well.
- The cake batter is ready.
Baking the Cake
- Pour the batter into the greased pan. Tap it slightly.
- Pre-heat the oven at 200 deg celsius for 3 minutes.
- Bake the cake in a pre-heated oven at 150 degree celsius for 30 to 40 minutes.
- The cake will start raising slowly and you can see the browning on the top.
- After 30 minutes, insert a toothpick and check if the cake is done. If the toothpick comes out clean, remove the pan from the oven and allow it to cool.
- Else bake for another 5 to 10 minutes. Be careful that it doesnt get burned.
- Once cooled, flip the cake tin and place the cake on a cake board or a plate.
- Allow it to cool for sometime.
- The basic Vanilla Sponge cake is ready.
Honey Syrup
- In a vessel add water and sugar.
- Boil the water to dissolve the sugar. There is no need for any string consistency.
- Once the sugar solution is lukewarm, add the honey into it and mix well.
- Donot boil after adding the honey.
- Honey syrup is ready.
Jam spread
- In a pan, add jam and sugar.
- Keep the stove in medium flame and mix well.
- At one stage, the jam will start melting. Mix it well with the sugar.
- Turn off the stove and the jam spread is ready.
Final step
- Prick the cake with fork. This helps the cake to absorb the honey syrup well.
- Now with a spoon carefully pour the syrup on the cake.
- Once 50 percent of the syrup gets over, leave a gap of 10 minutes and add the syrup again with the spoon.
- Allow the cake to sit for 15 minutes until the honey syrup is absorbed.
- After 15 minutes, spread the jam spread on the top of the cake evenly.
- Finally sprinkle the desiccated coconut on the top. The honey cake is ready.
- Slice the cake and serve.
- The shelf life of the cake is two days.
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Niranjana,cake looks so delicious,ditto the way it is seen in bakery
Thank you so much Deeksha… Happy that you liked it
Oooh! This looks so yummy and tempting! I wish I could take one from here. 🙂
Thank you so much Megala. Haha I too get a same feeling when I see some beautiful pics of the recipes.
This sounds wonderful and you make it look so easy to make!
Thank you so much Diane.
[…] my other baking recipes like – Eggless Wholewheat Banana Bread , Eggless Honey Cake […]
How spongy and prefect this cake looks, wish i get a huge slice of it rite now for my evening breakfast. Awesome cake.
Thank you so much jolly.
The cake looks very nice. I like the honey sauce idea. Definitely a good option for those who avoid sugar
Thank you so much di. It is a famous cake in Iyengar bakery.
Nicely baked cake, addition of sprite is interesting here. Loved this eggless version.
Thank you Jayasree 🙂
Perfect honey cake.Your post took me down the memory lane. Reminded me of our visits to Iyengar bakery for the delicious toasts and cake .
Thank you so much Preethi
brings me back to bangalore’s iyengar bakery where this was a favourite along with benne biscuit (butter cookie) and toast !
Thank you Kalyani
Such a wonderful bake that is associated with Bangalore. I’ve tasted the cake once, though a bit sweet, yummy because of the coconut. Your eggless honey cake has turned out so well, soft and moist. I’ve grown up having a cake from the local bakeries in Nairobi where the cake was moistened with just milk or water and jam was spread on it and dusted with coconut.
Thank you so much ji !! That’s interesting to know about the cake in Nairobi di. I love tres leches cake. But soaking in just milk alone & topped with jam spread & coconut sounds interesting. Will make this variety of cake soon.
I had never heard of this cake before, but I was so excited to try it. WOW – this is definitely a keeper cake recipe!
Thank you so much!! Do try, you will love it.
The cake is just awesome. Soft and spongy. It reminds me of my childhood when cake was this jam cake or sponge baked at home. Now I might find it too sweet but then it was a treat.
Love it. Perfectly baked.
Thank you so much!! I am not a sweet tooth person and doesn’t like the cakes with cream since it is too sweet for me. But somehow I love this cake
This cake has so much memories attached to it!! the texture is awesome dear! The jam and coconut topping makes it irresistible!!
Thank you so much
This looks exactly same as how we get in Iyengar bakery. Lot of childhood memories associated with it. Interesting idea to use sprite in making sponge. Looks so soft and spongy
Thank you Narmadha
I love honey cake and this has been my childhood favourite. Haven’t had a this cake in a very long time. Thanks for the recipe and will definitely try at home
Thank you pavani 🙂
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