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Eggless Honey cake

India bakery style eggless honey cake
5 from 3 votes
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  • 1 + 1/2 cups All-purpose flour 204 g
  • 1 + 1/2 teaspoon Baking powder
  • 1/4 teaspoon baking soda
  • ¼ teaspoon Cardamom powder
  • pinch of salt
  • 14 oz can Condensed Milk 396 g
  • ½ cup Vegetable Oil
  • 1/4 cup milk
  • 1/4 cup sour cream or yogurt
  • ½ teaspoon pineapple essence
  • 1/2 cup Water
  • 1/3 cup Sugar
  • 4 tablespoon honey
  • 1/2 cup jam
  • 2 tablespoon powdered sugar
  • Shredded sweetened coconut or desiccated coconut


  • Preheat the oven to 350 degrees Fahrenheit. Line the square 8-inch baking pan with parchment paper and grease with butter spray or butter; Set aside.
  • In a wide mixing bowl add all-purpose flour, baking soda, baking powder, salt, and cardamom powder; mix well
  • In a separate bowl or mixing glass, add sweetened condensed milk, oil, milk, sour cream, pineapple essence and mix till combined
  • Gradually add the wet ingredients into the dry ingredients in 2 or more batches and mix until the mixture is combined well enough, but not blended too much. Avoid over mixing as over mixed batter results in a dense cake
  • Add the batter into the prepared cake pan and tap the pan 2 or 3 times on the counter to remove air bubbles
  • Bake for 30 - 35 minutes, or until a toothpick inserted into the center comes out clean. Also, the top of the cake should be a golden brown color
  • Let the cake cool for 10 minutes. Then carefully flip the cake (if required run a knife along the edge and release the cake)
  • Remove the pan and parchment paper and let the cake cool completely. Meanwhile, prepare the syrup
  • In a small saucepan take water and sugar
  • Cook on medium heat and stir until the sugar crystals completely dissolve in water
  • Simmer to low flame and cook for 2 minutes. Move the pan aside and after the sugar syrup turns lukewarm add  pineapple essence and honey; stir to combine; set aside and let the sugar syrup cool completely
  • In a heavy-bottomed pan combine jam and powdered sugar; mix well
  • Turn on the stove on low flame and cook the jam for 30 seconds or until the powdered sugar is well blended with the jam and it comes to a spreadable consistency
  • Once the cake and sugar syrup are completely cooled, trim the sides of the cake
  • Use a skewer to prick the cake all over
  • Gradually pour the honey syrup gently over the cake and use a spoon to spread the syrup as you pour. Make sure you pour along the sides. The syrup will get absorbed immediately
  • Use a spoon or knife to evenly spread jam over the cake. Make sure a thin layer of jam is spread
  • Sprinkle coconut flakes all over the cake and enjoy


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  1. Always mix wet and dry ingredients separately. Avoid over mixing the cake batter as it will yield a dense cake
  2. Adjust the amount of jam according to your taste
  3. Always use sweet shredded coconut or desiccated coconut. Avoid using regular coconut
  4. Orange juice/pineapple juice or any preferred fruit juice can be used instead of milk + our cream combo
  5. Wheat flour will make a dense cake so use extra syrup
  6. Add the syrup only after both the cake and syrup are completely cool
  7. Always use sugar while making honey syrup. Honey alone might not soak well
  8. You can use fruit preserve instead of jam
  9. Avoid cooking the jam for a long time as it might make it watery
  10. Always use powdered sugar for jam glaze. Regular sugar will take time to blend
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