Honey cake recipe (eggless and without oven) | Indian honey cake recipe

Eggless honey cake recipe – This amazing cake is flavored with honey, jam, and desiccated coconut. It is so soft and moist that you will relish each bite of this honey cake.

Pin

Honey cake is a popular cake from South Indian Iyenger Bakery. We used to enjoy Iyengar Bakery cakes during our school days. Iyenger bakery is famous for its eggless cakes, dilpasand, cookies, and veg puffs.

How do you make honey cake from scratch?

To make the honey cake from scratch, first, bake a simple sponge cake. You can bake the cake in oven or without oven too.

Then pour honey syrup over the sponge cake. Spread mix-fruit jam & sprinkle desiccated coconut on the top. Honey cake is ready. In this honey cake recipe post, I am sharing the process in detail.

Here’s why this recipe works?

• You can make the cake without oven too. I baked the sponge cake in a pressure cooker. It was super moist and spongy.
• You can bake sponge cake in oven. The process to make cake batter is the same. Bake it in a preheated oven at 180 degree Celsius for 30 minutes.
• Honey cake is sweet in taste so I reduced the quantity of sugar while baking the sponge cake.
• You can make a basic sponge cake by following this recipe. Every time it comes out perfect for me 🙂 Then you can decorate it.
• The recipe is quick and easy to prepare with simple ingredients.

Ingredients & Substitutions

For Eggless Sponge Cake – You need all-purpose flour (or maida), curd/yogurt, sugar, baking soda, baking powder, cooking oil, and vanilla essence. You can substitute all-purpose flour with wheat flour for a healthier option.

For Honey Syrup – You need honey, sugar, and rose essence. If rose essence is not available then you can skip it.

Other Ingredients – Jam and desiccated coconut. I have used mixed-fruit jam here. You can also use strawberry jam.

Tips to bake sponge cake without oven

• Baking a cake in a Pressure cooker takes a lot of time. Keep the flame lowest then only you will get a fabulous cake.
• Use a cake tin/pan as the steel vessel aren’t good for baking because the batter may stick to the bottom and get burnt.
• I used an old and unused pressure cooker for baking. It is not advisable to use a regular day to day pressure cooker for baking. Once or twice in a year if you bake then it is OK.  
• The capacity of the cooker I used is 7 liter( it’s a heavy bottom Pressure Cooker).
• The cake pan I used is 6*6 size. The cake pan should not touch the sides of the pressure cooker.
• Use either sand or salt in the base of the pressure cooker while baking a cake in it. It provides uniform heat and helps to bake the cake evenly.
• Honey cake is sweet in taste so reduce the quantity of sugar while making the sponge cake.
• You can bake a simple eggless vanilla sponge cake in the oven with the same ingredients and then continue with the rest of the process for making the cake.

Other Eggless Cake Recipes you might like

1. Black forest cake with chocolate lace wrap
2. Doll cake
3. Shinchan cake
4. Semolina cake
5. Chocolate drip cake

How to make eggless honey cake without oven

Prepare a basic sponge cake in a pressure cooker to make the honey cake without an oven.

Preheat the pressure cooker: For baking a cake, we always preheat an oven. Same way, we will preheat the pressure cooker.

1. Put 1 cup of salt in the base of the pressure cooker. Spread it evenly.
2. Remove the gasket and the whistle from the lid of the pressure cooker.
3. Close the lid of the pressure cooker. Heat it on the lowest flame.
4. Take maida/all-purpose flour.  Sieve it twice. Keep it aside.
5. In another mixing bowl, add curd & sugar. Whisk it well until the sugar dissolves.
6. Now add baking powder & baking soda to the curd and sugar mixture. Whisk it well.
7. Let it sit undisturbed for 5 minutes.
8. After 5 minutes you will notice bubbles appearing on the surface of the mixture.
9. Add vanilla essence & oil. Whisk it well.
10. Add the sifted flour to the mixture. Mix it gently using the cut & fold method. Don’t over mix it. There should be no lumps in the batter.
11. Transfer the batter to a greased cake pan(6*6). Tap it gently to remove any air bubbles.
12. Open the lid of the pressure cooker. Be careful it will be hot.
13. Keep a hot pot stand inside it.
14. Place the cake tin over the stand. Close the lid.
15. Bake it on the lowest flame. It will take around 55 minutes to bake.
16. After 55 minutes, slowly open the lid of the pressure cooker. Be careful it will be hot. The timing may differ for you. Please check the cake after 45 minutes.
17. Insert a toothpick/skewer in the middle of the cake and check. If the skewer comes out clean then it’s done. Your sponge cake is ready.

To prepare honey cake recipe

Making the honey syrup:

1. Take water and sugar to a pan and heat it. Let it come to a boil.
2. Keep stirring and cook for another 2 minutes. Switch off the flame.
3. Let it cool a little bit. The syrup should be warm but not boiling hot.
4. Add honey and rose essence. Mix it well.
5. With the help of toothpick/skewer poke holes in the sponge cake.
6. Pour the prepared syrup on the cake. Don’t add all the syrup at once. Add the syrup with the ladle slowly and let the cake soak the honey syrup. Then add the second ladle of syrup. Add only the amount of syrup that the cake can absorb.

Making mix fruit jam spread:

1. Heat a pan on low flame and add mix fruit jam.
2. Melt it on a low flame. Keep stirring. Be careful while melting it. Do it on the lowest flame or else, it will stick to the pan.
3. Better to do this process in a non-stick pan. When the jam comes to a spreading consistency, switch off the flame.
4. Spread the jam over the cake. Do it fast. If the jam cools down it will be difficult to spread it. Spread the jam evenly.
5. Sprinkle some desiccated coconut over the cake. Cut it into rectangular pieces. Enjoy!

Storage Suggestions:

• You can store honey cake in an airtight container in a refrigerator. It stays good for 2 days.
• We have used dairy product for making the sponge cake so, it is advised to consume within 48 hours.
• Before serving, heat it for 10-20 sec in oven & serve. If you do not have oven then let it come to a room temperature & serve.

If you make this recipe, please leave a comment and a starred review below.

And, consider following me on social media so we can stay connected. I’m on Facebook, Pinterest, and YouTube!