Eggless Honey Cake

Honey cake that I remember eating for only very few times from local Indian bakery –

Eggless Honey Cake with Orange Sponge

A soft, eggless cake soaked in honey-jam syrup and topped with coconut. Perfect for kids and Indian bakery lovers — made at home with simple ingredients. 

I’ve been wanting to try this honey cake for years. When I finally found a recipe online, I loved the idea of the syrup, jam, and coconut topping. You can use your favourite basic vanilla cake as the base, but I chose an orange cake because my kid loves the flavour. Once I made it and tasted it, I was so happy to finally enjoy my favourite bakery cake, homemade.

Watch the full recipe video below, then follow the step-by-step instructions:

Ingredients:

For the cake base:1 batch of your favourite eggless orange sponge cake, baked and cooled.

Tip: You can use vanilla or plain eggless cake if you prefer.

For the honey syrup:

For the Orange Sponge Cake (8-inch square tin):

All-purpose flour: 1 ¼ cup

Condensed milk: 1 cup

Oil: ½ cup

Orange juice: ½ cup

Sugar: 3 tbsp

Baking powder: 1 tsp

Baking soda: ½ tsp

Orange zest: ½ tsp

Vinegar: 1 tsp

Vanilla essence: 1 tsp

Honey Syrup:

Warm water........ 1/2 cup

Sugar......... 2 tbsp

Honey........... 1/4 cup

For the Topping:

3-4 tbsp orange or mixed fruit jam

¼ cup desiccated coconut

Method: 

1. Bake the orange sponge

Preheat oven to 180°C. Line an 8-inch square baking tin with butter paper and grease the sides.

In a bowl, mix condensed milk, orange juice, oil, sugar, and vanilla essence.

Add grated orange zest and mix well.

Sift all-purpose flour into the wet mix and combine until smooth.

Add vinegar and mix gently. Don’t overmix.

Pour the batter into the prepared tin.

Bake for 30 minutes, or until a toothpick inserted in the centre comes out clean.

Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

1. Prepare the syrup

In a small pan, heat honey, water, and sugar on low flame. Stir until the sugar dissolves and it turns slightly syrupy. Set aside to cool.

2. Layer the cake

Slice the cooled cake horizontally into 2 layers. Place the bottom layer on a serving plate.

3. Assemble

Brush the bottom layer generously with the honey syrup. Spread a thin layer of jam over it. Place the second cake layer on top. Brush the top and sides with the remaining syrup.

4. Finish

Spread a thin layer of jam on the top and sides. Sprinkle desiccated coconut evenly over the cake. Press lightly so it sticks.

5. Rest and serve

Let the cake rest for 1-2 hours so it absorbs the syrup. Slice and serve. It tastes even better the next day! Quick tips you can add at the end: Use fresh coconut for a softer texture if you have it. Store in the fridge for up to 3 days in an airtight box. 

Notes:

Use fresh orange juice and zest for the best flavor.

Store in an airtight container in the fridge for up to 3 days.

You can replace orange jam with apricot or mixed fruit jam.