Eggless Honey Drenched Cake

Eggless honey drenched is a easy to make cake, yet, it looks very fancy and special. It is essentially a vanilla sponge cake, soaked in honey and topped with fruit jam and desiccated coconut.

Honey comes in thousands of varieties. The varieties range in color from pale blond to dark, and in flavor from floral to robust.  This cake is a delicious way to carry the beautiful notes of your favorite honey in an easy and fun recipe.

The cake recipe I am presenting today is a take on a honey cake popular in some Indian bakeries.  It is perfectly soft and moist with deep floral notes of honey, and wonderfully bright with just a bit of tartness from the jam. The desiccated coconut rounds out the flavors.

Its truly something unlike you might have tried before.
Lets get started making this beautiful looking and delicious tasting cake.




1. You can apply a thin layer of honey just before applying the jam for extra honey flavor.

2. You can also soak/dip the individual slices of cake in honey syrup rather than pouring it all over the cake.

3. Any fruit jam can be used, but strawberry jam works very well.

4. Do not skip topping with coconut as it gives a good flavor combination.

5. If going for a vegan version, use maple syrup instead of honey or just simple syrup.

6. This recipe calls for condensed milk, but if you are looking for creating a sponge cake without condensed milk, <CLICK HERE> for my other sponge recipe

Prep Time: 20 minutes
Cook Time: 25 minutes

Dry Ingredients
  • 1 and 1/2 cup Maida ( all purpose flour )

  • 1/2 cup powdered sugar

  • 1 tsp baking powder

  • 1/2 tsp baking soda
Wet Ingredients
  • 3/4 cup whole milk ( any milk )  + 1 tbsp vinegar ( add vinegar to room temperature milk )

  • 1/2 cup oil

  • 1/2 cup sweetened condensed milk ( or vegan condensed milk )

  • 2 tsp vanilla essence
Ingredients for Honey Syrup
  • 1/2 cup warm water

  • 1/2 cup honey

Additional Ingredients

  • 1/2 cup desiccated coconut

  • 1/4 cup any fruit jam. I used strawberry.


1. Line a cake pan with parchment paper and butter. ( I used 7" x7" square pan ).

2. Sift all the dry ingredients and give it a mix.

3. In a cup, take room temperature milk. Add vinegar and vanilla essence. Keep it aside.

4. Add condensed milk and oil in a mixing bowl. Mix it very well.

5. Now, add the prepared buttermilk ( milk + vinegar + vanilla essence mixture ) and again incorporate everything nicely.

6. Now add the dry ingredients to the prepared wet ingredients and make a lump free batter using the cut and fold method. Do not overmix.

7. Pour the prepared batter into the lined pan. Bake for 25 minutes at 350F / 180C.

8. Once the cake is baked, let it cool completely before proceeding to the next step. ( You can also refrigerate the cake for faster cooling )

9. While the cake is coming to room temperature, make the honey syrup by mixing the ingredients required for it in a bowl.

10. When the cake has cooled, using a fork prick holes in it.

11. Now, slowly pour the prepared honey syrup nicely and evenly into the cake. ( Let the cake absorb it nicely ).
Refrigerate the cake for atleast half an hour to one hour.

12. After the cake is refrigerated and has absorbed all the syrup nicely, apply a even layer of jam ( any ) and sprinkle with unsweetened desiccated coconut.

13. Cut into desired shapes and serve.