Eggless Honey Cake Recipe:
Today’s recipe is Iyengar Bakery Style Eggless Honey Cake Recipe with Whole Wheat Flour and zero white sugar. I have been eyeing on this recipe since I began baking. And finally made last weekend, the outcome just incredible. I made three mistakes and I am sharing the recipe after correcting them. I kindly request you to read through the beginner’s guide and your oven’s manual before commencing with the bake.
Eggless Honey Cake Recipe:
You can make the same cake in the cooker by following the steps I have given in the beginner’s guide
Ingredients:
- Whole Wheat Flour-1 cup
- Powdered palm sugar-1/2 cup
- Baking Powder-3/4 tsp
- Baking Soda-1/4 tsp
- Curd-1 cup
- Oil-2 tbsp
- Milk-1/4 cup
For the Honey Syrup:
- Palm sugar-1 tbsp
- Water-1 tbsp
- Honey-1/4 cup
For the jam glaze
- Strawberry Jam-2 tbsp
- Palm Sugar-1 tbsp
- Water-1 tbsp
- Desiccated Coconut-To Dust over
Eggless Honey Cake Recipe:
Procedure:
1. Measure the ingredients and keep them aside. Preheat the OTG for 10 minutes to 180 degrees Celsius. Grease the pan with butter or ghee
2. Sift the palm sugar and whole wheat flour as many times as possible.
3. In a wide-bottomed pan add curd and BP, BS and mix well, The curd with turn frothy. Now add flour+palm sugar+Oil and mix. Don’t add all of the milk together. You might need slightly lesser too. So add little by little and gently fold. Don’t blend or mix swiftly. No blender needed.
4. Add the batter to the pan and bake at 180 degrees for 30 minutes. Here is mistake one I had made. You may see my pan very close to the top of the OTG. Hence it couldn’t get properly cooked on top.
5. In the meantime, let’s make the honey and jam glaze.
6. Dissolve 1 tbsp of palm sugar in water, filter and slightly heat it. remove from heat and mix with honey when it is cooled. (Honey shouldn’t be heated.
7. For Jam glaze, Dissolve 1 tbsp of palm sugar in water, filter and slightly heat it. remove from heat and mix with jam when it is cooled
8. Do the toothpick test and carefully remove the cake from the tray once it is cooled.
9. Make some holes on top and brush a layer of honey syrup. Wait for 5 minutes.
10. Now grease the jam glaze and sprinkle desiccated coconut.
12. Eggless Honey Cake is ready.
P.S:
I have used homemade whole wheat flour.
The softness and density depend on the flour and the number of times you sieve. The cake was extremely soft and porous.I expected it to be dense as I skipped maida/APF.
You can use powdered jaggery or palm jaggery instead of palm sugar.There may be a difference in colour.
The colour might differ due to lighting effects.
Ensure the curd/ yoghurt is fresh and not sour.
Go through the manual to fix the preheat temperature and timings.
Using a wet cloth to wrap the tray after taking out of OTG helps in getting the cake out clean and perfect.
Notes:
Dip the knife in hot water to slice the cake perfectly.
Sieving the dry ingredients is a major step which prevents disasters.
I used gingelly oil.
It stays good for 3 days at room temperature and 5 days in the refrigerator
Be generous in using butter/ghee to grease the pan.
The same cake can be made in a pressure cooker. Please check the steps in my wholegrain cake and oats banana cake recipes
This can be offered to babies above 1 year.
Please have a word with your doctor before introducing any new food to babies.
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