Eggless honey cake recipe with step by step and video. Honey cake reminds our childhood days for most of us. Yes, when we were kids many of us would have tasted this cake from our local Indian bakery. The taste of this soft, juicy, moist, honey drenched sponge cake is still lingering in our tongue.
Whenever I visit Iyengar bakery here in Bangalore, I never forget to buy their popular stuffs like Khara bun, Benne biscuit, Baked Nippattu etc. Recent days I started buying few pieces honey cake as well. Raksha is not a big fan of this cake due to the extra sweetness from honey and fruit jam. But myself and Sendhil enjoy & love this cake a lot.
Recently many of our fellow bloggers are sharing their versions of eggless honey cake which tempted me very badly to try at home.Yesterday morning I got determined to try this honey cake without eggs and followed THIS RECIPE which I had bookmarked already. Actually I wanted to follow my eggless, butter less tutti frutti cake recipe for the base of this cake. But then I thought of trying the sponge cake base using condensed milk and butter so that I can learn another eggless, moist sponge cake recipe.
Cake came out porous, pillow soft, fluffy with spongy texture as I wished. I could really feel the taste of Iyengar bakery honey cake when I tasted a piece of this cake. I am completely happy with this recipe. Even Raksha liked it very much and taken for her snack box today. You can try this cake in pressure cooker as well. I will try to share a detailed recipe for eggless pressure cooker cake.
Friends, do try this easy, delicious cake for special occasions like birthday and anniversary. I am sure you will get perfect result and enjoy with your family. Now lets see how to make Indian bakery style eggless honey cake recipe with step by step pictures and VIDEO !
If you are looking for an eggless sponge cake recipe without condensed milk and butter, do check out this recipe. For eggless orange cake recipe using cooking oil, please check this link.
Eggless Honey Cake Recipe - Indian Bakery style recipe
How to make Indian bakery style honey cake recipe without eggs.
All purpose flour / Maida - 1. 25 cups / 1 1/4 cup
Corn flour - 1/4 cup
Baking powder - 1.5 tsp
Baking soda - 3/4 tsp
Butter - 1/2 cup (Soft at room temperature, do not melt)
Condensed milk - 1/2 cup
Boiled milk - 3/4 cup ( at room temperature)
Vanilla essence - 1 tsp
Vinegar or lemon juice - 1 tbsp
For honey syrup
Honey - 1/4 cup
Sugar - 2 tbsp
Water - 1/2 cup + 2 tbsp
Rose essence - 1/2 tsp
*Increase the quantity of ingredients for honey syrup if you like more sweet and juicy cake.
For sauce
Mixed fruit jam - 3 tbsp ( I used Kissan )
Sugar - 2 tsp
Dessicated coconut powder - to garnish the cake
HOW TO MAKE EGGLESS HONEY CAKE - METHOD
In a dry bowl, sieve maida, corn flour, baking powder and baking soda . Keep it aside.
In another bowl, take the butter at room temperature ( Do not melt) and add the condensed milk. Beat it well till it becomes smooth and creamy. It takes 2-3 minutes.So beat it patiently. To this, add vanilla essence and vinegar. Just Mix well. Do not beat.
Add the sieved maida mixture to the creamy butter mixture little by little ( say 1/2 cup), Simultaneously add boiled milk at room temperature little by little (say 1/4 cup). Use a spatula and fold the cake mixture. Never beat or mix vigorously. Do it gently. When all the flour and milk is over, check the batter consistency. It should not be too thick or thin like falling ribbon. It resembles creamy paste. So don’t panic.
Grease a baking pan ( use square pan ) with butter and dust with maida all over the pan. Pat the excess flour. Add the cake batter to the baking pan and level it.
Preheat the oven in convection mode at 180c. Place the baking tray inside the oven and bake the cake for 25 to 30 minutes. Original recipe mentioned to bake for 25 minutes whereas mine took nearly 35 minutes as I added more milk. So keep an eye after 20 minutes and check with the knife as explained in the next step.
Insert a knife and check if it comes out clean. If the knife comes with uncooked batter, bake for 2-3 minutes more. Again check it. Bake the cake till the inserted knife comes out clean or with crumbs. Remove the baking tray and let it rest for 15 minutes. Run a knife along the sides and invert the cake in a plate.
Cake will come out easily if its properly cooked. You can trim the brown part of cake on the sides if you wish. But I din't remove it. Now prick the cake with a fork for the sugar syrup to spread inside the cake.
Now make the honey syrup and fruit sauce. For this, take a small kadai. Add sugar, water and boil till sugar dissolves completely. After the sugar is melted, switch off the flame. Add rose essence, honey after the sugar syrup becomes warm. Mix well and keep aside. Pour this honey syrup all over the cake. As soon as you pour, cake will absorb all the syrup. ( You can increase the quantity of honey if you like the cake to be more juicy and sweet)
In another kadai, take the jam and sugar. Mix well and melt in medium flame till the jam becomes thin. Switch off the flame and immediately apply the sauce all over the cake. If the melted jam cools down. it will start to solidify. In that case, you can heat and melt the jam again to coat over the cake. Atlast sprinkle the dessicated coconut powder for garnishing and cut into pieces.
Enjoy !
The outer layer/ crust of cake will dry if you leave it open for long time. So keep it covered in an air tight box till use. If you want to prepare this cake in advance, you can do it one day before and refrigerate the cake in a box. You should bring it to room temperature before serving.
Note
The outer layer/crust of cake will dry if you leave it open for long time. So keep it covered in an air tight box till use. If you want to prepare this cake in advance, you can do it one day before and refrigerate the cake in a box. You should bring it to room temperature before serving.
Do not beat the batter while adding milk. Fold the batter gently.
The base of this cake is not so sweet. So if you apply sugar syrup and jam sauce, sweetness will become perfect.
Do not more milk and make the batter thin. It takes longer time to cook.
Keep an eye after 20 minutes and check with the knife. Keep checking like this for every 3 minutes. Remove only after the knife comes out clean.
Original recipe told to bake for 25 minutes whereas mine took nearly 35 minutes.So baking time may slightly vary as per the oven temperature.
Do not invert or remove the cake when its hot. It will break. Invert the cake only after it cools down.
Enjoy this juicy, soft honey cake for special occasions. Have a great, sweet filled celebration.
Eggless Witch Finger Cookies with step by step. For the first time I am sharing a recipe for Halloween day. I have heard about Halloween day and the most popular Halloween Sugar cookies from my friends in US. So this year I wanted to try some interesting and scary recipe on this day. When I was browsing for it, I found this easy Halloween spooky witch finger cookies in Priya’s blog. Its very similar to butter cookies recipe. When I showed the witch finger cookies images to my daughter Raksha, she was very much excited and asked me to bake them immediately. She took part in all the activities like mixing the cookie dough, baking, shaping cookies until decoration with jam . Friends, Do engage your kids and try this easy Halloween butter cookies, share your feedback with me. Now lets see how to make this eggless spooky witch finger cookies for Halloween day !
Eggless Halloween Witch Finger Cookies Recipe
Eggless Halloween Witch Finger Cookies Recipe - Butter cookies recipe
In a wide mixing bowl, combine butter, sugar and vanilla extract. Beat it well with a whisk until creamy, soft and fluffy.
Sieve Maida/ all purpose flour and baking powder.Add this to the butter mixture and make a dough. If the dough is very crumbly and dry, add few tsp of butter or cooking oil. Do not use milk. Mix well and make a soft dough. Wrap the dough in a butter paper or cling wrap and refrigerate it for 30 minutes.
After 30 minutes, take out the dough and let it come to room temperature.It would become soft. Now take a big gooseberry sized dough and make finger shapes by rolling it. Stud in blanched almond for nails. Draw lines using a knife. Grease a baking tray with butter & maida or line with a butter paper. Arrange the cookies in a baking tray. My daughter wanted to make witch hand with palm & fingers. So we shaped like a hand. Please refer picture for the idea.
Preheat the oven in convection mode at 180 c. Place the cookies tray and bake the cookies for 15 minutes. After 15 minutes, check if the sides of cookies turn golden brown in sides & bottom. Remove the tray and let the cookies cool down completely.Do not try to remove the cookies, it may break. Cookies would be soft when hot. It turns super crispy & hard after cooled down.So be patient till it cools down.
Mix some hot water with the jam and dilute it. Apply them on the cookies and give a blood like appearance. Enjoy these scary cookies !
Note
You can use with wheat flour or maida & wheat flour in 1:1 ratio.
Do not use milk for making dough. Cookies may turn chewy & its shelf life would be reduced.
This cookies stayed good for a week when stored in an air tight box.
Try this easy, tasty, scary witch finger cookies and enjoy with your kids !!
I had few over ripen banana in hand. First I thought of making banana appam for Aadi friday Neivedyam. But then I changed my mind to make an eggless, butter less, moist banana bread recipe with yogurt. I have already shared eggless banana walnut muffin and eggless vegan banana cake recipes. But still when I came across this cake recipe with yogurt and cooking oil, I got tempted to give a try. The result was a perfect, moist banana bread. The aroma of the bread while it bakes was awesome and we were badly waiting to taste it soon after baking.
As I expected, it was a very big hit with Sendhil and Raksha. I am so happy to share an easy, interesting, bread recipe with banana. You can replace maida with wheat flour, plain sugar with brown sugar and use walnut for healthy options. Do try this cake in this weekend and enjoy your teatime with this bread recipe! I have shared a quick, short video too. Check it out.. Ok, Lets see how to make eggless, butterless banana bread recipe with yogurt.
Video recipe
Eggless banana bread recipe
Eggless, butter less banana bread recipe with yogurt and cooking oil !
Maida/All purpose flour - 1 cup ( Wheat flour can be used)
Sugar - 1/2 cup ( Use brown sugar)
Baking powder - 1 tsp
Baking soda - 1/2 tsp
Cinnamon powder - 1/2 tsp
Salt - a pinch
Ripe banana - 3 nos ( Small)
Cooking oil - 1/4 cup
Yogurt - 1/4 cup
Vanilla essence - 1/2 tsp
HOW TO MAKE EGGLESS BANANA CAKE - METHOD
In a wide bowl, mix the dry ingredients – Maida, baking powder, baking soda, a small pinch of salt. You can either sieve them or just mix with a ladle well.
Take the banana, peel the skin and mash it well using your hands or back of spoon.Set aside.
In another bowl, mix the wet ingredients i.e. Cooking oil, yogurt, vanilla essence, mashed banana and mix well.
To this mixture, add the maida mix. Use a ladle and mix well thoroughly. The batter would be very thick, sticky and looks like a thick paste.
Grease a baking pan with cooking oil generously. Pour the batter and spread it evenly. Stud in some walnuts or choco chips if you wish.
Pre heat an oven in convection mode at 180c. Bake the bread for 30 minutes. Actual recipe called for 40 minutes baking time. But mine took just 30 minutes. So keep an eye after 25 minutes. Insert a toothpick or back of a spoon to check the cake. If it comes out clean, its done else bake for another 5 minutes. Remove the bread from the oven and let it cool down for 5-10 minutes. Loosen the sides of the bread using a sharp knife and invert the baking pan over a plate.Bread will come out easily. Make slices and serve it warm. Enjoy !
Note
You can replace maida with wheat flour and sugar with brown sugar or honey.
Adjust the quantity of sugar as per your taste. Check the sweetness of batter before baking and add more sugar if needed
Cinnamon powder gives an awesome aroma to this bread. Do not skip it.
Adding vanilla essence is optional.
Try this easy, eggless, butterless banana bread at home and enjoy with your family !
Yesterday I saw this wheat flour nan khatai recipe/Atta nankhatai post in a facebook group and got tempted to try it. So I was watching an Youtube video for the recipe. When Raksha saw the video, she was more excited than me and told she would help me in making it.I gave her all the ingredients and she did the mixing and shaping part as per my instructions.I was happily capturing the video for this cookie.Earlier I had shared benne biscuit/ Butter biscuit using ghee & maida and multigrain naan khatai recipe using ragi, oats and oil. This recipe is very similar to my benne biscuit but it is really a healthy option when compared with my maida version. Do try this whole wheat flour nankhatai following this recipe.You will get melt in mouth cookies for sure. Kids would love it. Lets see how to make wheat nankhatai with step by step pictures and a video.
Whole wheat nankhatai recipe
How to make nankhatai using wheat flour/Atta
Cuisine:Indian
Category:Cookies
Serves:8 nos
Prep time:10 Minutes
Cook time:15 Minutes
Total time:25 Minutes
INGREDIENTS
1 cup - 200 ml
Wheat flour -1/2 cup I used pillsburry
Powdered sugar - 1/4 cup
Melted ghee - 1/4 cup ( at room temp)
Baking powder - 1/8 tsp
Baking soda - 1/8 tsp
Vanilla essence – 1 tsp
Water or milk - 1-2 tsp ( completely optional)
METHOD
Powder the sugar nicely and measure 1/4 cup of it. In a wide bowl, take the melted ghee at room temperature, powdered sugar and vanilla essence.Mix well with a whisk without lumps.
To this add 1/8 tsp of baking powder, 1/8 tsp of baking soda and wheat flour little by little.Make a non-sticky dough.Don’t worry dough would be slightly crumbly. If you feel, the dough is too dry after mixing, add a tsp of boiled milk or water.Mix well. Gather to make a dough and cover it. Let it rest for 20 minutes.
Then take a small ball sized dough and make a smooth round.Flatten it slightly and make a plus mark using a knife.Cracks may appear while shaping the cookies. Just seal it with your fingers. You can also make swirls in the cookies using a round spoon as shown in the video.
Preheat the oven at 200c.Line a cookie tray with butter paper and arrange the cookies. Bake at 200c for 14-15 minutes. Remove the tray and let the cookies cool down. Do not remove it. It may break. After the cookie cools down, it will become soft with melt in mouth texture. Enjoy with tea !
Note
I used Pillsburry atta in this recipe.
You can replace melted ghee with melted butter but the flavor may be different.For low cal version, u can use cooking oil.
If the dough is too dry, add a tsp of milk or water. But do not add more. Baking time of cookies would vary and its shelf life would be reduced.
For variations, u can use crushed cardamom+ one clove instead of vanilla essence.
Enjoy this healthy, easy nankhatai recipe using wheat flour and enjoy it for your tea time !
I had some over ripen bananas in my kitchen counter.When I saw them, Mangalore buns & Eggless banana cake came to my mind.I have already tried & shared eggless banana walnut muffins.So this time I made eggless banana cake in my loaf pan for the first time. I followed the recipe from HERE. As Its my first attempt, I didn’t take any chance in experimenting this recipe using whole wheat flour & brown sugar.It came out soft, moist with crumbly texture.We enjoyed it with hot tea ! This recipe has no butter, no condensed milk, no yogurt too. Its a vegan recipe which uses oil as the main ingredient.For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti. Summer vacation has started for kids. They must be demanding some cakes & snacks from you. Try this yummy, soft and spongy cake for them. Addition of banana makes it slightly healthy too. Do try it and share your feedback. Lets see how to make eggless banana cake recipe without condensed milk, yogurt and.
In a wide bowl, take the ripe banana, mash well with a ladle or fork. You can mash it in a mixie too. Grease a baking pan/loaf pan with oil and sprinkle maida all over the pan.
Take a bowl and sieve maida, baking powder, baking soda.Mix well and set aside.
To the mashed banana, add sugar, cooking oil, vanilla essence, lemon juice and mix well till sugar dissolves ( you can add powdered nutmeg or cinnamon for more flavor).
To this, add the sieved maida mixture.Mix well. You will get a thick batter. Spoon in the batter to the greased baking pan.You can also sprinkle choco chips, chopped walnuts to the batter.
Preheat oven in convection mode at 180c. Keep the loaf pan and bake the cake for 35-40 minutes. Keep an eye after 30 minutes.Top of the cake turns golden and if you insert a tooth pick,it should come clean. This is the indication for the doneness of cake.
Once the cake is baked, remove and set aside for 5 minutes. Invert in a plate and remove it. Cake will fall off easily.
Cut into slices and serve with hot tea/coffee !
Enjoy !
Note
Adjust the quantity of sugar after tasting the dough.
Do not reduce baking powder & baking soda.
Keep an eye after 30 minutes of baking because over baking makes the cake hard n chewy.
Batter would be semi thick and spoonable but should not be hard and crumbly. If you feel the batter is too hard, add a tbsp of milk and bring it to semi solid consistency.
For variations, you can add chopped walnuts, Chocolate chips or even tutti frutti.
Enjoy this yummy cake for your tea time !! It tastes soft n smells good.
. Friends, Do engage your kids and try this easy Halloween butter cookies, share your feedback with me. Now lets see how to make this eggless spooky witch finger cookies for Halloween day ! 
