If you have kids running around the house during spring break, rest assured that they will be hounding you constantly for a snack every hour and sometimes more frequently. For them, it is a holiday and every holiday is meant to be celebrated with food. It behooves you to plan ahead for this pressing demand and be ready to serve. Today’s recipe was a result of one such plan. I agree to be sent email.
Coming up with a vegan version of this wonderful honey cake was not at all challenging. It was, in fact, a piece of cake (pun intended). The honey cake doesn’t need honey. Finding a replacement for eggs was more of a challenge, one I have tackled in several of my recipes such as mango bread. Note: I updated this post with new pictures and a few tips to help you. I also use a homemade mixed fruit jam instead of the store-bought kind…
Tips and tricks
For this recipe, I used flax meal as a replacement for eggs and Soy milk as a replacement for dairy milk. You could also use almond milk or coconut milk. I went a little creative and used maple syrup instead of sugar syrup. That is all it took to switch to a vegan version of the Honey Cake. Achieving a nice and fluffy texture was not at all difficult. I was pleasantly surprised at how moist the cake turned out. Indian Honey Cake is a simple, yet very flavorful cake. The recipe is easy to follow and would make a wonderful picnic snack or satisfy a late-night craving. The unmistakable flavor of maple syrup and mixed fruit jam gives this tender cake a lovely finish. You could also garnish with sliced almonds if you prefer a nutty flavor. I chose to garnish with coconut flakes just like I remember from my childhood days. You are only limited by your creativity when it comes to garnishing this cake.
How to make this recipe
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📖 Recipe
Cut into desired shapes and serve chilled. Indian Honey Cake is ready! Pin This recipe for later use
