The Best-Ever Super Moist Eggless Honey Almond Cake is here, and trust me, you don’t want to miss this!! It is a perfect dessert to indulge in guilt-free sweet cravings! Why am I saying that? Because it’s made completely using whole-wheat flour! Interesting, right?
I had my first almond and honey cake when I was a little girl. This new bakery had these amazing travel cakes that I never tasted before. One of them was a Honey Almond Cake. That cake was a moist cake soaked with honey and loaded with almonds. That cake blew me away; it was so simple yet so unique.
Years later, a new version of honey almond came on the market, where a soft vanilla sponge was baked along with a honey and almond glaze. So, now you have a vanilla sponge base and caramelized sticky honey glaze with almonds on top. This version was much more creative and delightful. So, the next thing I knew, what I had to do was to make my rendition of this cake.
I decided to make an eggless cake using whole-wheat flour instead of all-purpose flour, yet the cake had to be super tender and moist! You would think, how is this even possible? But this recipe will make you believe that even whole wheat flour eggless cakes can also be delicious, soft, and moist.
Honey Almond Cake Recipe Video Tutorial
Why You’ll Love This Recipe?
- Unique: The cake is unique in itself because you won’t find such cakes in regular bakeries these days. This seems to be a special order cake which can become your bestseller too. I’m pretty sure people would love to eat it repeatedly once they try it.
- Soft and Moist: The texture of the cake is so amazing. The cake remains moist throughout its shelf life due to the honey glaze on top. The honey seeps into the cake, and it makes the cake moist. The tenderness comes from various weakening agents used in the recipe, like baking powder, baking soda, and curd.
- No All-Purpose Flour: Everyone has become a little self-conscious about what they eat nowadays. People are shifting towards more healthier options. Keeping this in mind, who would not try a whole-wheat cake that is eggless, has less refined sugar, and is still so delicious? I know, I wouldn’t be able to resist it.
Important Ingredients Used In The Recipe
- Whole wheat flour: Unlike standard all-purpose flour, I have chosen to use whole wheat flour to make this cake slightly healthier. It helps make the cake more wholesome and filling.
- Curd: Since the cake is eggless, curd is being used as an emulsifier, which helps bind all ingredients together. It also reacts with the leavening agents, making the cake soft and tender.
- Honey: Honey is not just used as a glazed top but also as a sweetener in the cake. Using honey helps reduce the castor sugar quantity in the cake. It also keeps the cake moist. Use good quality honey that is free from impurities.
- Rising Agents: Both baking powder and baking soda are used in the recipe. The quantity of the two may seem a bit high when compared to other cakes. This is because we are using whole wheat flour, which has more gluten than all-purpose flour, and a little extra rising Agents help break the gluten and tenderize the cake.
- Almonds: Almonds add a great crunch to the soft cake. It also brings a superb nutty flavor along with it.
- Cream and Butter: The addition of fresh cream and butter in the honey glaze makes it rich and buttery. The consistency remains flowy and thick.
How To Make Honey Almond Cake
Preparation: Collect all ingredients required to make the cake and honey glaze. The correct quantity is mentioned in the recipe card below. Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
Method For Honey Glaze
Melt Butter: Take a saucepan and add butter to it. Keep it a low heat and melt the butter.
Add Sugar and Honey: Next, add castor sugar and honey to the melted butter and mix. Continue to cook the mixture until the sugar dissolves.
Add Remaining Ingredients: Once the sugar melts, add cream, whole and chopped almonds, and cinnamon powder. Mix everything well and stop cooking after a minute or two.
Method For Cake
Dry Ingredients: In a bowl, sieve all dry ingredients, which are whole-wheat flour, baking powder, baking soda, and sugar. Give it a quick mix.
Add Curd: Now add Curd to the dry ingredients and start mixing using a spatula.
Add Remaining Ingredients: Add all remaining wet ingredients – honey, milk, water, and refined oil to make the cake batter. Make a smooth and lump-free batter.
Bake: Transfer the batter to the prepared tin and bake the cake at 180C (OTG mode: lower rod only).
Add Honey Glaze: After 15-30 minutes of baking, when the cake is around 80% cooked, remove the cake from the oven and spread the honey almond glaze over the cake.
Bake Again: Put the cake back in the oven to bake for another 10 minutes.
Cool and serve: Once the cake gets baked, let it cool at room temperature first. Then, keep it in the refrigerator to cool further. After cooling, remove it from the tin and serve.
Chef’s Tips For The Recipe
Tip While Adding Glaze
While adding the cake, ensure that the cake is just about to bake and is not less than that. If the cake is not baked around 70-80%, it won’t have the strength to hold the weight of the glaze.
Press The Dome If Required.
When the cake is removed for poring glaze, check for any dome on the cake. If the cake has a dome, press it slightly with a spoon to make it even from the top. Then, you can spread the glaze.
How To Store Honey Almond Cake
Store the baked cake in an airtight box at room temperature for 3-4 days or in the refrigerator for a week.
You can store it in the freezer for increased shelf life of a month. Thaw it in the refrigerator first and then reheat it to consume.
More Easy Recipes
If you love making travel cakes, then I’m sure you will love these other recipes, too.
Frequently Asked Questions
I would recommend sticking to using oil as it keeps the cake tender and moist. You can still use melted butter if you want to by following this ratio: 80ml oil = 100ml melted butter. You must use melted butter only and not softened solid butter, as liquid must be replaced with liquid only.
Of course, you can add any nut of your choice. Even a mix of two or three nuts, like almonds, walnuts, and pistachios, would be great.
You must ensure that when you add the honey glaze, the cake is not weak in structure. It must be in the near-baked stage, where it only needs 8-10 minutes of baking. If the cake has a weak center and you pour the glaze over it, it may sink due to its weight.
For Honey Almond Glaze
- 30 g Honey
- 45 g Whole almonds
- 40 g Chopped almonds
- 40 g Sugar
- 20 g Cream
- 50 g Salted butter
- 1/4 tsp Cinnamon powder
- 180 g Whole wheat flour
- 70 g Castor sugar
- 3 g Baking powder
- 1/8 tsp + pinch Baking Soda
- 60 g Honey
- 142 g Curd
- 22 ml Water
- 60 g Refined oil
- 45 ml Milk
Method For Glaze
- Take butter in a saucepan and put it on low heat to melt.
- Add honey and sugar to the melted butter and mix. Continue to cook until the sugar dissolves thoroughly.
- Now, add cream, cinnamon powder, whole almonds, and chopped almonds. Mix everything well and cook the mixture for a minute.
- Transfer it to a bowl after cooking.
Method For Cake
- Preheat the oven to 180C (OTG mode: upper rod + lower rod + fan). Grease and line a 6-inch round tin with oil and butter paper.
- Sieve all dry ingredients, whole wheat flour, sugar, baking powder, and baking soda in a bowl. Stir it a little.
- Add curd to the dry ingredients mixture and combine using a spatula.
- Now, add honey, followed by water, milk, and refined oil. Mix the batter thoroughly to get a smooth and lump-free batter.
- Transfer the batter to the prepared 6-inch tin and spread it evenly.
- Bake the cake at 180C (OTG mode: lower rod only) for 15-20 minutes.
- Once the cake has been baked 80%, remove it from the oven and press down any dome using a spoon. Spread the honey almond glaze evenly on the top.
- Put it back in the oven to bake for another 10 minutes or until a toothpick comes out clean when inserted at the center.
- Once baked, let the cake cool down completely before demoulding.
- Prep Time: 20 to 25 minutes
- Cook Time: 30 to 35 minutes