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Eggless Bakery Style Jam Cake Recipe - #BakingWithoutOvenSeries

Course Cakes
Cuisine Indian
Servings 18 Slices


  • Maida / All purpose Flour - 200 gm
  • Granulated Sugar - 150 gm
  • Baking Powder-1 tsp
  • Baking Soda - 1/ 4 tsp
  • Melted Butter - 100 gm
  • Milk - 150 ml
  • Curd/ Yogurt - 100 ml
  • Vanilla Essence a few drops
  • Jam - 80 gm
  • Water - 1 tbs
  • Coconut Flakes


  • Place the pan covered on medium low flame and heat it for 20 minutes to preheat.
  • If using an oven, preheat it on 180°C for 20 minutes.
  • In a bowl, combine, flour, sugar, baking powder and baking soda.
  • Add milk, curd, melted butter and vanilla and whisk to combine.
  • Once the batter is without any lumps, pour it into a lined 7" square tin.
  • Place the tin inside the preheated pan/ oven and bake for 40-45 minutes or until a toothpick inserted comes out clean.
  • Rest it for 5 minutes on wire rack and then flip it onto the wire rack.
  • Remove the tin and paper and allow the cake to cool.
  • When the cake is cooling, mix together jam and water and heat it on low flame.
  • When it starts boiling, allow it to boil for 20-30 seconds and immediately pour it over the cake.
  • Spread it evenly and add the coconut topping.
  • Now allow this to cool completely. Slice it into cubes or rectangles.