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Eggless Mawa Cake recipe with step by step photos. An Indian Mawa Cake that’s flavored with milk and cardamom and topped with nuts. It’s delicious and perfect with a cup of tea.
This Mother’s Day I decided to bake a simple cake without frosting for my mother-in-law, just the way she likes it. Just like my mom, my mother-in-law is not a fan of cakes with frosting on top. My Eggless Mawa Cake is perfect for Mother’s Day or an Afternoon Tea Party.
What is Mawa Cake?
Mawa is khoya which is dried milk. Essentially, if you were to simmer whole milk for a while, the mixture would eventually turn into milk solids. Since the entire process is time-consuming, a simple solution is to buy mawa/khoya from your local desi grocery store.
Indian Mawa Cake is flavored with milk and cardamom, and then topped with nuts. For this Eggless Mawa Cake, simply crumble the store-bought mawa and add it to the creamed butter and sugar mixture as seen below.
Eggless Mawa Cake is:
Delicious
Simple
Rich
An Eggless Dessert
Perfect for Afternoon Tea Cake
Yummy with Tea
Ideal for Mother’s Day
Ideal for a Tea Party
How to make Eggless Mawa Cake recipe step by step?
Prep
1. Preheat oven to 350 degrees.
2. Butter an 8-inch springform pan.
3. Set aside the dry ingredients in a medium-size bowl… flour, baking powder, baking soda, salt, and cardamom.
Prepare the Batter
1. Using an electric hand blender, in a large bowl mix the softened butter until creamy.
2. Add the sugar to the creamed butter, blend for a couple of minutes until the butter and sugar form a creamy mixture.
3. Like so.
4. Add the vanilla extract and mawa/khoya. Blend for about a minute until all the ingredients are well combined.
5. Now add all the dry ingredients. Blend for about 30 seconds until the flour has incorporated into the butter-sugar mixture. The batter should be crumbly.
6. Add the milk and yogurt. Using a spatula, fold the milk and yogurt into the flour mixture. DO NOT MIX, FOLD THE MIXTURE.
7. Pour the batter into the springform pan. Top with chopped nuts.
8. Into the oven for 45-55 minutes. I baked my Mawa Cake for exactly 52 minutes.
9. Enjoy with a cup of tea!
Eggless Mawa Cake
INGREDIENTS
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 tsp ground cardamom
Wet Ingredients
- 1/2 cup unsalted butter
- 3/4 cup sugar
- 1/2 tsp pure vanilla extract
- 3/4 cup mawa/khoya
- 3/4 cup whole milk
- 1/4 cup low-fat yogurt
Garnish
- 1 tbsp pistachios, chopped
- 1 tbsp cashews, chopped
- 4 almonds, chopped
INSTRUCTIONS
Prep
- Preheat oven to 350 degrees.
- Butter an 8-inch springform pan.
- Set aside the dry ingredients... flour, baking powder, baking soda, salt, and cardamom.
Prepare the Batter
- Using an electric hand blender, mix the softened butter until creamy.
- Add the sugar to the creamed butter, blend for a couple of minutes until the butter and sugar form a creamy mixture.
- Like so.
- Add the vanilla extract and mawa/khoya. Blend for about a minute until all the ingredients are well combined.
- Now add all the dry ingredients. Blend for about 30 seconds until the flour has incorporated into the butter-sugar mixture. The batter should be crumbly.
- Add the milk and yogurt. Using a spatula, fold the milk and yogurt into the flour mixture. DO NOT MIX, FOLD THE MIXTURE.
- Pour the batter into the springform pan. Top with chopped nuts.
- Into the oven for 45-55 minutes. I baked my Mawa Cake for exactly 52 minutes.
Hi,
Can this be made a gluten free?
Yes Gurpreet, You can certainly try using gluten-free 1:1 ratio white flour. I haven’t tested this, but it should work. Let me know.
Thanks for getting back to me! Another q, what is khoya/mawa? I’ve looked online to see where I can purchase this, but not sure what it actually is. Any help would be appreciated, I am from the UK so things might be slightly different.
BTW, love your recipes – really helped on my cooking journey especially as someone who is gluten free and no egg.
HI Gurpreet, Khoya/mawa is essentially milk that has been thickened. For this recipe, you can find khoya or mawa in the fridge section at the Indian grocery store. YOu can also make khoya (google some recipes) if you are unable to find it. Hope that helps.
Absolutely delicious!!!
Only thing I want to know is the final weight of the cake with the mentioned ingredients.
if you could let me know, would be helpful.
Rest I wish you all the very best and waiting for many more recipes from you 🙂 🙂
HI Preeti. Thanks so much for your sweet comment. Unfortunately, I have never weighed this cake. You can just get a food weighing scale and weigh it. Next time I make this, I sure will weigh it. Thanks so much! I can’t wait for you to try more recipes. xoxo
Hi Nisha
This is an amazing recipe!
I wonder if i had to make this is in a bundt cake mould, would i add the nuts before or after baking as the cake would come out reversed?
Hi Nikunja.. I haven’t tried it that way. It would definitely work in Bundt Cake mold, however I’m not sure about the nuts. Perhaps add only half the nuts and see how it turns out. I think it should be okay, to be honest.