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May 10, 2020 22 Comments

Eggless Mawa Cake

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.
Eggless Mawa Cake

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.
Eggless Mawa Cake

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

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
Eggless Mawa Cake

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

Eggless, Vegetarian.
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. 
5 from 15 votes
Pin Recipe Share on Facebook Print Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Dessert
Cuisine Indian
Servings 16 pieces
Calories 190 kcal

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.

Enjoy with a cup of tea!

    Nutrition

    Calories: 190kcalCarbohydrates: 22gProtein: 4gFat: 10gSaturated Fat: 6gCholesterol: 19mgSodium: 171mgPotassium: 46mgFiber: 1gSugar: 10gVitamin A: 246IUVitamin C: 1mgCalcium: 114mgIron: 1mg
    Keyword Cake, Eggless, Khoya, Mawa
    Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking

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    Filed Under: All-Purpose Flour, Almonds, Butter, Cardamom, Cashews, Dessert, Eggless Desserts, Indian, Mawa/Khoya, Milk, Mother's Day, PIstachios, Vegetarian, Yogurt Tagged With: Recipes

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    Reader Interactions

    Comments

    1. Shrutika Shinde says

      May 13, 2020 at 4:51 am

      5 stars
      Made the mawa cake, turned out delicious 😋 !! The recipe is very good, it will make a perfect cake if followed correctly. You can’t go wrong with this!

      Reply
    2. Nithya Vaid says

      May 13, 2020 at 11:12 pm

      5 stars
      Beautiful cake Nisha. A family favorite for us:)

      Reply
    3. Shweta says

      May 17, 2020 at 10:32 pm

      5 stars
      Awesome Recipe Nisha.
      Tried it today and my son loveddd it 😍

      Reply
    4. Crystal says

      May 18, 2020 at 4:25 pm

      5 stars
      Followed exactly as mentioned above. It came out to be perfect, delicious, and Everyone loved it!!

      Reply
    5. Riddhi says

      May 20, 2020 at 11:20 pm

      5 stars
      I tried making the mawa cake and it turned out to be sooooo yummy and rich in flavors. Thank you so much for sharing💕

      Reply
    6. Shafaq says

      May 21, 2020 at 2:11 am

      5 stars
      Nisha’s Mawa Cake recipe is amazing!!! I made it last night and everyone loved it even my husband who’s hard to please with desserts. Perfectly sweetened and moist!!!

      Reply
    7. Divya says

      June 1, 2020 at 11:45 pm

      5 stars
      Followed exactly like the recipe except the spring foam pan, still it turned out so great and delish!! This was a family hit.

      Reply
    8. Harvinder says

      July 18, 2020 at 8:08 pm

      5 stars
      Awesome tea time cake with perfect sweetness n texture.. reminded me of the cake my granddad used to bake.

      Reply
    9. Bhavika says

      July 23, 2020 at 10:39 pm

      What happens if you use full fat yogurt instead of low fat? Excited to try this!

      Reply
      • honeywhatscooking says

        July 24, 2020 at 4:20 am

        Hi Bhavika – it’ll make no difference. I just used low-fat cuz that’s what I had on hand. It’ll be great with full-fat too. 🙂
        Hope you try it.

        Reply
    10. Shalaka says

      August 17, 2020 at 2:27 pm

      I have a question, do we add the dry fruits as a garnish or while we put the cake to bake, as it may roast them and they might even get slightly burned?

      Reply
      • honeywhatscooking says

        August 17, 2020 at 6:29 pm

        Hi. The dry nuts are added on top of the cake before it is baked. No need to roast them.
        I have step by step pictures for my recipes so you can see the picture in step #7.
        Hope that helps!

        Reply
    11. Sabina says

      August 19, 2020 at 1:57 pm

      Is yogurt necessary ? n is D cup measurement 200gms ?
      Khoya in grams?

      Reply
      • honeywhatscooking says

        August 19, 2020 at 4:09 pm

        Hi Sabina – yogurt is necessary. not sure what you mean by D cup measurement?
        1 cup khoya in grams is 200 to 225 (gms). So 3/4 cup would be about 150 grams to 175 grams.

        Reply
    12. Vai Patel says

      November 5, 2020 at 8:24 pm

      Hi Nisha. Are you able to sub the whole milk with 2%? Thank you!

      Reply
      • honeywhatscooking says

        November 6, 2020 at 1:28 am

        Absolutely. Makes no difference. 🙂

        Reply
    13. Poonam says

      November 11, 2020 at 12:20 pm

      5 stars
      Most amazing recipe and a staple in my house and all the relatives I have shared with. Love! Love! Love! The way milk cake turns out.

      Find me on Instagram @ poonzbee 🥰

      Reply
    14. Sarita says

      November 16, 2020 at 11:13 pm

      5 stars
      Best cake I have ever had! This recipe was amazing.

      Reply
    15. Neha says

      December 11, 2020 at 9:35 pm

      5 stars
      I made your eggless Mawa cake today using your recipe and one gluten free version!! Both the cakes came out perfect!!! Thank you! Please keep sharing your awesome recipes!

      Reply
    16. Preena says

      March 26, 2021 at 7:18 pm

      5 stars
      Omg this was simple to make and is so yummy and a crowd favorite. Will definitely be making this again.

      Reply
    17. Mousumi Biswas says

      March 29, 2021 at 6:53 am

      I want to make this cake on my husband’s birthday on 3rd April . I have a few questions about the recipe
      Can I substitute butter with oil
      I already have some left over khoya from the gujiyas I made for Holi . Can I use that? How to store left over khoya
      Hope you will reply
      Thank you
      Happy Holi

      Reply
      • honeywhatscooking says

        March 29, 2021 at 2:28 pm

        Hi – no you can’t substitute butter with oil. The butter helps in generating an airy cake. Not sure how to store khoya – my guess is in the fridge – it’s dairy so wrap it well as you would normally handle cheese. Yes, you can use the leftover khoya if it’s still good and will last until April 3. Hope that helps. send me a pic on Instagram @honeywhatscooking. 🙂

        Reply

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