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    Home » Recipes » Eggless Desserts

    Published: May 10, 2020 · Modified: Apr 9, 2023 by Nisha · This post may contain affiliate links · 34 Comments

    Eggless Mawa Cake

    165 shares
    Jump to Recipe

    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!

    Recipe Card

    Eggless Mawa Cake

    Eggless, Vegetarian.
    4.95 from 20 votes
    By: Nisha
    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. 
    Prep Time 25 minutes mins
    Cook Time 45 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Servings 16 pieces
    Calories 190 kcal
    SaveSaved! Pin Print

    Ingredients
      

    Dry Ingredients

    • 1 ½ cups all-purpose flour
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • ¼ teaspoon salt
    • ¾ teaspoon ground cardamom

    Wet Ingredients

    • ½ cup unsalted butter
    • ¾ cup sugar
    • ½ teaspoon pure vanilla extract
    • ¾ cup mawa/khoya
    • ¾ cup whole milk
    • ¼ cup low-fat yogurt

    Garnish

    • 1 tablespoon pistachios chopped
    • 1 tablespoon 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
      Course Dessert
      Cuisine Indian
      Tried this recipe?Mention @honeywhatscooking or tag #honeywhatscooking!
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      165 shares

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        Recipe Rating




      1. Preeti Prabhu says

        March 27, 2023 at 12:22 am

        5 stars
        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 🙂 🙂

        Reply
        • honeywhatscooking says

          March 27, 2023 at 1:52 pm

          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

          Reply
      2. Nikunja says

        September 16, 2022 at 2:18 pm

        5 stars
        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?

        Reply
        • honeywhatscooking says

          September 17, 2022 at 1:08 pm

          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.

          Reply
      3. Sarita says

        June 17, 2022 at 6:43 pm

        5 stars
        I tried it and came out delicious. Thank you Nisha for the recipe.

        Reply
        • honeywhatscooking says

          June 19, 2022 at 11:18 pm

          Thanks for sharing Sarita.

          Reply
        • honeywhatscooking says

          June 23, 2022 at 3:21 pm

          So glad to hear. Anytime!

          Reply
      4. Divya says

        February 09, 2022 at 8:51 am

        Can I substitute regular sugar with monk fruit?

        Reply
        • honeywhatscooking says

          February 09, 2022 at 9:42 pm

          I wouldn't. I also have never tried monkfruit. If you do try it, I would lower the sugar content because it's not a 1:1 ratio - you may end up with a super sweet cake. Let me know.

          Reply
          • Divya says

            February 13, 2022 at 11:50 am

            Hi
            I tried the cake with monk fruit used 1/2 cup instead of 3/4 th and it came out absolutely perfect.everybody loved it. Thanks for the amazing recipe

            Reply
      5. Chitra N says

        May 09, 2021 at 10:26 am

        5 stars
        Nisha,cake has come out so delicious. Just Wow. I followed the recipe to T. Excepting the springform pan ( which I didn’t have) . I baked in the regular cake tin .This recipe is surely a keeper. Thanks for sharing this recipe.

        Reply
        • honeywhatscooking says

          May 09, 2021 at 7:39 pm

          Omg.. yay. I'm so glad it worked out for you. Thanks so much for your comment.

          Reply
      6. 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
      7. 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
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      Hi, I'm Nisha! I'm a foodie who is passionate about healthy-ish living and mindful eating. You'll find a little bit of everything here. I use mostly organic real ingredients and incorporate seasonal produce in my cooking. I believe food is medicine. Come join me on this soul-searching journey as I share my love for good food, and I hope somewhere along the way, I inspire you to eat better.

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