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!
Recipe Card
Eggless Mawa Cake
Eggless, Vegetarian.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.
Preeti Prabhu says
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 🙂 🙂
honeywhatscooking says
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
Nikunja says
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?
honeywhatscooking says
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.
Sarita says
I tried it and came out delicious. Thank you Nisha for the recipe.
honeywhatscooking says
Thanks for sharing Sarita.
honeywhatscooking says
So glad to hear. Anytime!
Divya says
Can I substitute regular sugar with monk fruit?
honeywhatscooking says
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.
Divya says
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
Chitra N says
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.
honeywhatscooking says
Omg.. yay. I'm so glad it worked out for you. Thanks so much for your comment.
Mousumi Biswas says
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
honeywhatscooking says
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. 🙂
Preena says
Omg this was simple to make and is so yummy and a crowd favorite. Will definitely be making this again.