Eggless Mawa Cake

This Eggless Mawa Cake is moist, buttery, decadent, and flavorful Indian cake. It is one of the famous Indian cake recipes and makes a perfect treat for celebrations or festivals!

Mawa cake is tender, not overly sweet, and perfectly accompanies tea or coffee. It contains Mawa (milk solids) and is flavored with cardamom, saffron, and rose. This eggless recipe is easy to make and can be served without frosting!

Jump to:

• What is Mawa?
• About Eggless Mawa Cake
• Why You Will Love This Cake
• Ingredients
• Step-by-Step Directions
• Serving Suggestions
• Storing Suggestions
• Helpful Tips
• More Eggless Cakes
• Recipe Card

What is Mawa?

Mawa is a dairy product and is also known as Khoya. It is made from milk by boiling and reducing it until it reaches a semi-solid stage. So, Mawa or Khoya is concentrated whole or full-fat milk, and it is rich in nutty taste. It is creamy and rich; we can use it in sweet and savory dishes. It tastes amazing when mixed with sugar, and we can use it to make many Indian sweets.

About Eggless Mawa Cake

Mawa Cake is one of my favorite tea cakes. I remember eating this cake in Mumbai a couple of times. And then, when I started baking, I used to make this cake often.

I got this recipe with a slight modification to my Eggless Vanilla Sponge Cake, which always comes out perfectly.

The cake is rich, slightly dense, flavored with Mawa, cardamom, saffron, and rose. I have made the cake using melted butter, so there is no need to cream the butter and sugar. It saves time, and you will not need an electric mixer.

The cake batter comes together easily, and it will be slightly thick. Adding cardamom is essential to flavor this cake. But you can skip either if you do not have saffron and rose extract.

You can serve this cake as is or with a cup of tea or coffee.

Why You Will Love This Cake

• The cake is eggless and vegetarian.
• It is moist, tender, and delicious.
• Each bite is full of Indian flavors.
• Eggless Mawa Cake is perfect for festivals.
• It can be a quick dessert at any time.
• The cake tastes delicious without any frosting.

Ingredients

1. All-Purpose Flour: I have tried this recipe using both all-purpose flour and cake flour. The texture is almost the same, except the cake flour provides a slightly more tender and soft texture to the cake. So you can use your choice of flour or what you have in your pantry.
2. Baking Powder and Baking Soda: They both are required as leavening agents for this cake.
3. Salt: It adds a pleasant contrast to a sweet cake.
4. Cardamom Powder: The Mawa Cake is full of sweet Indian flavors. Cardamom powder provides warm, delicate, and pleasant flavors to the cake. However, you can add a little less cardamom if you want.
5. Butter: I highly prefer Mawa cake with butter over oil. Butter beautifully Pairs with Mawa and provides a delicious buttery flavor to the cake. Use unsalted and melted butter. But, if you prefer to make the cake with oil, replace the melted butter with the same amount of oil.
6. Sour Cream or Yogurt: It makes the cake tender and moist. I have used sour cream, but if you do not have it, use the same amount of plain yogurt. Bring the sour cream or yogurt to room temperature before using it for the recipe.
7. Sugar: Use white granulated sugar. I added ¾ cup of sugar, which makes this cake perfectly sweet.
8. Milk: It moistens the cake, and use whole or full-fat milk for the best results. Also, bring the milk to room temperature before using it for the recipe.
9. Mawa: I have used store-bought Mawa for this recipe. But you can also use homemade Mawa if you have one. Also, you can either grate the Mawa or crumble it and then use it.
10. Saffron: It provides an amazing flavor to this cake and pairs well with cardamom and Mawa. But it is optional, and you can skip it.
11. Rose Extract: I love to add this floral flavor to my Indian desserts. And so, I like to add it to this cake as well. But you can skip rose extract or add Kewara extract. Or instead of extract, you can add 1 teaspoon of rose water.
12. Pistachios: I have topped the cake with unsalted chopped pistachios. But you can top it with chopped almonds or a mix of almonds and pistachios.

Step-by-Step Directions

• Preheat the oven to 350°F (180°C).
• Grease and line an 8-inch round cake pan with parchment paper.
• Sift the flour, baking powder, baking soda, salt, and cardamom powder in a medium bowl and whisk until well combined.

• Whisk melted butter, sour cream, and sugar in a large bowl until well combined.

• Add milk, grated Mawa, rose extract, and saffron.
• Mix well until everything is combined.

• Add dry ingredients into wet in 2-3 parts.
• Mix until everything is combined; do not overmix.
• The batter will be slightly thick.

• Transfer the batter to the prepared baking pan.
• Top it with chopped pistachios or with your choice of nuts.

• Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
• Because every oven is different, keep an eye on the cake after 30 minutes of baking.
• Remove from the oven and transfer the pan to a wire rack.
• Let the cake cool completely in the pan before removing and slicing.

Serving Suggestions

• Mawa cake is elegant and delicious without frosting and tastes amazing as is. But you can add a light dusting of icing sugar if you prefer.
• Or top the cake with more chopped nuts and edible rose petals.
• Eggless Mawa Cake can be served for breakfast or as dessert. You can also serve it with tea or coffee.
• If you want to make it more decadent, serve it with vanilla ice cream or lightly sweetened whipped cream.

Storing Suggestions

• This cake can be kept tightly covered at room temperature for two days. However, do not keep it in a warm place. 
• But if you have leftover cake, store it in the fridge in an air-tight container for up to a week.

Helpful Tips

• Mawa: I have used store-bought Mawa, but if you have homemade, you can use that. But it is essential to use fresh Mawa for the best results.
• Measuring the Ingredients: Use the kitchen scale to measure the ingredients for the best results.
• Butter: Melt the butter and let it cool down slightly before mixing it with other ingredients.
• Mixing The Batter: Do not overmix the batter to get a soft and tender cake.
• Nuts: I have topped the cake with unsalted chopped pistachios. But you can use chopped almonds or a mix of almonds and pistachios.

More Eggless Cakes

You May Like More Eggless Desserts

• Rose Cupcakes (Easy and Eggless)
• Eggless Blueberry Lemon Bread / Blueberry Lemon Loaf Cake
• Zucchini Muffins (Easy and Eggless)
• Eggless Orange Bundt Cake / Orange Cake Without Eggs
• Eggless Chocolate Oreo Cake / Easy Eggless Oreo Cake

Recipe Card