Eggless Mawa Cake Recipe

This Mawa Cake recipe offers a deliciously rich, creamy texture with the warm aroma of cardamom, traditionally found in Parsi bakeries. Although Mawa Cake is generally made with eggs, this version is completely eggless, making it lighter yet equally flavorful.

Course Cakes

Cuisine Indian

Keyword Mawa Cake Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings Cake

Calories 1815kcal

Author Puja

Equipment

Ingredients

100 gms Curd
100 gms Milk
80 gms Khoya/Mawa unsweetened , grated if store bought or nicely crumbled if homemade
45 gms Oil
100 gms Powdered Sugar
1 tsp Cardamom Powder freshly crushed
160 gms Wheat Flour
1/2 tsp Baking Soda
1 tsp Baking Powder
1 tbsp Dried Rose Petals
Few strands Saffron optional
Almonds & Extra Dried Rose Petals for garnish

Instructions

Grease the baking container with oil and coat it with wheat flour. Tap the container to spread the flour evenly. Set aside.
Mixing Wet Ingredients
Combine the curd, milk, oil, powdered sugar, and khoya in a mixing bowl. Mix thoroughly until everything is well combined.
Then add wheat flour, baking soda, baking powder, cardamom powder, saffron strands and few rose petals.
Fold gently to avoid lumps. Do not overmix, as it can lead to a dense cake texture.
Pour the batter into the prepared baking container.
Garnish with almonds and extra rose petals on top.
Preheat the oven for 180 degree for 20 minutes.
Then bake the cake for about 50 minutes or until a toothpick inserted into the center comes out clean.(the baking time can vary depending upon your oven)
Once done, remove the cake from the oven and allow it to cool slightly before unmolding.
This eggless Mawa Cake is now ready to enjoy, perfect for tea-time or as a dessert!
Serve warm or at room temperature.

Nutrition