mawa cake recipe, how to make eggless mawa cake recipe (whole wheat)

Jump to Recipe
eggless mawa cake recipe

eggless mawa cake recipe - cardamom spiced eggless buttery cake with a caramelized milky flavor. made with mawa or khoya, whole wheat flour and butter.

4.6 from 30 votes
total time:
65minutes

eggless mawa cake recipe with step by step photos – a rich and delicious cake made with mawa (evaporated milk) and whole wheat flour/atta.

mawa cake

mawa cakes and mawa cupcakes hold special memories for me. one of the schools which i studied in, was a hop skip jump away from ahura bakery in andheri west, mumbai. after the exams or just before the holidays would begin, we would as a custom, buy mawa cakes from this popular parsi bakery. it was not only mawa cake but some other baked goodies as well.

another bakery close by would be merwans. since merwans was a just a bit far away, we would usually opt for ahura bakery.

this habit of buying from irani & parsi bakeries continues even today. while coming from my college and later office, i would sometimes, hop to either of the bakeries and do buy the mawa cake and some other pastries. the cakes at times would be warm and not to forget the laadi pav which were sold like hot breads, literally.

even sometimes a visit to south mumbai, would see me buying cakes or other baked goods from the irani & parsi bakeries based in grant road, fort and colaba. bun maska and chai from these bakeries is still one of my quick, go to breakfast or brunch.

some years ago, during my visits to pune, i would always unfailingly buy mawa cake and shrewsbury biscuits from kayani bakery. i would have eggs then in my diet. folks back at home would liked the shrewsbury biscuits. but i was not fond of them. i felt them too sweet for my taste. i would even pack shrewsbury biscuits for friends and office colleagues.

i do feel saddened that many of them of the irani & parsi bakeries and cafes, have closed their shops in mumbai as well as in pune. a part of the heritage i grew up with, is getting lost. at any day, i would always prefer to buy my quota of breads and cakes from bakeries, rather than buy them from air conditioned chic shops in malls and the likes.

the mawa cakes i have had from these bakeries were just amazing. the cardamom scented cake with a caramelized milky flavor used to be a special treat for me and my sister.

mawa is basically dried milk. in our college days, we would call it evaporated milk, as the all the liquids & moisture is evaporated, by continuously simmering the milk, till you just get the milk solids remaining in the pan. to make this cake, i got the mawa from the shop. this was a soft crumbly kind and did not require any cooking. if you have the hard types, then please cook till the khoya softens and then add it to the cake batter.

mawa or khoya can be made at home too from whole milk. it takes a lot of time, but worth it, if you can make mawa at home. mawa is used in making many indian sweets like:

mawa cake recipe

this mawa cake recipe is my tribute to the mawa cakes made and served by the various irani & parsi bakeries in mumbai.

this is my own recipe. eggless baking at home often with its share of hits and disasters, has made me pretty good in baking cakes. this recipe is a lighter textured cake since no eggs are added. the original ones are a bit dense. the taste of this one, is more like a buttery cake with the flavors of the mawa coming through.

i have kept the recipe basic, like the ones made in the irani bakeries. there is no addition of nuts or saffron or any spice, besides cardamom. however, if you really want some exotic touch to the cake, then please go ahead and add your favorite nuts and saffron.

i made this mawa cake twice. once with all purpose flour and then with whole wheat flour. both times the cake was a success and a hit at home. so you can make the cake with any of these flours or in half-half ratio. i also made cupcakes from the same recipe, though i did not take pics. the cupcakes got over quickly in no time. so, you can make even make cupcakes from the cake batter.

since the temperatures differ from oven to oven, the baking time may vary. follow these few simple guidelines –

  • the cake should get browned from top and the toothpick should come out clean when you insert it in the cake.
  • when you taste the cake, it should not stick to your mouth or palate or teeth. this means that the cake need some more baking. if this happens, then place the cake back in the oven and continue to bake for some more minutes. about 5 to 8 mins.
  • in case, the top of the cake starts getting browned quickly, then place a butter paper or aluminium foil on top of the cake. apart from reducing the quick browning, this will also not make the top layer crusty.

mawa cake is not your everyday cake. the cake is rich, so i would suggest you to make it on special occasions or parties. there is no need to do any kind of frosting or icing on the cake. the cake tastes good as it is. simplicity at its best. serve mawa cake with tea or coffee or for high evening parties. the pics are a mix of both the mawa cakes made with whole wheat flour and all purpose flour.

if you are looking for more eggless cakes then do check:

eggless mawa cake recipe
4.6 from 30 votes
print

mawa cake recipe

eggless mawa cake recipe - cardamom spiced eggless buttery cake with a caramelized milky flavor. made with mawa or khoya, whole wheat flour and butter.
course desserts
cuisine indian, parsi
prep time 20 minutes
cook time 45 minutes
total time 1 hour 5 minutes
servings 10 to 12
rough calories per serving 340 kcal
author dassana

ingredients (1 cup = 250 ml)

  • 2 cups all purpose flour (maida ) Or whole wheat flour (atta) Or half-half of both
  • 2/3 to 1 cup tightly packed crumbled mawa (khoya or evaporated milk solids) - about 120 to 140 grams of mawa (khoya)
  • 1 cup whole milk
  • 4 tablespoon cream - low fat 25% to 30%. (i added amul cream)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 140 to 150 grams unsalted white butter or unsalted yellow butter - at room temperature
  • 1 cup fine granuled sugar or 1 cup powdered sugar
  • 1 teaspoon cardamom powder (choti elaichi powder) Or 8 to 10 green cardamoms crushed finely in a mortar-pestle

how to make mawa cake recipe

preparation for mawa cake

  1. grease a 7 to 8 inches round pan with butter. dust some flour on it. shake and tap the pan so that the flour spreads evenly.
  2. you can also line the cake pan with butter paper or parchment paper.
  3. preheat oven to 180 degrees celsius.
  4. grease some butter on the butter paper or parchment paper.
  5. crumble the mawa and keep aside. you can also grate the mawa.

making mawa cake

  1. take butter and sugar in a bowl or pan.

  2. cream butter and sugar till light and fluffy. you can use a stand mixer, food processor or an electric beater to cream the butter and sugar.
  3. add the crumbled mawa and mix very well.
  4. then add the flour sieved with baking soda and baking powder directly into the cake mixture.
  5. sprinkle the cardamom powder. pour the milk and cream.

  6. fold everything till the flour, milk and cream are incorporated well in the cake batter.
  7. pour the mawa cake batter in the prepared cake pan.

  8. place the pan in the pre heated oven at 180 degrees C and bake mawa cake for 45 to 1 hour, till you the top is browned and a tooth pick inserted in the cake comes out clean.

  9. if baking cupcakes, then just bake for 20 to 25 mins or till the tops are browned.
  10. allow the mawa cake to cool down.

  11. slice the mawa cake and serve plain with tea or coffee.

TRENDING NOW

how to make mawa cake recipe

1. take butter and sugar in a bowl or pan.

butter and sugar for mawa cake recipe

2. cream butter and sugar till light and fluffy. due to habit, i still cream butter and sugar with a spatula (as thats how we were trained and the habit is still there). but to make things easy, you can cream them with an electric beater or in a stand mixer.

cream butter and sugar - making mawa cake recipe

3. add crumbled mawa.

add crumbled mawa to make mawa cake recipe

4. mix the crumbled mawa with the creamed butter-sugar mixture. mix the mawa very well.

flour for making mawa cake recipe

5. next sieve the flour with baking soda and baking powder directly into the bowl.

flour for making mawa cake recipe

6. add cardamom powder.

cardamom powder - making mawa cake recipe

7. add milk and cream.

making mawa cake recipe

8. fold everything till the flour, milk and cream are incorporated well in the cake batter.

batter for mawa cake recipe

9. pour the batter in a greased or lined round pan of 7 to 8 inches or in cupcake liners or pans.

baking mawa cake recipe

10. bake in a preheated oven at 180 degrees for 45 to 1 hour till the cake is completely done. the baked mawa cake below. the cake cracked on the top, as the electricity conked off, right after 15 minutes of baking and then came back after 20 mins. i had no choice but to keep the cake in the oven.

baked mawa cake recipe

11. cool the mawa cake. then slice and serve it. you can also refrigerate the mawa cake and just microwave for some seconds before serving. this cake is enough to be also made for birthday parties or any party.

update: reader sushma has been kind enough to share that this mawa cake can be made in the pressure cooker. sushma made the cake twice and the time taken to bake is from 30 to 40 minutes.

eggless mawa cake recipe, mawa cake recipe

dassana amit
Founder, Designer, Recipe Developer, Food Photographer ||

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.


Collections

Popular Recipes

189 comments/reviews

  1. Hi,

    I baked this wheat Eggless mawa cake today for my customer. It came out very well except it was very low in sweetness! I had to correct it by pouring sugar syrup on it and bake again for 5 minutes.

    • the taste of sweetness differs from person to person. a same sweet dish can be less sweet for one person and more sweet for another person. you can always add more sugar in any baking recipe as per your taste preferences. if a cake or cookie becomes less sweet, then another way to add more sweetness is by dusting some powdered sugar on the top of the cake or cookie.

  2. Hi dassana, I baked this cake last night. In fact it is 3rd or 4th time that I’ve made it. As usual it turned out amazing. I brought Mawa from a dairy store.. was feeling too lazy to make it at home. Along with cardamom powder, I also added saffron to the milk that was used in the batter. Result was a milky & aromatic Mawa cake. By the time it was done baking, the aroma of mawa was wafting through the whole house.
    (In fact I brought double the amount of Mawa thinking that I’ll make some other dessert too. Now, I think I might bake another one.. )
    In northern India where we live, bakeries don’t sell Mawa cakes.. maybe they are sold in Maharashtra regions only, I don’t know . So the only way to have it is to bake it at home. Thank you for sharing this amazing recipe with everyone.

    • nice to know ruchi. your description is so vivid, i can imagine clearly 🙂. mawa cakes are sold in mumbai and pune only. for mawa, i will be sharing an instant method. gives good mawa at home and comparable to the mawa we get outside. the mawa which i get here is from buffalo’s milk and i do not like the smell of it. so when i need some mawa for sweets or to add to some gravies, the quick and instant mawa recipe comes handy, rather than making mawa the traditional way.

      • Yeah here also dairy stores make mawa from buffalo milk. I asked them about it once. They said that they make mawa from buffalo’s milk and chhena from cow’s milk. A quick instant way to make mawa at home would be very nice. I’m especially wary of buying mawa etc around festival times. Have heard stories about sellers mixing all kinds of strange things in mawa esp in festival times to make profit. Also we are never sure how fresh their stock is.

        • in most places i guess this is what they do. even i have heard about strange things getting mixed in mawa. so i have also stopped buying mawa from outside. i prefer making the instant khoya or if i need the traditional version, i make it that way.

  3. can u help me guess how much will this cake cost if i make exactly as mentioned.

    • i have no idea.

  4. Hi dassana…recently i prepared your oats khichadi,brinjal pan fry dusting besan,mawa cake, capsicum besan subzi..all were fantastic….thank you for recipes….my idea of steaming your rajasthani mirch was a big floph..u had said it will b different….n mawa I prepared n then baked cake….i found taste of cake is close to your pound cake…which I always bake….n macaroons I replaced half cup with oats..I found with full dedicated coconut is tastier than this version ….one doubt ….once condensed milk can is opened, how many days can it b kept in fridge..thank you

    • thanks a lot shubha. rajashthani mirchi can work, i think if steamed. the batter has to be very thick. like the batter for pathrode (colocasia rolls). yes the mawa cake taste is near to the pound cake taste.

      it stays good for a month and sometimes even more than a month. i have used many times this way. just cover it and keep in the fridge.

      • Thank you dassana.. I did very light coating of besan…forgot to mention I had also prepared Suva moong daal subzi….fantastic recipe…

        • okay. a thick coating would have made a nice khandvi type coating on the mirchi. thanks for the feedback on suva moong dal sabzi and welcome shubha.

  5. wonderful and elaborate recipe. Its my husbands all time favorite. Thanks for sharing.

    • welcome lachu. do try.

  6. Hello! Amit,

    Thank you for this rich, simple and unique recipe.
    I made this twice already for family and with great success. This time around I made a quick Thandai glaze icing to to the already rich cake, to bring in a little more Indian Summer.
    With best regards,
    Devasena

    • Welcome Devasena. Glad to know this. Thanks for sharing your positive feedback.

  7. Hi Dassana, I baked this cake for my family and everyone loved it. Thanks for sharing such foolproof recipes 🙂

    • thanks a lot abha. glad to know that everyone like the mawa cake.

  8. Dear Dassana,

    Though all your recipes which I have tried out till date from your blog have been sure successes, I still wonder why did i not try your mawa cake recipe earlier. I referred to some random recipe on web and wasted everything as it didn’t cook and got burnt. I was scared to attempt mawa cake again.
    Today morning I tried your recipe and it was yum. My 2.5 yo toddler loved it and said yum on each bite. I baked it in a loaf tin today morning and just a small piece of it is left as I write this.
    The way you present your recipes is really simple and your dedication commendable.
    A big thank you for all the hard work you do for making it appear so simple (which its not).
    Your blog has transformed me over the last 5 years. Earlier i didn’t use organic veg/grocery and preferred eating out. But the more I read your blog, the more I loved cooking and started treating it like a puja. I have stopped eating outside and prefer to carry food cooked by my self or MIL everywhere. I didn’t hire a cook inspite of my corporate job and believe me coming back home to cooking is what I look forward to.
    I thank you once again for your recipes and philosophies. May you be always blessed.

    • Welcome Richa. Thanks a lot for this awesome feedback. trust me your comment has touched me deeply and i am glad that i could you help you in cooking. thanks for your best wishes and the positive energy you have send via this comment. your kid saying yum with each bite is the best response every baker will like to hear.

  9. Hello,
    Happy new year 2017!
    This recipe looks promising. I can almost feel beforehand that it is going to be an aromatic milky cake. I’ve got a little doubt though.. That with 2 cups of flour and all the other stuff, don’t you think that the amount of batter would be too much for the prescribed 7-8 inch pan? Unless one has got a cupcake pan to share the task.. Just a thought.
    Your blog is beautiful and elaborate!
    Regards

    • thanks a lot gordon and wish you too a happy new year 2017. its a lovely cake and you can try it.

      the batter is on the thicker side, so it can come into 7 to 8 inch pan. when i made the first time i had divided the batter in 4 cupcake liners and the rest went in the pan. second time i added all the batter in the same pan. pics in the post are of both instances. i wanted to show that even muffins or cupcakes can be made, thats why i chose the the pic which shows the batter in pan as well as cup cake liners.

  10. Hi,
    I am also a former resident of Andheri, Bombay and loved the mawa cake from Ahura and Merwans Bakery. I tried your recipe with all purpose flour and replaced mama with evaporated milk from a can. I did not use the additional milk in the recipe but used the cream, butter and other ingredients exactly as mentioned. I made the cake(s) in a small and a mini muffin pan. They were absolutely amazing. Came out perfect the first time. I am sure I will make these again. Thank you.

    • thats nice to know ranjani. glad that the recipe turned out good for you. thanks for this feedback.

Comments are closed due to some technical issues. Hopefully we will try to open the comments as soon as possible