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 ladi 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 cake 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:

mawa cake recipe

4.6 from 30 votes
Prep Time:20 mins
Cook Time:45 mins
Total Time:1 hr 5 mins
eggless mawa cake recipe - cardamom spiced eggless buttery cake with a caramelized milky flavor. made with mawa or khoya, whole wheat flour and butter.
eggless mawa cake recipe
Course:desserts
Cuisine:indian, parsi
Servings:10 to 12
Calories:340kcal
Author:dassana

INGREDIENTS FOR mawa cake recipe (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

  • 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.
  • you can also line the cake pan with butter paper or parchment paper.
  • preheat oven to 180 degrees celsius.
  • grease some butter on the butter paper or parchment paper.
  • crumble the mawa and keep aside. you can also grate the mawa.

making mawa cake

  • take butter and sugar in a bowl or pan.
  • 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.
  • add the crumbled mawa and mix very well.
  • then add the flour sieved with baking soda and baking powder directly into the cake mixture.
  • sprinkle the cardamom powder. pour the milk and cream.
  • fold everything till the flour, milk and cream are incorporated well in the cake batter.
  • pour the mawa cake batter in the prepared cake pan.
  • 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.
  • if baking cupcakes, then just bake for 20 to 25 mins or till the tops are browned.
  • allow the mawa cake to cool down.
  • slice the mawa cake and serve plain with tea or coffee.
GOOD KARMAall our content & photos are copyright protected. as a blogger, if you you want to use this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you if have made this recipe. rate the recipe and leave a comment below OR tag us at Instagram @vegrecipesofindia

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

baking mawa cake

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
Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

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 greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was trained both in mainstream indian as well as international cuisines.


Popular Recipes

189 comments/reviews

  1. Hi… I’m planning to try this cake tomorrow. (have got more mawa left after trying the coconut ladoo)
    Have got three doubts regarding making cake:
    1. Will a hindalium pan do for baking?

    2. I’ve read your suggestion to cover the top of baking pan with aluminium foil to get a soft crust and prevent its overbaking. So can I directly put the pan with the foil cover right from the beginning itself?

    2. I have full-fat malai with me. Can i substitute cream with it?

    • ruchi, your queries answered below:

      1. about hindalium pans, i am not aware as i have never used them. the hindalium pan should be able to take heat at a high temperature. if you have borosil glass pans, which are oven safe, you can use them. but the flip side of glass pans that baking in them takes a lot of time as glass is not a good conductor of heat.
      2. yes you can do that. even i do it at times. but later towards the end of baking, you can remove the foil so that some golden color comes on the top.
      3. yes you can use full fat malai. just beat the cream first in a mixer or using a hand held beater to get a smooth consistency and then add.

      • hi, I tried it today but it didn’t turn out well… I’m sharing the details of my preparation:
        All milk related Ingredients, maida, baking powder etc were within shelf life. (wasn’t sure about baking soda)
        I measured everything by machine.
        My batter was more liquidy than the one shown in pic here.

        I baked in pressure cooker for 30 min on very slow flame. When I checked, it looked almost exactly the same like when I poured it. Now I’ve again put it back to see if anything works out. Any kind of help/advice will be appreciated. Thanks

        • ruchi, since the batter has become liquidy, it will take more time to bake in the pressure cooker. thick batter bake faster. i have also baked one cake for 1:30 minutes in pressure cooker once. so just continue to bake for some more time. batter being liquid or thick, depends on the quality of flour. sometimes some flour varieties, absorb more liquids. do let me know how the cake turned out after baking for some more time.

          • I’ve sent you a mail… It’s a bit too long to write here

            • ok ruchi. will reply to you.

  2. Hi my cake did not turn fluffy at all followed the recipe exactly what could be wrong

    • could you let me know in detail what happened like texture is dense or outside crust is hard etc. then i can pinpoint the issue.

  3. Dear Dassana
    The mawa cupcakes turned out excellent, really soft and flavorful. Just wanted to share with you a little twist I added to half of the batch. I placed o blob of Amul pista badam shrikhand in the centre of each cupcake and then baked them. They were delicious, just like a cheesecake/ cream cheese filing. Of course they were great by themselves too! Thanks for the excellent recipe.?

    • radhika, thats a really great twist. too good. the taste will match a cheesecake filling. thanks for sharing the twist. i will give a try and also thanks for sharing your feedback on the recipe.

  4. 2 cups of maida is how many grams??

    • about 250 to 260 grams.

  5. Amazing recipe. Have tried it twice, and it was quite a hit in my family. Everyone really loved it! My mumbaikar relatives got nostalgic over the taste! Thanks a ton!

    • thank you sameera. good to know. in fact even when i prepare mawa cake, i get nostalgic 🙂

  6. Can u pls try making fondant
    Without glucose,glycerin and gelatin, thanks

    • difficult one as the recipe i have been taught uses glucose, corn syrup and what not. so lets see. cannot promise as creating such a recipe is tricky.

  7. I’m a secret follower of ur recipes ur pictorial explanations have been a great help to us and made our cooking easier got a chance to comment for the first time thanks for your quick reply

    • thanks sindhu and welcome 🙂

  8. I’m using full cream milk can can I skip cream

    • even i have used full cream milk. so cream needs to be added. but you can try skipping the cream.

  9. Love your recipes. Can you also let me know how to make cakes with eggs, what to exclude if adding eggs for all your cake recipes

    • eggless cakes are made differently than the cakes made with eggs. in cakes made with eggs like sponge cakes for example, there is no need to add any leavening agent like baking soda or baking powder. each recipe of cakes made with eggs will be different, so its difficult to mention in a comment what the recipe is. moreover i always try, test and then the add the recipe, so it will be difficult for me to give you a recipe.

  10. What are the changes to be made if I add egg

    • i do not know, as with eggs some of the ingredients will have to be skipped or changed.

    • Hey bymistake I kept the cream in freezer and after removing it has become watery can I use it

      • keep the cream at room temperature for some minutes. the cream will be settled down and the watery part will be up. just discard the watery part and use.

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