Eggless Mawa Cake

Grishma 0 Comments
Total Time: 1 hr 5 mins Difficulty: Intermediate
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Soft, fragrant, and buttery – this cake is eggless yet incredibly rich and perfect with chai or coffee.
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Eggless Mawa Cake is a timeless Indian bakery-style delight that brings together the richness of mawa (khoya), the sweetness of cardamom, and the soft, dense crumb you crave in tea cakes. Originating from the Irani cafés of Mumbai, this cake has become a staple in Indian households, especially during festive seasons or cozy chai breaks. This eggless version is just as indulgent—perfect for those with dietary restrictions but who don’t want to compromise on taste. Whether you’re baking for a celebration or simply to treat yourself, this recipe adds joy to your kitchen and heart to your table.

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Eggless Mawa Cake

Author: Grishma Cooking Method: Cuisine: Courses: , , Recipe Keys: Egg Free V Vegetarian
Difficulty: Intermediate Prep Time 20 mins Cook Time 35 mins Rest Time 10 mins Total Time 1 hr 5 mins
Cooking Temp: 180  C Calories: 240-260
Best Season: Suitable throughout the year

Description

This Eggless Mawa Cake is a delicious fusion dessert made without eggs, yet full of flavor and texture thanks to mawa, semolina, and a touch of cardamom. It’s easy to prepare and perfect for tea-time indulgence or festive gifting.

Ingredients

Cake Batter:

Homemade Mawa:

Instructions

Step 1: Prepare the Mawa (if not using store-bought)

  1. Melt 2 tbsp butter in a pan over low heat.
  2. Add 1/4 cup milk and stir well.
  3. Gradually mix in 1 cup milk powder, stirring constantly.
  4. Cook until you get a soft, smooth mawa consistency. Set aside to cool.

Step 2: Make the Batter

  1. In a mixing bowl, add 2 tbsp custard powder.
  2. Pour in 1.5 cups warm milk and mix well until smooth.
  3. Add caster sugar, maida, rawa, and mix until combined.

  4. Add prepared mawa, baking soda, baking powder, elaichi powder, vinegar, and melted butter.

  5. Stir everything well until you get a lump-free batter.

Step 3: Bake

  1. Preheat the oven to 180°C (350°F).
  2. Line or grease a baking tin and pour the batter in evenly.
  3. Top with chopped nuts.
  4. Bake for 30–35 minutes, or until the top is golden and a toothpick inserted comes out clean.

Nutrition Facts

Amount Per Serving
Calories 250kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 6g30%
Total Carbohydrate 28g10%
Dietary Fiber 1g4%
Sugars 15g
Protein 5g10%
Calcium 100 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggless, Indian dessert, mawa cake, tea cake, eggless baking, semolina cake, cardamom cake
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Frequently Asked Questions

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Can I use store-bought mawa instead of homemade?

Yes! Store-bought mawa works just as well and saves time. Just make sure it's soft and fresh.

 

Can I make it vegan?

You can try substituting ghee with plant-based butter and using plant milk, but note the texture may slightly vary.

Can this cake be made ahead of time?

Absolutely. It keeps well for 2–3 days in an airtight container at room temperature, or up to a week in the fridge.

Can I skip custard powder?

Custard powder gives a unique texture, but you may replace it with cornflour + a pinch of vanilla essence.

Why add vinegar to the batter?

Vinegar activates the baking soda and helps give the cake a soft, fluffy crumb despite being eggless.

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