Eggless Mawa Cake | Parsi Mawa Cake | Cake Recipes

Who doesn’t love a piece of well made soft cake! I am yet to meet someone who does not like cakes. Cakes are made in different ways with different flavours all over the world. Birthdays and celebrations are incomplete without cakes. So today we are going to learn to make eggless mawa cake, it’s my take of the very famous Parsi mawa cake.
Eggless mawa cake will melt in the mouth owing to its ingredients. The most important one being the mawa or khoya. Milk solids in a cake, what is not to like! It is a very rich cake and equally decadent and delicious! I have used my homemade khoya recipe for this cake and it is simply out of this world.

This eggless mawa cake can be served with tea or as a rich dessert paired with a simple lunch. Nuts add to the texture and the flavours are elaichi and kesar/saffron. This cake reminds me of our Indian sweets like kesar elaichi peda and kalakand. Do try more eggless cake recipes
Black Forest Cake
Honey Cake
Chocolate Cake
Orange Muffins

Eggless Mawa Cake | Parsi Mawa Cake | Cake Recipes

 

Save Print

Prep time

30 mins

Cook time

40 mins

Total time

1 hour 10 mins

 

Soft, delicious, Parsi special, eggless mawa cake

Author: Vindhya Desai

Recipe type: Dessert

Cuisine: Parsi

Serves: 10-12 servings

Ingredients

Dry Ingredients:

• 1½ Cups all purpose flour/maida
• ½ Tsp baking soda
• ½ Tsp baking powder
• A pinch of salt
  

Wet Ingredients:

• 1 Cup sugar
• ¼ Cup room temperature butter
• 1 Cup homemade khoya/mawa
• ½ Cup milk + extra as required to adjust consistency
• 2 Tbsp yogurt
• 2 Tbsp fresh cream
  

Flavours:

• 5-6 elaichi
• 1 big pinch kesar/saffron
  

For Garnishing:

• Cashew nuts
• Pistachios (unsalted)
• Powdered elaichi to sprinkle

Method

1. Gather all ingredients and keep the mixing bowl ready
2. In a small bowl, add kesar/saffron and add 1 Tbsp milk
3. Pound the elaichi and keep aside
4. Next, in the mixing bowl, add sugar and butter
5. Cream butter and sugar together using a hand beater or balloon whisk until sugar mixes and butter turns light and pale yellow
6. Scrape sides and add crumbled khoya/mawa
7. Mix the mawa too into the butter and sugar mixture
8. Add milk, yogurt and cream
9. Mix this well with the butter-mawa mixture. Do not worry if you do not get an even mixture and looks lumpy, that is what adds texture to the cake
10. In another bowl, let's mix dry ingredients, add maida
11. Next add baking powder and baking soda
12. Also add in a tiny pinch of salt
13. Mix the dry ingredients well
14. Slowly add little dry ingredients mixture into the butter-mawa mixture
15. Fold the dry ingredients carefully, do not beat the mixture
16. Next add powdered cardamom
17. Also add the kesar/saffron milk
18. Mix it in carefully
19. Pre-heat oven to 180 Deg C. Butter a cake pan or tin
20. Slowly pour the cake mixture, smooth out the surface
21. Tap the tin to remove air bubbles
22. Place cashews and pistachios
23. Sprinkle powdered elaichi
24. Place in oven for 30-40 minutes or till done. Check with a wooden skewer or toothpick and it will done if it comes out clean
25. Let it cool, cut into slices and serve!

Notes

Use fresh homemade khoya/mawa for that delectable taste!

Adding kesar/saffron is optional but that beautiful colour is amazing!

Adding nuts is optional, keep the cake plain if you prefer

3.5.3226

Eggless Mawa Cake Stepwise:

Gather all ingredients and keep the mixing bowl ready

In a small bowl, add kesar/saffron and add 1 Tbsp milk
 

Pound the elaichi and keep aside
 

Next, in the mixing bowl, add sugar and butter
 

Cream butter and sugar together using a hand beater or balloon whisk until sugar mixes and butter turns light and pale yellow
 

Scrape sides and add crumbled khoya/mawa
 

Mix the mawa too into the butter and sugar mixture

Add milk, yogurt and cream
   

Mix this well with the butter-mawa mixture. Do not worry if you do not get an even mixture and looks lumpy, that is what adds texture to the cake

In another bowl, let's mix dry ingredients, add maida

Next add baking powder and baking soda

Also add in a tiny pinch of salt

Mix the dry ingredients well
 

Slowly add little dry ingredients mixture into the butter-mawa mixture

Fold the dry ingredients carefully, do not beat the mixture

Next add powdered cardamom

Also add the kesar/saffron milk

Mix it in carefully

Pre-heat oven to 180 Deg C. Butter a cake pan or tin
 

Slowly pour the cake mixture, smooth out the surface
 

Tap the tin to remove air bubbles

Place cashews and pistachios
  

Sprinkle powdered elaichi

Place in oven for 30-40 minutes or till done. Check with a wooden skewer or toothpick and it will done if it comes out clean
  

Let it cool, cut into slices and serve!