Delicious Eggless Mawa Cake Recipe – a soft, fluffy, eggless cake made with evaporated milk (mawa), cream, milk and spiced with cardamom powder. Would love to have a slice of mawa cake with a hot cup of chai (tea) or coffee with my loved ones 😉 Usually make these very often sometimes eggless sometimes not.
I have reminiscences of eating mawa cake since my childhood and I get dejavu sometimes when I eat them now in Pune. I feel the mawa cakes which you get in Pune are the best specially from kayani bakery – camp and diamond bakery – salunke vihar. Hmmm I am hungry just writing about it. My friend’s relished and devoured them even my parents like them when I make home.
You would require unsweetened mawa for this recipe. So either you make them home or purchase from store. But it’s a must for the recipe. As far as butter goes you could use white butter or unsalted butter.
There are many recipes for mawa cakes but this is my take on mawa cake. Traditionally mawa is added directly to the recipe. However here I have thickened them with milk for more flavor, color and taste. If you love eggs then go ahead and use eggs however this is an eggless recipe.
Let’s make eggless mawa cake recipe step by step:
- Firstly sift flour, baking powder, soda, salt and cardamom powder.
2. Heat a pan with mawa. I have chopped them as used frozen mawa.
3. Add milk, creamand simmer for 3-4 mins. Keep stirring or until they combine nicely and starts thickening. Switch off the gas and place aside.
4. Cream butter and sugar until smooth and fluffy.
5. Add the thickened milk-mawa mixture.
6. Manually beat or with electric  beater until they appear even and smooth.
7. Fold the sifted flour into batches of three.
8. Pour the batter into the greased pan. I always grease my pan with butter and dust some flour. I don’t have a pic for this step.
9. Top with cashew.
10. Bake in a preheated oven at 180ºC  for 40-45 mins or until the toothpick comes out clean.
11. Allow to cool and gently unmould the pan.
12. Slice your mawa cake.
13. Eat the mawa cake warm or chilled with tea or coffee.
Mawa Cake recipe and the printable version below:
- 150 gm all purpose flour
- 75 gm unsalted butter or white butter at room temperature
- 150 gm powdered sugar
- 100 gm evaporated milk (mawa) unsweetened
- 100 ml milk
- 4 tbsp cream
- ½ tsp baking powder
- ¼th tsp cooking soda
- a pinch of salt
- 1 tsp fresh cardamom powder
- ¼th cup cashewnuts
- Firstly sift flour, baking powder, soda, salt and cardamom powder.
- Heat a pan with mawa.
- Add milk, creamand simmer for 3-4 mins. Keep stirring or until they combine nicely and starts thickening.
- Switch off the gas and place aside.
- Cream butter and sugar until smooth and fluffy.
- Add the thickened milk-mawa mixture.
- Manually beat or with electric beater until they appear even.
- Fold the sifted flour into batches of three.
- Pour the batter into the greased pan. I always grease my pan with butter and dust some flour.
- Top with cashew.
- Bake in a preheated oven at 180ºC for 40-45 mins or until the toothpick comes out clean.
- Allow to cool and gently unmould the pan.
- Slice your mawa cake and eat them warm or chilled with tea or coffee.
2. Best signs your cake is baked when your house fills with the aroma, cake starts leaving the edges of the pan, when toothpick inserted towards the center-bottom comes out clean.
3. If your toothpick comes out moist or wet then bake for some more time.
4. Never tamper with the oven door while your cake bakes else your cake might sink or not rise evenly.
Roshinder says
Thanku for sharing recipe.please specify the mould size used for baking. Also, what could be the reason for the cake to sink from middle.
Looking forward to your reply.thanx
maria says
Roshinder mould pan with 6 inch width and 8 inch height. Cake can sink for various reasons, if you open tamper the door while cake is baking, baking powder or soda is expired or added a little bit more in quantity, if oven wasnt preheated, or if the cake batter is not evenly mixed. Hope this information helps you
Lata says
Can I use mawa powder instead of frozen khoya?
maria says
Lata you could try with mawa powder and let us know how the cake turned out, thanks.
Samita says
Hi madam- I tried mawa cake as per your instructions and it was 2 good thank U very much for sharing recipe
maria says
Welcome Samita and thanks for positive feedback.
Satpal says
I made it today. Was heavenly. Thank you for the receipe. I made using home made mawa that i made a day before.
maria says
Very pleased to know this Satpal 🙂 thanks for positive words, glad you liked the eggless mawa cake. Also home made mawa is always better then the outside ones.
Jude D'souza says
I’ve tried making maws cup cake but it did’nt taste like the ones I tasted in Pune (Kalyani bakery), please guide me in making six dozens.
Please send me a what Apps message on 7579227867
Jude D’souza
maria says
Jude this is an eggless version so it will taste different than the ones you get in Kayani. Hope this information helps you,thanks.
Shubhada says
Which cream we should use, is it whipped cream or amul fresh cream can be used?
maria says
Shubhada you can use fresh cream of any brand. I have used amul fresh cream, hope this information helps you thanks.
sarita says
Hi Maria
I make mawa at home. Do I still have to boil it in milk? before using
I have tried mawa cake before with eggs, but does not taste the same like merwan as it the mawa taste is not prominents. Is there a propotion of cake flour to mawa
eg for cup flour – 1 cup mawa
I used to use 2 cups flour and 3/4 cup mawa
reduced it to 1 1/4 flour to 3/4 cup mawa
mawa taste in the cake is not prominent
making mawa at home is a time consuming process so just wanted to check before i venture out again
thanks
saw mumbai sandwich picture in you site and rembered when we used to eat it, and made it 2 weeks ago 🙂
maria says
Sarita that’s true mawa cake with eggs doesnt have dominant flavor of mawa. For 1 cup of flour use 100-125 gm of mawa. Its better is you boil mawa in milk to get that texture. Pleased to know this thank you Sarita hope I could help you 🙂
E. McCarthy says
Your recipe says evaporated milk then it says to chop or grate the mawa.
How does one chop or grate evaporated milk?
maria says
I have used frozen mawa hence grated but you could use them directly hope this help’s you.
Ekta says
We get liquid evaporated milk in shops in the UK…can that be used instead of khoya?
maria says
Ekta how thick is the consistency of liquid evaporated milk? as Indian ones are dry as this would affect the liquid proportion in the cake.
Ekta says
Its pretty runny so I assume maybe not a good idea to use it. Will try and find Mawa ( khoya ) to proceed with your recipe. Thank you for your prompt response.
maria says
Thankyou Ekta probably you could use liquid evaporated mawa in the eggless cake recipe which consist condensed milk in the recipe. Sure and you are welcome let us know how the cake was? take care.