Eggless Mawa Cake Recipe (Whole Wheat)

Balasahana Suresh
Ingredients:

  • 1 1/2 cups (180g) whole wheat flour (you can use whole wheat pastry flour for a softer texture)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup (100g) sugar (you can use brown sugar or jaggery for a healthier alternative)
  • 1/2 cup (120g) mawa (khoya), crumbled (you can find this at indian grocery stores or make your own at home)
  • 1/2 cup (120g) plain yogurt (use dairy-free yogurt for a vegan option)
  • 1/4 cup (60ml) vegetable oil (or melted butter for a richer flavor)
  • 1/4 cup (60ml) milk (use plant-based milk for vegan option)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cardamom (for that classic Mawa Cake flavor)
  • 1/4 cup (30g) chopped cashews (or any nuts of your choice like almonds or pistachios)
  • 1 tbsp rose water (optional, adds a nice floral fragrance)
For the sugar syrup (optional but adds extra moisture):

  • 1/4 cup sugar
  • 2 tbsp water
  • 1/2 tsp rose water (optional)
Instructions:

1. Prepare the sugar syrup (optional):

1. In a small pan, combine the sugar and water. Heat over low flame and stir until the sugar dissolves completely.

2. Let it simmer for 2-3 minutes, then remove from heat. Add rose water for a fragrant twist, and set aside to cool.

2. Preheat the oven:

  • Preheat your oven to 180°C (350°F). Grease and line an 8-inch round or square cake pan with parchment paper.
3. Mix the dry ingredients:

  • In a large mixing bowl, sift together the whole wheat flour, baking powder, baking soda, and salt. Sifting ensures even distribution and a lighter cake texture.
4. Mix the wet ingredients:

  • In another bowl, whisk together the sugar, mawa, yogurt, oil, milk, vanilla extract, and cardamom powder. Ensure that the mawa is well crumbled and combined with the other ingredients.
5. Combine wet and dry ingredients:

  • Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir gently until everything is well combined. The batter should be thick but smooth. If it’s too thick, add a little more milk to adjust the consistency.
6. Add nuts:

  • Gently fold in the chopped cashews (or your choice of nuts) into the batter. This adds texture and flavor to the cake.
7. Bake:

  • Pour the batter into the prepared cake pan and spread it out evenly.
  • Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake and check after 25 minutes to avoid overbaking.
8. Apply sugar syrup (optional):

  • Once the cake is done and still warm, drizzle the sugar syrup over the top to make the cake moist and flavorful. This step is optional but adds a lovely sweetness and moisture to the cake.
  • Let the cake cool completely in the pan before removing it.
9. Garnish and Serve:

  • Once cooled, you can garnish the top of the cake with more chopped nuts or even a few dried rose petals for an elegant touch.
  • Slice and enjoy your eggless, whole wheat Mawa Cake with a cup of chai or coffee!
Tips & Tricks:

1. Consistency of the batter:
The batter for this cake is slightly dense, so don’t worry if it looks thicker than typical cake batters. If it’s too thick to spread, add a little more milk to loosen it.

2. Mawa substitutes:
If you can’t find mawa (khoya), you can use milk powder as a substitute. To mimic the consistency of mawa, you can mix milk powder with a little butter or ghee. Alternatively, you can try using paneer (cottage cheese) if needed.

3. Sweetness:
If you want a less sweet cake, you can reduce the sugar quantity a bit, as mawa adds some natural sweetness too.

4. Nuts:
You can customize the nuts in this recipe based on what you have. Almonds, pistachios, and cashews work beautifully in this cake.

5. Vegan version:
To make this cake vegan, simply swap the yogurt with a plant-based yogurt (like soy or almond yogurt) and the mawa with a vegan version made from coconut or soy milk solids.

Storage:

  • Room temperature: Store the cake in an airtight container at room temperature for up to 3 days.
  • Refrigeration: If you want to keep it longer, refrigerate the cake for up to 1 week. Just make sure to cover it well to prevent it from drying out.
  • Freezing: You can freeze slices of the cake for up to 2 months. Wrap them tightly in plastic wrap and foil before freezing.
Disclaimer:

The views and opinions expressed in this article are those of the author and do not necessarily reflect the official policy or position of any agency, organization, employer, or company. All information provided is for general informational purposes only. While every effort has been made to ensure accuracy, we make no representations or warranties of any kind, express or implied, about the completeness, reliability, or suitability of the information contained herein. Readers are advised to verify facts and seek professional advice where necessary. Any reliance placed on such information is strictly at the reader’s own risk.

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