I’d never make Eggless Mawa Cakes if this friend of mine (who is a converted vegetarian now) would repeatedly ask me to make these, her request was long due, so one fine morning, I decided to give this a try. She tasted Mawa Cakes from Kayani bakery, Pune, a decade ago and knows what the actual taste is, and when she tasted Mawa Cakes made by me (that too years back), she thought that I got the cakes from Kayani itself! 😀
She told me not to add condensed milk to Mawa Cake because she didn’t want the extra firmness that comes from the addition of Condensed milk in eggless bakes sometimes. And I was determined that I’d not add Curd or Yogurt to my Mawa Cake batter. So the challenge was the egg replacement in the recipe, what can it be? Then I trusted an old ingredient, which has become a game changer in this Eggless Mawa Cake recipe eventually, what a GEM!
I passed one cake from the cooling rack to my friend, a small one that reached room temperature after baking. She had it, approved, and praised it so much that I forgot to taste one at that moment. However, we all enjoyed the cakes, and my family loved them. The rich taste of Mawa, the whiff of cardamom, bites from the cashews in-between, what not to love in these Eggless Mawa Cakes?
I hope you’d love to try this recipe for your family & friends. Don’t forget to tell me about your experiences with it. 🙂
Easy Eggless Mawa Cake
Delicious and aromatic Eggless Mawa Cakes with the softest, airy crumbs ever. Perfect for festive occasions, and tea-time gatherings.
Ingredients
- 1 ¼ cups- All-purpose flour/Maida
- 1 cup- White powdered sugar or Caster sugar
- 1 tsp- Baking powder
- ¼ tsp- Salt
- ¼ cup + 2 tbsp- Unsalted butter (softened)
- 1 cup/100g- Mawa/Khoya/Milk Solids (grated)
- ½ cup- Milk
- Broken Cashew Nuts, to sprinkle on top (optional, but recommended)
Cornflour Slurry (egg replacement)
- 2 tbsp- Cornflour/Cornstarch
- 6 tbsp- Water
Instructions
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All the ingredients were at room temperature before I started.
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Preheat the oven to 180 degrees C. Line a cupcake tin with paper liners. In a bowl mix flour, salt, green cardamom powder, and baking powder, keep aside.
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In a separate bowl whisk butter and sugar, use an electronic hand mixer for better mixing results. Add grated mawa into this, and whisk again until everything comes together.
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To this add the dry flour mixture in 2 batches, whisk well.
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Now mix cornflour with water, stir it well. And pour this cornflour slurry immediately into the batter, whisk well.
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Cornflour tends to settle down when mixed with water and then doesn’t go into the batter as a uniform solution. So, always make sure that you prepare and add the slurry immediately to the batter, don’t make it ahead and let it sit on the kitchen counter for a longer time.
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Now add milk and keep whisking until a smooth batter forms, don’t whisk for a longer time. Due to mawa, the batter might appear a little grainy, and that is absolutely fine.
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Scoop the batter into the prepared cups, about three fourth full, and sprinkle some broken cashews on top of the cakes. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
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During baking, the cakes would rise a bit, but they come down to a flat top after taking out from the oven. This scenario is natural here as we’re not using eggs in this recipe.
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After baking transfer the cakes onto a cooling rack and leave there until they cool completely. Store in an airtight container. Keep the Mawa Cakes refrigerated if you’re not consuming all of them on the same day. Consume the cakes within 5 days.
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Eggless Mawa Cakes taste best after baking when they get cooled, so don’t forget to have one or two at that time. The experience of having freshly baked cakes is unmatchable. 🙂
Recipe Notes
- Baking time may vary a little bit for different ovens and different sizes of baking pans.
