Eggless Mawa Cake 

Eggless Mawa Cake made with mawa (milk solids), flavored with cardamom, saffron and topped with nuts! This lightly sweetened cake goes so well with a cup of chai!

Buttery, soft, lightly sweetened and bursting with so much flavor, I was instantly hooked to this cake! The addition of mawa, nuts and all those aromatic flavors made me love it at first bite. And I am sure you will fall in love as well.

And just in case you are wanting to make this cake with eggs, then I have you covered for that as well. Here is the recipe for the Mawa Cake with eggs! And trust me, both these versions are absolutely delicious…

Eggless Mawa Cake 

Course: DessertCuisine: IndianDifficulty: Easy


Prep time


Cooking time


Baking Time


Total time



This is a popular cake from Irani/Parsi cafe and bakeries in India.


  • Butter – 50 gms

  • Sugar – ½ cup

  • Mawa – 100 gms, crumbled and at room temperature

  • Fresh Cream – 2 tbsp

  • Vanilla Essence – ½ tsp

  • All Purpose Flour – ¾ cup

  • Baking Powder – ¼ tsp

  • Baking Soda – ¼ tsp

  • Cardamom Powder – 1/8 tsp

  • Nutmeg Powder – 1/8 tsp

  • Salt – 1/8 tsp

  • Buttermilk – 6 tbsp (3 tbsp yoghurt + 3 tbsp water)

  • Chopped or sliced almonds, pistachios and cashews for topping


  • Preheat oven at 175 C.
  • Grease and line a 6-inch cake tin and keep it aside.
  • Combine the butter, sugar, mawa, cream and vanilla essence together and beat it till everything is well combined.
  • Mix together the flour, baking powder, baking soda, cardamom powder, nutmeg powder and salt.
  • Fold in the dry ingredients alternating with the buttermilk to the cake batter. Fold well till there are no dry streaks remaining.
  • Transfer the cake batter to the prepared tin and top it with the chopped nuts.
  • Bake it at 175 C for 50-55 min till the top looks done and a skewer inserted comes out clean.
  • Let the cake cool down completely before slicing.

Recipe Video

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