Eggless Goan Mawa Cake is an absolutely delicious rich cake, that is very easy to make and is perfect for celebrations.
I made this cake during my early days of food blogger. It was for a baking challenge and I was experimenting a lot on making eggless cakes. It turned out really good after a few tries, but I never went back to make the cake again. I did different recipes for mawa cake, but not the original one.
So, here I am, recreating an old recipe with some experience gained all these years. I made the cake lighter than the original version, and it tastes amazing. If you are looking for a simple teacake for your guests, then look no further.
I have recently revived my YouTube channel after a few years. So have been making videos for all the recipes that I post on blog and also trying to make videos for old recipes. If you love to learn through videos, please take a look at my cake video. If interested in more, then subscribe to my channel. I am planning on posting regularly.
Eggless Goan Mawa Cake – Which Mawa is best?
I live in a place where we don’t get unsweetened mawa. So I always make it at home. And I also have an easier version made in MW than the one made in stove using milk. Please check out my post on how to make easy mawa by clicking on the image below.
If you live where you can easily source unsweetened mawa, then go for it. Use the same quantity as suggested in recipe. No need to change anything.
You can either use 8″ square tin or a 9″ round tin to bake the cake. It is quite a large cake and will serve upto 20 persons depending on the size of each slice.
You can also bake this with eggs, if you don’t mind eggs in cakes. Skip the curd and add 3 eggs while beating the mawa and butter mixture.
Once the cake comes out of oven, allow it to cool for a bit before flipping it onto a wire rack. Then let the cake cool completely before slicing. You can also wrap it in cling film and allow it to rest overnight before slicing.
For storing the cake, just keep the slices in an airtight box and refrigerate. It will stay good for a week in fridge. As the cake doesn’t have any preservatives added to it, it doesn’t have a shelf life at room temperature. It will spoil the next day.
This was my first cake I did years back. The colour is very deep because of the mawa made from milk.
Eggless Goan Mawa Cake
Ingredients
- 100 g Butter
- 200 g Mawa
- 200 ml Milk
- 150 ml Curd
- 3/4 tsp Cardamom Powder
- 250 g All Purpose Flour/ Maida
- 25 g Corn Flour
- 150 g Sugar powdered
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- Cashew Nuts and Slivered Almonds for topping
Instructions
- Preheat oven to 160C.
- Cream together butter and mawa.
- Add curd and milk and whisk until combined.
- In another bowl, mix maida, corn flour, powdered sugar, cardamom powder, baking powder and baking soda.
- Add the dry ingredients to wet ingredients and mix with a whisk until 80% combined.
- Use a spatula to do the final mixing.
- Pour batter into an 8″ lined and greased square tin.
- Bake the cake for 40-50 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool on a wire rack for a while.
- Flip and remove the cake out of tin and let it cool completely before slicing.
- Slice it into pieces and serve with a cup of coffee or tea
