Eggless Mawa Cake is a delightful fusion of Indian and Persian culinary traditions. This delectable treat offers a rich and luscious taste, with a dense texture that adds to its allure. What sets this cake apart is its deep caramel flavor, which lends a unique and irresistible quality to every bite. This whole wheat eggless mawa loaf cake with jaggery and oil is family’s new go-to tea-time treat.
What Is Mawa Cake?
Mawa cake is a delicious fusion dessert with rich taste, dense texture and a unique flavor profile. It is made with “mawa” or “khoya,” which is essentially solidified milk solids. Mawa gives the cake its dense and fudgy texture, as well as a deep, caramelized flavor.
Mawa cake has a unique charm due to the presence of milk solids, which gives it a slightly grainy yet melt-in-your-mouth feel. Its rich, caramel-like taste and the aromatic essence of cardamom make it a beloved treat in India, particularly in regions like Mumbai, where it’s a popular offering in bakeries and cafes.
The luxurious richness of mawa cake is a key part of its allure. Its decadent flavor and dense, moist texture make it a popular dessert and a tea-time treat.
What is mawa cake made of?
Mawa cake is a delicious Parsi-Indian dessert that is made of mawa, also known as khoya, which is solidified milk. This rich and indulgent cake also typically includes ingredients such as flour, sugar, butter, eggs, baking powder, cardamom powder. Along with nuts like almonds or pistachios.
The mawa gives the cake a dense and moist texture, while the cardamom adds a delightful aromatic flavor. Mawa cake is a popular treat during special occasions and celebrations in India, and its unique ingredients and taste make it a favorite among dessert lovers.
The sooji version of mawa cake is also very popular in India. Sooji Mawa Cake is a delightful variation of the classic Mawa Cake. This version incorporates semolina (sooji or rava) into the recipe, adding a unique texture and flavor to the traditional mawa cake.
Eggless Whole Wheat Mawa Loaf Cake
My love for baking eggless loaf cakes is a passion beyond words. The delight in experimenting with an eggless version of the classic mawa cake using whole wheat flour has always been on top in my baking bucket list. Proudly ticking this off while savoring a big slice of delicious, aromatic and flavourful eggless whole wheat mawa loaf cake.
Experimenting with an eggless version of the mawa cake using whole wheat flour adds an exciting twist to the classic recipe. One more twist to taste in this mawa cake is addition of jaggery powder instead of white sugar. Jagerry powder not only adds beautiful color but also enhances the caramel taste of the cake.
The ingredients in this eggless whole wheat mawa cake are truly tantalizing! The richness of mawa, the nuttiness of whole wheat flour, the sweetness of jaggery and the aromatic touch of cardamom – BLISS! It’s a symphony of flavors that promises a slice of pure delight in every bite.
The amalgamation of these ingredients creates a cake that’s not just a treat to the taste buds but also a celebration of culinary craftsmanship. It’s hard to resist the temptation of indulging in a slice of this exquisite cake, especially knowing it baked with pure love and passion. It’s a special homemade cake that’s loved by everyone! This mawa cake is a hit with the whole family and adds a little warmth and joy to our winter days.”
Eggless Mawa Cake Ingredients
Whole Wheat Flour: Provides a healthier alternative to refined flour. Addsa nuttier flavor and nutrients while contributing to the cake’s texture.
Mawa | Khoya: A crucial ingredient in mawa cake. Mawa is solidified milk solids that impart richness, density and a distinctive caramelized taste to the cake.
Oil: Adds moisture without the richness of butterfat. It results in a lighter, potentially more tender crumb while maintaining the cake’s moistness.
Jaggery Powder: A natural sweetener derived from sugarcane. It adds a unique sweetness and depth of flavor compared to regular sugar.
Milk: Provides moisture and helps in binding the ingredients together for the cake batter.
Cardamom Powder: A fragrant spice that adds a amazing aroma and a hint of warmth to the cake.
Baking Powder and Baking Soda: Leavening agents that help the cake rise and achieve a fluffy texture.
Salt: Enhances the overall flavors by balancing the sweetness and other ingredients.
Plain Yogurt: Acts as a substitute for eggs, providing moisture and contributing to the cake’s structure.
Chopped Pistachios and Almonds: Used for garnishing, adding a delightful crunch and nutty flavor to the cake.
Dried rose petals, crushed: Adds a subtle floral note and visual appeal to the cake.
Saffron Strands: Used sparingly for a touch of floral aroma and a hint of color, though it’s an optional ingredient.
Mawa Cake Texture
The Irani Parsi Bakery Style Eggless Mawa Cake is known for its unique texture. The cake has a dense and moist texture, which is due to the use of mawa or khoya in the recipe. Mawa is a milk-based ingredient that is commonly used in Indian sweets and desserts. It gives the cake a rich and creamy texture that melts in mouth.
The cake is also slightly crumbly, which adds to its overall texture. It is important to note that the texture of the cake may vary depending on the use of ingredients and the baking conditions.
Flavour and Taste
The Eggless Mawa Cake has a perfect balance of flavors. The cake has a subtle sweetness that is not overpowering, which allows the other flavors to shine through. The use of cardamom powder adds a warm and aromatic flavor to the cake, which complements mawa.
The cake also has a slightly nutty flavor, which comes from the use of almonds and pistachios in the recipe. These nuts add a crunchy texture to the cake and enhance its overall flavor profile.
Overall, the Parsi Eggless Mawa Cake is a delicious and unique dessert that is perfect for any occasion. Its rich and creamy texture, combined with its perfectly balanced flavors, make it a favorite among dessert lovers.
This eggless mawa cake is delicious on its own, but it can be paired with a variety of accompaniments to enhance its flavor. Here are a few suggestions:
- Tea or Coffee: Enjoy a slice of mawa cake with a cup of tea or coffee. The sweetness of the cake complements the bitterness of the tea or coffee, creating a perfect balance of flavors.
- Ice Cream: Top a warm slice of mawa cake with a scoop of vanilla or butterscotch ice cream. The contrast of the warm cake and cold ice cream is a delightful sensation for the taste buds.
- Fresh Fruits: Serve a slice of mawa cake with fresh fruits such as strawberries, blueberries, or raspberries. The tartness of the fruits balances out the sweetness of the cake.
Storage and Freshness
Upon storing properly, eggless mawa cake can last for up to 3-4 days. However, it is important to note that the cake may become dry and lose its freshness over time.
Best Storage Practices
To ensure maximum freshness, it is recommended to store the cake in an airtight container at room temperature. Avoid refrigerating the cake as it can cause the cake to become dry and lose its texture.
If you plan to store the cake for a longer period of time, it is best to freeze it. Wrap the cake in plastic wrap and place it in an airtight container before freezing. The cake can be frozen for up to a month.
When thawing the cake, allow it to come to room temperature before serving. This will help retain its moisture and texture.
It is important to note that the texture and flavor of the cake may change slightly after freezing and thawing.
- 1½ cups Whole wheat flour
- ¾ cup Mawa (khoya), crumbled
- ¾ cup Jaggery powder
- 1½ tsp. Cardamom powder
- 1½ tsp. Baking powder
- ¼ tsp. Baking soda
- ¼ tsp. Salt
- ½ tbsp Dried rose petals, crushed (optional)
- ½ cup Oil
- ¾ cup Milk
- ½ cup Plain yogurt, whisked and at room temperature
- 1 tbsp. Chopped Pistachios
- 1 tbsp. Chopped Almonds
- Pinch of Saffron strands (optional)
- 1 tbsp. Cardamom essence (if not using cardamom powder)
How To Make Eggless Mawa Cake
- Preheat your oven to 350°F (175°C). Grease and flour a cake or loaf pan or line it with parchment paper. Set aside.
- In a small bowl combine saffron strands and milk. Stir well and set aside.
Prepare the Mawa:
- Crumble the mawa (khoya) if it's not already crumbled. Set it aside.
Dry Ingredient Mixture:
- In a mixing bowl, sift together the whole wheat flour, cardamom powder, baking powder, baking soda and salt, Mix well and set aside.
Wet Ingredients Mixture:
- In another mixing bowl, whisk together the oil and crumbled mawa until well combined. Now add jaggery powder, yogurt and saffron flavoured milk. Whisk till well combined.
- If you are using cardamom essence instead of cardamom powder, then add it in this step.
- Combine all the ingredients well.
Combining Wet and Dry Ingredients:
- Gradually add the dry ingredient mixture to the wet ingredients, By using cut and fold method gently combine dry and wet ingredients. Do not overmix the batter.
- Carefully pour the batter into the prepared loaf or cake pan. Smooth the top with a spatula and add chopped pistachio and almonds. Sprinkle dried rose petals too.
- Tap the pan gently on the counter to remove air bubbles.
- Place the pan in the preheated oven and bake for approximately 30-40 minutes on 180° C or until a toothpick inserted into the center comes out clean.
- Once the cake is done, remove the cake from the oven and let it cool in the pan for a 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
- Enjoy the delightful, aromatic Eggless Whole Wheat Mawa Cake either warm or at room temperature, savoring the rich flavors and inviting aroma!
- Add love to make this eggless mawa cake taste 'Yummy'.
Amount Per Serving: Calories: 227Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 7mgSodium: 177mgCarbohydrates: 26gFiber: 2gSugar: 15gProtein: 5g
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.