Eggless Cake Recipe

Experience the rich and comforting flavors of Mumbai’s beloved eggless mawa cake—an exquisite tea-time treat infused with aromatic cardamom, luscious mawa (khoya), and scattered with crunchy dry fruits. This cake boasts a melt-in-the-mouth texture thanks to the addition of mawa, making each bite delightfully soft, spongy, and mildly sweet. Ideal for both morning breakfasts and cozy evening snacks, it’s a timeless classic treasured in Parsi bakeries and Irani cafés, pairing perfectly with a hot cup of masala chai or freshly brewed coffee.

While egg-based variations are traditional to the Parsi community, this recipe relies on a blend of curd, baking soda, and baking powder to achieve a perfectly tender crumb, making it a great choice for vegetarians. The flavor profile is anchored by cardamom, but you can personalize it with a hint of vanilla or simply omit the spice for a subtler taste. This cake can be made with either store-bought or homemade mawa, and for extra richness, a splash of cream may be folded in. With simple steps and minimal active work, whip up this decadent loaf in just over an hour, and savor its soul-warming goodness for days—if it lasts that long!

Eggless Mumbai-Style Mawa Cake Recipe

Print Recipe

By Malini Serves: 1 Prep Time: 10 minutes Cooking Time: 1 hour

Ingredients

• 1 tsp butter
• 1/4 cup milk
• 1/2 cup milk powder
• 1/2 cup (120 gm) butter
• 1 cup (150 gm) powdered sugar
• 1 1/2 cup (240 gm) maida / plain flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 cup (60 ml) curd / yogurt, fresh
• 3/4 cup (190 ml) milk
• 1/4 tsp cardamom powder
• 3 tbsp cashew & almonds, chopped

Instructions

1

Cream together the butter and powdered sugar until the mixture is light and fluffy.

2

Sift the flour, baking powder, and baking soda into the butter-sugar mixture, folding gently to maintain the airy texture.

3

Blend in the curd and milk, using a cut-and-fold motion to ensure the batter remains soft and well-aerated.

4

Gently incorporate crumbled or grated mawa, along with cardamom powder for a burst of flavor.

5

Transfer the batter into a greased cake tin and sprinkle with chopped cashews and almonds on top.

6

Bake in a preheated oven at 180°C (356°F) for around 60 minutes, or until a skewer inserted in the center comes out clean.

7

Let the cake cool slightly before slicing. Serve warm or store in the refrigerator for up to a week.

Notes

Tips:
Use freshly prepared mawa for the softest texture, or grate store-bought mawa if pressed for time., Add 2 tablespoons of cream along with the milk to create an even richer cake., Experiment with flavor by adding a touch of vanilla instead of cardamom if preferred., Let the cake cool fully before slicing for clean cuts and best presentation.