Easy & Decadent Wholewheat Mawa Cake

If flavours of an Indian mithai merge together with a cake, it will sure be a Mawa cak! Decadance of mawa (evaporated milk solids), flavoured beautifully with cardamom and combined with crunch of toasted nuts!

Mawa makes the cake very soft and moist and crumbs are so delicate! No wonder mawa cake is so popular.

If you are looking for an eggless mawa cake recipe, look no further. This version is not only egg free, but is also made using whole wheat flour and is refined sugar free too. Made with Raw sugar (Desi Khand) which can easily be replaced with jaggery too. This wholewheat mawa cake recipe is easy and simple that you can make at home around any festivities or simply when you are in the mood for a little bit of decadence.

If you like baking with Indian flavours, you may like these recipes:

Eggless Whole wheat Thandai muffins

Wholewheat Kaju Katli Nankhatai

Here are the main Ingredients:

Whole Wheat Flour forms the base of this cake. This is our regular Gehu ka aata. It is a finer milled whole wheat flour and it works perfectly in baking.

Mawa brings a richness and the unique decadent flavour of this cake. I have used homemade mawa in this recipe, but you can use same amount of store bought mawa as well. I have included more information in the notes section below.

Raw Sugar is the only sweetener in this recipe. It is an unrefined sugar and contains natural nutrients from sugar cane. It has a slightly caramel note to its flavour. You can technically use jaggery in same quantity here as well. But I feel the flavour of jaggery may overpower the delicate flavour of mawa.

Ghee or Butter either can be used in this recipe.

Cardamom provides a beautiful aroma and flavour to this cake. You can also add some rose water or crushed dried rose petals here as well.

Butter Milk makes the cake fluffy and light as this is an egg free recipe. You can make it by combining milk with vinegar. I have used Apple Cider Vinegar here but you can use regular vinegar here as well.

Now that we have covered the main ingredients for this recipe, here is the detailed written recipe for you:

Eggless Wholewheat Mawa Cake

Serves: 10 Prep Time: 40 mins Cooking Time: 45 mins 45 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1.25 cup (165 g) - Wholewheat flour

2/3 cup (85 g) - Raw sugar

1/2 cup (140 g) - Mawa

1/3 cup (60 g) - Ghee

1 tsp (5 g) - Corn flour

1/8 tsp - Salt

1 tsp - Baking Powder

1/2 tsp - Baking Soda

1.25 cup (250 + 60 ml) - Milk

1 tsp (5 ml) - Apple cider vinegar

2 Cardamom pods

Instructions

1. To make buttermilk take the milk and add apple cider vinegar to it. Give it a stir and set it aside.
2. Take the wholewheat flour in a bowl and add the corn flour, baking soda, baking powder and salt. Give it a good mix to combine everything.
3. In another large bowl take ghee and add raw sugar. Whip it until the mixture turns pale and fluffy.
4. Add the mawa and mix it thoroughly. You can add a few table spoons of the buttermilk here if mixing the mawa becomes difficult.
5. Add in the mixed dry ingredients and powdered seeds from two cardamom pods. Fold it gently.
6. Add in the prepared buttermilk and fold it until all the dry ingredients are evenly mixed in and a smooth dough forms.
7. Pour the batter in a greased and parchment lined 7 or 8 inch baking pan.
8. Add some chopped nuts of your choice on top.
9. Bake the cake in a preheated oven at 180 C for around 40-45 minutes until the cake is nicely risen and a skewer inserted in the middle of the cake comes out clean.
10. Let it cool slightly before taking it out on a wire rack.
11. Slice the cake when it has cooled down to room temperature.
12. Store any leftovers in a clean covered container in the refrigerator for upto a week.

Notes

1. If you want to make mawa at home, take 500 mls of full fat milk and reduce it on medium heat, stirring regularlly. Once the milk has reduced to half, stir it more frequently. Reduce it until the milk reduces to 125 mls. The mawa should look like a thick paste. It thickens further as it cools.
2. If you are using store bought mawa and it looks pale, cook it in a pan with 1 tbsp milk until it turns slightly nutty in aroma. This will enhance the flavour of mawa.
3. You can replace ghee with butter in this recipe.
4. To make the buttermilk, you can use regular white vinegar instead of apple cider vinegar too.
5. You can add 1/2 tsp of rose water to the batter too, based on your preference.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.