Eggless Mawa Cake Recipe – Soft, Rich & Flavorful

Posted By Shekhar Ahuja on January 2026

Parsi Mawa Cake Recipe – Classic Irani Tea Time Treat

Looking for a bakery-style mawa cake recipe at home? You’re in the right place! If you love traditional Indian bakery-style cakes, the mawa cake recipe is a classic you MUST try.

This rich and aromatic Indian-style cake, also known as khoya cake, khoya wala cake, or Parsi mawa cake, is loaded with the magic of mawa – giving every bite a soft, melt-in-the-mouth texture.

Whether you want an eggless mawa cake recipe, a twist like chocolate mawa cake, or a shortcut mawa cake recipe with premix, this blog has it all!

What Makes Mawa Cake Special?

Unlike regular vanilla sponge cakes, mawa cake is packed with flavor. The authentic Parsi mawa cake recipe combines khoya, cardamom, butter, and nuts – giving a nostalgic Irani bakery aroma. It’s perfect for tea time, birthdays, festive desserts, or gifting.

One slice feels like a cross between mithai and cake — truly irresistible!

What is Khoya / Mawa?

Khoya (mawa) is dried, reduced milk used in Indian sweets. It gives the khoya cake recipe its rich, dense, creamy texture. If you're wondering how to make mawa cake at home – don’t skip the mawa, it's the soul of this cake!

Mawa Cake Ingredients (Dry & Wet)

Dry Ingredients

1 cup flour (maida) – or semolina to make rava mawa cake
1 tsp baking powder
½ tsp baking soda
Pinch of salt

Wet Ingredients

1 cup grated mawa (khoya)
½ cup butter or oil
½ cup sugar (powdered)
2 eggs (for eggless mawa cake with condensed milk, replace eggs with ½ cup condensed milk)
½ cup warm milk
1 tsp cardamom powder
Nuts – pistachios/almonds (optional)

How to Make Mawa Cake at Home – Step-By-Step

Follow this simple method to bake a soft, perfect cake:

Cream butter, grated mawa, and sugar until fluffy
Add eggs one at a time (or condensed milk for eggless mawa cake recipe)
Sift flour + baking powder + soda → fold gently
Add milk slowly; batter should be thick and smooth
Pour, top with nuts, and bake at 180°C for 30–35 mins

Mawa Cake Without Oven

Use a cooker or kadai with salt preheated for 10 mins. Place cake tin on stand, bake 35–40 mins on low flame.

Want a Twist? Chocolate Mawa Cake!

Add 2 tbsp cocoa powder + chocolate chips to batter → now you’ve got a rich chocolate mawa cake that kids LOVE!

Mawa Cake Premix Recipe (Store 6–10 Months!)

If you bake often, make this mawa cake premix recipe in advance:

Dry Premix Ingredients – Mix & Store

1 cup flour (maida)
½ cup powdered mawa (dry mawa)
½ cup sugar (powdered)
1 tsp baking powder
½ tsp baking soda
Cardamom powder

Store in an airtight jar up to 6–10 months.

How to Use Mawa Cake Recipe With Premix

Just add:

½ cup milk
½ cup water
¼ cup melted butter or oil
Mix → bake → done!

Perfect for gifting or instant tea-time treats.

Substitutions & Notes (Make It Healthier or Custom!)

Try these pro-tips if you want to modify ingredients:

Use vegan mawa (almond milk-based) + plant milk for a dairy-light version
Swap maida with whole-wheat flour for a healthier version
Replace sugar with jaggery powder or coconut sugar
Add chopped dates for natural sweetness
Add rava/semolina for a bakery-style rava mawa cake texture
Replace butter with ghee for a traditional flavour

Avoid over-mixing – it keeps the cake soft and spongy.

Serving Ideas – Make It Festive!

Make your mawa cake at home extra special by:

Drizzling saffron milk on top
Adding chopped pistachios or almonds
Serving warm with chai
Pairing chocolate mawa cake with vanilla ice cream

Your kitchen will smell like a bakery!

Frequently Asked Questions

1. Can I bake mawa cake without an oven?

Yes – bake using a cooker/kadai with salt for 35–40 mins on low heat.

2. Is an eggless mawa cake possible?

Yes – use condensed milk or curd instead of eggs.

3. What is the closest substitute for mawa?

Milk powder mixed with warm milk into a dough-like paste works in emergencies.

4. How long does mawa cake stay fresh?

2–3 days at room temp, up to 5 days refrigerated.

5. Can I freeze mawa cake?

Yes – wrap slices and freeze up to 1 month.

6. Can we make the mawa cake recipe in a microwave?

Yes – microwave at 60% power for 5–6 mins (timing varies by model).

7. Why is my mawa cake dense?

Over-mixing or expired baking powder can make it dense – mix gently and check the freshness of ingredients.

8. Can I make mawa at home?

Yes – simmer milk until thick & crumbly. Or buy ready-made khoya for convenience.

9. Which nuts taste best on mawa cake?

Pistachios, almonds, and cashews are the most popular choices.

10. Can I add chocolate to mawa cake?

Yes – add cocoa powder to turn it into a chocolate mawa cake!