Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is a flavorful, light tea time cake. This cake has a dominant flavor of khoya/ mawa (milk solids) and cardamom. It is traditionally topped with sliced cashews or sliced pistachios and almonds.
Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is really an one of it’s kind of a cake, it has such pronounced Indian flavors, you’d almost mistake it for an Indian sweet but it’s an incredibly light, fluffy and scrumptious tea time cake despite being eggless 🙂 The milk solids or mawa as it’s known in India, gives the Parsi Mawa Cake | Bakery Style Mawa Cake a almost caramel like aroma once it’s baked. It’s the signature cake or bakery delight in Mumbai’s popular Irani cafes or restaurants hence the name Parsi Mawa Cake. You can’t be a Mumbaikar and not love these 😛
Egg free Parsi Mawa Cake | Egg free Bakery Style Mawa Cake is made without eggs as the name suggests, I had no plans to make this immediately after the Parsi mawa cake recipe that I posted yesterday. But it so happened that I received many messages and some emails asking for an eggless/ egg free version of the same. I felt it was necessary to do soon so that my readers can try if they so wish to, hence today I’m posting an egg free version here.
I saw a few videos on YouTube long back on egg free mawa cake and it is pretty much like my Egg free Ribbon Cake recipe with a few modifications here and there. The texture, to my surprise has turned out well and the taste is really caramel like, which I loved!!
Let’s move on to the recipe.
Preheat the oven @180’c.
In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
Add 1/4 cup of milk and whisk again.
Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
Whisk well.
Add grated khoya/ mawa.
Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
Grease a 9″ loaf pan, line the base with a piece of parchment.
Pour the batter into the pan, sprinkle some sliced pistachio on the top.
Tap the pan a few times on the work surface to release air bubbles.
Bake for 40-45 minutes @180’c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
If the cake is under cooked, bake for another 5-10 minutes.
Cool the cake on a cooling rack for an hour before de moulding it and slicing.
I’ll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.
Light, moist and delicious egg free Parsi Mawa Cake is easy to make and goes well with tea/ coffee!
Ingredients
- 1/2 tin condensed milk (1/2 of 400gm tin)
- 3 tbsp. soft unsalted butter
- 1 cup Maida / APF
- 1 tsp baking powder
- 1/2 tsp baking soda
- 4 tbsp. powdered sugar (adjust this to taste preference)
- 1/2 tsp cardamom powder
- 1/2 cup grated mawa/ khoya
- 2 tbsp. sliced pistachio
Instructions
- Preheat the oven @180'c.
- In a large mixing bowl, whisk together condensed milk and butter until they are fluffy. I whisked for about 5 minutes using an electric whisk.
- Add milk and whisk again.
- Sieve Maida, baking powder, powdered sugar, baking soda and cardamom powder in the mixture.
- Whisk well.
- Add grated khoya/ mawa.
- Gently mix this mawa into the batter. Do not over mix. The batter is thick and a bit lumpy.
- Grease a 9" loaf pan, line the base with a piece of parchment.
- Pour the batter into the pan, sprinkle some sliced pistachio on the top.
- Tap the pan a few times on the work surface to release air bubbles.
- Bake for 40-45 minutes @180'c. Once baked, do a toothpick test, the toothpick inserted in the center of the cake should come out clean or with a few soft crumbs.
- If the cake is under cooked, bake for another 5-10 minutes.
- Cool the cake on a cooling rack for an hour before de moulding it and slicing.
- I'll update the shelf life of the cake in the next 2-3 days as I need to see how well it keeps fresh.
Notes
Use good quality mawa. Do not over mix the batter. Let the cake cool down completely before slicing.

Love,
Shreya 🙂
Thank you so much!!
My pleasure dear☺️
It’s yummy thanks dear.You missed to update the milk quantity in ingredients.can you please tell me milk measurement
My pleasure dear…oh yes… an oversight. It’s 1/4 th cup. I’ve mentioned it now ..thanks Mona 🙂
It looks so yummy will try soon.1 cup flour means how much in grams ?
Thank you, 8ounces ..224 Gms approx