Mawa Cake

Recipe by
Total Time:
45-60 minutes
Rated : 4 Stars
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Hard

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  • 1.3 cups - unbleached all-purpose flour
  • 1 tsp - powdered Cardamom
  • 1 tsp - baking powder
  • 1/2 tsp - baking soda
  • 3/4 cup - Sugar
  • 3/4 cup - soy Milk + 1/2 tsp - Balsamic Vinegar (Mix and set aside to curdle for a few minutes)
  • 1/4 cup - vegan Cream cheese (like tofutti, at room temperature)
  • 1/2 cup - vegan Butter (like earth balance, also at room temperature)
  • 2 tsp - pure vanilla extract

How to Make Mawa Cake

  • In a bowl, sift together the flour, baking powder, baking soda and mix well. Add the cardamom powder and mix. Set aside.
  • In another bowl, with a hand mixer or a stand mixer set to medium speed, cream the vegan butter and the sugar until light and fluffy, for no more than 2 minutes. Add the cream cheese and beat until just mixed. Do not overbeat.
  • Add the vanilla extract.
  • Add the flour mixture in three batches alternating with the soymilk, beating in well after each addition so there are no lumps. Scrape down the bowl after each addition.
  • Line 10 cups of a standard-sized muffin pan with cupcake liners. Divide the batter equally among the cups, filling each cup about 2/3rds.
  • Bake in a preheated 350-degree oven about 25-28 minutes until a toothpick inserted in the center comes out clean.
  • Cool on a rack.
  • Recipe courtesy: Holy Cow Vegan