Eggless Goan Mawa Cake has always felt like a warm hug from my childhood. I remember my aunt making this cake every time we visited Goa, the aroma of cardamom and mawa filling her kitchen. It’s a truly special treat, and I’ve discovered that making this Goan Mawa Cake without eggs is surprisingly simple and yields an incredibly moist and tender crumb. This easy eggless Goan Mawa Cake recipe is perfect for anyone craving that authentic Goan flavor. Let’s get baking!
Why You’ll Love This Eggless Goan Mawa Cake
This delightful treat is more than just a cake; it’s an experience! Here’s why you’ll be making this Eggless Goan Mawa Cake again and again:
- It delivers authentic Goan flavors without any eggs.
- The texture is incredibly moist and tender, thanks to the mawa and dairy.
- It’s surprisingly easy to make, perfect for beginners.
- The aromatic cardamom provides a wonderful fragrance and taste.
- This Goan Mawa Cake without eggs is a fantastic option for those with dietary restrictions.
- It’s a versatile dessert that pairs beautifully with tea or coffee.
- You can easily make this Eggless Khobar Mawa Cake ahead of time for gatherings.
- The simple ingredients make it accessible for anyone wanting to try a traditional Goan Mawa cake no eggs.
Ingredients for Eggless Goan Mawa Cake
Gathering these ingredients is the first step to making a wonderful Eggless Goan Mawa Cake. You’ll find that this Goan Mawa Cake without eggs uses simple pantry staples along with a couple of special items that give it its unique flavor and texture.
- 100 g butter – softened to room temperature for easy creaming
- 200 g mawa (khoya) – this is key for that rich, traditional Goan flavor and dense texture
- 1 cup milk – adds moisture and helps bind the batter
- 1 cup curd (yogurt) – contributes to the cake’s tenderness and moisture
- 1 tsp cardamom powder – for that signature aromatic spice
- 240 g all-purpose flour – the base of our cake
- 50 g corn flour – helps create a tender crumb
- 150 g powdered sugar – for sweetness; adjust to your preference
- 1 tsp baking powder – essential for leavening
- 1 tsp baking soda – works with the acidic ingredients for lift
- 50 g cashew nuts – for topping, adding a delightful crunch
- 50 g slivered almonds – another great topping for texture and visual appeal
How to Make Goan Mawa Cake Eggless
Let’s dive into making this delicious Eggless Goan Mawa Cake! This recipe is straightforward, and soon you’ll be enjoying a slice of Goan paradise. Follow these steps, and you’ll have a fantastic Goan Mawa Cake without eggs in no time. Remember, the key to a perfect bake is patience and following the steps carefully.
- Step 1: Preheat your oven to 160°C (320°F). Grease and lightly flour an 8-inch square or 9-inch round baking tin. This ensures your cake doesn’t stick.
- Step 2: In a large mixing bowl, cream together 100 g of softened butter and 200 g of mawa (khoya). Beat them together until the mixture is smooth and fluffy, which usually takes about 3-5 minutes. The aroma starts here!
- Step 3: Gently stir in 1 cup of milk and 1 cup of curd (yogurt) into the butter-mawa mixture. Whisk until everything is well combined, creating a luscious, creamy base for our cake.
- Step 4: In a separate bowl, whisk together 240 g of all-purpose flour, 50 g of corn flour, 150 g of powdered sugar, 1 tsp cardamom powder, 1 tsp baking powder, and 1 tsp baking soda. Ensure all the dry ingredients are evenly distributed. This is a crucial step for the how to make Goan Mawa Cake eggless process.
- Step 5: Gradually add the dry ingredients to the wet mixture. Use a spatula to fold them in gently until just combined. Be careful not to over-mix; this is key to a tender crumb in your easy eggless Goan Mawa Cake.
- Step 6: Pour the batter evenly into your prepared baking tin. Smooth the top with your spatula. Sprinkle the 50 g of cashew nuts and 50 g of slivered almonds over the top for a delightful crunch and visual appeal.
- Step 7: Bake for 40-50 minutes. You’ll know it’s ready when a toothpick inserted into the center comes out clean. The top should be a lovely golden brown.
- Step 8: Allow the cake to cool in the tin for about 5-10 minutes before carefully inverting it onto a wire rack to cool completely. This prevents it from breaking. Enjoy your homemade Eggless East Indian Mawa Cake!
Pro Tips for the Best Eggless Goan Mawa Cake
Want to elevate your Eggless Goan Mawa Cake from good to absolutely divine? I’ve picked up a few tricks over the years that make all the difference for this Goan Mawa Cake without eggs.
- Always use good quality, fresh mawa for the best flavor and texture.
- Ensure your baking powder and baking soda are fresh; test them in a little hot water if unsure.
- Don’t overmix the batter once the dry ingredients are added – this is crucial for a tender crumb in your Eggless Khobar Mawa Cake.
- Let the cake cool completely before slicing to prevent it from crumbling.
What’s the secret to perfect Eggless Goan Mawa Cake?
The secret lies in the quality of your mawa and not overmixing the batter. Creaming the butter and mawa well ensures a light texture, while gentle folding of the dry ingredients keeps the cake tender. This is key for an authentic Goan Mawa Cake recipe eggless.
Can I make Eggless Goan Mawa Cake ahead of time?
Absolutely! This easy eggless Goan Mawa Cake is fantastic for making ahead. Once completely cooled, store it in an airtight container at room temperature for up to 3 days. It often tastes even better the next day!
How do I avoid common mistakes with Eggless Goan Mawa Cake?
The most common pitfalls are overmixing the batter, which leads to a tough cake, and using old leavening agents, resulting in a dense cake. Also, opening the oven door too early can cause it to sink. Be patient!
Best Ways to Serve Eggless Goan Mawa Cake
This Eggless Goan Mawa Cake is a delight on its own, but I love to dress it up a bit! It’s perfect for afternoon tea or as a simple dessert after a meal. For a truly indulgent experience, try serving a warm slice with a drizzle of rich chocolate sauce or a dollop of whipped cream. It also pairs wonderfully with a cup of masala chai, making it an ideal treat for a cozy evening. This Goan Mawa Cake without eggs is so versatile, you can even enjoy it with a scoop of vanilla ice cream for a delightful contrast in temperatures and textures.
Nutrition Facts for Eggless Goan Mawa Cake
Indulging in a slice of this delightful Eggless Goan Mawa Cake is a treat for the senses. Here’s a breakdown of the estimated nutritional information per serving to help you understand what you’re enjoying. This traditional Goan Mawa cake no eggs recipe offers a balanced profile for a dessert.
- Calories: 250 kcal
- Fat: 12 g
- Saturated Fat: 7 g
- Protein: 4 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Sugar: 15 g
- Sodium: 150 mg
Nutritional values are estimates and may vary based on specific ingredients and portion sizes used in your Eggless Mawa Cake with condensed milk variation.
How to Store and Reheat Eggless Goan Mawa Cake
Properly storing your Eggless Goan Mawa Cake ensures it stays delicious for days! Once your cake has completely cooled on a wire rack – this is super important to prevent sogginess – you can store it. For short-term enjoyment, keep it in an airtight container at room temperature for up to 3-4 days. This method is perfect for keeping your Mawa Cake Goan style eggless fresh for a few days of snacking.
If you want to keep this delightful Goan Mawa Cake without eggs for longer, freezing is your best bet. Wrap individual slices tightly in plastic wrap, then in aluminum foil, or place them in a freezer-safe bag. It can stay frozen for up to 3 months. To reheat, you can gently warm slices in a microwave for about 15-20 seconds, or in a low oven (around 300°F/150°C) for a few minutes until warmed through. This makes enjoying your homemade Eggless Khobar Mawa Cake a breeze anytime!
Frequently Asked Questions About Eggless Goan Mawa Cake
What is Goan Mawa Cake eggless?
Goan Mawa Cake eggless is a traditional Goan dessert made without eggs, featuring a rich, dense, and moist texture thanks to mawa (khoya) and dairy. It’s a beloved treat, often enjoyed with tea or coffee, and is a staple in Goan households. This recipe ensures you can enjoy its authentic flavor at home.
Why make eggless Goan Mawa Cake?
Making an eggless Goan Mawa Cake is perfect for those who are vegetarian, have egg allergies, or simply prefer a dessert without eggs. It’s also incredibly easy to find the ingredients, making it a go-to recipe for a delicious, authentic Goan treat that everyone can enjoy. You get all the rich flavor without any fuss.
How do I ensure my Eggless Goan Mawa Cake is moist?
To achieve a moist Eggless Goan Mawa Cake, don’t overmix the batter after adding the dry ingredients. Using fresh dairy like milk and curd, along with mawa, also contributes significantly to its tender and moist crumb. Baking it at the correct temperature and not overbaking are also key to preventing it from drying out.
Can I use condensed milk in my Eggless Mawa Cake with condensed milk variation?
Yes, you can adapt this recipe to use condensed milk! If you’re making an Eggless Mawa Cake with condensed milk, you can often reduce or omit the powdered sugar and some of the liquid (milk/curd), as condensed milk adds sweetness and moisture. Experiment with proportions, but start by replacing about half the sugar and a quarter of the liquid.
Variations of Eggless Goan Mawa Cake You Can Try
While this Eggless Goan Mawa Cake recipe is classic and delicious, there are so many fun ways to switch it up! Exploring these variations can add new dimensions to this beloved Goan treat. Whether you’re looking for a dietary modification or a simple flavor twist, these ideas for your Mawa Cake recipe Goan style eggless are sure to inspire.
- Chocolate Lover’s Dream: For an easy eggless coconut cake Goan twist with a decadent edge, add 2-3 tablespoons of cocoa powder to your dry ingredients and a handful of chocolate chips to the batter. This transforms it into a delightful chocolate mawa cake.
- Citrus Zest Infusion: Brighten up your Eggless Goan traditional cake by adding the zest of one lemon or orange to the batter along with the wet ingredients. It adds a lovely fresh aroma and a subtle tang that complements the rich mawa beautifully.
- Vegan Adaptation: To make a vegan version of this Eggless Goan Mawa Cake, simply substitute the butter with vegan butter or coconut oil, use a plant-based yogurt (like soy or almond), and replace the milk with your favorite plant-based milk. The result is a wonderfully moist and flavorful vegan treat.
- Spiced Nutty Delight: Enhance the spice profile by adding a pinch of nutmeg or cinnamon along with the cardamom. For extra texture and flavor, incorporate chopped walnuts or pecans into the batter, creating a truly unique Eggless East Indian Mawa Cake experience.
Wonderful Eggless Goan Mawa Cake Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 slices
- Diet: Vegetarian
Description
Enjoy the rich flavors of Eggless Goan Mawa Cake, a moist and indulgent dessert perfect for any occasion. This recipe offers a delightful taste of Goa without eggs, featuring a tender crumb and aromatic spices.
Ingredients
- Butter – 100 g
- Mawa – 200 g
- Milk – 1 cup
- Curd – 1 cup
- Cardamom Powder – 1 tsp
- All-Purpose Flour – 240 g
- Corn Flour – 50 g
- Powdered Sugar – 150 g
- Baking Powder – 1 tsp
- Baking Soda – 1 tsp
- Cashew Nuts – 50 g (for topping)
- Slivered Almonds – 50 g (for topping)
Instructions
- Preheat your oven to 160°C (320°F).
- In a mixing bowl, cream together the butter and mawa until smooth and fluffy, about 3-5 minutes.
- Stir in the curd and milk, whisking until well combined.
- In a separate bowl, whisk together the all-purpose flour, corn flour, powdered sugar, cardamom powder, baking powder, and baking soda until evenly combined.
- Gradually fold the dry ingredients into the wet mixture using a spatula until just combined. Avoid over-mixing.
- Pour the batter into a greased 8-inch square or 9-inch round baking tin, spreading evenly.
- Bake for 40-50 minutes, checking for doneness with a toothpick; it should come out clean.
- Let the cake cool in the tin for a few minutes before transferring it to a wire rack to cool completely.
- Optionally dust the top with powdered sugar.
Notes
- Serve with warm chocolate sauce drizzled on top for added indulgence.
- This recipe is for an Eggless Goan Mawa Cake.
- Ensure your baking powder and soda are fresh for best results.
- Room temperature ingredients help create a lighter cake.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Goan
Nutrition
- Serving Size: 1 slice
- Calories: 250 kcal
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg
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