Eggless Pistachio Mawa Cake


    • 1.5 cup Wheafree Maida Replacer
    • 1/2 cup Butter, softened I used regular salted butter
    • 1/2 cup Raw Sugar/Regular Sugar
    • 1 cup Yogurt, at room temperature
    • 1.5 tsp Baking Powder
    • 1/2 tsp Baking Soda
    • 2 tbsp Ground Pistachio/ Desiccated Coconut (Optional)
    • 1.5 tsp Cardamom powder
    • 1 tsp Saffron strands Optional
    • 1/2 cup Crumbled Khoya /mawa. This is about 100gms of khoya
    • Pistachio and Almond Slivers for Topping the cake


    1. Preheat your oven to 180C. Grease an 8inch cake tin.
    2. In a large bowl, beat together the butter and sugar until light and fluffy.
    3. Whisk in the yogurt.
    4. Sift the Wheafree Maida Replacer, baking powder and baking soda in another bowl.
    5. Stir in the grounded pistachio, cardamom powder, and saffron.
    6. Fold in the dry ingredients into the butter-sugar mixture. Gently stir in the crumbled khoya.
    7. This is a thick batter. Scrape into the prepared pan and top with pistachio and almond slivers.
    8. Bake for 45-55 minutes, or until a skewer inserted in the center comes out clean. Let cool in the pan for a few minutes before turning out on a cooling rack.
    9. Serve at room temperature. Enjoy!
    Mawa Cake - Gluten Free Recipe
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    - Recipe By: Harini Challapally