Gluten Free Eggless Mawa Cake!



Cakes don't fall into traditional Indian food repertoire but as with all other influences, we have imbibed and reincarnated them to create our own versions. One such cake I grew up eating is the Mawa cake at the local Parsi Bakery. Mawa/Khoya are condensed milk solids usually used to make Indian Mithai like burfi and peda. Adding mawa into a cake batter give it a buttery, melt in your mouth goodness. And the cardamom flavor gives a beautiful aroma and enhances its taste.

Until now I have only ventured into baking tried and tested gluten free recipes by the experts on the web. This was my first attempt to recreate a childhood favorite with all that I have learned so far and am so excited to tell you that it was a big success. Now I can excitedly work towards recreating many of my favorite cake recipes into Gluten free, eggless options.

This Gluten Free Eggless Mawa Cake is usually enjoyed with your evening cup of tea or coffee. It taste great by itself and doesn't need any frosting or add-on.
Ingredients:
  • 1 3/4th cup Gluten Free Flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 1 tablespoon apple cider vinegar
  • 1 cup sugar
  • 1 cup mawa/khoya/condensed milk solids, grated
  • 1/2  teaspoon freshly ground cardamom powder (peel and crush 4-5 pods)-can add up to 1 tsp for more enhanced flavor
  • 1/4 cup butter, softened


* For Gluten Free Flour, I mix
2 cups brown rice flour
1 cup sorghum flour
1 cup potato starch
1/2 tapioca starch
2 1/2 tsp xanthum gum
This makes about 4.5 cups. You can refrigerate the rest and use for other recipes.

  

Directions:
  1. Preheat oven to 350F. 
  2. Prepare a 9" cake pan by buttering the sides and then dusting with flour.
  3. In a large bowl, whisk together all the dry ingredients - Gluten free flour, baking soda, baking powder salt and cardamom powder.
  4. In another bowl/ stand mixer, cream together the butter and sugar.
  5. Add the mawa into this mixture and beat it further.
  6. Pour the vinegar into the milk bowl and let it curdle for a minute. Add it into the wet ingredients.
  7. Now add the dry ingredients, little by little into the wet ingredient bowl and keep mixing well.
  8. Once they all form a homogeneous mixture, pour it into the prepared cake pan.
  9. Bake at 350F for 25-30 minutes till the top surface has a light brown coat and a toothpick comes out clean.
  10. Slice into wedges and serve with your favorite tea or coffee.
 

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