Its been almost 6 years since I first started blogging and this is the FIRST time I have used either of the two main ingredients in this cake – Jaggery or Mawa !

This cake is Indian to its very core ! As the name gives away, the batter is enriched with mawa or Khoya ( milk solids) and sweetened with jaggery or gur ( or Bella 🙂 ) . Plus a sprinkling of cardamom powder. Its such an easy batter to put together – a whisk is all you need. I didn’t intend to use jaggery in the batter , but when I was about to measure out the granulated sugar to put in , the pack of powdered jaggery waiting on the counter caught my eye and I thought why not !

The downside of adding the jaggery was the less than appetising colour probably . The upside – the absolute desi yumminess !

eggless jaggery mawa cake with jaggery frosting

In the spirit of full disclosure , this jaggery mawa cake does not need the frosting ! Its perfectly good and great to eat by the slice . But I was in the mood of going a bit OTT and hence the frosting ( and the piping !) . Let me tell you, uniform piping is TOUGH ! I took more time doing the piping than actually making the buttercream or batter . I finally gave up trying to get blobs of the same size . It is what it is !

Ofcourse the jaggery frosting is soooo good. It really is. Fully buttery and earthy sweetness. Its an adaptation of my tried and tested buttercream – I just switched out the castor sugar for the jaggery . I repeat , soooo good !

Eggless Jaggery mawa cake with jaggery frosting

Delicious eggless jaggery mawa cake topped with a jaggery frosting

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Ingredients

For the jaggery mawa cake

125 grams or 1 cup all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon cardamom powder optional
1/4 teaspoon salt
56 grams or 1/4 cup unsalted butter melted
120 ml or 1/2 cup milk at room temperature
100 grams or 1/2 cup mawa or khoya at room temperature
120 grams or 1/2 cup powdered jaggery
1 teaspoon vanilla extract or essence optional

For the jaggery frosting

112 grams or 1/2 cup unsalted butter at room temperature
6 tablespoons powdered jaggery
2 tablespoons water at room temperature
1/4 teaspoon cardamom powder optional
1 teapoon vanilla essence or extract optional

Instructions

To make the jaggery mawa cake

Preheat your oven to 180 C / 350 F. Butter and flour a 7 or 8 inch round pan . Line the bottom with parchment (Optional)
In a bowl , whisk together the flour , baking powder, baking soda , cardamom powder and salt. Keep aside
In another bigger bowl, whisk together the melted butter , milk , vanilla (if using ) and jaggery until smooth
Powder the mawa well and add .
Whisk or beat until smooth
Add the dry ingredients and whisk / beat until smooth.
Pour the batter into the prepared pan and smoothen the top
Bake at 180 C / 350 F for 25 to 35 minutes until the edges of the cake are coming away from the sides , the top springs back when pressed gently and a toothpick inserted into the centre comes out clean.
Cool in pan for 5 minutes and then gently unmould. Cool completely on wire rack

To make the jaggery frosting

Beat the butter until smooth
Add half the jaggery (3 tablespoons ) and half the water (1 tablespoon) and beat well until smooth
Add the remaining jaggery and water and beat well until smooth
Beat until desired consistency is achieved (light and fluffy).
Beat in the cardamom (if using ) and vanilla.
Spread the frosting on cool cake using a spatula or pipe on .

Notes

This cake stays good refrigerated for 3 days and tastes best at room temperature.

You can use castor or granulated sugar instead of jaggery in the cake.

You can increase the jaggery in the cake to 3/4 cup for a sweeter cake , especially if you choose not to make the frosting !

I have used Organic tattva powdered jaggery in both cake and frosting.

Make sure your khova or mawa is well powdered or smooth , or it will not whisk in well. You can use an electric mixer to make this step easier if it is lumpy in the batter.

For a smooth frosting , make sure the jaggery is finely powdered – you can pulse it in a mixer or food processor if you wish . But even if it isn’t fine , the only difference is you may have small bits of unmixed jaggery in the frosting – which still tastes great !

The vanilla and cardamom are optional in both cake and frosting.

This is a thin dense cake and may even dip in the centre a bit owing to the mawa.

My measuring cup is 240 ml.

Needless to say , please don’t try this if you don’t like the taste of jaggery ! Because the cake is all about the jaggery . And surprisingly , not too sweet at all. The mawa lends a rich texture and delicious mouthfeel to the cake. If you choose not to make the frosting , you can add in some nuts into the batter to up the interest quotient.

This jaggery mawa cake is way different from every other cake on the blog for sure , and one that was a crowd pleaser !

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FLOURS & FROSTINGS

Eggless jaggery mawa cake with jaggery frosting