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eggless jaggery mawa cake with jaggery frosting

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.