What happens when you combine two pantry staples Semolina and mawa, into one? A delicious light-textured Eggless Sooji Mawa cake is created. This mawa cake bakes up soft and moist, with an irresistible taste and a beautiful melt-in-your-mouth texture – all thanks to Sooji.

As a bonus, it comes together with simple ingredients and is an absolute treat. A perfect cake to share with friends and family over a good cup of coffee or tea!

What is a Sooji Mawa cake?

Sooji or Rawa means Semolina, a coarse flour made from durum wheat! Sooji is an essential ingredient in Indian cooking and is used in both savory and sweet recipes, which range from savory vegetable upma to sweet sooji halwa.

While mawa or khoya refers to a rich and creamy milk solid attained by evaporating the moisture from the milk.

So, combining both sooji and mawa in one recipe was a no-brainer.

The rich and creamy texture of mawa complements the coarse and grainy texture of sooji perfectly!

The easiest Semolina cake ever!

If you have been following my recipes, then you know that I enjoy baking from scratch.

Whether it be eggless red velvet cupcakes or coconut cookies, I adore baking recipes that can be made with pantry/fridge staples, and today’s recipe, Eggless Sooji Mawa cake, is all about that – basic ingredients and no special equipment needed.

Just a bowl and spatula to mix the ingredients and a baking pan to bake the mawa cake.

I have baked this Eggless Sooji mawa cake so many times, and every time it is a winner.

The hint of cardamom flavor and the creamy texture that comes from mawa is undeniably the best and addicting!

If you have never tried a Semolina cake, then you should give this one a try! Trust me; you will not be disappointed.

Let’s talk about ingredients that make up Eggless Sooji Mawa Cake

Simple ingredients make up this delicious Semolina cake and they are –

» Sooji – I have used fine-grain Semolina for this mawa cake recipe. Fine sooji can be found in the baking aisle of your grocery store. Semolina is rich in protein and gluten, making it one of the best ingredients to use for baking.

» Baking powder – lends a fine, tight crumb and smooth top to this mawa cake.

» Salt – to balance the overall flavor.

» Butter- It helps to lighten this cake and prevent it from being dense due to the sooji. Butter also lends a rich taste and a luxurious mouthfeel to this cake.

» Sugar – to sweeten our cake.

» Yogurt – It adds moisture & richness to the batter.

» Mawa – Also known as Khoya or Khova, is our star ingredient. I have used homemade mawa, but you can most certainly use store-bought mawa to save time.

» Cardamom Essence – adds a distinct yet subtle flavor to this sooji cake.

» Milk – add tenderness and lighten the semolina cake batter.

» Pistachios – a handful of pistachios to sprinkle on top.

How to make Eggless Sooji Mawa Cake?

I have used a handheld electric whisk to beat the ingredients. You can use a stand mixer too.

Preheat the oven to 330 degrees F.

1. Combine sugar and butter in a large mixing bowl.

2. Using a handheld beater, cream butter, and sugar together until light in color and fluffy.

3. Next, add mawa to the creamed sugar-butter mixture.

4. Whisk the mixture until smooth and creamy.

5. Now, add yogurt to the mawa mixture. Mix until combined.

6. Add baking powder.

7. Mix it well. Make sure to scrape the sides of the bowl regularly.

8. Add fine sooji to this mix.

9. Beat until smooth and well blended.

10. Slowly add milk to the mawa sooji mixture. The batter may look curdled at this point. Don’t worry; it’s absolutely fine. This curdling of ingredients will not affect the final cake.

11. Once all the milk is used, scrape the sides of the bowl one last time.

12. Grease an 8-inch round springform baking pan.

13. Pour the sooji mawa cake batter in the greased pan.

14. Use an offset spatula spread the sooji mawa cake batter evenly into the corners and along the edges of the baking pan.

15. To help get rid of trapped air bubbles, tap the baking pan on the counter a few times. Sprinkle crushed pistachios on top.

16. Place the pan in the preheated oven and bake for 40-42 minutes or until the toothpick comes out clean.

Remove the Sooji mawa cake from the oven and set it over the counter to cool. Allow the cake to cool in the pan for 10-12 minutes.

Run a knife around the edges of the cake to loosen the band.

Serve hot with a cup of hot tea or coffee.

Cooking tips to make the best Eggless Sooji Mawa Cake

» Before you begin baking, measure all ingredients accurately, and make sure they are all at room temperature.

» Feel free to substitute butter with coconut oil.

» If using store-bought mawa, you need to process the mawa in a food processor until it resembles fine crumbs then add it to the recipe.

» To get an extra rich and moist cake, swap out the milk for heavy whipping cream.

» Can’t find cardamom essence, you can replace it with Kewra essence.

» This mawa cake recipe uses fine semolina. If you have coarse sooji on hand, I would recommend that you blend it in a blender until it’s fine in texture.

» This recipe, as written, is experimented with butter. Replacing it oil will change the texture of the cake.

» Storage – This cake will keep well at room temperature in the airtight container for a day. After that, store it in the refrigerator. It will keep well for 3-4 days.

Whether it be a brunch, breakfast, our potluck, you name it; this cake is perfect for all sorts of occasions.

Let me know in the comments if you try this recipe. Feel free to contact me with any questions or inquiries, and I would be happy to answer them.

CRAVING FOR MORE, TRY SOME OTHER Mouthwatering Cake RECIPES –

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