About Vegan Mawa Cake : Spongy Delicious cake baked using dry fruits.Mawa Cake, a milk-based, cardamom-scented delicacy in vegan version which is eggless and dairy-free. Ingredients for Vegan Mawa Cake
1 ⅓ cups unbleached all-purpose flour
⅓ cup almond flour (superfine)
1 tbsp cornstarch
2 tsp powdered cardamom
1 tsp baking powder
½ tsp baking soda
1 cup sugar
8 tbsp vegan butter (soft, at room temperature)
½ cup almond milk (or cashew milk)
½ cup raw cashews
1 tbsp pure vanilla extract
1 tbsp lemon juice
How to Make
Preheat the oven to 350 degrees F. Line 10 cups of a standard-sized muffin pan with cupcake liners. If using mini loaf pans or a regular loaf or cake tin, line with parchment paper and oil the pans.
In a bowl, whisk together the flour, baking powder, baking soda, cornstarch and cardamom and mix well. Set aside.
Make the cashew cream by placing the cashews in a blender with the almond milk and blending into a very smooth paste.
In a large bowl, with a hand mixer or a stand mixer (fitted with the whisk attachment) set to medium speed, cream the vegan butter and the sugar until light and fluffy, for no more than 2 minutes. Add the cashew cream, vanilla, lemon juice and yogurt and beat until mixed well.