Vegan Mawa Cake

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

  • ½ cup vegan yogurt

How to Make



  1. 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.

  2. In a bowl, whisk together the flour, baking powder, baking soda, cornstarch and cardamom and mix well. Set aside.

  3. Make the cashew cream by placing the cashews in a blender with the almond milk and blending into a very smooth paste.

  4. 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.