This Eggless Rava Mawa Cake is the BEST tea cake recipe ever! Eggless Tea Cake Recipes 🍰

Adding yet another spin to my favourite Mawa cake, I present to you my Eggless Rava Mawa Cake!

It’s soft, fluffy and tastes EXACTLY like Sheera (in cake form!)

Here’s how you make it!

🧁Eggless Rava Mawa Cake🧁

✅Ingredients:
🧁1 teaspoon custard powder
🧁1 tablespoon caster sugar
🧁350 grams warm milk
🧁1 + 1/2 teaspoon vinegar
🧁60 grams All Purpose Flour
🧁100 grams Mawa / Khoya, room temperature
🧁120 grams superfine rava (semolina)
🧁120 grams caster sugar
🧁1/2 teaspoon baking soda
🧁1 teaspoon baking powder
🧁1 teaspoon cardamom powder
🧁Pinch of Sea Salt
🧁50 grams melted ghee
🧁Flaked Nuts as needed for topping

✅Process:
🧁In a bowl, add custard powder, caster sugar and warm milk. Whisk well and add vinegar.
🧁This will create instant custardy buttermilk
🧁Into this, add all purpose flour, Mawa, rava, caster sugar, baking soda, baking powder, sea salt and cardamom powder.
🧁Using electric beaters, mix everything on a medium speed until well incorporated.
🧁Add the melted ghee and fold it gently into the batter.
🧁Let it sit at room temperature for 15 minutes. The rava will absorb the liquid and thicken up very slightly.
🧁While the batter rests, start to preheat oven at 180 Celsius.
🧁After 15 minutes, pour the cake batter into a well greased loose bottomed 6-inch cake tin. The batter will be very runny, this is normal!
🧁Top with flaked nuts and bake at 180 Celsius for 45 minutes or until a skewer/knife/toothpick inserted in the centre of the cake comes out clean.
🧁Let it cool down completely to room temperature before unmolding the cake.
🧁Your Eggless Rava Mawa Cake is ready! Enjoy!