Eggless Gulab Jamun Cake | Video

Gulab Jamun Cake is an amazing fusion recipe with delicate Indian flavors. This is an easy to make eggless cake with cardamom flavored cake that is topped with juicy gulab jamun. There are two kinds of frosting with rose and saffron flavors.

This is a decadent treat for any Indian style special occasions. A great dessert to make ahead of time that is sure to please any sweet lover.

This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

About the recipe

I love baking eggless baked goodies especially for birthdays. My family loves this eggless black forest cake, eggless pineapple cool cake and this amazing mango cake.

Idea for this cake with gulab jamun from Masterchef Pankaj Bhadouria. I saw her make it on her show and it was absolutely stunning. So I tried it and it was a big hit with everyone. I have since made it many times for birthdays and parties and got rave reviews.

I use basic vegan vanilla cake recipe as the base. It is an easy to make recipe that is moist, yet sturdy. The only change I make is to add ground cardamom to give it an Indian twist. The cakes are brushed with the sugar syrup that the jamuns soak in for even more flavor.

As for the gulab jamun, you can choose to make them either using a mix or from scratch. Or you can just buy some good quality jamun in a can from the store. I made mine using MTR gulab jamun mix.

This cake is not just beautiful to look at but tastes amazing too. The cardamom flavored cake tastes really good with the juicy gulab jamun. Saffron and rose syrup flavored frostings highlight the Indian flavors.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients you need to make this yummy gulabjaam cake:

Gulab Jamun - you can use store-bought canned jamun. Or make your own from scratch or from a mix. I love using MTR brand, but you can also use Gits Shahi gulab jamun mix.

For the eggless cake you need:

• All purpose flour, cornstarch
• Baking soda, baking powder, salt
• Non-dairy milk - I love using unsweetened almond or oat milk. But you can also use regular milk.
• Apple cider vinegar - white or other kind of vinegar will also work.
• Oil - I use canola oil but any light flavor oil will work
• White granulated sugar
• Vanilla extract and ground cardamom

Other ingredients you need to decorate are:

• Heavy cream aka whipping cream
• Whip it - this stabilizes the whip cream by making sure that it does not 'weep' or get watery. You can skip this ingredient if you can't find it.
• Vanilla instant pudding mix - this makes the frosting thick and easy to make swirls and other designs. You can substitute with cornstarch.
• Powdered sugar
• Rose syrup and saffron extract/ essence - available in Indian groceries
• Chopped nuts - cashews, almonds, pistachios (optional)

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

There are 3 components in the making of this tasty gulab jamun cake - cake, gulab jamun and frosting. Here is how to make each of these components:

Make the Eggless Vanilla Cake

Preheat oven to 350°F. Lightly grease a 8" round cake pan with cooking spray. Line with parchment and grease the paper with cooking spray.

In a measuring cup, whisk almond milk and vinegar. Set aside for a few minutes to curdle. In a large mixing bowl, beat together the soy milk mixture, oil, sugar, vanilla until sugar is dissolved.

Place a sieve on the bowl and sift in the flour, cornstarch, baking powder, baking soda and salt into the wet ingredients. Mix until no big lumps remain. Do not overmix.

Divide the batter evenly in the prepared pan. Bake for 25~30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let the cakes cool completely before frosting.

Make Gulab Jamun

There are a few options here. You can either buy gulab jamun in can from the store or make them yourself from a mix or from scratch. You will need about 8~10 gulab jamun and about ½ cup of sugar syrup for the cake.

Depending on the time I have, I either use Haldiram's can jamuns or use MTR jamun mix. Simply follow the package instructions. If you don't like the store bought versions and have a great homemade recipe, then feel free to use that.

Frosting and decorating

Beat cold whipping cream, confectioners cream, instant pudding powder and Whip It until stiff peaks form.

Take about ½ cup of the whipped cream into a bowl and add rose syrup to it. Mix gently and fill a piping bag with a small star tip in it. Add saffron extract in the remaining whipped cream and stir it in gently. Fill another piping bag fit with a big star tip.

I keep my gulab jamun cake design pretty simple. I layer the cake with sliced jamun and decorate the top with more gulab jamun. Feel free to use your own creativity.

Keep the decorated cake chilled until you are ready to serve.

Expert Tips

• You can use non-dairy or dairy milk in the recipe. I usually use unsweetened almond or oat milk.
• If you don't have apple cider vinegar, then feel free to use white or other vinegar you have in the pantry.
• If using store bought Jamun, you will need about 8~10 gulab jamun and about ½ cup of sugar syrup for the cake.
• Cake can be made up to 1 month in advance. Cool the cake completely, clingwrap it couple of times and freeze it until ready to use.
• If the cakes are frozen, then leave them on the counter for about an hour to thaw before frosting.
• Make sure to chill the beaters and bowl for at least 30 minutes before making whipped cream frosting.
• To decorate the cake on the cake stand, place parchment strips under the cake for easy clean up.

Frequently Asked Questions

You might also like

Here are a few more delicious desserts made with gulab jamun:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

Recipe Card

Gulab Jamun Cake

Gulab Jamun Cake is made with layers of cardamom flavored cake and then topped with juicy gulab jamuns and saffron, rose flavored frosting. A decadent treat for any Indian style occasions.

Author: Pavani

Print Pin Rate

Cook ModePrevent your screen from going dark

Prep Time: 1 hour hr

Cook Time: 45 minutes mins

Decorating Time:: 30 minutes mins

Total Time: 2 hours hrs 15 minutes mins

Course: Dessert

Cuisine: north indian

Servings: 12 Servings

Ingredients

1x2x3x

For the Vanilla Cake:

• 1¼ cup All purpose flour
• 2 tablespoons Cornstarch
• ¾ teaspoon Baking Powder
• ½ teaspoon Baking Soda
• 1 cup Unsweetened Almond or Oat Milk*
• 1 teaspoon Apple cider Vinegar*
• ⅓ cup Oil
• ¾ cup Sugar
• ½ teaspoon Vanilla Extract
• ½ teaspoon Ground Cardamom

Other Ingredients:

• 8~10 Gulab Jamun, cut in half along with ½ cup of sugar syrup
• 1½ cups Heavy Cream
• 1 packet Dr. Oetker Whip it (or other whip cream stabilizer or use 2tbsp instant Vanilla pudding powder)*
• 2 tablespoons Vanilla flavor Instant pudding mix*
• 2 tablespoons Confectioners Sugar
• 1 teaspoon Saffron Extract
• 2 teaspoons Rose syrup
• 3 ~ 4 tablespoons Chopped Almonds or Pistachios, optional

Instructions

Make the Vanilla Cake:

• Preheat oven to 350°F. Lightly grease a 8" round cake pan with cooking spray. Line with parchment and grease the paper with cooking spray.
• In a measuring cup, whisk almond milk and vinegar. Set aside for a few minutes to curdle.
• In a large mixing bowl, beat together the soy milk mixture, oil, sugar, vanilla until sugar is dissolved.

  Place a sieve on the bowl and sift in the flour, cornstarch, baking powder, baking soda and salt into the wet ingredients. Mix until no big lumps remain. Do not overmix.
• Divide the batter evenly in the prepared pan. Bake for 25~30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let the cakes cool completely before frosting.

Make/ Prep Gulab Jamun:

• There are a few options here. You can either buy gulab jamun in can from the store or make them yourself from a mix or from scratch. You will need about 10~12 gulab jamun and about ½ cup of sugar syrup for the cake.

Make Whipped Cream:

• Chill the beaters and bowl for at least 30 minutes.
• Pour the cold whipping cream, confectioners cream, instant pudding powder and Whip It and whip until stiff peaks form.
• Take about ½ cup of the whipped cream into a bowl and add rose syrup to it. Mix gently and fill a piping bag with a small star tip in it.

  Add saffron extract in the remaining whipped cream and stir it in gently. Fill another piping bag fit with a big star tip.

Decorate the Cake:

• Level the top of a cake, if needed, and slice it in half using a serrated knife. Place the bottom layer on the cake stand*. Liberally brush the cake with the reserved sugar syrup from the gulab jamun.

  Place a dollop of saffron flavored whipped cream and spread it evenly on the cake with a spatula. Place the halved jamuns on the cake.
• Gently place the second cake on top of the first. Liberally brush the cake with the reserved sugar syrup.

  Cover the top with more saffron flavored whipped cream. Frost the sides as well.

  Place the remaining halved jamuns on top. Make swirls with both saffron and rose syrup flavored whipped cream and decorate as desired. Sprinkle the chopped nuts on top.

  Refrigerate the cake until ready to serve.

Video

Notes

• You can use non-dairy or dairy milk in the recipe. I usually use unsweetened almond or oat milk.
• If you don't have apple cider vinegar, then feel free to use white or other vinegar you have in the pantry.
• If using store bought Jamun, you will need about 8~10 gulab jamun and about ½ cup of sugar syrup for the cake.
• Cake can be made up to 1 month in advance. Cool the cake completely, clingwrap it couple of times and freeze it until ready to use.
• If the cakes are frozen, then leave them on the counter for about an hour to thaw before frosting.
• Make sure to chill the beaters and bowl for at least 30 minutes before making whipped cream frosting.
• Frosting can be made up to 2 days in advance.
• If you can't find Whip it, then omit it.
• You can substitute instant pudding mix with either cornstarch or custard powder.
• Cake can be assembled 1 day in advance. Keep it in the refrigerator until ready to serve.
• To decorate the cake on the cake stand, place parchment strips under the cake for easy clean up.
• To make the recipe ahead of time:
  • Day 1: Make the cake.
  • Day 2: Make gulab jamun. If you are using store bought jamun, then skip to next step.
  • Day 3: Finally assemble and decorate either the day before or day off serving it.
• To make Gulab jamun cupcakes, follow the eggless cake recipe as written. Pour the batter into liner lined cupcake pan. Bake for 18~20 minutes or until a toothpick inserted into the center comes out clean. Cool, then brush with sugar syrup. Frost with the whipped cream frosting and decorate with halved gulab jamun.
• High altitude modifications:
  • Increase oven temperature to 375°F.
  • Reduce sugar to ⅔ cup
  • Reduce baking powder to ½ teaspoon.
  • Bake for 22~25 minutes.

Nutrition

Serving: 1Slice | Calories: 299kcal | Carbohydrates: 33g | Protein: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 128mg | Potassium: 39mg | Fiber: 1g | Sugar: 19g | Vitamin A: 437IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 1mg

Tried this recipe?Mention @cooks_hideout or tag #cookshideout!