Decadent Gulab Jamun Cake that is eggless, super moist and absolutely delicious. An easy and rich dessert that reminds you of gulab jamun in every bite. This Eggless Gulab Jamun Cake is full of flavours. Just perfect for any celebration, special occasions or as a simple, evening cake.

What is Gulab Jamun

Gulab Jamun is a delicious and popular Indian dessert. No celebration or wedding in India is complete without Gulab Jamun. It is also super easy to prepare. It is an absolute favourite for most of us!

Gulab Jamuns are traditionally made using evaporated milk solids, known as khoya. To make the process easier, most of us prefer using readymade Gulab Jamun Mix. Small balls made with the gulab jamun mix are deep-fried and soaked in sugar syrup. The aroma and flavours are incredible and tempting. You just cannot stop with one bite of this dessert.

The Best Eggless Gulab Jamun Cake

About this recipe

This cake is Gulab Jamun modified into a cake. Has every element that the original Indian dessert has. Isn’t that amazing?

The cake lover in me is always in search of interesting cake recipes. During the initial days of baking, I made saffron and cardamom-flavoured cake for my husband’s birthday. I filled the cake with cream and gulab jamun pieces and decorated the top with more cream and lots of gulab jamuns. The taste is simply amazing. To date, it is my husband’s favourite cake. Whenever I give him the option of choosing a cake, he immediately says Gulab Jamun Cake.

Best Gulab Jamun Cake

A couple of years ago, a day before Diwali, I had a cup of gulab jamun flour mix leftover. Instead of making regular jamuns, I thought of making a simple cake. I tried making a plain cake with the flour and the outcome was mindblowing. I kept the cake simple with no frosting, frills or fancy. Turned out to be an amazing Diwali sweet. From then on, it has been the most favourite tea time cake in our house. Every time I make this cake, my house is filled with a lovely aroma. The taste and texture of this Eggless Gulab Jamun Cake are amazing.

The best part of this cake is the simple process and the flavours. Every bite reminds you of the authentic gulab jamuns. It is egg-free and requires no fancy equipment to prepare. It can be done in no time and gets over in no time as well.

Step by Step Instructions

First mix all the dry ingredients – all-purpose flour, gulab jamun mix, salt, baking powder, baking soda and cardamom powder & saffron. Mix it well and keep it aside.

Next, add all the wet ingredients – milk, sugar, rose water and oil. Whisk well until sugar dissolves and a smooth mixture is formed.

Add in the dry ingredients to the wet ingredients, little by little. Mix well and form a smooth batter. Pour into a greased pan and bake until done.

While the cake is baking, take a saucepan. Add sugar, water to the saucepan and let it come to a boil. Sugar should be completely dissolved. Now, add crushed cardamom, rose water, saffron strands, lemon juice and boil until it becomes like a thick syrup. Switch off.

Once the cake is baked, remove it from the oven. Let it cool down for 10 minutes. Carefully remove from the pan and pour the warm syrup over the cake. Garnish the cake with rose petals and chopped nuts.

Gulab Jamun Cake

Serving Suggestions

You can serve it with tea or as tea time snack. This cake is perfect for a sudden sweet craving. Also, try serving it with a scoop of Vanilla Ice Cream. Tastes amazing!
Makes a good snack for your kid’s lunch/snack box. This Gulab Jamun Cake can be stored for 2-3 days at room temperature.

Other recipes that you may like

Paan Cake

Vanilla Cake

Nankhatai

Eggless Gulab Jamun Cake

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The Best Eggless Gulab Jamun Cake

Decadent Gulab Jamun Cake that is eggless, moist and absolutely delicious. A rich dessert that reminds you of gulab jamun in every bite.
Prep Time10 mins
Cook Time30 mins
Course: Baked, Dessert
Cuisine: Indian
Keyword: Eggless cake, Eggless Gulab Jamun Cake, Gulab Jamun Cake, indian cake, Tea time cake
Servings: 10 servings
Author: Gayathri Vijayakumar

Ingredients

Dry Ingredients

  • 1 cup Gulab Jamun Mix
  • 1 cup All-Purpose Flour
  • 1/4 tsp Salt
  • 1/2 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • Saffron few strands
  • 1/2 tsp Cardamom Powder

Wet Ingredients

  • 1/4 cup Oil
  • 3/4 cup Sugar
  • 1 tsp Rose Water
  • 1 cup Milk

For the Sugar Syrup

  • 2 tbsp Sugar
  • 1/4 cup Water
  • 2 Cardamom
  • Saffron Strands few
  • 1 tsp Rose Water
  • 1/2 tsp Lemon Juice

Instructions

  • Grease and prepare a 6 cup Bundt pan or an 8-inch regular baking pan.
  • Preheat the oven to 350F/180C.
  • In a mixing bowl, add all the dry ingredients. Mix well and keep aside.
  • In another bowl, add liquid ingredients and whisk well until sugar is dissolved and the mixture is well combined.
  • Add the dry ingredients little by little to the wet ingredients.
  • Mix it together to form a smooth batter.
  • Bake in the preheated oven for around 30 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Once done, remove it from the oven and let it cool for 10 minutes in the pan.
  • After 10 minutes, gently remove the cake from the pan and place it on a cooling rack.
  • While the cake is baking, take a saucepan. Add sugar, water to the saucepan and let it come to a boil. Sugar should be completely dissolved.
  • Now, add crushed cardamom, rose water, saffron strands, lemon juice and boil until it becomes like a thick syrup. Switch off.
  • Now, pour the warm syrup over the cake. Garnish the cake with rose petals and chopped nuts.
  • Serve with some hot tea.

Notes

I have used MTR Gulab Jamun Mix. You can use any brand of your choice.
I used a 6 cup bundt pan. You can use an 8 inch square or round pan as well. Whichever pan you use, ensure you don’t fill more than 3/4th capacity of the pan.
Baking time may vary depending on the pan capacity and the oven you use. Each oven works differently.  
Wheat flour can be used instead of all purpose flour. 
Mix the batter just until ingredients are well combined. Do not over mix. 
In the part of the liquid ingredients, you can add saffron strands to warm milk, mix and let it come to room temperature and add to the batter. This also works well instead of adding saffron to dry ingredients.