Eggless Gulab Jamun Cake Recipe

The fusion of classic Indian dessert flavors with the soft, spongy delight of cake reaches new heights in this eggless gulab jamun cake. Perfectly moist, fragrant with cardamom and saffron, and crowned with syrup-soaked mini gulab jamuns, this cake is a centerpiece for celebrations or a memorable weekend treat.

This recipe captures the authentic sweetness and warmth of gulab jamun, with the ease and charm of a homemade cake—no eggs required. It’s the ultimate showstopper for anyone craving Indian-inspired bakes or looking for an eggless dessert that delights every guest.

Ingredients Checklist

Gather these ingredients before you start to ensure a smooth and joyful baking experience.

For the Cake Base

• 1 cup all-purpose flour

• 1/2 cup milk powder

• 1/2 cup plain yogurt (curd), room temperature

• 1/4 cup melted ghee or neutral oil

• 3/4 cup sugar

• 1/2 cup water (room temperature)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon ground cardamom (freshly ground for best aroma)

• 1/2 teaspoon saffron strands (optional, soaked in 1 tablespoon warm milk)

For the Gulab Jamun Topping

• 1/2 cup milk powder

• 1/4 cup all-purpose flour

• 1/4 teaspoon baking powder

• 2 tablespoons ghee

• 1/4 cup milk (plus extra as needed)

• Oil or ghee for shallow frying

For Sugar Syrup

• 1 cup sugar

• 1 cup water

• 5–6 green cardamom pods, lightly crushed

• Few saffron strands

• 1 teaspoon rose water (optional)

For Garnish

• 2 tablespoons chopped pistachios or almonds

• Dried rose petals (optional)

• Additional syrup for drizzling

Ingredient Notes:

• Milk powder: Both full-fat and skimmed will work, but full-fat adds richness.

• Ghee: Gives authentic flavor, but neutral oil can be substituted for the cake.

• Rose water: For a classic gulab jamun aroma—use sparingly.

Step-by-Step Instructions

Follow these steps for a cake that’s fragrant, moist, and beautifully decorated.

1. Prepare the Sugar Syrup

• Combine sugar, water, cardamom, and saffron in a saucepan.

• Bring to a boil, stirring until sugar dissolves. Simmer 6–8 minutes until slightly sticky (not thick like honey).

• Add rose water (if using), then set aside to cool slightly.

2. Make the Mini Gulab Jamuns

• In a bowl, mix milk powder, flour, baking powder, and ghee.

• Add milk little by little and gently knead to a soft, smooth dough. Avoid overmixing.

• Divide into small balls, rolling lightly—mini size is best for cake topping.

• Heat oil/ghee on medium-low. Fry jamuns until golden (do not crowd the pan).

• Remove, drain, and immediately soak in warm sugar syrup for at least 20 minutes.

3. Make the Cake Base

• Preheat oven to 350°F (180°C). Grease and line a 9-inch round cake pan with parchment.

• In a large bowl, whisk together yogurt and sugar until creamy. Add melted ghee/oil, water, and saffron milk (if using); whisk well.

• Sift in flour, milk powder, baking powder, baking soda, and cardamom.

• Gently fold the dry ingredients into the wet using a spatula. Do not overmix—stop when just combined.

• Pour batter into the prepared pan and smooth the top.

4. Bake

• Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean.

• Remove from oven and allow cake to cool in the pan for 10 minutes before turning onto a wire rack.

5. Soak and Assemble

• While the cake is warm, poke holes all over the surface with a skewer.

• Spoon some warm sugar syrup evenly over the cake, allowing it to soak in and add gulab jamun flavor.

• Once cool, carefully unmold the cake and transfer to a serving plate.

6. Decorate

• Arrange soaked mini gulab jamuns on top of the cake.

• Drizzle extra syrup for sheen and moisture.

• Sprinkle chopped pistachios and dried rose petals for an authentic and colorful finish.

Tips for Perfect Results

• Gentle Mixing: Overmixing the cake batter can make it dense. Fold just until the dry and wet ingredients are incorporated.

• Warm Syrup: Always soak the gulab jamuns in warm (not boiling) syrup for optimal absorption.

• Jamun Size: Make the jamuns mini for easier slicing and elegant presentation.

• Syrup Amount: Use enough syrup to moisten but not saturate the cake—taste as you go.

• Fresh Spices: Use freshly ground cardamom for the most aromatic results.

• Rest Before Serving: Let the cake rest for 1 hour after assembling to allow flavors to meld.

Serving Suggestions

Eggless gulab jamun cake is best served at room temperature or slightly warm.

• Slice with a sharp knife, ensuring each piece gets at least one jamun.

• Serve with masala chai, cardamom coffee, or a scoop of vanilla ice cream.

• Garnish each plate with extra pistachios, rose petals, or a drizzle of syrup.

• For special occasions, decorate with edible silver leaf for a festive Indian touch.

• For a lighter finish, pair slices with fresh fruit like berries or orange segments.

Storage Instructions

• Room Temperature: Store covered in an airtight container for up to 2 days.

• Refrigerator: Keeps well for up to 5 days; bring to room temperature before serving for best flavor.

• Freezing: Not recommended, as syrup can alter the cake’s texture on thawing.

Final Thoughts

Eggless gulab jamun cake brings the soul of Indian celebration sweets into a modern, fuss-free cake format. Moist, aromatic, and beautifully garnished, it’s sure to wow at any gathering or festival. With clear steps and practical tips, anyone can achieve a bakery-style finish at home—no eggs needed. Enjoy sharing this delightful fusion dessert and watch it become the star of your dessert table.