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.
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, cornstarchBaking soda, baking powder, saltNon-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 workWhite granulated sugarVanilla 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 sugarRose syrup and saffron extract/ essence - available in Indian groceriesChopped 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.
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
