Egg-Free Gulab Jamun Cake

This Egg-Free Gulab Jamun Cake is a rich and delicious Indian fusion dessert that combines a soft vanilla sponge with juicy gulab jamuns and luscious whipped cream frosting. It’s the perfect cake for birthdays, weddings, Diwali, Eid, or any special celebration. Every bite delivers the classic flavor of gulab jamun with the light texture of a homemade cake, making it a crowd favorite.

Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8–10

Ingredients

For the Egg-Free Cake

• 1½ cups all-purpose flour
• 1 cup powdered sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup plain yogurt
• ½ cup milk
• ½ cup vegetable oil
• 1 tsp vanilla extract
• 1 tsp vinegar

For the Filling

• 10–12 gulab jamuns (store-bought or homemade)
• 2–3 tbsp gulab jamun sugar syrup

For the Frosting

• 2 cups chilled whipping cream
• ¼ cup icing sugar
• ½ tsp cardamom powder
• Chopped pistachios and almonds
• Dried rose petals (optional)

Instructions

Step 1: Prepare the Cake Batter

Preheat the oven to 180°C (350°F). Grease and line an 8-inch cake pan.

In a large bowl, combine flour, sugar, baking powder, baking soda, and salt.

In another bowl, whisk together yogurt, milk, oil, vanilla extract, and vinegar.

Gradually mix the wet ingredients into the dry ingredients until smooth. Avoid overmixing.

Step 2: Bake

Pour the batter into the prepared pan.

Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool completely.

Step 3: Prepare the Frosting

Whip the chilled cream with icing sugar and cardamom powder until stiff peaks form.

Step 4: Assemble

Slice the cake into two layers.

Brush both layers lightly with gulab jamun syrup.

Spread whipped cream over the first layer.

Arrange chopped or halved gulab jamuns evenly.

Place the second cake layer on top.

Cover the entire cake with whipped cream.

Decorate with whole gulab jamuns, chopped pistachios, almonds, and dried rose petals.

Refrigerate for at least 2 hours before serving.

Tips

• Chill the whipped cream and bowl before whipping for the best texture.
• Don’t soak the sponge with too much syrup, or it may become soggy.
• Use fresh gulab jamuns for the best flavor.
• Add a pinch of saffron to the whipped cream for a royal touch.

Approximate Nutrition (Per Slice)

• Calories: 390
• Carbohydrates: 46g
• Protein: 5g
• Fat: 21g
• Sugar: 28g

Frequently Asked Questions (FAQs)

1. Can I make this cake without eggs?
Yes, this recipe is completely egg-free and uses yogurt for a soft, moist texture.

2. Can I use homemade gulab jamuns?
Absolutely! Homemade gulab jamuns taste even better in this cake.

3. Can I prepare it in advance?
Yes, you can make it one day ahead and refrigerate it.

4. How long does it stay fresh?
It stays fresh for up to 3 days in the refrigerator.

5. Can I use butter instead of oil?
Yes, melted butter can be substituted for oil for a richer flavor.

6. Can I freeze the cake?
Yes, freeze the unfrosted sponge for up to 2 months. Frost after thawing.