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closeup of gulab jamun cake
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Eggless Gulab Jamun Cake

Gulab jamun cake is a delicious and easy to make eggless cake best suited for festivals & celebrations. It tastes just like gulab jamun with an amazing soft and spongy texture of a cake 🙂
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Dessert, Snack
Cuisine: Indian
Keyword: gulab jamun cake
Servings: 12 servings
Calories: 199kcal
Author: Harini

Ingredients

wet ingredients

  • 1.75 cups milk
  • 2 tablespoons lemon juice
  • 1/3 cup sugar
  • 1/2 cup ghee
  • few saffron strands

Dry Ingredients

  • 1.5 cups plain flour
  • 1/2 cup milk powder
  • 2 tablespoons corn flour or semolina
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cardamom powder
  • 2 tablespoons roasted pistachios slivered

Instructions

Preparation

  • Preheat oven at 180 C or 350 F. Grease a loaf tin with few drops of ghee or cooking spray. Spread well.
  • Dust with some flour, tap to remove excess flour. Alternately you can line the cake pan with parchment paper or butter paper too.
  • Chop or sliver 2 tablespoons roasted pistachios.

Preparing Batter For Gulab Jamun Cake

  • Combine 1.75 cups milk and 2 tablespoons lemon juice in a large mixing bowl. Set aside for 10 minutes.
  • Now your buttermilk is ready for cake batter. To that add 1/2 cup room temperature ghee
  • Also add 1/3 cup sugar, 1 teaspoon rose water and a pinch of saffron strands.
  • Mix very well using a whisk or electric beater until the mixture turns pale and light.
  • Place a sieve over the bowl and add 2 cups gulab jamun mix or 1.5 cups plain flour and 1/2 cup milk powder. Also add 2 tablespoons of corn flour or sooji & 1 teaspoon cardamom powder. Mix very well yet gently in one direction until the batter turns uniform. Do not over mix.

Baking Gulab Jamun Cake

  • Pour the prepared batter into the greased cake tin or loaf tin.
  • Scatter slivered pistachios all over.
  • Bake in the preheated oven for 35-40 minutes or until the top is browned evenly & a tester comes out clean.
  • Let the baked cake cool in the pan for 10 minutes.
  • Invert the pan and let the cake cool completely on a wire rack.
    Slice and serve as required.

Nutrition

Serving: 12servings | Sodium: 82mg | Calcium: 99mg | Vitamin C: 1mg | Vitamin A: 108IU | Sugar: 9g | Fiber: 1g | Potassium: 156mg | Cholesterol: 28mg | Calories: 199kcal | Saturated Fat: 6g | Fat: 10g | Protein: 4g | Carbohydrates: 23g | Iron: 1mg