Made with ready Gulab Jamun Mix, this is a soft,airy eggless cake with flavors of cardamom,saffron and the traditional Indian dessert-Gulab Jamun. It is a perfect fusion dessert with the traditional flavors of mava/khoya transformed into a cake. Its less work and calories as there is no frying of the gulab jamun balls and no syrup to be made.
If you are a fan of gulab jamun then you will love this cake. The taste of gulab jamun is not overpowering yet reminds one of the traditional parsi mava/khoya cake.
Another very popular fusion dessert on my blog is the No eggs,gelatin or agar agar Mango Mousse. Some of the other popular egg free cakes on my blog are Whole Wheat Eggless Tutti Frutti Britannia Style Cake, Better Than Anything Eggless Poke Cake, Vegan Dates and Walnut cake and Spiced Cake with Streusel Topping.
Moving on to the recipe, here is the written recipe followed by the step by step pictorial one-
Eggless Gulab Jamun Mix Cake Recipe
Ingredients
- 3/4 cup Gulab Jamun Mix I used Gits Gulab Jamun Mix,
- 3/4 cup All Purpose Flour/Maida
- 3/4 cup sugar
- 1 cup milk
- 1/4 cup any odorless oil I used canola
- 1/2 tsp vanilla extract/essence
- 1/2 tsp Baking powder
- 1/4 tsp Baking Soda
- 1/2 cardamom powder/elaichi powder
- 8-10 strands of saffron/kesar crushed by hand
Instructions
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Grease and flour a 7″ round baking pan. Put parchment/wax paper at bottom of pan for easy release.
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Preheat oven to 350F
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Sieve Gulab Jamun Mix,flour,sugar,baking soda and baking powder
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Add vanilla, cardamom powder and crushed saffron strands
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Whisk milk and oil
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Slowly add in the dry ingredients to the wet ones(Do not use whisk or beater)
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Use spatula to break any lumps or solids and make smooth batter, being careful not to over mix
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Pour batter in prepared pan. Tap on the counter a couple of times to remove any air pockets
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Bake for 30- 35 minutes, or till toothpick inserted in center comes clean
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Cool in pan for 15-20 minutes for cake to cool before inverting onto a plate
Notes
Here is the step by step pictorial recipe-
Ingredients
Sieve Gulab jamun mix, flour,sugar,baking powder and baking soda
Add cardamom powder/elaichi,saffron strands and vanilla extract and set aside
Whisk the milk and oil together and gradually add the dry ingredients
Mix with a spatula into a smooth,lump free batter(being careful so as not to overmix)
Pour batter into greased and floured pan and tap twice on the counter to remove air pockets
Cool in pan for 15-20 minutes and then invert onto a plate
Garnish with chopped nuts and dried rose petals
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Sonal
Wts the cup size used or pls mention things in gms
Aanchal Gupta
Hi Sonal, it’s a standard American cup size where 1 cup is 250 ml and 1 tsp is 5 ml
Indu Bhoyrul
So easy to make and was delicious to eat… my family finished it in minutes😂😂
Thank you for the recipe Aanchal🥰
Aanchal Gupta
Thanks Indu for sharing your feedback. So happy to know that your family enjoyed the cake. Really is an easy recipe with readily available ingredients.
Gayathri
Can you advise in gms pls. Most of the cups is 240ml cup.
Aanchal Gupta
Hi Gayathri, please use 75 gms of Gulab jamun mix.
Rukmini
Hi Aanchal, thank u for sharing this wonderful recipe , loved baking it and enjoyed it . The aromas of elachi and kesar are absolutely divine
Aanchal Gupta
Hi Rukmini, thank you for sharing your feedback. So happy to know that you enjoyed the cake. Definitely the flavors of kesar and elaichi are divine and give such an Indian touch to this cake.
Rukmini
Hi Aanchal , thanks for sharing such a wonderful recipe , my kitchen started smelling divine with the flavors of kesar and elachi- loved it absolutely
Aanchal Gupta
Welcome Rukmini, thanks for the feedback. Definitely a very flavorful cake and the whole house smells wonderful with wholesome aromas.
Anu M Tatini
Tried this recipe today and it came out well. Did not have a 7” round pan so made in a Bundt pan. Love the taste and now I have a cake for my friends who don’t eat egg. Thank you for this recipe. Just a suggestion, I think this cake will taste awesome slightly warm with a drizzle of rabri for dessert
Aanchal Gupta
Hi Anu, thanks for trying out the eggless Gulab jamun mix cake. I loved both your ideas of the Bundt pan and serving with Rabri. What size if your Bundt pan?
Anu Tatini
This was a 9” Bundt pan. Will use a smaller one next time(have to buy one)
Aanchal Gupta
Thank you, I have to try in Bundt pan next time. Love the way it turned out
Smitha
Can we use MTR gulab jamun ready mix?
Aanchal Gupta
Yes, I don’t think that should be an issue. Even though I have always made with Gits. The measurements should remain same, no matter what brand you use
Manish khandat
This is an amazing recipe, simple one to make yet flavor is super, I tried it and the cake was soft and yummy. My parents don’t like cakes but they loved this one.
Thanks Aanchal ji.
Aanchal Gupta
Thank you Manish for sharing your feedback. I am so happy to hear that your parents loved the cake. Really is a simple and flavorful recipe with flavors of saffron and cardamoms.
Kartiki Prayag
Loved this recipe.. tried it and it was an instant hot.. Thanks a lot
Aanchal Gupta
Thanks for sharing your feedback. Happy to hear that it was a hit with your family.
Amruta
I am not able to see the measurements. Can you please add it to the recipe.
Aanchal Gupta
Hi Amruta, I was updating my website and recipes. Sorry for the inconvenience. All recipes with measurements are available. Please share your feedback on the cake. Would love to hear back from you. Thanks 😊
Minal Dalal
Made this for a get together & it was a hit. It was so easy to make but tastes amazing!! Thank you so much for this wonderful recipe.
Aanchal Gupta
Thanks Minal for sharing your feedback. So happy to hear it was a hit at your get together. It really is an easy recipe with tonnes of Indian flavors 😊
Madhu
I made this cake and all my friends loved the cake. The cake turned out super soft with yummy Indian flavors of kesar and elaichi. My American daughter in law also loved the cake
Aanchal Gupta
Thanks Madhu for sharing your feedback. So happy to hear that your friends loved the Indian flavors of the cake.