Eggless Gulab Jamun Cake Recipe

gulab-jamun-cake-blog1

Eggless Gulab Jamun Cake is a scrumptious cake with the flavors of gulab jamun (a deep-fried milk-based Indian sweet or dessert soaked in sugar syrup) but without the extra sugar, fat or guilt of eating something tasty but high in calories!!!

Becoming a food blogger has widened my social circles and being a part of different foodie groups has exposed me to many fellow bloggers out there with similar interests as mine.  While browsing through one such group, I happened to come across this recipe mentioning gulab jamun and cake in the same dish!!!

An obsessive baker that I am, it intrigued me to no end that an exotic sweet like gulab jamun can metamorphose itself into a cake using whole wheat flour and eggless to boot!! I had to try it and with 2 packets of Gulab Jamun mix (these are available at any Indian grocery store)  lying in my pantry, there was no excuse to not make it!!

In about 15 minutes, the cake was in the oven and after 40 minutes of agonizing wait and the house filled with the aroma of gulab jamuns, I got my first bite, and voila, the taste and texture floored me! Flavors of gulab jamun but in a cake and without the guilt of eating a deep fried, calorie-laden sweet!

cake-pieces

The only change I did from the original recipe was I substituted sour milk for regular milk. In my adventures in baking, I have found that using sour milk (regular milk with vinegar) instead of regular milk gives most cakes a fluffier consistency. You can choose to use just regular milk.

The best part in making this cake is it is eggless/egg free and needs no heavy equipment or mixer to mix. Do try this today and I am sure you and your family too will love it and it will become a favorite in your house too!!

Other cakes you can try are : Eggless Chocolate Beetroot Cake, Healthy Muesli/Oats Banana Muffins, Eggless Dates and Cashew Cake etc.

Eggless Gulab Jamun Cake
Easy eggless cake with the flavors of your favorite gulab jamun; no mixer or beater needed!!
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Prep Time
15 min
Cook Time
30 min
Total Time
45 min
Prep Time
15 min
Cook Time
30 min
Total Time
45 min
1421 calories
179 g
20 g
71 g
22 g
8 g
521 g
582 g
101 g
1 g
59 g
Nutrition Facts
Serving Size
521g
Amount Per Serving
Calories 1421
Calories from Fat 622
% Daily Value *
Total Fat 71g
109%
Saturated Fat 8g
38%
Trans Fat 1g
Polyunsaturated Fat 12g
Monounsaturated Fat 47g
Cholesterol 20mg
7%
Sodium 582mg
24%
Total Carbohydrates 179g
60%
Dietary Fiber 5g
19%
Sugars 101g
Protein 22g
Vitamin A
9%
Vitamin C
1%
Calcium
47%
Iron
13%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. ¾ cup Gulab Jamun mix
  2. ¾ cup whole wheat flour
  3. ¾ cup powdered sugar
  4. 1 cup room temperature milk
  5. 1 tablespoon vinegar
  6. ¼ cup oil (I have used vegetable oil)
  7. ½ teaspoon baking powder
  8. ¼ teaspoon baking soda
  9. Pinch of salt
  10. ½ to 1 teaspoon cardamom powder
  11. 2 tablespoons chopped or sliced almonds for garnishing
Instructions
  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  2. Grease and flour or line with foil and grease and flour an 8X8 inch pan. Keep aside.
  3. First, we have to make the sour milk. In a small bowl, mix the milk and vinegar and let stand for about 5 minutes. You will notice that the milk would have curdled a bit. This is sour milk. You can skip this step and use just milk.
  4. In a large mixing bowl, sift the gulab jamun mix, wheat flour, powdered sugar, salt, cardamom powder, baking powder and baking soda at least once or twice to mix thoroughly. You can use a wire whisk to mix it too.
  5. To the flour mixture, add the sour milk/milk and oil and fold gently to mix thoroughly. Do not over mix or your cake will become dense. We want a light and fluffy cake.
  6. Gently pour into the prepared pan and smoothen the top with a spatula to level the batter.
  7. Sprinkle the nuts on top.
  8. Bake in the preheated oven for about 30 minutes or until a tooth pick inserted in the center of the cake comes out clean.
  9. Remove from oven and rest in pan for about 5 minutes.
  10. After 5 minutes, remove from pan and place on cooling rack to cool completely.
  11. Serve this delicious and amazing eggless cake with the flavors of your favorite gulab jam guilt-free to your family and friends (after taking a bite of it yourself first!!!).
Notes
  1. You can use brown sugar or even jaggery (unrefined cane sugar) instead of regular sugar.
  2. I have found that using sour milk instead of regular milk gives a fluffier consistency to many cakes. You can choose to use just regular milk instead.
  3. If you do not like the flavor of cardamoms, you can use 1 teaspoon vanilla essence/extract instead.
  4. Use any kind of nuts and for a crunch in every bite, stir in some nuts in the batter!!!
  5. For people with nut allergies, you can omit the nuts.
beta
calories
1421
fat
71g
protein
22g
carbs
179g
more
Curry and Vanilla http://www.curryandvanilla.com/

 

Step-by-step method:

  • Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade.
  • Grease and flour or line with foil and grease and flour an 8×8 inch pan.  Keep aside.
  • First, we have to make the sour milk. In a small bowl, mix the milk and vinegar and let stand for about 5 minutes.  You will notice that the milk would have curdled a bit. This is sour milk.  You can skip this step and use just milk.

sour-milk

  • In a large mixing bowl, sift the gulab jamun mix, wheat flour, powdered sugar, salt, cardamom powder, baking powder and baking soda at least once or twice to mix thoroughly. You can use a wire whisk to mix it too.

dry-mix

  • To the flour mixture, add the sour milk/milk and oil.  Fold gently to mix thoroughly.  Do not over mix or your cake will become dense; we want a light and fluffy cake.

liquid-mixed-in

  • Gently pour into the prepared pan and smoothen the top with a spatula to level the batter.
  • Sprinkle the nuts on top.

batter-in-prepared-pan

  • Bake in preheated oven for about 30 minutes or until a tooth pick inserted in the center of the cake comes out clean.
  • Remove from oven and rest in pan for about 5 minutes.

baked-cake

  • After 5 minutes, remove from pan and place on cooling rack to cool completely.

cake-on-rack

  • Serve this delicious and amazing eggless cake with the flavors of your favorite gulab jam guilt-free to your family and friends (after taking a bite of it yourself first!!!).

I am sharing this with #SaucySaturdays  |  #Recipeoftheweek.

 

 

20 comments

  1. Indu says:

    Hi Vanitha i tried this cake and its a hit thank you for sharing unfortunately gulab jamun cake mix is banned in Australia because it milk product can you please let me know if we can substitute milk powder instead of the mix thanks in advance

    • curryandvanilla says:

      Thank you for the feedback 🙂 I am glad you liked it!! Gulab Jamun mix is basically milk powder with a little flour and baking soda, so probably you can substitute the mix with 1/2 cup milk powder, increase the whole wheat flour to 1 cup and baking soda to 1/2 teaspoon. Do try this combo and let me know how they came out 🙂

    • curryandvanilla says:

      Sure, you can bake it in cupcakes; bake for about 18 to 20 minutes depending upon your oven. Check after 18 minutes or so; and if a toothpick inserted in the center of the cupcake does not come out clean, bake for a few more minutes.

  2. Zeeshan says:

    Hi Vanitha, I tried this recipe today & the cake was moist and yummy.This recipe is sure a keeper. My hubby liked it too. Thank you so much 😊 I wanted to post the picture of the cake, but there is no option here to upload it.

    • curryandvanilla says:

      Yes, you can try with jaggery; the same amount as sugar; just make sure it is well powdered. I have not tried it but I am sure it will taste good!!!

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