This vegan twist on the classic Indian dessert, gulab jamun, combines the flavors of cardamom, rosewater, and saffron in a moist and decadent cake. Topped with a sweet and syrupy glaze, this cake is perfect for any special occasion.
Vegan Gulab Jamun Cake
Course: Vegan dessertsCuisine: IndianDifficulty: Medium10
servings20
minutes35
minutes315
kcalIngredients
- For the cake
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1/2 teaspoon saffron threads
1 cup almond milk
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
2 teaspoons apple cider vinegar
2 teaspoons rosewater
1 teaspoon vanilla extract
- For the glaze
1 cup water
1 cup granulated sugar
1/4 teaspoon ground cardamom
1/4 teaspoon saffron threads
1 tablespoon rosewater
- For the garnish
Crushed pistachios
Dried rose petals
Directions
- Preheat the oven to 350°F (175°C) and grease an 8-inch cake pan.
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cardamom, and saffron.
- In a separate mixing bowl, whisk together the almond milk, vegetable oil, applesauce, apple cider vinegar, rosewater, and vanilla extract.
- Add the wet ingredients to the dry ingredients and mix until well combined and smooth.
- Pour the batter into the greased cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the glaze. In a small saucepan, combine the water, sugar, cardamom, and saffron. Bring the mixture to a boil over medium-high heat, stirring constantly. Reduce the heat to low and let the mixture simmer for 5-7 minutes, until slightly thickened. Remove the pan from the heat and stir in the rosewater.
- Once the cake is done, remove it from the oven and let it cool for 10-15 minutes.
- Using a toothpick, poke several holes all over the surface of the cake.
- Pour the glaze over the cake, making sure to fill all the holes.
- 10.tLet the cake cool completely and then garnish with crushed pistachios and dried rose petals.
Notes
- Make sure to whisk the dry and wet ingredients separately before mixing them together to ensure an even distribution of ingredients.
- Use a toothpick to poke holes in the cake before pouring the glaze to allow it to soak in.
- Garnish the cake with finely chopped pistachios and dried rose petals for a traditional Indian touch.
Alterations and Modifications
Variations for Vegan Gulab Jamun Cake
- Gluten-Free: Replace the all-purpose flour with a gluten-free flour blend. You can use almond flour, coconut flour, or a mix of both.
- Eggless: The recipe is already eggless, but you can also make it vegan by using a plant-based milk and vegan butter instead of dairy milk and butter.
- Chocolate Gulab Jamun Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate twist.
- Spiced Gulab Jamun Cake: Add 1 tsp of ground cardamom, 1/2 tsp of ground cinnamon, and a pinch of ground cloves to the dry ingredients for a spiced version of the cake.
- Sugar-Free: Use a sugar substitute such as stevia or erythritol instead of sugar. Keep in mind that the texture and taste may differ slightly.
- Frosting Options: Top the cake with vegan whipped cream, coconut cream, or a cream cheese frosting for added flavor.
Cooking Method
- Oven Method: Preheat the oven to 350°F (180°C). Grease a 9-inch cake pan with cooking spray. Pour the batter into the prepared pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Pressure Cooker Method: Pour the batter into a greased cake pan and cover it with aluminum foil. Place a trivet in the bottom of the pressure cooker and pour in 1 cup of water. Carefully place the cake pan on the trivet. Close the lid and cook on high pressure for 25-30 minutes. Let the pressure release naturally before opening the lid.
Storage
- Store the leftover cake in an airtight container in the refrigerator for up to 5 days.
- You can also freeze the cake for up to 2 months. Wrap the cake in plastic wrap and then in foil before freezing. Thaw the cake overnight in the refrigerator before serving.
Complete Nutrition Information
Nutrition Facts
10 servings per container
- Amount Per ServingCalories315
- % Daily Value *
- Total Fat
10g
16%
- Total Carbohydrate
55g
19%
- Dietary Fiber 1g 4%
- Sugars 19g
- Protein 3g 6%
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Frequently Asked Questions (FAQs)
Can I make this cake in advance?
Yes, you can make this cake up to 1 day in advance. Simply store it in an airtight container at room temperature.
Can I make this cake gluten-free?
Yes, you can make this cake gluten-free by using a gluten-free flour blend instead of all-purpose flour. However, the texture and flavor may be slightly different.
Can I use almond flour instead of all-purpose flour?
No, almond flour cannot be substituted for all-purpose flour in this recipe as it will change the texture and consistency of the cake.
Can I use regular milk instead of non-dairy milk?
Yes, you can use regular milk instead of non-dairy milk if you are not following a vegan diet.
Can I use any other sweetener instead of maple syrup?
Yes, you can use any other liquid sweetener of your choice, such as agave nectar or honey (if you’re not following a vegan diet).
Can I add any other spices to the cake batter?
Yes, you can add a pinch of ground cardamom or cinnamon to the cake batter for extra flavor.
Can I use canned or pre-made gulab jamun instead of making my own?
Yes, you can use canned or pre-made gulab jamun instead of making your own. Simply cut them into small pieces and use them to decorate the top of the cake.
