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Vegan Gulab Jamun Cake

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: Medium


Prep time


Cooking time






  • 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


  • 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.


  • 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

  1. 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.
  2. 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.
  3. Chocolate Gulab Jamun Cake: Add 1/2 cup of cocoa powder to the dry ingredients for a chocolate twist.
  4. 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.
  5. 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.
  6. 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.


  • 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.

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