May 13, 20232 min read

EASY VEGAN GULAB JAMUN CAKE

This cake is inspired by the traditional dessert: Gulab Jamun, made with plant-based ingredients that are just as delicious and indulgent as the original. In this blog post, I will show you how to make this vegan version of Gulab Jamun Cake that is sure to impress your friends and family while being kind to animals and the planet. So let’s get started!

WHY GULAB JAMUN CAKE?

Gulab Jamun is a popular Indian dessert that is traditionally made from deep-fried milk solids balls that are soaked in a sugar syrup flavored with cardamom and rose water. It is a rich and indulgent dessert that is typically reserved for special occasions and festivals.

However, for those who follow a vegan lifestyle, traditional Gulab Jamun is off-limits as it contains dairy products like milk and ghee. Don’t worry though, because I already have a vegan Gulab Jamun recipe here on the blog! But if you don’t want to individually shape the gulab jams or spend time soaking them in syrup then I have an amazing solution for you – Vegan Gulab Jamun Cake!

HOW TO SERVE VEGAN GULAB JAMUN CAKE?

Well, if you want to go all out, you can serve a warm slice with some vegan ice cream the way it is enjoyed in India when you want something super indulgent. You could also just enjoy a slice by itself or with a cup of masala chai.

INGREDIENTS YOU’LL NEED TO BAKE THIS CAKE

Here’s a list of ingredients you need to make this recipe. You can find exact measurements in the printable recipe card below.

Slices of white bread: This is the ingredient I usually use to replace “Khoya” or milk solids in Indian dessert recipes.
Cashews: 2nd half of the “Khoya” substitute, cashews provides the fatty richness that makes this dessert moist and soft.
Soy milk: You can sub with other plant-based milks but then don’t bring the wet mixture to a boil in that case. Other plant-milks tend to curdle at higher temperatures.
Brown sugar: I used brown sugar here to provide the classic brownish color of gulab jamuns to this cake. You can use white sugar instead but the cake will have a lighter color.
Baking powder: To help rise the cake
Neutral oil: Used in a very small amount to make the cake moist.
Ground cardamom seeds: Classic spice used to spice up the Gulab Jamun syrup
Few strands of saffron: You can skip this if you don’t have it
Rose water/Gulab jal: No Gulab Jamun is complete with a tiny splash of gulab jal!

HOW TO STORE THIS GULAB JAMUN CAKE?

This Vegan Gulab Jamun cake can be stored for up to a week in an air tight container in the fridge. The slices can also be frozen for up to 3 months. Remove from the freeze the night prior to consumption and let ti slow-thaw in the refrigerator.

If you try out this recipe then definitely send me some pictures on Instagram.

Other dessert recipes for you to try: