Gulab Jamun Mix Cake (Eggless)

I have very intrigued by this recipe for the Eggless Gulab Jamun Mix Cake when I first came across it a few weeks ago; and it has since turned into a cake that I love very much.

Gulab Jamun is an Indian sweet made by deep frying balls of Mava (milk solids) and then soaking them in syrup. We get ready mixes to make this perennial favourite and this cake incorporates that mix into the batter.

When I first read about Gulab Jamun Mix Cake, I read the title twice to see if I understood it correctly. Lo and behold, reading the recipe showed me that I had indeed understood the name for what it was. The recipe was so simple that I hopped across to the friendly grocer to get a pack of Gulab Jamun mix and try the cake instantly.

And boy! What a success the cake was! This fragrant, moist, spongy Gulab Jamun Mix Cake turned out to be such a hit with my family and friends that I have made it 5 times in 2 weeks. Need I say more?

Reasons Why I Love this Eggless Gulab Jamun Mix Cake

• Making this cake involves no elaborate techniques; literally mix, pour into a mould and bake. Even if you are a novice to baking, I can guarantee that you will get the best results.
• You need just about 60 minutes to make this cake. Of this 10 minutes are spent in making the batter and then the rest of the time is for it to bake and cool.
• For an eggless cake, this one is super moist and spongy.
• That this cake is eggless is a bonus because I can freely share it with all family members and friends, a significant number of them who are vegetarian.
• The flavour of this cake will satisfy both Gulab Jamun lovers and Mava Cake lovers. The cake is also very fragrant with the flavour and aroma of the Saffron coming through well.
• This cake is light on the stomach.
• The cake has a long shelf life (I left a couple of pieces in the tin for about 5 days and they remained relatively fresh) and remains spongy to the end.

Some Tips That Helped Me While Making The Gulab Jamun Mix Cake

• Use the proportions exactly as specified in the recipe.
• Keep the baking dish slightly lower in the oven, especially if you have a smaller oven like mine. If the top of the tin is close to the upper element, this cake tends to rise quickly, and the top tends to brown very quickly and crack. Keeping it lower in the oven helped in a more even rise and baking.
• For the proportions I have mentioned, use a 7″ pan. If you are using an 8″ pan, you may need lower baking times.

Other Cake Recipes You Make Like to Try

• Basbousa: Middle-Eastern Semolina Cake (Eggless Rava Cake)
• Armenian Nutmeg Cake
• Devonshire Honey Cake

How to Make an Eggless Gulab Jamun Mix Cake

1. Pre-heat the oven to 150C.
2. Preparing the Cake Tin
   1. Line the bottom of a 7″ cake pan with butter paper.
   2. Use a few drops of oil or ghee to grease the sides.
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3. Infusing the Milk Ready
   1. Warm 1 cup of milk. Do not boil, just warm it.
   2. Add about 10 to 15 strands of saffron and 1/2 tsp Cardamom powder.
   3. Mix well and let the flavours infuse into the milk for 10 minutes. 
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4. Powder 3/4 cup of granulated sugar.
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5. Mix together 3/4 cup of APF (maida), 3/4 cup of Gulab Jamun Mix, the powdered sugar, 1/2 tsp baking powder and 1/4 tsp baking soda.
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6. Add the flavoured milk to the flour mix and mix well with a gentle hand. Be sure to scrape the bottom as the Gulab Jamun mix tends settle at the bottom and form pockets of dry mix.
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7. Add 1/4 cup flavourless cooking oil and mix well. 
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8. Pour the batter into the prepped baking tin.
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9. Bake at 150C for 30 to 40 minutes.
10. When the Gulab Jamun Mix Cake is baked, immediately take it out of the oven and let it cool. Use a tooth pick or a paring knife to check that the cake is cooked through.
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11. Using a sharp knife, loosen the sides of the cake from the tin and then gently overturn the tin. Tap the bottom of the tin a few times, if needed. Every time I made this cake, I had no trouble taking it out of the tin.
12. Cut into 8 slices and store in an air-tight tin.
13. Enjoy with a hot cup of tea!

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Recipe for the Eggless Gulab Jamun Mix Cake

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Eggless Gulab Jamun Mix Cake

Aruna

This eggless Gulab Jamun Mix Cake is an absolute revelation. Light, spongy, and moist, the flavour is reminiscent of the Gulab Jamun and Mawa cake. The Gulab Jamun Mix Cake is super-easy to make and has a relatively long shelf life.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Cooling Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Baking, Cake

Cuisine Indian, Vegetarian

Servings 8 Slices

Calories 200 kcal

Equipment

• Mixing Bowl
• Spatula
• 7″ Baking Tin
• Butter Paper
• Oven

Ingredients

  

1x2x3x

• 3/4 Cup APF, Maida (125 gms)
• 3/4 Cup Gulab Jamun Mix (100 gms)
• 3/4 Cup Sugar 175 gms
• 1 Cup Milk (200 ml)
• 1/4 Cup Oil (50 ml)
• 10 to 12 Strands Saffron
• 1/2 tsp Cardamom Powder
• 1/2 tsp Baking Powder
• 1/4 tsp Baking Soda

Instructions

 

• Pre-heat the oven to 150C.

Preparing the Cake Tin

• Line the bottom of a 7″ cake pan with butter paper.
• Use a few drops of oil or ghee to grease the sides.

Infusing the Milk

• Warm 1 cup of milk. Do not boil, just warm it.
• Add 10 to 15 strands of saffron and 1/2 tsp Cardamom powder.
• Mix well and let the flavours infuse into the milk for 10 minutes.

Other Prep

• Powder 3/4 cup of granulated sugar.

Making the Gulab Jamun Cake Mix Cake

• Mix together 3/4 cup of APF (maida), 3/4 cup of Gulab Jamun Mix, the powdered sugar, 1/2 tsp baking powder and 1/4 tsp baking soda.
• Add 1/4 cup flavourless cooking oil to the milk and whisk well.
• Add the oil + milk mix to the dry ingredients and mix with a gentle hand till you have a runny batter. Be sure to scrape the bottom as the Gulab Jamun mix tends settle at the bottom and form pockets of dry mix.
• Pour the batter into the prepped baking tin.
• Bake at 150C for 30 to 40 minutes.
• When the Gulab Jamun Mix Cake is baked, immediately take it out of the oven and let it cool. Use a tooth pick or a paring knife to check that the cake is cooked through.
• Using a sharp knife, loosen the sides of the cake from the tin and then gently overturn the tin. Tap the bottom of the tin a few times, if needed.
• Cut into 8 slices and store in an air-tight tin. The cake preserves well at room temperature.
• Enjoy with a hot cup of tea!

Nutrition

Calories: 200 kcalCarbohydrates: 30 gProtein: 2 gFat: 8 gSaturated Fat: 1 gPolyunsaturated Fat: 2 gMonounsaturated Fat: 5 gTrans Fat: 1 gCholesterol: 3 mgSodium: 76 mgPotassium: 76 mgFiber: 1 gSugar: 20 gVitamin A: 56 IUVitamin C: 1 mgCalcium: 53 mgIron: 1 mg

Keyword Gulab Jamun Mix Cake

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!