Amazing Gulab Jamun Cake

Indian festivals are incomplete without sweets, but if you’re looking for something special this season, this Eggless Wholewheat Gulab Jamun Cake is the perfect pick. It has all the flavors of gulab jamun – saffron, cardamom, rose – baked into a soft, syrup-soaked cake. Made with wholewheat flour, semolina, jaggery or raw sugar, and ghee, this fusion dessert is wholesome, indulgent, and a beautiful centerpiece for any celebration.

Let’s look at the main ingredients!

Wholewheat Flour – A fiber-rich alternative to refined flour, it adds nutrition and a slightly nutty flavor while keeping the cake wholesome.

Semolina (Rava/Sooji) – Provides structure, lightness, and firmness that holds the cake beautifully when soaked in syrup.

Raw Sugar or Jaggery – Less processed than refined sugar, it provides natural sweetness and a hint of caramel-like depth.

Ghee – A source of healthy fats that adds richness and enhances the gulab jamun-like flavor.

Milk + Vinegar (Buttermilk) – This combination creates a natural leavening agent that makes the cake soft, tender, and fluffy without eggs.

Milk Powder (Toasted) – Infuses the cake with authentic gulab jamun taste, richness and creaminess.

Cardamom – A traditional Indian spice known for its digestive benefits and sweet, floral aroma.

Saffron – Adds a royal touch with its golden color and subtle fragrance, along with antioxidant properties.

Rose Water – Brings in the signature mithai-like floral notes.

Baking Powder & Baking Soda – Help the cake rise and achieve a light, airy texture.

Nuts & Rose Petals (for garnish) – Add crunch, beauty, and festive charm to the cake.

If you are looking for more festive cakes, you may like these recipes:

Eggless Wholewheat Mawa Cake

Eggless Wholewheat Persian Love Cake

Eggless Wholewheat Spiced Saffron Cake

All these recipes are on my Indian flavours playlist too!

Why You Will Love This Recipe

• A perfect fusion of Indian mithai and cake – festive, indulgent, and unique.
• Eggless, wholewheat, and refined sugar-free, making it a better choice for celebrations.
• Rich flavours of saffron, cardamom, and rose – tastes just like gulab jamun in cake form.
• Simple, no-fuss recipe that even beginners can bake at home.
• Great for festive gifting, family gatherings, and even birthdays.

This Eggless Wholewheat Gulab Jamun Cake is more than just a dessert – it’s a festive showstopper that bridges tradition and modern baking. Whether you’re looking for a unique Diwali treat, a party centerpiece, or a new addition to your home bakery menu, this cake will win hearts with every bite. Moist, fragrant, and syrup-soaked, it truly brings together the best of Indian sweets and wholesome baking.

Eggless Wholewheat Gulab Jamun Cake

Serves: 10 Prep Time: 25 mins Cooking Time: 50 mins 50 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

For Cake -

• 1.25 cup (310ml) Milk
• 1 tsp (5ml) Vinegar
• 1/3 cup (65g) Ghee
• 1/2 cup (85g) Raw Sugar
• 1/2 cup (45g) Toasted Milk Powder
• 3-4 Cardamom pods
• 1/2 tbsp (7.5ml) Rose Water
• Pinch of Saffron
• 1/8 tsp Salt
• 1 cup (130g) Wholewheat Flour
• 1/4 cup (40g) Semolina/Rawa/Sooji
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda

For Syrup -

• 1/4 cup (45g) Raw Sugar
• 1/4 cup (60ml) Water
• 1 cardamom pod
• 1 tsp (5ml) Rose Water
• Pinch of Saffron

Instructions

 

1. Preheat oven to 170°C (340°F). Grease and line a baking tin.

2. Prepare buttermilk by mixing milk with vinegar. Let it sit for 5 minutes.

3. In a bowl, whisk ghee and raw sugar until light and fluffy.

4. Add toasted milk powder, saffron milk, rose water, cardamom powder, a pinch of salt, and ¼ of the buttermilk. Whisk well.

5. Sift in wholewheat flour, semolina, baking powder, and baking soda. Mix gently.

6. Add the remaining buttermilk and fold until a smooth batter forms.

7. Pour the batter into the prepared tin and bake for 40–50 minutes, or until a toothpick comes out clean.

8. Meanwhile, prepare the syrup: boil raw sugar, water, saffron, cardamom and rose water. Let it simmer for 3–4 minutes, just until all the sugar is dissolved.

9. Once the cake is baked, let it cool for 10 minutes. Poke holes into the warm cake and pour the sugar syrup evenly. Let the cake soak for around 10-15 minutes and flip it out on the serving plate.

10. Garnish with chopped nuts and rose petals. Let it soak and cool  completely before slicing.

11. Store leftover cake in a covered container in the fridge for upto a week.

Notes

1. Toasted milk powder gives this cake that characteristic Gulab Jamun flavour. Toast it stirring continuously on low heat.
2. Semolina/rawa/sooji is important for the texture. It provides a firmness that is needed as the cake is soaked in syrup. Else the cake will turn gummy.
3.  Baking the cake at a lower temperature for slightly longer will give us a better texture.
4. Do not reduce the sugar syrup. cook it just to melt the sugar.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.