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Back in 2018, I created my Gulab Jamun Bundt Cake for my first cookbook, Milk & Cardamom. What started as a fun fusion experiment quickly turned into my most viral recipe I’ve ever made! It’s been featured on BuzzFeed, made thousands of times around the world, and inspired so many bakers to create their own takes on this Indian-inspired dessert!
But ever since that recipe took off, I’ve gotten one question more than any other:
“How do I make a eggless gulab jamun bundt cake?”
The original gulab jamun bundt cake recipe relies on eggs for structure and protein, which help the syrup soak in without turning the cake into mush. When I first tried making an eggless gulab jamun bundt cake, it tasted great, but the texture didn’t hold up. The syrup made it too soft and dense.
So, I went back to the kitchen and started testing again. And again. And again. I made dozens of cakes! I tried sour cream, cream cheese, all egg replacer, vegan mayonaisse, creme fraiche, yogurt, flax eggs, and a combination of all of the above! In the end a combo of egg replacer, milk powder, cornstarch and vanilla Greek Yogurt worked best. I suggest vanilla Greek Yogurt to reduce the tanginess from the yogurt, while still getting maximum protein for structure! I also mix the egg replacer with milk to provide moisture and the milk powder and cornstarch provide additional structure and soaking power to the cake!
After years of experimenting with different combinations of milk, yogurt, starches, and leaveners, I finally found the perfect balance. The result? A eggless gulab jamun bundt cake that’s just as moist, soft, and syrupy as the original, but completely egg-free.
The key was adding the right amount of protein and fat through dairy and starch, so the crumb stays tender but stable once the syrup is poured on. Every bite melts in your mouth without falling apart, just like a traditional gulab jamun, but in cake form!
What Makes This Cake Special
- Eggless and foolproof: No need for complicated substitutions! No mushy cake!
- Soft, fluffy crumb: Perfectly soaks up syrup without turning soggy!
- Flavor-packed: Cardamom, rose, and milk powder make every bite taste like traditional Gulab Jamun
- Festive yet simple: Beautiful enough for Diwali or Eid, easy enough for weekend baking!
- Make it how you like! Don’t want to make the glaze? Skip it! Save the syrup for your coffee or cocktails!
Tips for Success
- Use a scale – this will help make sure all your ratios of dry ingredients to wet ingredients are correct! Also, this will help with getting the right consistency for the glaze.
- Double Grease your bundt cake pans! I like to use butter and cooking spray. This ensure that you’re cake will pop out the mold with ease!
- Use room-temperature ingredients for a smooth batter and even bake!
- Warm syrup, warm cake: Pour the syrup over the cake while both are slightly warm for the best absorption without mush! If hte syrup is too hot it will turn the cake into mush.
- Glaze the cake while cool! If the cake is warm, the glaze will melt into a puddle!
- Make ahead: You can make this cake ahead of time by baking the cake and adding the soak. Flip it onto your serving tray and cover with plastic wrap. Store at room temperature if it’s 1 day ahead, otherwise refridgerate. Make the glaze on the day you are serving it and decorate.
It’s been incredible to see how this recipe has taken on a life of its own since 2018. From college dorm bakers to professional pastry chefs, so many of you have shared your versions, tagged me, and made this cake part of your celebrations!
Now, with this new eggless version, everyone can enjoy it!
Try It and Tag Me!
I’d love to see your creations! Make the Eggless Gulab Jamun Bundt Cake, post it on Instagram, and tag @milkandcardamom.
And if you loved the original version, don’t forget to share this update with your friends and family who’ve been waiting for the eggless one!
Print
Eggless Gulab Jamun Bundt Cake
- Total Time: 1 hour
- Yield: one 6 cup bundt cake OR 6 mini 1-cup bunt cakes 1x
Description
After years of testing, I’ve perfected my famous Gulab Jamun Bundt Cake—now completely eggless! Get the soft, tender crumb and syrup-soaked sweetness without the mush. This eggless version is foolproof and every bit as delicious as the original.
Ingredients
- 2 tbsp egg replacer powder
- 1/4 cup milk
- 1 cup (226g) unsalted butter, room temperature
- 1 cup + 1 tbsp (215 g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp milk powder
- 1/2 tsp kosher salt
- 1/2 tsp ground cardamom
- 6 tbsp (96g) vanilla Greek yogurt
- 2 tsp vanilla extract
- 1 1/3 cup (283g) all purpose flour
Gulab Jamun Syrup
- 3/4 cup water
- 3/4 cup ( 150 g) granulated sugar
- one 2 inch cinnamon stick
- 5 cardamom pods
- 8–10 strands saffron
- 2 tsp rose water
- 1 tsp lemon juice
- 1 cup (113 g) powdered sugar
- edible rose petals, pistachios, sprinkles, etc for garnish (optional)
Instructions
Preheat oven to 350°F. Grease bundt cake pan(s) generously with butter and spray with cooking spray. Set aside.
In a small cup, add egg replacer powder and milk and whisk well. Set aside.
In the bowl of a stand mixer, add butter, sugar, cornstarch, milk powder, salt, and cardamom. Mix with a paddle attachment for 3 minutes on high speed, scraping the bowl down halfway through. Add egg replacer mixture and mix for 30 seconds. Add yogurt and vanilla and mix for 1 minute. Add flour and mix on low speed until just incorporated and there are no pockets of flour. This is a thick batter!
Spoon the batter into the bundt cake mold and tap the mold on the counter 10-12 times. Use a spatula to spread the batter into a smooth and even layer.
Bake for 40- 45 minutes (if using mini Bundt pans, bake for 25-30 minutes) or until a toothpick inserted in between the edge and center of the bundt cake comes out clean.
Five minutes before the cake is done, make the syrup. Add water, sugar, cinnamon stick, cardamom pods, and saffron to a saucepan. Bring to a boil and simmer for 2 minutes. Remove from heat and stir in rose water and lemon juice. Remove the cinnamon stick and cardamom pods. (don’t throw these out, save these for your morning chai!). Reserve 2.5 tbsp of the syrup and set aside.
Use a fork to poke holes into the cake all over the top. Let it sit for 10 minutes before pouring the syrups over the cake. If the syrup pools, use a fork to poke holes in that area. Let the cake sit for 15 minutes before turning it out onto a serving plate.
Let the cake completely cool! This is important so that your glaze does not melt all over the cake!
To make the glaze, add powdered sugar and reserved syrup to a bowl and whisk until combined. Spoon the glaze over the cake and decorate with rose petals, pistachios, sprinkles ,or whatever you’d like!
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: dessert
