Vegan Rasmalai Cake Recipe (Eggless)

Rasmalai cake is a dessert worth falling in love with. Its light, spongy base soaked in sweetened milk, combined with the gentle flavors of cardamom and rose water, makes it a family favorite. 

Originally popular in Pakistan and India, this dessert has been winning hearts worldwide. 

If you’ve heard about this cake from friends, or tried it in a restaurant, you’ll know its refreshing taste and creamy layers are hard to resist. 

If you’ve been wondering how to make rasmalai cake at home, this easy-to-follow recipe is perfect for both beginners and seasoned bakers. It’s a wonderful dessert for sharing with loved ones.

Why Vegan Rasmalai Cake Is Perfect for Every Occasion

This cake isn’t just delicious; it’s a great example of how vegan desserts can feel indulgent without compromise. Its light and refreshing qualities make it perfect for warm days, while the fragrant cardamom and rose water transform it into something truly special. 

Best of all, its make-ahead nature is ideal for family gatherings or parties, saving you time and stress. 

By trying this recipe, you’re embracing a plant-based twist on a beloved classic that everyone at the table can enjoy. 

Ingredients for Vegan Rasmalai Cake

For the Sponge Cake

• 1 ½ cups plain (all-purpose) flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon ground cardamom
• ½ cup granulated sugar
• ½ cup neutral oil (e.g., sunflower or canola)
• 1 teaspoon rose water
• 1 cup vegan yogurt (unsweetened)

Whipped Cream

• 1 cup chilled coconut cream (scooped from the top of a refrigerated can)
• 5 tablespoons powdered sugar
• ½ teaspoon rose water

For the Topping

• 9 pieces vegan rasmalai (available at specialty stores or homemade)
• 7 strands saffron (optional)
• 1 tablespoon dried rose petals
• 2 tablespoons sliced almonds

Step-by-Step Instructions for Making This Vegan Rasmalai Cake

1. Preheat your oven to 350°F (180°C) and grease a 9×13 baking pan with oil or vegan butter. 
2. In a large mixing bowl, combine the flour, baking powder, baking soda, and ground cardamom, sifting to remove lumps. 
3. In another bowl, whisk together the vegan yogurt and sugar until smooth, then add rose water and oil. 
4. Gradually mix the wet ingredients into the dry ingredients with a spatula, ensuring not to overmix. 
5. Pour the batter evenly into the prepared pan and bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. 
6. Let the sponge cool completely.
7. Next, scoop the thick coconut cream into a chilled bowl and whip on high speed until fluffy. 
8. Add powdered sugar and rose water, whipping briefly to combine. Keep the cream refrigerated until assembly.
9. Separate the vegan rasmalai pieces from their sweetened milk. Pour half the milk evenly over the cooled sponge cake, letting it soak in. 
10. Slice the rasmalai pieces and layer them evenly across the sponge. Spread the whipped coconut cream over the rasmalai pieces to create a smooth, even layer.
11. Decorate the cake with saffron strands, rose petals, and sliced almonds. Refrigerate for at least three hours before serving to allow the flavors to meld and the cake to set.

Our Tips for Success

Making a perfect vegan rasmalai cake is easy with a few helpful tips:

• Choose the right vegan yogurt. For a creamy, rich texture, go with an unsweetened, full-fat option. Almond or soy-based yogurts tend to work best in this recipe.
• Mix gently to keep the cake light. When folding the wet and dry ingredients together, use a spatula and go slow. Overmixing can make the cake dense, so aim for just combined!
• Chill your coconut cream. Refrigerate your can overnight before you start whipping. This separates the cream from the liquid, giving you a fluffy, dreamy topping that’s easy to work with.

Flavor Variations

This recipe is already delicious, but here are a few fun twists to make it uniquely yours:

• Go nutty! Swap the sliced almonds for crushed pistachios. Not only do they add a vibrant green pop of color, but they also bring a lovely crunch to every bite.
• Try a citrus twist. Add a splash of orange blossom water in place of rose water for a refreshing zesty flavor.
• Double down on saffron. Infuse the whipped coconut cream with a few extra saffron strands for a luxurious golden hue and a more intense floral note.

Serving Ideas

How you serve your rasmalai cake can make it even more special – why not try the following?

• Pair it with chai. A slice of this cake goes beautifully with a warm cup of vegan chai or spiced tea—perfect for cozy afternoons.
• Dress it up. Use a white or gold platter to serve, and sprinkle extra rose petals or pistachios on top for an elegant touch.
• Make it party-friendly. For gatherings, cut the cake into smaller squares or rectangles and plate them individually. Drizzle a little of the leftover sweetened milk on each piece for an extra indulgent presentation.

Storage and Troubleshooting

This vegan rasmalai cake is best stored in the refrigerator, where it will keep fresh for up to four days.

For longer storage, freeze individual portions in an airtight container for up to three months. 

Allow frozen slices to thaw in the fridge before serving. If your cake turns out dense or hard, it’s likely due to overmixing or overbaking. 

To avoid this, gently fold the batter and keep an eye on baking time. A light, spongy texture is key to this dessert’s charm.

Final Thoughts

Making vegan rasmalai cake at home is easier than you think. With a few simple steps and thoughtful ingredients, you’ll have a stunning dessert that looks and tastes incredible. 

Whether you’re baking for a special event or just treating your family, this recipe is sure to impress. 

So, grab your ingredients, preheat that oven, and get ready to bake a cake that’s as beautiful as it is delicious!