Gulab Jamun Cake
[Vegan]

To Make the Vanilla Cake:

1. If making the entire cake in one day, it is a good idea to make the gulab jamun first. Reserve the sugar syrup for brushing the cake during assembly.
2. Preheat oven to 350°F. Lightly grease two 8-inch round cake pans with cooking spray and line them with parchment and grease the paper with cooking spray.
3. Whisk almond milk and vinegar in a measuring cup and set aside for a few minutes to curdle. Beat together the soy milk mixture, oil, sugar, and vanilla in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda, and salt and mix until no big lumps remain.
4. Divide the batter evenly between the two prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Transfer to a cooling rack and let the cakes cool completely before frosting.

To Make Whipped Cream:

1. Chill the beaters and bowl for at least 30 minutes. Pour the cold coconut cream, confectioner's sugar, and instant pudding powder and whip until stiff peaks form.
2. Take about  1/2 cup of the whipped cream and add rose syrup to it. Mix gently and fill a piping bag with a small star tip in it. Add saffron extract in the remaining whipped cream and stir it in gently. Fill another piping bag and fit with a big star tip.

To Decorate the Cake:

1. If you made the cakes a few days in advance and they are frozen, then leave them on the counter for about an hour to thaw before frosting.
2. First level the top of a cake, if needed, and set it on the cake stand. Liberally brush the cake with the reserved sugar syrup.
3. Place a dollop of saffron-flavored whipped cream and spread it evenly on the cake with a spatula. Place the halved jamuns on the cake. Gently place the second cake on top of the first. Liberally brush the cake with the reserved sugar syrup. Cover the top and sides with more saffron-flavored whipped cream and brush.
4. Place the remaining halved jamuns on top. Make swirls with both saffron and rose syrup flavored whipped cream and decorate as desired. Sprinkle the chopped nuts on top. Refrigerate the cake until ready to serve.