What a delightful fusion! Here’s the revised text in a different style: Indulge in the sweet union of Indian and Western flavors with our show-stopping Gulab Jamun Cake, now vegan-friendly for all to enjoy.

To Make the Vanilla Cake:

1. Making the entire cake in one day? It’s generally recommended to prepare the gulab jamun ahead of time to ensure optimal results and a stress-free baking experience. Hold back the sugar syrup for applying to the cake as you construct it.
2. Preheat oven to 350°F. Coat two 8-inch round cake pans generously with a non-stick cooking spray, then line each pan with parchment paper and lightly mist the parchment with cooking spray to ensure even release.
3. Allowing whisked almond milk and vinegar to sit undisturbed for a few minutes allows the acid to curdle the milk’s proteins, creating a creamy and tangy vegan yogurt substitute. Combine the soy milk mixture, oil, sugar, and vanilla extract in a large mixing bowl, whipping until smooth. Whisk together the flour, cornstarch, baking powder, baking soda, and salt to create a smooth, lump-free mixture.
4. Pour the batter smoothly into each of the two prepared pans, ensuring an even distribution of the mixture to facilitate uniform baking results. Bake at 350°F (175°C) for 25-30 minutes, or until a toothpick inserted into the centre of the baked good emerges clean. Once the cakes have finished baking, transfer them to a wire cooling rack to facilitate a thorough and efficient cooling process, allowing for complete air circulation and a smooth transition to the final step of applying the desired frosting.

To Make Whipped Cream:

1. Allow the beaters and bowl to sit undisturbed for a minimum of thirty minutes. Whisk together the chilled coconut cream, a dusting of confectioner’s sugar, and the instant pudding powder until they combine in luscious, stiff peaks.
2. Combine approximately one-half cup of the whipped cream with a few drops of rose syrup, stirring until well combined. Gently mix the ingredients, then fill a piping bag fitted with a small star tip. Combining a few drops of high-quality saffron extract with the residual whipped cream, then stirring it in with deliberate tenderness. Fit another piping bag with a large star-shaped nozzle.

To Decorate the Cake:

1. If you’ve prepared the cakes a few days prior and stored them in the freezer, allow them to sit at room temperature for approximately one hour to gradually thaw beforehand applying the frosting.
2. Carefully levelling the top of the cake, if necessary, place it securely on the cake stand to ensure stability and visual appeal. Generously drizzle the reserved sugar syrup over the cake in a smooth, even layer.
3. With a delicate touch, position a generous dollop of golden-hued saffron-flavored whipped cream atop the cake, then gently smooth it into an even layer using a trusty spatula. Position the halved jamuns artfully atop the cake. Carefully position the second cake above the initial one. Generously drizzle the reserved sugar syrup evenly over the cake. Drench the top and sides of the dessert with an abundance of fluffy, aromatic whipped cream infused with the subtle essence of saffron, then delicately brush the surface to create a smooth, even finish.
4. Position the partially sweetened jamuns atop the dish to complete the visual appeal. Swirl delicate patterns with a harmonious blend of saffron-infused and rose-syrup-flavored whipped creams, then artfully arrange to create a visually stunning dessert masterpiece. Finely chop the nuts and sprinkle them generously on top. Store the cake in the refrigerator until you’re prepared to serve it.