8~10Gulab Jamun, cut in half along with ½ cup of sugar syrup
1packetDr. Oetker Whip it (or other whip cream stabilizer or use 2tbsp instant Vanilla pudding powder)*
2tablespoonsVanilla flavor Instant pudding mix*
3 ~ 4tablespoonsChopped Almonds or Pistachios, optional
Make the Vanilla Cake:
Preheat oven to 350°F. Lightly grease a 8" round cake pan with cooking spray. Line with parchment and grease the paper with cooking spray.
In a measuring cup, whisk almond milk and vinegar. Set aside for a few minutes to curdle.
In a large mixing bowl, beat together the soy milk mixture, oil, sugar, vanilla until sugar is dissolved.Place a sieve on the bowl and sift in the flour, cornstarch, baking powder, baking soda and salt into the wet ingredients. Mix until no big lumps remain. Do not overmix.
Divide the batter evenly in the prepared pan. 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.
Make/ Prep Gulab Jamun:
There are a few options here. You can either buy gulab jamun in can from the store or make them yourself from a mix or from scratch. You will need about 10~12 gulab jamun and about ½ cup of sugar syrup for the cake.
Make Whipped Cream:
Chill the beaters and bowl for at least 30 minutes.
Pour the cold whipping cream, confectioners cream, instant pudding powder and Whip It and whip until stiff peaks form.
Take about ½ cup of the whipped cream into a bowl 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 fit with a big star tip.
Decorate the Cake:
Level the top of a cake, if needed, and slice it in half using a serrated knife. Place the bottom layer on the cake stand*. Liberally brush the cake with the reserved sugar syrup from the gulab jamun.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 with more saffron flavored whipped cream. Frost the sides as well.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.
You can use non-dairy or dairy milk in the recipe. I usually use unsweetened almond or oat milk.
If you don't have apple cider vinegar, then feel free to use white or other vinegar you have in the pantry.
If using store bought Jamun, you will need about 8~10 gulab jamun and about ½ cup of sugar syrup for the cake.
Cake can be made up to 1 month in advance. Cool the cake completely, clingwrap it couple of times and freeze it until ready to use.
If the cakes are frozen, then leave them on the counter for about an hour to thaw before frosting.
Make sure to chill the beaters and bowl for at least 30 minutes before making whipped cream frosting.
Frosting can be made up to 2 days in advance.
If you can't find Whip it, then omit it.
You can substitute instant pudding mix with either cornstarch or custard powder.
Cake can be assembled 1 day in advance. Keep it in the refrigerator until ready to serve.
To decorate the cake on the cake stand, place parchment strips under the cake for easy clean up.
To make the recipe ahead of time:
Day 1: Make the cake.
Day 2: Make gulab jamun. If you are using store bought jamun, then skip to next step.
Day 3: Finally assemble and decorate either the day before or day off serving it.
To make Gulab jamun cupcakes, follow the eggless cake recipe as written. Pour the batter into liner lined cupcake pan. Bake for 18~20 minutes or until a toothpick inserted into the center comes out clean. Cool, then brush with sugar syrup. Frost with the whipped cream frosting and decorate with halved gulab jamun.