pear and parsnip cake with ginger icing (vegan + gluten-free)
Prep time:
Cook time:
Total time:
Serves: 10-12 servings
Ingredients
for the cake
⅔ cup pear puree (from 1-2 pears)
3 flax eggs (2 tbsp flaxseeds mixed with 6 tablespoons water), I like this one from Bob's Red Mill
¼ cup vegetable oil (or any other neutral-flavored oil)
6 tablespoons maple syurp
½ (50 grams) cup white sugar
¼ cup non-dairy milk
½ teaspoon vanilla extract
½ cup (75 grams) almond flour
¾ cup (116 grams) glutinous white rice flour (not regular white rice flour)
½ cup (50 grams) oat flour
¼ cup (32 grams) millet flour
¼ cup (30 grams) tapioca flour
½ teaspoon salt
1 teaspoon baking soda
1½ teaspoons baking powder
2 teaspoons ginger
1 teaspoon cinnamon
pinch cloves
1 cup peeled, grated parsnip
for the icing
4 oz vegan butter (such as Earth Balance)
4 oz vegan cream cheese
2 cups (220 grams) powdered sugar
1 teaspoon vanilla extract
2 teaspoons finely grated fresh ginger (more if desired)
pinch of salt
Instructions
for the cake
Preheat the oven to 350 degrees. Grease and flour a 9 x 12 ceramic or glass baking pan.
For the pear puree, peel and core 1-2 ripe pears and puree in a blender. If you're doing this in advance and you're concerned with browing, add ½ teaspoon lemon juice to the puree before storing it in an air-tight container.
Combine the flaxseed and water in a small bowl and stir, let sit for at least 10 minutes.
In a separate bowl, combine the oil, maple syrup, sugar, milk and vanilla extract, stir well and set aside.
Whisk together the flours, salt, baking soda, baking powder, ginger, and cinnamon in a large bowl until thoroughly combined. Add the flax eggs, sugar mixture, and pear puree to the dry ingredients and mix for 3-5 minutes, Stir in the grated parsnip and let the batter sit for 10 minutes.
Bake for 20 minutes, then begin checking the cake every 3-5 minutes for doneness. A toothpick inserted into the center of the cake should come out clean. When done, cool on a rack until it comes to room temperature.
for the icing
Beat the vegan butter and cream cheese on high speed for 3 minutes, until combined and fluffy. Add the powdered sugar and mix for another 3 minutes, then blend in the vanilla, ginger and salt. Taste and add more ginger if desired.
Recipe by oh honey bakes at https://ohhoneybakes.com/pear-parsnip-cake-vegan-gluten-free/