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
  1. Preheat the oven to 350 degrees. Grease and flour a 9 x 12 ceramic or glass baking pan.
  2. 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.
  3. Combine the flaxseed and water in a small bowl and stir, let sit for at least 10 minutes.
  4. In a separate bowl, combine the oil, maple syrup, sugar, milk and vanilla extract, stir well and set aside.
  5. 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.
  6. 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
  1. 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/