Friday, August 21, 2015

Vegan Gluten-Free Vanilla Pear Pecan Cake

       This week, I had some pears that were quickly becoming too ripe and were just begging to be used in a recipe.  So I made it my mission to use the pears as the primary ingredient in an entirely new, delicious creation...and I think I can say, mission accomplished!  I had so many happy customers who loved this and I believe I already have a request for another cake.

You'll need: 

1 cup pumpkin puree

1 ¼ cups coconut oil, melted 

2 cups sugar 

1 tbsp vanilla extract

2 tsp coconut extract

2 tsp baking powder

2 tbsp vanilla protein, optional

2 tsp baking soda

1 tsp salt

1 2/3 cups Pears, chopped (approx. two medium pears)

1 cup pecans, chopped

1/2 cup golden raisins

       Preheat the oven to 350°F. Prepare two 9” round pans by greasing and flouring.
       In a medium bowl, combine together the pumpkin, oil, sugar, and vanilla.

    In a separate bowl, mix together flour, xanthan gum, baking soda, baking powder, Protein, and salt. Then slowly add the liquid ingredients to the dry ingredients and mix until fully combined.
Next, fold in the pears and pecans, followed by the shredded coconut and raisins.

Pour the batter evenly into the prepared pans and bake for about 25–30 minutes or until a toothpick comes out clean.

       Once the cakes have finished baking, allow them to cool before assembling the layers.

Vanilla Crème Frosting
1 ½ cups coconut palm shortening

3 cups powdered sugar

1 tbsp vanilla extract
coconut milk, as needed

       In a bowl using an electric mixer, cream the Shortening until smooth.  Add in one cup of powdered sugar and cream together until the butter is thick and crumbly.  Add in a splash of coconut milk and the vanilla extract, then whip until smooth.  Add in another cup of  powdered sugar followed by another splash of coconut milk, if needed.  Repeat this step, using the last of the sugar and continue to mix until creamy.
              Assemble the two-layer cake by placing a generous amount of frosting on the bottom layer, followed by placing the second cake on top of it.  Then use the rest of the frosting to cover the whole cake.  Yes, it’s that easy!  Enjoy!

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