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Recipes from Taste Life! Organic Recipes by Leslie Cerier
Reprinted from Taste Life! Organic Recipes (2002) by permission of Square One Publishers, Garden City, NY
Ginger Pear Cake
Enjoy a slice of this cake with a dollop of sweet whipped tofu, whip
cream, ice cream or non-dairy frozen dessert, and it is wonderful
served on its own.
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Vegan, corn-free option
Makes 2 loaves or 1 large cake
3 cups whole wheat pastry flour
1/2 teaspoon sea salt
2 tablespoons baking powder
1 1/2 tablespoons ginger powder
1 teaspoon cinnamon
1 teaspoon nutmeg
5 tablespoons flax seeds, ground
1 pear, diced, 1 cup
2 cups apple or pear juice
1/2 cup + 1 tablespoon canola or corn oil
3/4 cup maple syrup
1 tablespoon vanilla
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1. Preheat oven to 350 degrees. No need to sift, just combine
flour, salt, baking powder, ginger, cinnamon, and nutmeg in a large
mixing bowl.
2. Grind flax seeds in a blender, and add juice, ? cup oil, vanilla, and maple syrup.
3. Blend briefly.
4. Add and stir the wet ingredients into the dry ingredients.
5. Lightly oil a 9x13x2 inch cake pan or two loaf pans with 1 tablespoon oil.
6. Pour in cake batter.
7. Bake for 40 minutes.
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