Let your winter fantasy cake come to life with this winning recipe from our Holiday Challenge!
Time required: 1 hour+
- 1 cup canned coconut milk
- 1 tbsp apple cider vinegar
- 3/4 cup + 2 tbsp brown sugar, packed
- 1 banana, mashed
- 2 tsp vanilla
- 2 cups gluten-free flour
- 1 1/4 tsp cinnamon, separated
- 1/2 tsp dried ginger
- 1/4 tsp nutmeg
- 1 tsp salt
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1 large pear, peeled and finely diced
- 1/2 cup vegan butter, softened
- 1/2 cup vegetable shortening
- 4 cups powdered sugar
- 3-4 tbsp canned coconut milk
- pinch of salt
- Grease two, 6-inch baking pans,* line with parchment paper and dust with flour. Preheat oven to 350 degrees Fahrenheit.
- Stir coconut milk and apple cider vinegar together and set aside.
- Wet ingredients: In a large bowl, beat 3/4 cup brown sugar with the banana and vanilla until combined.
- Dry ingredients: In a medium bowl, sift together the flour, cinnamon, ginger, nutmeg, salt, baking powder and baking soda.
- In a few additions, alternate between adding the flour mixture and the coconut milk to the wet ingredients. Beat on medium speed until combined.
- Pour batter into prepared pans and bake 30 minutes, or until inserted toothpick comes out clean. Let sit in pans for five minutes before transferring to a wire rack to finish cooling.
- While your cakes bake, combine the diced pear together with the remaining two tablespoons of brown sugar and 1/4 teaspoon of cinnamon. Let sit for at least 15 minutes.
- Beat butter, shortening and salt on medium-high speed until light and fluffy.
- Add one cup of powdered sugar and beat on low.
- Continue adding sugar by the cup, along with the coconut milk, one tablespoon at a time, until you have used all of the powdered sugar.
- If frosting is too thick, slowly add more coconut milk. If it is too thin, add more powdered sugar.
- Use a serrated knife to trim the top (dome-like) part of the cakes off.
- Place one layer on your turntable, serving plate or cake stand, and dollop a large amount of frosting on top of it.
- Spread with a spatula to the edges to create an even layer of frosting, and than apply pressure in the middle with a small, offset spatula to create a “well.” You should have a “dam” around the circumference of the cake to contain the filling.
- Fill the well with the pear mixture.
- Place the second layer on top, upside down.
- Place another dollop of frosting on that layer and spread to the edges again.
- Add more icing to your spatula to cover the sides of the cake. Use a cake scraper to smooth out the icing.
- Serve and enjoy!
Kelly is a talented recipe developer from Canada and is passionate about food and travel! Discover more of her amazing kitchen creations and travel adventures on her blog at nevernoteating.org