Happy Friday, friends! I’m delighted to announce that the Skillet Pear Gingerbread Cake you see above is a menu item for the Virtual Vegan Holiday Dinner!
The Virtual Vegan Holiday Dinner was created by Marly McMillen of Namely Marly and Alison Kramer of Manifest Vegan as a way to showcase a traditional holiday menu with a vegan spin. Our menu includes everything from appetizers to desserts and all things in between. I’m honored to be a part of this very special virtual event and to share the stage with so many uber-talented vegan bloggers. Just click the links below to view each dish, you won’t be disappointed!
Carrot Pâté by Diet, Desserts, and Dogs
Winter Warmer Cocktail by Pea Soup Eats
Vegan Holiday Casserole by Namely Marly
Cranberry and Orange Ginger Mango Chutney by Loves Veggies and Yoga
Vegan Sweet Potato Puree with Maple and Sour Cream by Vegan Good Things
Crescent Rolls by That’s So Vegan
The Best Part: Desserts
Four Ingredient Vegan Pumpkin Pie by Lunch Box Bunch
Skillet Pear Gingerbread Cake by The Tolerant Vegan
Chocolate Pecan Cookie Pies by Your Vegan Mom
Eggnog Cheesecake by Manifest Vegan
I was inspired to make this cake when I recently picked up a can of Kentucky pure cane sorghum at a food store in Brooklyn.
Pure cane sorghum has a taste similar to molasses. In baking, it can be used to replace molasses, brown sugar, honey and syrup. It’s a perfect sweetener for sweet tea and it’s also delicious when mixed with a spoonful of melted Earth Balance Natural Buttery Spread and poured over pancakes. For this recipe, I used the pure cane sorghum to compliment the ginger and brown sugar.
- 2 1/3 cups all-purpose flour
- 1 1/2 tsp. ground ginger
- 1 1/4 tsp. sea salt
- 1 1/2 tsp. cinnamon
- 1/4 tsp. ground cloves
- 3/4 cup grapeseed oil
- 3/4 cup brown sugar
- 1/2 cup pure cane sorghum
- 1/2 cup dairy-free yogurt
- 1/4 cup dairy-free milk
- 1/2 tbsp. fresh ginger, grated
- 1/4 cup of unsweetened applesauce
- 1 tsp. of baking soda
- 1 tbsp. of distilled white vinegar
- 1/2 cup brewed hot coffee, regular or decaf
- 2 ripe pears, peeled, cored and sliced into 1/4″ pieces
- 1 tbsp. of Earth Balance Natural Buttery Spread
Preheat your oven to 325 degrees Fahrenheit
In a large bowl, whisk together the all-purpose flour, ground ginger, 1 tsp sea salt, cinnamon and ground cloves.
In a separate bowl, stir together the grapeseed oil, 1/2 cup brown sugar, sorghum, yogurt, milk, freshly grated ginger and unsweetened applesauce
Gradually add the dry flour mixture to the wet ingredients, stirring well. Stir in the baking soda and coffee, then stir in the distilled white vinegar.
Pour the batter into a 10″ cast iron skillet
Arrange the pear slices on top of the batter, forming a large circle around the edges and a smaller circle in the center
I hope you enjoy this cake and I also hope you head over to the Virtual Vegan Holiday Dinner to check out the array of sweet and savory goodies on display.
I’m going to sign off until after the holidays, so I’ll see you kids in a couple of weeks.
Happy Holidays, everyone!