Disappearing Kernza Vegan Apple/Pear Cake Recipe
Versatile, light custardy cake with layers of fruit
Equipment
Ingredients
- 35 grams cashews
- 70 grams whole grain Kernza flour
- 55 grams cooked chickpeas
- 55 grams aquafaba
- 25 grams maple syrup
- 50 grams water
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1 pinch Himalayan sea salt
- 2 pounds apples and/or pears combined
Instructions
Prepare Pan
- Line baking pan with parchment paper and set aside.
Preheat
- Preheat oven to 400 °F
Prepare Wet Ingredients
- Place cashews in boiling water and allow to soak for 15 minutes
- Place cooked chickpeas, aquafaba, maple syrup, vanilla and 50 grams of water in blender
- Blend for 1 minute at high speed.
- Once cashews are ready, drain them off.
- Add drained cashews to blender and blend for another minute until smooth.
Prepare Dry Ingredients
- Combine Kernza Flour, baking powder and salt in a large bowl.
Combine Wet and Dry Ingredients
- Add wet ingredients to dry ingredients and combine using Danish dough whisk.
Prepare Fruit
- Core apples and pears.
- Peel if desired.
- Thinly slice with mandoline at smallest setting.
- Add sliced fruit to batter as you finish slicing each one – to prevent browning.
Transfer Batter to Pan
- Place batter in pan.
- Flatten out with fork.
Bake
- Place pan in middle shelf of oven and bake for 40 minutes.
- Set oven to broil for 3 more minutes until top is nicely browned.
Cool
- Remove from oven and allow to rest for 10 minutes.
- Transfer cake with parchment paper liner to flat plate.
Serve
- Slice into 9 squares.
- Serve one or two squares plain or topped with maple syrup or other sauce of choice.
Store
- Cake can be stored at least 3 days in the refrigerator.
Notes
Please see main post for ingredient and equipment discussion.
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