Method

Preheat your oven to 190℃ and line a tin with baking paper. We used a 19 cm, or 7 inches square baking tin.

First prepare your frosting. Combine all ingredients in a blender and process until super creamy, scraping down the sides of your blender as required. Leave the frosting to firm up in the freezer for 1 hour or so, whisking once half-way through. Once the texture is semi-firm, whisk again until you achieve a thick spreadable consistency.

In the meantime, in a small bowl combine the ground flax seeds with the filtered water and stir. Let sit for 10 minutes minimum.

Cut the pears in half, removing seeds and stem, dice into cubes. Place in a blender and purée until smooth. Set aside ⅔ cup.

In a large bowl, combine the olive oil, brown rice malt syrup, brown sugar, almond milk and vanilla extract. Mix to combine and set aside.

In another bowl add the flour, salt, baking soda, baking powder, ginger, cinnamon and ground cloves. Stir until well combined.

Transfer the flax eggs, pear puree and wet mixture into the dry ingredients. Gently fold through until combined, for 3-5 minutes, making sure you don’t incorporate too much air into the batter.

Add in the grated parsnip and let your batter sit for approximately 10 minutes before baking.

Bake your cake for 45-50 minutes, or until a sharp knife, inserted into the centre of your cake, comes out clean. Before spreading the frosting, leave your cake to cool completely.

Frost your cake and enjoy.

Any remaining cake will keep for up to 3 days stored in an airtight container at room temperature; if there is any left!