A warm wintry spice cake made healthier with parsnip and pear with no dairy or animal products and a vegan swiss meringue buttercream from aquafaba.
Preheat the oven to 325F degrees and lightly grease two 8" baking tins
In a medium bowl beat together the butter, sugar, cardamom, pumpkin pie spice, and chia eggs until combined.
In another medium bowl, combine the flour, baking soda and salt and pour into the bowl with the wet ingredients, stirring with a wooden spoon to incorporate being careful not to overmix.
Stir in the parsnip and pear gently to evenly distribute throughout the batter.
Divide batter evenly between both pans (I use a kitchen scale to be precise) and put in the oven for 40-45 minutes or until a knife comes out of the middle clean.
Let the cakes cool for at least an hour before frosting.