SPICED PARSNIP CAKE
Think carrot cake, but different! Moist, gently spiced and absolutely moreish. It's a properly homely bake.
- 240 g self-raising flour
- 1 tsp baking powder
- ½ tsp bicarbonate of soda
- 2 tsp mixed spice
- 180 g light brown soft sugar
- zest of 1 orange
- 150 ml flavorless oil ie. sunflower or vegetable
- 150 ml oat milk
- ½ tbsp apple cider vinegar
- pinch of salt
- 175 g grated parsnip
- 75 g pecan nuts
- to decorate: cashew frosting, parsnip crisps, orange zest
Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and grease and/or line a high-sided round cake tin.
Sift the self-raising flour, baking powder, bicarbonate of soda and mixed spice into a large mixing bowl. Add the light brown soft sugar and orange zest and stir them through.
Combine the oil, oat milk, apple cider vinegar and salt in a large jug. Slowly pour this liquid into the dry ingredients, stirring gently as you go, until everything is smooth and combined. Lastly, fold through the grated parsnip and pecan nuts.
Pour the batter into the lined cake tin and smooth over the top. Bake for 45 minutes-1 hour, or until golden brown and an inserted skewer comes out clean. Allow to cool completely.
Decorate the spiced parsnip cake with cashew frosting (recipe below), parsnip crisps and extra orange zest.
- 200 g cashew nuts
- 3 tbsp dairy-free milk
- 4 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste
Soak the cashews in boiling water for 25 mins or so, until soft.
Drain the cashew nuts, then add them into a food processor along with the milk, maple syrup, lemon juice and vanilla bean paste. Blend until completely smooth (this may take a little while!). Refrigerate until ready to use.
To make the parsnip crisps, simply peel thin strips of parsnip with a speed peeler. Arrange on a baking tray and bake for 5-10 minutes in a medium oven, until crispy.
Loved this Spiced Parsnip Cake? Then I’m sure you will love my Blood Orange Loaf Cake too!