SPICED PARSNIP CAKE
Think carrot cake, but different! Moist, gently spiced and absolutely moreish. It's a properly homely bake.
Ingredients
- 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
Instructions
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Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and grease and/or line a high-sided round cake tin.
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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.
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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.
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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.
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Decorate the spiced parsnip cake with cashew frosting (recipe below), parsnip crisps and extra orange zest.
CASHEW FROSTING
Ingredients
- 200 g cashew nuts
- 3 tbsp dairy-free milk
- 4 tbsp maple syrup
- 2 tbsp lemon juice
- 1 tsp vanilla bean paste
Instructions
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Soak the cashews in boiling water for 25 mins or so, until soft.
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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.
Recipe Notes
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!
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