Parsnip Cake
“One of my students said she made a cake to use up an excess of parsnips, so I was inspired to do the same!”
This recipe was created by Vegan Chef Day.
Prep time - 20 minutes
Cook time - 40 minutes
Difficulty - Medium
Serves / makes - 12 slices
Ingredients
100g walnuts
100g gram flour
200g rice flour
1.5t baking powder
1.5t bicarbonate of soda
1/2t xanthum gum (optional)
2t ground cinnamon
A little freshly grated nutmeg
150g brown sugar, such as cane, coconut or rapadura
200g finely grated parsnip
100ml extra virgin olive oil or olive oil
300ml plant milk
100ml aquafaba
1T apple cider vinegar
A little oil for the pan
Equipment
Chopper attachment of hand blender or food processor
Large mixing bowl
Mixing spoon
Cake tin, I used a bundt pan but you can also use a round cake tin that is approximately 20cm wide
Method
Heat your oven to 180c/360f/GM4.
Put the walnuts into the chopper attachment or food processor. Blend them until they are finely ground. Put them into a large bowl with the gram flour, rice flour, baking powder, bicarbonate of soda, xanthum gum (if using), cinnamon and nutmeg. Mix well.
Add the parsnip to the bowl, mix well. Add the oil, plant milk, aquafaba and vinegar but do this incrementally, mixing after each addition, this method will reduce the risk of the batter being lumpy.
Oil the cake tin or cover it with baking paper. Pour the batter into the cake tin. Bake for around 40 minutes until the cake is cooked through.
Allow the cake to cool slightly before removing it from the tin.
Parsnip Cake
Ingredients
- 100g walnuts
- 100g gram flour
- 200g rice flour
- 5t baking powder
- 5t bicarbonate of soda
- 1/2t xanthum gum (optional)
- 2t ground cinnamon
- A little freshly grated nutmeg
- 150g brown sugar, such as cane, coconut or rapadura
- 200g finely grated parsnip
- 100ml extra virgin olive oil or olive oil
- 300ml plant milk
- 100ml aquafaba
- 1T apple cider vinegar
- A little oil for the pan
Method
- Heat your oven to 180c/360f/GM4.
- Put the walnuts into the chopper attachment or food processor. Blend them until they are finely ground. Put them into a large bowl with the gram flour, rice flour, baking powder, bicarbonate of soda, canton gum (if using), cinnamon and nutmeg. Mix well.
- Add the parsnip to the bowl, mix well. Add the oil, plant milk, aquafaba and vinegar but do this incrementally, mixing after each addition, this method will reduce the risk of the batter being lumpy.
- Oil the cake tin or cover it with baking paper. Pour the batter into the cake tin. Bake for around 40 minutes until the cake is cooked through.
- Allow the cake to cool slightly before removing it from the tin.
Notes:
Equipment
Chopper attachment of hand blender or food processor
Large mixing bowl
Mixing spoon
Cake tin, I used a bundt pan but you can also use a round cake tin that is approximately 20cm wide