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.