Vegan Parsnip and Apple Cake
This vegan parsnip cake is undeniably delicious, once tried we promise you'll never look at a parsnip the same way again. Softening the parsnips in apple juice before blizting them with maple syrup really enhances the their natural sweet taste, and once the mixture is combined with dates and pecans and spiced with cinnamon and vanilla the finished result is nothing short of scrumptious.
This isn't a sponge cake, but the apple juice ensures the texture is moist and deliciously dense. It's got all the feel of an indulgent cake with none of the unhealthy ingredients. Don't crush the pecans too much as some whole in the cake add a good crunch and, once cool, try piercing some very small holes in the top of the cake so some of the maple icing can drizzle down into it. Top with whole pecans and voila - you have a healthy, delicious cake no mum could say no to this Sunday!
- 300g Parsnips, trimmed and cut into large chunks
- 100ml Apple juice
- 2tbsp Maple syrup (+1tbsp for icing)
- 275g Gluten free SR flour
- 1tbsp Baking powder
- 1tsp Cinnamon
- 175g Pure vegan spread
- 150g Caster sugar
- 1tsp Vanilla extract
- 125g Dates, dried and cut into raisin sized pieces
- 100g Pecans, chopped
- 125g Icing sugar
- Cook parsnips in with the apple juice cover and cook until tender.
- Drain well and reserve the juice. When cool, mash with the juice and 2tbsp of maple syrup.
- Beat spread, caster sugar and vanilla together until light and fluffy.
- Stir in the cold purée, flour, cinnamon, baking powder, dates and pecans.
- Bake at 180 for 35 mins until skewer comes out clean.
- When cool mix the icing sugar and maple syrup together and drizzle over the top of the cake. Decorate with whole pecans.