Spiced Parsnip Vegan Cake

vegan parsnip cake

A delicious tasting session wouldn’t be complete without dessert, and The Hungry Guy  really didn’t let us down. The final course of this month’s Veganuary NPD session was a vegan cake made from parsnips and delicious spices.

A similar texture to what you would expect from a carrot cake, with all the moist goodness from almonds, ginger, hazelnuts and raisins.

The vegan cake was topped off with a dairy-free icing and chopped stem ginger, offering creaminess and a touch of heat.

Spiced Parsnip Vegan Cake

Vegan Icing Recipe

Let’s Give it a Go!

  1. Preheat the oven to 180C/Fan 170C
  2. Line a cake tin – I used a square tin 32x14cm – with greaseproof paper
  3. In a bowl, mix the flour, ground almonds, baking powder, mixed spice, ground ginger, salt
  4. Trim, peel and grate the parsnips, mix them in a bowl with the chopped hazelnuts and raisins
  5. Add the sunflower oil and soya milk to the flours/dry ingredients and mix well until smooth
  6. Stir through the parsnips, hazelnuts and raisins
  7. Pour into the lined cake tin and bake in the oven for 30 minutes, until a skewer comes out clean when poked into the centre
  8. Remove from the oven and allow to cool in the tin for 5 minutes.  Then remove from the tin and cool on a cooling rack
  9. To make the icing – use a stand mixer or electric hand whisk to mix all ingredients until smooth – adjust the texture with soya milk if required
  10. Once the cake is completely cooled – top with the icing and sprinkle over the diced stem ginger and stem ginger syrup