A delicious tasting session wouldn’t be complete without dessert, and The Hungry GuyĀ 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
- 325g Self Raising Flour
- 75g Ground Almonds
- 240g Light Brown Sugar
- 2 Tsp Baking Powder
- 2 Tsp Mixed Spice
- 1 Tsp Ground Ginger
- Pinch of Smart SaltĀ®
- 100g Chopped Hazelnuts
- 120g Raisins (or Sultanas)
- 400g Soya Milk
- 300g Parsnips
- 150g Sunflower Oil
Vegan Icing Recipe
- 300g Icing Sugar
- 150g Vegan Butter
- 150g Vegan Cream Cheese
- 2 Tbsp Soya Milk
- 75g Stem Ginger, chopped
- 1 Tbsp Stem Ginger Syrup
Let’s Give it a Go!
- Preheat the oven to 180C/Fan 170C
- Line a cake tin – I used a square tin 32x14cm – with greaseproof paper
- In a bowl, mix the flour, ground almonds, baking powder, mixed spice, ground ginger, salt
- Trim, peel and grate the parsnips, mix them in a bowl with the chopped hazelnuts and raisins
- Add the sunflower oil and soya milk to the flours/dry ingredients and mix well until smooth
- Stir through the parsnips, hazelnuts and raisins
- 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
- Remove from the oven and allow to cool in the tin for 5 minutes.Ā Then remove from the tin and cool on a cooling rack
- 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
- Once the cake is completely cooled – top with the icing and sprinkle over the diced stem ginger and stem ginger syrup