Parsnip Cake.

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After getting though an abundance of parsnips with my parsnip and apple one pot I have discovered more parsnips at my boyfriends, I think one more parsnip recipe and I will be free! And possible bored of parsnip until next year. If you don’t have any parsnips you can always make the more traditional carrot cake, or use a mixture or both?

Ingredients:
1 1/2 cups plain flour
2 tsp baking powder
1/4 tsp salt
1 tbsp mixed spice
1 tbsp cinnamon

2 tbsp freshly ground flaxseed/linseed
1/2 cup soy milk
1 cup golden caster sugar
1/2 cup of canola/rapeseed oil
1 tsp cider vinegar
1 tbsp agave syrup
1 tsp vanilla essence

3 large parsnips, peeled and grated

Method:
Preheat the oven to 180c/350f, grease and line a 13″ by 8″ rectangular cake tin. Whisk together the flour, baking powder, salt and spices. In a separate bowl whisk together the ground flax, the soy milk, cider vinegar and the golden castor sugar, until everything is nicely combined. Stand this mix aside for a few minutes, maybe grate your parsnips now, then whisk the oil into the soy-sugar-flax mix, followed by the vanilla extract and agave. Make a well in the dry ingredients and combine the wet with the dry, mixing until no dry bits remain. Fold in the parsnip, and bake for 25- 35 minutes, until golden brown on top and cooked through.

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16 thoughts on “Parsnip Cake.

  1. What an interesting idea! I am going to have to give this one a spin when parsnips come back into season…might even grow some myself just to try this, cheers for another unusual and promising recipe 🙂

      • We planted out jalapenos, rainbow chard and Russian kale this year and a selection of capsicum (peppers) as well. We have to use raised beds here because our soil is predominately rock…Rock…and more ROCK! In fact, Tasmania is smack bang on an extinct volcanic range so it’s hardly surprising ;). At least we have clay under all that rock so the water doesn’t just flow straight down to the river…thank goodness for small mercies! I might have to try growing some parsnips in buckets because I love parsnips enormously. Luckily they are cheap when they are in season here in Tasmania along with every other root veggie known to man 🙂

  2. Have to echo the other comments – never, ever have come across a parsnip cake! But it’s really clever, especially since I don’t love parsnips – – but I think the spices you’ve used would complement the bite of parsnips very well.

  3. Genius. I adore parsnips and think they would be incredible in this cake. Can’t wait to see the parsnip and apple one pot, nearly there with my reading 😉

  4. Waw! Your parsnip cake looks so good, so alternative too! I must make this tomorrow! I just posted my spiced oarsnip & smoked tofu burgers! I know that you will love them too!

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