Parsnips Apple Spice Cake
I have one more Parsnips recipe for you! I love finding ways to use veggies in baking!
A moist cake that is not too sweet and doesn’t need frosting. This cake is incredibly moist even with no dairy and no oil. You can also use egg replacements to be completely WFPB.
Great as an afternoon snack for the kids or treat with coffee or tea for yourself!
Parsnips Apple Spice Cake
In addition to bringing a unique taste to your dishes, parsnips are incredibly nutritious. They are a great source of fiber, vitamin C, vitamin K, folate, and other important micronutrients. They are high in antioxidants including vitamin C and polyacetylenes that may prevent oxidative stress and chronic conditions like cancer, diabetes, and heart disease. Parsnips are high in fiber, which can support regularity, improve your digestive health, regulate blood sugar levels, and enhance heart health.
Ingredients
- 3 -½ cups all-purpose flour
- 2 tbsp baking powder
- ½ tsp salt
- 1 tbsp pumpkin spice or a mix of spices such as allspice, cardamom, ginger, cinnamon, etc.
- 1 cup applesauce
- 1- ½ cups coconut sugar
- 3 tbsp egg replacer
- 315 g cooked then pureed parsnips
- 1 cup grated apple
- 1-2 tbsp turbinado raw sugar for topping optionally
Instructions
- Peel and cut parsnips into chucks. Place in medium saucepan, cover with water and boil until fork tender. Cool and puree until almost smooth.
- Preheat oven to 350F (180C). Lightly spray a 9-inch round or 9×11 inch baking pan with nonstick cooking spray.
- In a large bowl, whisk together flour, pumpkin spice, baking powder and (optional) salt. Set aside.
- Combine egg replacer, applesauce, and parsnips puree. Fold in grated apple.
- Add dry ingredients into wet a 1/3 at a time.
- Spread into prepared baking pan coated with cooking spray and parchment paper.
- Arrange thinly sliced apples on top (optional).
- Bake in the preheated oven for 20 minutes. Sprinkle with turbinado raw sugar.
- Continue baking 15 to 20 minutes until golden brown and a toothpick inserted near the center of the cake comes out with only moist crumbs attached.
- Transfer cake to a cooling rack and cool completely in pan. Run a butter knife around edge of pan and invert cake on a plate. Turn right side up on cake plate.
- If desired, lightly dust with confectioners’ sugar just before serving.
Notes
- Batter: This batter is thick! If you think it is too thick add a bit of plant-based milk or water until the consistency of brownie batter.
- Sugar Options: I used granulated sugar although an equal amount of brown sugar can be used.
- Baking Pans: I used a 9-inch round cake pan and had enough left to fill a 5-inch springform pan. This batter would have easily all fit into a 9x11inch baking dish.
- Garnish: Slice apples paper thin and layer on top of cake prior to baking. Halfway through the baking time, sprinkle with turbinid sugar for and extra crunch factor without adding a crumb topping,(which would be delicious on this cake).
