Parsnip Cake

I know that maybe in January people try to eat healthy.. But this cake has vegetables in it, so is it even a dessert? 😅

Sorry, I am joking, I don’t want to make anyone feel like they should eat healthy just because it’s the beginning of year or because they feel pressured. It is important to take it easy, because these are not easy times..

Anyway, I know that parsnip cake might seem a bit strange, but there are several other root vegetables that you would put in a cake - carrots, beetroots,… And parsnips are just as delicious! It makes a nice moist cake in which you can’t taste parsnip at all, don’t worry about that. It is also quite light (meaning I didn’t mind eating two slices while taking photos of it 😁)

Ingredients

200g all purpose flour
150g brown caster sugar
120g finely grated parsnip
100ml vegetable oil
2tbsp ground flax seeds
1tsp baking powder
1/2tsp baking soda
2tsp ground ginger*
1/2tsp cinnamon
1/2tsp salt
100ml milk (I used oat)
1tsp apple cider vinegar
optional: 1-2tbsp flaked almonds

Method

1. Mix ground flax seeds with 6tbsp of water and let sit (at least for 10mins). Mix milk and vinegar (to create “buttermilk”). Line a loaf tin with baking parchment and preheat the oven to 180C/160C (fan).

2. Sift flour, bak. powder, bak. soda, ginger and cinnamon into a bowl. In another bowl mix sugar with oil, add buttermilk and flax eggs, mix properly and then fold in flour mixture. Add parsnip (but be careful not to overmix it now).

3. Transfer the mixture into the loaf tin and if you’re using flaked almonds, sprinkle them over the top. Bake for 50-55 minutes - until golden on top (check with a skewer, it should come out clean). Let it cool completely before slicing.

Notes:

I didn’t use much ginger or cinnamon - it is just a hint when you eat. If you would like it more gingery, add more :)