Parsnip Cake with an Orange Cashew Frosting
 
Prep time
Cook time
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This vegan parsnip cake is a fun spin on the more traditional carrot cake, and it's topped with a velvety cashew and orange frosting. Perfect for using up old parsnips!
Author:
Recipe type: Vegan
Serves: 10-12
Ingredients
  • 1½ cup grated parsnips, lightly packed
  • 2 tbsp maple syrup or date syrup
  • ½ cup smooth applesauce
  • ¼ cup aquafaba (or plant milk)
  • 7 tbsp olive oil
  • 1 tbsp orange zest
  • 1½ cup all purpose flour, sifted
  • ½ cup white sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • pinch of salt
  • 1 tsp cinnamon
  • 1 tsp ground ginger
  • ½ cup raisins
  • 1 cup cashews, soaked for 6 hours*
  • 2 tbsp maple syrup
  • 1 tbsp orange zest
  • Juice of ½ an orange
  • ¼ cup plant milk
  • ¼ tsp cinnamon
  • Pistachios and orange zest, for decorating
Instructions
  1. Preheat the oven to 180° C, and grease and line a loaf pan with baking parchment.
  2. In a bowl mix together all wet ingredients form the parsnips through to the orange zest. In another bowl, mix together all dry ingredients from the flour through to the ground ginger.
  3. Tip the dry ingredients into the wet ingredients and fold everything together, taking care not to overmix
  4. Gently fold in the raisins.
  5. Pour the batter into a baking tin. Bake for 50-60 mins until golden and firm, and a skewer inserted into the middle comes out clean.
  6. To make the frosting, drain the cashews and blend them with the syrup, zest, orange juice, milk, and cinnamon until very smooth.
  7. When the cake is baked remove from the tin and cool completely before topping with the prepared frosting, chopped nuts and more orange zest.
Notes
* or boiled for 15 minutes
Recipe by The Sasha Diaries at https://thesashadiaries.com/2018/02/23/parsnip-cake-orange-cashew-frosting/