Parsnip Cake with Hazelnuts Recipe

Introduction

This Parsnip Cake with Hazelnuts is a moist and flavorful treat perfect for any occasion. Combining the natural sweetness of parsnips with crunchy hazelnuts and a creamy dairy-free icing, it’s both comforting and delicious.

Ingredients

• 325 g self-raising flour
• 75 g ground almonds
• 240 g light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt
• 250 g parsnips
• 120 g hazelnuts
• 120 g sultanas
• 400 ml soya milk (unsweetened)
• 160 ml rapeseed oil
• 400 g icing sugar
• 100 g dairy-free block margarine (at room temperature)
• 100 g dairy-free cream ‘cheese’
• 1-2 tbsp soya milk
• Handful of hazelnuts (for topping)

Instructions

1. Step 1: Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line with baking parchment.
2. Step 2: In a large bowl, combine the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon, and salt.
3. Step 3: Peel and trim the parsnips, then grate them. Chop the hazelnuts roughly.
4. Step 4: Add the soya milk and rapeseed oil to the dry ingredients and mix until smooth.
5. Step 5: Stir through the grated parsnips, chopped hazelnuts, and sultanas.
6. Step 6: Divide the mixture evenly between the two prepared tins. Bake for 30-35 minutes, or until a knife or skewer inserted in the center comes out clean.
7. Step 7: Let the cakes cool in the tins for 5 minutes, then turn them out onto a wire rack. Remove the parchment and allow to cool completely.
8. Step 8: For best results, place the cooled cakes in an airtight container overnight to soften the crust and enhance moisture.
9. Step 9: To make the icing, beat together the icing sugar, dairy-free margarine, and dairy-free cream cheese until smooth.
10. Step 10: Add the soya milk one tablespoon at a time, beating until the icing is light and fluffy.
11. Step 11: Spread about one third of the icing over the first cake layer, then sandwich the second layer on top.
12. Step 12: Cover the top of the cake with the remaining icing and sprinkle with roughly chopped hazelnuts if desired.

Tips & Variations

• For a nut-free version, substitute hazelnuts with additional sultanas or chopped dried apricots.
• Try adding a pinch of nutmeg or ginger to the dry ingredients for extra warmth and spice.
• If you don’t have soya milk, any unsweetened plant-based milk works well as a substitute.
• Toast the hazelnuts lightly before chopping to bring out their flavor.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Leftovers can also be frozen for up to 2 months; thaw overnight in the fridge and allow to warm slightly before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use parsnip puree instead of grated parsnip?

It’s best to use grated parsnip for texture and moisture balance. Pureeing can lead to a denser cake, but if you prefer, reduce other liquids slightly to compensate.

Is this cake suitable for vegans?

Yes, this recipe uses dairy-free margarine, dairy-free cream cheese, and plant-based milk, making it suitable for vegans.

Parsnip Cake with Hazelnuts Recipe

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4.6 from 139 reviews

This delightful Parsnip Cake with hazelnuts is a moist, flavorful treat perfect for any occasion. Made with grated parsnips, ground almonds, and sultanas, it boasts a wonderful texture and a subtle sweetness enhanced by warming cinnamon and crunchy hazelnuts. Topped with a creamy dairy-free frosting, this cake is both indulgent and suitable for those following a vegan diet.

• Author: Maya
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes
• Yield: Two 23cm (9 inch) cake layers, serving approximately 12 slices 1x
• Category: Dessert
• Method: Baking
• Cuisine: British
• Diet: Vegan

Ingredients

Scale 1x2x3x

Dry Ingredients

• 325 g self-raising flour
• 75 g ground almonds
• 240 g light brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp salt

Wet Ingredients & Add-ins

• 250 g parsnips, peeled and grated
• 120 g hazelnuts, chopped
• 120 g sultanas
• 400 ml unsweetened soya milk
• 160 ml rapeseed oil

For the Icing

• 400 g icing sugar
• 100 g dairy-free block margarine, at room temperature
• 100 g dairy-free cream cheese
• 1–2 tbsp soya milk
• Handful of hazelnuts, roughly chopped (for garnish)

Instructions

1. Prepare the oven and tins: Preheat your oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line the bottoms with baking parchment to prevent sticking.
2. Combine dry ingredients: In a large mixing bowl, sift together the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon, and salt. Mix thoroughly to evenly distribute the ingredients.
3. Prepare parsnips and nuts: Peel and trim the parsnips, then grate them finely. Chop the hazelnuts into small pieces to add crunch to the cake.
4. Mix wet ingredients with dry: Pour the unsweetened soya milk and rapeseed oil into the bowl containing the dry ingredients. Stir the mixture until smooth and well combined.
5. Add parsnips, hazelnuts, and sultanas: Gently fold in the grated parsnips, chopped hazelnuts, and sultanas, ensuring they are evenly distributed throughout the batter.
6. Divide and bake: Evenly divide the batter between the two prepared cake tins. Place them in the preheated oven and bake for 30-35 minutes, or until a knife or skewer inserted into the center comes out clean.
7. Cool the cakes: Once baked, allow the cakes to cool in their tins for 5 minutes. Then turn them out onto a cooling rack, remove the parchment, and leave them to cool completely.
8. Optional resting: For best results, store the cakes in an airtight container or tin overnight. This softens the crust and enhances moisture and flavor.
9. Prepare the icing: In a food mixer or large bowl using a hand whisk, combine the icing sugar, dairy-free margarine, and dairy-free cream cheese. Beat the mixture until it becomes completely smooth.
10. Adjust icing consistency: Add the soya milk one tablespoon at a time to the icing, beating continuously until the mixture is light, fluffy, and spreadable.
11. Assemble the cake: Place one cake layer on your serving plate and spread about one third of the icing over the top. Sandwich with the second cake layer.
12. Ice and garnish: Use the remaining icing to generously cover the top of the assembled cake. Sprinkle roughly chopped hazelnuts over the icing for added texture and decoration.

Notes

• You can store this cake in an airtight container for up to 3 days at room temperature or refrigerate for up to 5 days.
• For a nuttier flavor, toast the hazelnuts lightly before chopping and adding them to the batter and topping.
• This cake is naturally vegan and dairy-free, suitable for those following a plant-based diet.
• Make sure to grate the parsnips finely for the best texture and moisture retention in the cake.
• Allowing the cake to rest overnight greatly improves its texture and flavor as it allows the spices and moisture to meld.

Keywords: parsnip cake, vegan cake, hazelnut cake, dairy-free cake, nut cake, autumn dessert, plant-based dessert