Parsnip Cake with Hazelnuts Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Add parsnips, hazelnuts, and sultanas: Gently fold in the grated parsnips, chopped hazelnuts, and sultanas, ensuring they are evenly distributed throughout the batter.
- 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.
- 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.
- Optional resting: For best results, store the cakes in an airtight container or tin overnight. This softens the crust and enhances moisture and flavor.
- 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.
- 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.
- 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.
- 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
Find it online: https://tastybella.com/parsnip-cake-with-hazelnuts-recipe/
