Recipes
Vegan parsnip, fruit & nut cake
This delicious vegan cake is spiced with cinnamon, and packed with dates and pecans
This delicious vegan cake is spiced with cinnamon, and packed with dates and pecans
(54 votes)
Cook: 50 Mins
Serves: 12
Price: 35p per serving
Nutritional Information
Each 118g serving contains
Energy
1540kj
368kcal
1540kj
368kcal
18%
Fat
16.5g
16.5g
Med
24%
24%
Saturates
2.7g
2.7g
Med
14%
14%
Sugars
31.9g
31.9g
High
35%
35%
Salt
0.47g
0.47g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1305kj/312kcal
Typical energy values per 100g:
1305kj/312kcal
Ingredients
300g parsnips, trimmed and cut into large chunks
100ml apple juice
2 tbsp maple syrup, plus 1 tbsp for the icing
275g self-raising flour
1 level tsp baking powder
1 level tsp cinnamon
175g Pure Dairy FreeSunflower Spread
150g caster sugar
1 tsp vanilla extract
125g dried dates, cut into raisin-sized pieces
100g pecans, chopped, plus a few whole pecans for decoration
125g icing sugar
Method
1
Put the parsnips in a pan with the apple juice. Cover, and cook until tender.
2
Drain well, reserving 1 tbsp of the juice. Leave the parsnips to cool, then mash with the reserved juice and 2 tbsp maple syrup.
3
Pre-heat the oven to 180C/160C Fan/Gas 4. Grease and line a deep 24cm round tin. Sift the flour, baking powder and cinnamon together, and set aside.
4
Beat the sunflower spread, caster sugar and vanilla extract together until light and creamy.
5
Stir in the cold parsnip purée, flour mixture, dates and chopped pecans.
6
Transfer to the tin and bake for 35 minutes, or until a skewer inserted into the centre comes out clean. Cool on a wire rack.
7
Mix the icing sugar with 1 tbsp maple syrup. Drizzle over the cake. Decorate with the whole pecans.