Introduction

This Parsnip Cake with hazelnuts is a moist and flavorful treat that combines the natural sweetness of parsnips with crunchy hazelnuts and sultanas. It’s a delightful twist on a classic cake, perfect for any occasion or afternoon tea.

A two-layer round cake on a clear glass cake stand with light brown sponge filled with small nut pieces and raisins. The top layer is spread with thick, creamy white frosting and sprinkled with chopped hazelnuts. One slice is cut and being lifted showing the creamy filling between layers. A slice is placed on a clear glass plate below with more frosting and hazelnuts on top, next to a silver fork. A small glass bowl with more white frosting and a spoon is visible at the top right. The whole scene is set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

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 decorating)

Instructions

Step 1: Preheat the oven to 180°C (fan) / 350°F / Gas Mark 4. Grease two 23cm (9 inch) cake tins and line them with baking parchment or greaseproof paper.
Step 2: In a large bowl, combine the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon, and salt.
Step 3: Peel and trim the parsnips, then grate them finely. Chop the hazelnuts roughly.
Step 4: Add the soya milk and rapeseed oil to the dry ingredients and mix until smooth.
Step 5: Stir in the grated parsnips, chopped hazelnuts, and sultanas until evenly combined.
Step 6: Divide the batter evenly between the two prepared tins and bake for 30-35 minutes, or until a knife or skewer inserted into the center comes out clean.
Step 7: Let the cakes cool in their tins for 5 minutes, then turn them out onto a cooling rack, remove the baking parchment, and allow to cool completely.
Step 8: (Optional) For extra moistness, store the cooled cakes in an airtight container or tin overnight to soften the crust and enhance texture.
Step 9: To make the icing, beat together the icing sugar, dairy-free margarine, and dairy-free cream cheese in a food mixer or large bowl with a hand whisk until completely smooth.
Step 10: Add the soya milk one tablespoon at a time and continue beating until the icing is light and fluffy.
Step 11: Sandwich the two cakes together with about one third of the icing, then spread the remaining icing evenly over the top.
Step 12: Sprinkle the top with roughly chopped hazelnuts for garnish, if desired.

Tips & Variations

Use golden raisins instead of sultanas for a slightly different sweetness and texture.
Swap rapeseed oil for a mild vegetable oil or melted coconut oil for a subtle flavor change.
Try adding a pinch of nutmeg or allspice along with the cinnamon for a more spiced cake.
For a nut-free version, omit the hazelnuts and replace them with extra sultanas or seeds.
Letting the cake rest overnight in an airtight container improves moisture and flavor greatly.

Storage

Store the decorated cake in an airtight container in the refrigerator for up to 4 days. To serve, allow the cake to come to room temperature for about 30 minutes for the best texture and flavor. This cake can also be frozen wrapped well in cling film and foil for up to 2 months; thaw overnight in the refrigerator before icing and serving.

How to Serve

A two-layer round cake with a golden-brown color and visible nuts inside each layer sits on a clear glass cake stand placed on a white marbled surface. The top layer is covered with a thick spread of creamy white frosting that has a smooth, slightly swirled texture, sprinkled with broken pieces of light brown nuts. A single slice is cut and partially pulled out from the cake, revealing the inside layers with white frosting between them. In the background to the right, a small white bowl holds more creamy frosting with a spoon inside. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of soya milk?

Yes, you can substitute regular milk or any other plant-based milk you prefer. This won’t change the texture much but may affect the flavor slightly depending on the milk chosen.

Do I have to grate the parsnips finely?

Grating the parsnips finely ensures they blend well into the batter and help keep the cake moist. Coarser grating may lead to uneven texture but will still work.