Print

Parsnip and Hazelnut Vegan Cake Recipe

Print Recipe

★★★★★

4.8 from 776 reviews

This delicious Parsnip Cake with hazelnuts is a moist and flavorful treat perfect for any occasion. Made with grated parsnips, ground almonds, and a blend of warm spices, it offers a delightful twist on traditional carrot cake, enhanced by crunchy hazelnuts and sweet sultanas. The dairy-free cream cheese icing adds a creamy, tangy finish, making this cake not only vegan-friendly but also irresistibly satisfying.

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

  • 400 ml soya milk (unsweetened)
  • 160 ml rapeseed oil

Other Ingredients

  • 250 g parsnips (peeled and grated)
  • 120 g hazelnuts (chopped, plus extra handful for topping)
  • 120 g sultanas

Icing Ingredients

  • 400 g icing sugar
  • 100 g dairy-free block margarine (at room temperature)
  • 100 g dairy-free cream cheese
  • 1–2 tbsp soya milk

Instructions

  1. Prepare the Oven and Pans: 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 to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, combine the self-raising flour, ground almonds, light brown sugar, baking powder, ground cinnamon, and salt thoroughly to ensure even distribution of the leavening agents and spices.
  3. Prepare Parsnips and Nuts: Peel and trim the parsnips, then grate them finely. Chop the hazelnuts roughly and set aside for use in the batter and topping.
  4. Combine Wet and Dry Ingredients: Add the soya milk and rapeseed oil to the bowl with the dry ingredients. Mix until the batter is smooth and well combined without lumps.
  5. Add Parsnips, Hazelnuts, and Sultanas: Fold the grated parsnips, chopped hazelnuts, and sultanas into the batter evenly, ensuring they are well incorporated throughout.
  6. Pour Batter and Bake: Divide the mixture evenly between the two prepared cake tins. Bake in the preheated oven for 30-35 minutes or until a knife or skewer inserted into the center comes out clean, indicating the cakes are cooked through.
  7. Cool the Cakes: Allow the cakes to cool in the tins for 5 minutes, then turn them out onto a cooling rack. Carefully peel off the baking parchment and leave to cool completely before icing.
  8. Optional Resting Tip: For an improved texture and moisture, place the cooled cakes in an airtight container or tin and leave overnight. This softens the crust and enhances overall moistness.
  9. Prepare the Icing: In a food mixer or large bowl with a hand whisk, beat the icing sugar, dairy-free margarine, and dairy-free cream cheese together until completely smooth and creamy.
  10. Adjust Icing Consistency: Gradually add soya milk, one tablespoon at a time, while continuing to beat the mixture until the icing becomes light and fluffy, suitable for spreading.
  11. Assemble the Cake: Place one cake layer on your serving plate and spread about one third of the icing evenly over the top. Sandwich with the second cake layer.
  12. Finish and Decorate: Use the remaining icing to cover the top of the cake smoothly. Sprinkle with a handful of roughly chopped hazelnuts for added crunch and decorative appeal.

Notes

  • The cake is vegan and dairy-free, making it suitable for those with lactose intolerance or following a vegan diet.
  • Allowing the cake to rest overnight in an airtight container enhances moisture and softens the crust.
  • If you don’t have hazelnuts, walnuts or pecans can be used as a substitute.
  • Ensure the parsnips are grated finely to distribute moisture evenly and avoid large chunks.
  • Use unsweetened soya milk to keep the sugar content balanced and the flavor consistent.

Keywords: parsnip cake, vegan cake, dairy-free cake, hazelnut cake, moist cake, festive cake, vegan dessert

Find it online: https://trendytasterecipes.com/parsnip-and-hazelnut-vegan-cake-recipe/