Prep
15 minBake
25 minsServes
10-12Difficulty
Medium
About
This vegan parsnip cake is a moist, flavourful cake perfect for a dessert or teatime treat. The parsnips add a subtle sweetness and nutty flavour to the cake, while the spices give it a warm and cozy aroma.


Vegan Parsnip Cake Recipe
Preheat the oven to 160°C (fan). Grease and line two 20cm sandwich tins and set aside.
In a medium bowl, combine the flour, baking powder and spices. Mix to combine. Add sugar and chopped walnuts and stir again.
In a separate large bowl, combine the oil, Lyle’s Golden Syrup, dairy free milk and orange zest.
Add the dry ingredients into the bowl with the wet ingredients and fold to combine. Add the grated parsnips and mix again until well combined. Divide the batter between two sandwich tins and bake for 25-30 minutes, until golden brown and skewer inserted in the middle comes out clean. Remove from the oven and allow to cool for 5 minutes, then transfer the sponges onto a cooling rack to cool completely.
Make the icing. In a large bowl, beat the softened dairy free butter, then add the icing sugar and cream together using a spoon or an electric mixer. Add the cream cheese and mix until you have smooth icing. If icing feels too runny or too thin, place it in the fridge for 15-20 minutes, or add more dairy free cream cheese to the mixture.
Sandwich the cooled cakes with half of the icing, and use the remaining half to spread on top. Decorate cake with walnut halves and extra orange zest or candied orange peel. Slice and enjoy!
Ingredients
1
For the cake

Self raising flour

Baking powder

Mixed spice

Cinnamon
Ground

Tate & Lyle Caster Sugar

Walnuts
Chopped

Vegetable oil

Lyle’s Golden Syrup

Milk
Dairy-free

Zest of one large orange

Parsnip
Grated
For the icing

Butter
Dairy-free, softened

Fairtrade Tate & Lyle Icing Sugar

Soft cheese
Dairy-free
For the decoration (optional)

Walnuts
Halved

Orange zest

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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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