Wednesday, 6 February 2013

Vegan Parsnip, Raisin and Walnut Cake

This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least. 
This is one of those cakes that people take a peek at and snug or wrinkle their noises, and then upon tasting are immediately converted declaring their sudden liking for parsnips, or parsnip cake at least.  I too think I like this particular parsnip cake more than carrot cake now, even my mother has given it a thumbs up and she's not that keen on parsnips either.
Last month I shared a Retro Parsnip and Violet Cake with Ren at Fabulicious Food.  This  month its another parsnip cake recipe, but this one is suitable for vegans all over the world.  This February Simple and In Season it is being hosted by Caroline at Cake, Crumbs and Cooking.
Vegan Parsnip, Raisin and Walnut Cake or Mini Loaves 
Serves 8 - 10
Ingredients
2 cups self raising flour
1 cup of golden caster sugar
1/2 tsp of salt
1/2 tsp of baking soda
2 tsp of cinnamon
3 cups shredded parsnips 
3/4 cup of vegetable or sunflower oil
1/2 cup of apple juice
1/2 cup of golden raisins

1/4 cup walnuts, roughly chopped
Method
Preheat oven to 350 degrees and grease a 9x9 inch square pan with oil or 8 - 10 mini loaf tins.
Mix together the flour, sugars, salt, baking powder, baking soda and cinnamon until thoroughly combined. Add the shredded  parsnip and the oil to the dry ingredients and mix well with a spoon.
Add the apple juice and mix again, then fold in the raisins and nut.
Put the batter into pan(s).
Bake for 45 minutes for larger version or 30 minutes for smaller versions; or until a toothpick comes out clean when inserted in the centre.

12 comments:

  1. Really interesting and nice sounding recipe. Very eager to try this out. Cakes look lovely and doesn't sound too sweet. Sounds too a very low cost recipe, with most of the ingredients needed already being in the cupboards!

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    1. Thank you Shon. Pls do try out and let me know if you like. Its def. not that sweet and def. a low cost recipe too.

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  2. Delicious! I love parsnip every which way - even raw - but this looks particularly good!

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    1. Thanks Lucy, Do try - I know you will like.

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  3. This must be love...thanks
    Sandra

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  4. tbh not too big a fan of parsnip, unless roasted with yummy herbs, but maybe I got to give this a try. might just find a new way to enjoy it! :)

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    1. Shu Han, you must try it - it will convert you honest.

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  5. I would not think to use parsnip in cake but these look really yummy!

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    1. Zoe, I think you will approve - really are tasty and healthy too.

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  6. This sounds utterly delicious Shaheen - I made a parsnip cake last year and made my colleagues guess what the mystery ingredient was. I wasn't sure they'd try it if they knew it was parsnip but it was universally popular so I'm sure this one will be just as delicious. After all, it's only like carrot cake, or courgette cake, which are both delicious! Thank you for entering it into Simple and In Season.

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