Vegan parsnip, fruit & nut cake

Vegan parsnip, fruit & nut cake

This delicious vegan cake is spiced with cinnamon, and packed with dates and pecans.

By , 21 September 2015
Vegan parsnip, fruit & nut cake
  • Ready in: 50 mins
  • Serves: 12
  • Price: 35p per serving
Nutritional Info
Each 118g serving contains
  • Energy 1541KJ 368KCAL
  • Fat med
  • Saturates med
  • Sugars high
  • Salt med
of your reference intake.
Typical energy values per 100g: 1306kJ/312kcal.
  • 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
  • Put the parsnips in a pan with the apple juice. Cover, and cook until tender.

  • Drain well, reserving 1 tbsp of the juice. Leave the parsnips to cool, then mash with the reserved juice and 2 tbsp maple syrup.

  • 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.

  • Beat the sunflower spread, caster sugar and vanilla extract together until light and creamy.

  • Stir in the cold parsnip purée, flour mixture, dates and chopped pecans.

  • 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.

  • Mix the icing sugar with 1 tbsp maple syrup. Drizzle over the cake. Decorate with the whole pecans.