Chai Spiced Parsnip Cake

Beautifully squidgy chai spiced parsnip cake — sticky with treacle and spiced with ginger, allspice, cinnamon and cloves, all laced with a zingy lemon drizzle!
Chai spiced parsnip cake

Do you have any leftover parsnips?

If you do, then this squidgy chai spiced parsnip cake is for you. If you haven’t, then go get some! This cake is worth it!

I love this cake — it’s sticky with treacle and spiced with ginger, allspice, cinnamon and cloves. Then glazed with a zingy lemon drizzle.

The base for this cake is inspired by the ginger cake recipe from my new cookbook My Vegan Year as it’s my favourite cake recipe to date. With added grated parsnip, which I promise works really well.

I hope you enjoy sending love. Niki xx

The Recipe

Chai spiced parsnip cake

Chai Spiced Parsnip Cake

Beautifully squidgy chai spiced parsnip cake - sticky with treacle and spiced with ginger, allspice, cinnamon and cloves, all laced with a zingy lemon drizzle!
Prep time: 15 minutes
Cook time: 30 minutes
Serves 16
5 from 6 votes

Ingredients

For the dry ingredients

  • 200 g self raising flour
  • 80 g ground almonds
  • 1 tsp baking powder
  • 4 tsp ground ginger
  • 1 tsp mixed spice
  • 1 tsp ground cinnamon
  • Pinch cloves
  • 100 g light brown sugar
  • ½ tsp sea salt

For the wet ingredients

  • 135 g grated parsnip
  • 150 ml veg oil
  • 2 tbsp treacle
  • 250 ml plant-based milk milk
  • 6 tbsp raisins

For the lemon glaze

  • 50 g icing sugar sifted
  • Juice of ½ a lemon

Instructions

  • Preheat the oven to 180C
  • Line a medium high sided cake tin and line with baking paper.
  • Add all the dry ingredients to a large bowl and mix to combine thoroughly.
  • Now add the treacle, sunflower oil, almond milk to a jug and whisk until combined.
  • Pour into the dry ingredients and mix well.
  • Now add the grated parsnip and mix thoroughly.
  • Spoon the batter into the tin and bake for approx 25-30 minutes or until a skewer inserted into the centre comes out clean.
  • Allow to cool completely, then remove from the tin.

To make the lemon glaze

  • Combine the icing sugar in a bowl with the lemon juice - mix until smooth.
  • Drizzle the glaze over the cake, then cut into squares and serve.
Print Recipe

I'd love to hear your comments…

  • Debbie
    2 years ago Reply

    5 stars
    This cake is absolutely yummy will definitely be making this again. Thank you for the recipe Niki

  • Brie
    3 years ago Reply

    5 stars
    This is my new favorite cake!

  • Jay
    3 years ago Reply

    5 stars
    I made this last night. The texture is lovely! I didn’t have almonds so I put ground peanuts, and I didn’t have treacle so I put in leftover xmas mincemeat instead. Can’t wait to make the original recipe now.

Let me know what you think below…

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