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!
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.
Notes
Serves 16