Does that sound odd? I know! But there is something about the combination of parsnip, spices and chocolate, that I love. The cake is comforting, filling and satisfies my sweet tooth. The parsnip behaves just like carrot in a cake, keeps it nice and moist. It is a recipe that keeps me coming back.
I´ve adapted this recipe and made it refined sugar-free and gluten-free.
- 300g parsnips
- 75g oil or melted butter
- 100g palm sugar
- 70g erythritol
- 250g almond meal
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon ground cumin
- 2 eggs
- 100g dark chocolate chips or chunks
Preheat your oven to 160C. Line a loaf pan with baking paper.
Grate the parsnip using your food processor (or a grater). Remove the food processor blade and add the oil or butter, sugar, erythritol, almond meal, baking powder, cinnamon, cumin, eggs and chocolate.
Stir until everything is mixed. Transfer the mixture to your prepared tin.
Bake for 75 minutes or until the cake is deeply golden.
Cool in the tin or serve warm.
different veg – if parsnip in a cake is a bit too odd for you try carrot or zucchini (courgette) instead.
nut-free – replace almond meal with plain (all purpose) flour. Be prepared to reduce the baking time to make sure the cake doesn’t dry out.
chocolate-free – replace the chocolate with roasted nuts. Pecans, almonds or walnuts are all good.
sugar – replace palm sugar and erythritol with 200g brown sugar.
no almond meal – you can use a mixture of nut and ground into meal before use.