The next chapter from the Vegetable Cake chronicle resumes…
Deliciously sweet roasted in olive oil, mashes wonderfully, texture like velvet.
On my recipe search I came across lots of parsnip cake recipes which I discovered to be somewhat of an old-fashioned English thing. The National Trust having a whole page dedicated to Historic Cake recipes. I decided to adapt a recipe from the Unicorn Grocery website which has lots of exciting vegan cakes. I added some desiccated coconut and reduced the fat content. I figured that the dates & banana would be enough to keep the cake moist.
Despite it’s unattractiveness, this cake is extremely tasty. The date puree gives it a lovely caramel flavour which doesn’t overpower the delicacy of the parsnip. It came out a lot sweeter than my other vegetable cake recipes but as it’s rather heavy, a small slice will do.
Parsnip, Date & Banana Cake (Gluten free & Vegan)
Yields one 8” loaf cake
1 large parsnip, boiled, drained & mashed
3.5oz (100g) stoned dates, roughly chopped
1 banana, mashed
1 tbsp dairy-free margarine or vegetable oil
1 tsp cinnamon
3/4 cup (150g) gluten free flour (I used 1/4 tapioca flour, 1/4 rice flour, 1/4 millet flour)
2 tbsp desiccated coconut (optional)
½ tsp xantham gum
½ tsp bicarbonate of soda
1. Preheat the oven 350F/180C/Gas Mark 4
2. Place the chopped dates in a saucepan & add enough water to cover (about ¾ cup – 1 cup). Gently heat & stir until the dates have dissolved into a smooth paste.
3. Add the margarine or vegetable oil & stir to melt.
4. Add the mashed banana & mashed parsnips, stir to combine.
5. In another bowl, sift together the dry ingredients. Fold this into the wet ingredients, adding a little water if the batter is too dry.
6. Pour into a greased loaf tin & bake for 45-50 mins or until an inserted skewer comes out clean.
7. Remove & cool on a wire rack.