Parsnip Cake


  • 2 cups grated parsnip
  • 3/4 cup of sugar (I used honey instead)
  • 2/3 cup soya yoghurt (or any yoghurt if you’re not diary free)
  • 4-6 tbsp. oil (i used olive oil but I guess coconut oil might flavour it nicely too)
  • 2tsp vanilla extract
  • 2tsp ground nutmeg
  • 2tsp ground cinnamon
  • 2tsp ground ginger
  • 1 and 1/2 cups almond flour– or you can use wholemeal spelt, or gluten free flour)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup raisins/sultanas
  • 1/2 cup walnuts broken up into whatever size you like to eat.
  • 1/2 cup water.


Preheat oven gas mark 4 or equiv. First you boil the water and then put the raisins/sultanas in it to soak it up. Then in another bowl you put all the rest of the above ingredients in, stir as you go and then add the water and raisins and stir it up again and then pour it in to the lined cake tin and put in oven for about an hour. If you have a good modern oven with a fan it might be worth checking it at 40 mins. It usually takes about 50 mins in my fan oven. Stick a skewer in the centre and if it comes out dry it’s cooked.