Gluten-free vegan Parsnip Loaf Cake with Orange Frosting is my go-to cake to take a cake somewhere, a party, gift you know the thing. If you have never had parsnip cake you HAVE to try this cake. It is amazing. If you think parsnips don’t work in a cake, think again. I remember the first time I heard of carrot cake, my response was urghh!!! You will LOVE it. Parsnip Loaf Cake With Orange Frosting is a rich, spicy delight.
Parsnips are naturally sweet and work so well with cinnamon, nutmeg and orange. There is proportionally less sugar in this recipe than most cakes. I don’t think this cake needs much sugar/ sweetener due to the natural sweetness of the parsnips but also the addition of the orange juice (and of course the icing on top – but you don’t have to make that!!!).
If you like this cake you are bound to want to try Lemon Polenta Breakfast Muffins and maybe… Uber Rich Chocolate and Strawberry Brownies. Rich and amazing good to eat.
Allergy Information – Parsnip Cake with Orange Frosting
Parsnip Loaf Cake With Orange Frosting is gluten-free and vegan as well as… low FODMAP*, celery free, coconut free, garlic free, lupin free, mustard free, nightshade free, onion free, peanut free, sesame free, soya free**.
*For low FODMAP, remember that one serving of up to 10 almonds (around 12 grams) is low FODMAP so several slices of this loaf are low FODMAP.
**For soya free, ensure the margarine is soya free.
Top Tips – Parsnip Loaf Cake with Orange Frosting
Allow the cake to cool completely before removing from the tin. It will be delicate until it has completely cooled.
The icing is an indulgence and the loaf cake works great without it… (I like the icing!)
You can find out exactly when parsnips are in-season in the UK by checking out my FREE Seasonal Produce Posters. There are two posters you can save and/ or print to use as quick reference guides for UK Seasonal Produce. Click the button below to sign-up and download.
Recipe – Parsnip Loaf Cake with Orange Frosting
Serves makes one loaf, 10-12 slices
Preparation time 15 minutes
Cooking time 50 minutes
Ingredients – Parsnip Loaf Cake with Orange Frosting – Parsnip Cake
200 grams gluten-free, vegan self raising flour blend
50 grams ground almonds
250 grams parsnips
1 medium ripe banana
1 tablespoon gluten-free vegan baking powder
1 teaspoon ground cinnamon
1 teaspoon freshly ground nutmeg
130 grams gluten-free, vegan margarine* (for soya free ensure margarine is soya free)
100 grams sugar
Ingredients – Parsnip Loaf Cake with Orange Frosting – Orange Frosting
60 grams gluten-free, vegan margarine* (for soya free ensure margarine is soya free)
150 grams icing sugar
1 tablespoons fresh orange juice
1 teaspoons grated orange zest
0.5 teaspoon vanilla extract
Method – Parsnip Loaf Cake with Orange Frosting – Parsnip Loaf Cake
1. Preheat the oven to 180 C (fan) and grease a 1 kilogram loaf tin
2. Peel and grate the parsnips, mash the banana, grate the rind of the orange and juice the orange. Set each ingredient aside
3. Put the gluten-free flour, ground almonds, baking powder, and spices in to a large mixing bowl and mix well. Add the mashed banana and grated parsnip
4. Melt the margarine in a pan over a low heat and add the sugar stirring until dissolved
5. Make a well in the flour mixture and add the melted margarine and sugar and mix well. Add the orange juice. Mix really well
6. Put the mixture in to the loaf tin and level the top. Place in the oven for 50 minutes until a knife inserted in to the middle comes out clean. Allow to cool completely before removing from the tin.
Method – Parsnip Loaf Cake with Orange Frosting – Orange Frosting
1. Add the margarine to a small mixing bowl and add the icing sugar a few tablespoons at a time until all the icing sugar is fully blended (a handmixer is very good for this)
2. Keep beating and slowly add the orange juice followed by the orange zest and vanilla extract. Beat for 3-5 mins until smooth and fluffy. Store in the fridge until required
3. When the cake is cool spread the orange buttercream icing over the top. Slice and serve.
The directions in step 3 reference bicarbonate of soda, but the is no soda listed in the ingredients. How much soda is needed, or are the directions wrong?
Thank you for pointing this out.
The reference to bicarbonate of soda is step 3 should not be there!!!
I don’t know how it sneaked in but I’ve now corrected it.
I hope you love the loaf (it’s one of my favourites).
I have baked this and it was utterly delicious! Thank you so much for sharing the recipe.
Could it also work as a traybake? (thinking of making it for co-workers) – I am willing to give it a go but not sure about relative pan size or cooking times. Any thoughts?
Fantastic Christine! I’m so glad you loved it.
I haven’t tried it as a tray bake but I think it would be gorgeous (I’ve tried it as muffins and YUM!).
Guessing a little bit here but I would go for a baking tin that’s 20 cm x 20 cm (size of a standard brownie pan). I’d also lower the temperature and cooking time a little but keep an eye on it whilst it’s cooking! To check it’s done stick a knife in after 30-40 mins, if it comes out clean it’s done and if not keep monitoring.
Let me know how it works out.
Thank you for the advice about baking it in a different format – I made it earlier this week and it worked just great.
I made it in a square pan of approximately the size you suggested. There was something already in the oven, so when I put the cake in I turned the oven down from 180 to 160C, and it took 45 minutes. I made a little extra icing to account for the extra surface area of the top of the cake, but I think I could have got away with the original amount, just spread a little thinner.
My colleagues absolutely loved the cake.
Health advice now, in the face of coronavirus, is not to share food, but they have said that the memory will sustain them until the end of the restrictions and we can have this cake again!
You’re welcome Christine!
I’m so glad your colleagues loved the cake and have happy memories until you can bake it again.