This satisfying cake was first created using pantry staples and some leftover parsnips from Christmas, in early January.
Often over the Christmas period I find myself buying way more than needed. This is because I am often entertaining and never quite sure how many people for. My fear of not having enough food translates into having way too much food.
This year one of my New Year's resolutions is to limit food waste to an absolute minimum. Buying only what I need and using everything I have before I buy more.
This is actual quite a fun and creative way to cook. It often results in some of my most-loved recipes, it challenges me to create a tasty meal or dish with minimal fresh ingredients.
I keep a well-stocked store cupboard, this always includes tinned foods, such as organic, chopped tomatoes, coconut milk, beans and pulses. Along with tons of dried pulses, beans, grains, nuts, seeds, nut butters and pasta. It is also essential to keep your spice cupboard well stocked.
I am never without garlic, onions and potatoes, in fact I buy ready-chopped frozen onions and have a good supply in my freezer, this not only saves time and tears, but onions form the basis of so many wonderful dishes.
The fridge also has an important role and should be stocked with long life ingredients such as, pickles, fermented foods, miso pastes, mustards, plain yogurts, nut milks, ginger, chilli‘s and plant butters are always on hand. I also grow my own herbs, although not all are available all year long.
So back to this scrumptious loaf cake. It's gluten-free, refined-sugar free, and of course vegan. It is made in two bowls and has a cashew and yogurt frosting, topped with salted maple parsnip crisps and a little fresh rosemary. It's moist and hugely satisfying with a cup a tea or coffee.
Something to consider when serving this cake is that the parsnip crisps will quickly go soft on top of the frosting. This is not much of a problem if serving immediately and your planning on consuming the lot. If you're planning on eating this cake over several days, I would keep the frosting in an airtight container in the fridge and the parsnip crisps also in an airtight container (not in the fridge). That way you can cut a nice slice, add a dollop of frosting, a sprinkle of parsnip crisps and a little extra drizzle of maple if you like.
It's worth pointing out that the crisps aren't essential, and a sprinkle of extra pumpkin seeds on top is also a lovely option too.
2 ½ cups ground almond
1 full cup of grated parsnip, about 2
¾ cup oats blitzed to a flour or just ready-made oat flour
¼ cup roughly chopped walnuts
¼ cup pumpkin seeds
1 ½ tsp baking powder
½ tsp sea salt
1 ½ tsp ground ginger
1 ½ tsp ground Ceylon cinnamon
1 ½ tsp mixed spice
A good grating of fresh nutmeg
¼ cup oat milk
¼ cup groundnut oil or coconut oil melted
½ cup maple syrup
1 tsp vanilla extract
1 ½ tsp apple cider vinegar or lemon juice
1 cup of cashew nuts soaked in boiling water for 30 minutes min
2 tbs maple syrup
Juice of ½ lemon
Pinch of sea salt
Approx. ¼ cup oat milk
½ cup plain coconut or another vegan yogurt
1 tsp vanilla bean paste
For the parsnip crisps
1 parsnip or 2 baby
2 tsp maple syrup
2 tsp groundnut or melted coconut oil
Pinch of sea salt
A few springs of fresh rosemary
Extra pumpkin seeds
See notes above (in the intro) regarding serving options.
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