Parsnip Cake [Gluten-Free]

This gluten-free melt-in-your-mouth parsnip cake contains walnuts, orange zest and cinnamon. Enjoy it plain or with frosting.

Move over, carrot cake—a new root vegetable is taking the spotlight: parsnip cake!

This parsnip cake is wonderfully moist and aromatic. Grated parsnip melts into the gluten-free batter to create a moreish texture and a subtle white chocolate-like undertone. Warm spices, the crunch of walnuts and the zesty brightness of orange zest complement the natural sweetness of parsnips.

Enjoy it plain or elevate it with luscious cream cheese frosting—the perfect companion for your morning coffee or a delightful afternoon treat.

Can you taste the parsnip in this cake?

You don’t need to be a fan of parsnips to love this cake!

The parsnip doesn’t dominate the flavour—it melts into the batter, adding moisture and natural sweetness. Further, the other flavours balance parsnips’ light, earthy taste. So, no one will guess the secret ingredient!

If you’re looking for more ways to enjoy parsnips, I’ve got you covered. Try my caramelised maple syrup roasted parsnips or parsnip hash browns for other delicious ideas.

Ingredients for this parsnip cake recipe

To make this cake, you will require:

• Almond flour: a gluten-free option in baking made from blanched almonds that have had the skins removed.
• Plain gluten-free or rice flour: gives a lightness to the almond flour.
• Brown sugar: adds a rich, caramel-like sweetness that pairs beautifully with the parsnip and spices.
• Baking soda: works with the acidic ingredients (like yogurt) to give the cake a light rise and tender crumb.
• Baking powder: provides additional leavening to ensure the cake is well-risen.
• Parsnips: raw and grated, they melt into the cake as it bakes, adding natural sweetness, moisture and a unique flavour.
• Walnuts: add a slight crunch that contrasts the softness of the cake.
• Orange zest: provides a pop of citrus that lifts the flavours and balances the sweetness.
• Cinnamon: brings a gentle warmth to the cake without being overpowering.
• Olive oil: keeps the cake moist and tender while adding a subtle richness to the texture without being oily.
• Eggs: helps bind the cake.
• Apple sauce: provides natural moisture and sweetness, reducing the need for extra oil or eggs. You can make your own or find it in the sauce aisle in the supermarket.
• Greek yogurt: contributes moisture and a slight tanginess that balances the sweetness of the parsnips.
• Vanilla extract: adds a subtle depth of flavour that ties all the ingredients together.

You can prepare the cake in a round cake tin and cut it before serving. Alternatively, you can prepare it in a brownie tin so that it is more like a slab of cake. That way, you can cut the cake into squares and serve it pre-cut.

How to serve parsnip cake

This parsnip spice cake is delicious as is. Serve slices with a hot cup of coffee, tea or a dollop of Greek yogurt.

For an indulgent touch, serve it with smooth, tangy Greek yogurt and cream cheese frosting.

Serving variations to try

Here are some delicious serving variations to consider trying:

• Dust with icing sugar: a light sprinkle of icing sugar just before serving adds an elegant finishing touch.
• Sprinkle with cinnamon: enhance both the flavour and appearance with a hint of warm spice.
• Add white chocolate chips: stir ¼ cup into the batter to add extra creamy sweetness.
• Drizzle with caramel sauce: serve slices with a drizzle of caramel sauce.
• Fruity-flavoured cream cheese frosting: add 1 tablespoon of orange zest and 1 teaspoon of orange juice to the frosting or 1 tablespoon of passionfruit pulp.
• Blend caramel into the frosting: mix caramel sauce into the cream cheese frosting.

Feel free to experiment and put your own spin on this recipe. Over to you to get creative.

Storage suggestions

Store this cake in an airtight container in a cool, dark place for up to 5 days.

For longer storage, slice the cake, place it in an airtight container, and freeze it for 3 to 4 months. When ready to enjoy, simply thaw at room temperature.

Have you tried this parsnip cake recipe? Let me know

I’d love to know if you’ve tried this recipe and how you enjoyed it. Did you enjoy it plain with a cup of tea, or did you take it to the next level with cream cheese frosting?

Your feedback helps inspire others and motivates me to keep creating and sharing recipes that nourish and delight. So don’t be shy—let me know how this parsnip cake turned out for you.

Want other wholesome dessert recipes?

If you enjoyed this parsnip cake recipe, you may enjoy my other wholesome dessert recipes that balance satiation and satisfaction.

Try my scrumptious prune cake or banana bread, mostly sweetened with wholesome fruit and vegetables.

For something a little different, check out my recipe for chocolate avocado mousse—a decadent dessert that’s dairy-free and oh-so-creamy.

I’ve designed my dessert recipes to satisfy your sweet tooth while incorporating wholesome ingredients that nourish and support you feeling great. Enjoy!