Chai Spiced Parsnip Cake | Rebel Recipes (2024)

For the dry ingredients

• 200 g self raising flour
• 80 g ground almonds
• 1 tsp baking powder
• 4 tsp ground ginger
• 1 tsp mixed spice
• 1 tsp ground cinnamon
• Pinch cloves
• 100 g light brown sugar
• ½ tsp sea salt

For the wet ingredients

• 135 g grated parsnip
• 150 ml veg oil
• 2 tbsp treacle
• 250 ml plant-based milk milk
• 6 tbsp raisins

For the lemon glaze

• 50 g icing sugar sifted
• Juice of ½ a lemon

• Preheat the oven to 180C

• Line a medium high sided cake tin and line with baking paper.

• Add all the dry ingredients to a large bowl and mix to combine thoroughly.

• Now add the treacle, sunflower oil, almond milk to a jug and whisk until combined.

• Pour into the dry ingredients and mix well.

• Now add the grated parsnip and mix thoroughly.

• Spoon the batter into the tin and bake for approx 25-30 minutes or until a skewer inserted into the centre comes out clean.

• Allow to cool completely, then remove from the tin.

To make the lemon glaze

• Combine the icing sugar in a bowl with the lemon juice - mix until smooth.

• Drizzle the glaze over the cake, then cut into squares and serve.