Vegan Christmas Recipe Booklet

Chai-Spiced Parsnip Cake

This beautifully squishy chai-spiced parsnip cake is flavoured with ginger, allspice, cinnamon, and cloves and has a tart lemon glaze. One serving will never be enough.

Preparation time: 15 minutes • Cooking time: 30 minutes Makes 16 servings

Ingredients 200 g self-raising flour 80 g ground almonds 1 tsp baking powder 4 tsp ground ginger 1 tsp allspice 1 tsp ground cinnamon Pinch ground cloves 105 g light brown sugar 1 ⁄ 2 tsp sea salt 2 Tbsp treacle

150 ml sunflower oil 250 ml almond milk 135 g grated parsnip 50 g icing sugar, sifted Juice of 1 ⁄ 2 lemon Method l Preheat the oven to 180°C. l Line a medium- to high-sided cake tin with baking paper. l Add all the dry ingredients to a large bowl and mix thoroughly. l Add the treacle, sunflower oil, and almond milk to a separate bowl and whisk until combined. l Spoon the batter into the tin and bake for 20 to 25 minutes, or until a skewer inserted into the centre comes out clean. l Allow to cool completely, then remove from the tin. l Combine the icing sugar and the lemon juice in a bowl and mix until smooth. l Drizzle over the cake. l Cut into squares and serve. l Pour into the dry ingredients and mix well. l Add the grated parsnip and mix thoroughly.