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Gluten-Free Parsnip-Walnut Cake
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Gluten-Free Parsnip Walnut Loaf

This sweet & spicy Gluten-Free Parsnip-Walnut Loaf is deliciously moist, healthy and versatile loaf to load up on your veggies.
Course Dessert, Snack
Cuisine American
Keyword cake, Loaf, Parsnip, Walnuts
Author Happy as a Yam Recipes

Equipment

  • 9 x 5 x 2 ½” loaf pan

Ingredients

  • 1 ½ cups (325g) Avocado oil
  • â…” cup (140g) Coconut sugar
  • 1 cup (240g) Cane sugar
  • 6 tbsp (200g) Aquafaba + 2 tsp chickpea liquid
  • 2 cups (300g) All-purpose gluten free flour
  • ¾ cup (75g) walnuts
  • 2 ½ tsp (12g) baking soda
  • 1 tsp (5g) vanilla extract
  • 1 tbsp (9g) cinnamon
  • 1 tsp (5g) salt
  • 1 tsp (2g) cardamom
  • 1 ½ cups (300g) Parsnips peeled and finely grated (about 4 whole parsnips)
  • Zest of 1 lemon
  • Confectioner’s sugar for dusting

Instructions

  • Preheat oven to 350F. Prepare a 9 x 5 x 2 ½” loaf pan with non-stick spray and parchment paper.
  • Using a spice grinder (food processor or blender if you don’t have a spice grinder), finely grind the walnuts with some flour. Set aside.
  • Using a whisk, blend together oil and sugars in a large bowl.
  • Whisk in aquafaba and vanilla until fully combined. The batter should thicken slightly as the aquafaba emulsifies into the oil/sugar mixture.
  • Add flour, walnuts, baking soda, cinnamon, cardamom, and salt, whisking to combine.
  • Fold in grated parsnips and lemon zest until just combined.
  • Pour batter into prepared loaf pan.
    Pour batter into loaf pan
  • Bake in preheated oven for about 1 hour 10 minutes. Do not open door until at least 1 hour to prevent the center from collapsing.
  • Remove from oven and cool at least 15 minutes before serving.
  • Dust with confectioner’s sugar. Serve & Enjoy!