Plant based Vegan Honey, parsnip & coconut cake

Apr 21 , 2019

Ben Culff

Plant based Vegan Honey, parsnip & coconut cake

Ingredients 

175ml sunflower oil -plus extra for greasing

1 mashed banana 

100g light muscovado sugar

75g of plant-based honey alternative , plus 2 tbsp for the icing

280g self-raising flour

½ tsp baking powder

½ tsp bicarbonate of soda

200g parsnips, grated

75g desiccated coconut

3 tbsp coconut flakes

300g almond paste

Method

  1. Heat oven to 180C/160C fan/gas 4. Lightly grease a 22cm round loose-bottomed cake tin and line with baking parchment.

  2. Put the mashed banana, oil, sugar and vegan plant-based honey alternative in a bowl and whisk for 3-4 mins until thick and creamy.

  3. Sift the flour, baking powder and bicarbonate of soda over the mixture and fold in carefully, along with the parsnips and desiccated coconut. Spoon into the tin and bake for 45 mins until golden and firm to the touch. Push a skewer into the centre of the cake – if it comes out clean, then it is cooked. If it is still wet, cook for a further 10 mins. Transfer the cake to a wire rack and leave to cool completely before icing.

  4. Put the coconut flakes on a baking tray and put in the oven for about 5 mins until lightly toasted. Keep an eye on them, as they burn quickly.

  5. To make the icing, put the almond paste and 2 tbsp apple honey alternative in a bowl and beat together until smooth and creamy. Spread the icing over the top of the cooled cake and finish with the toasted coconut flakes.