Sweet parsnip and pecan cake
Cook time: 
Total time: 
Adapted from Parsnip Cake with Candied Kumquats by Golubka Kitchen and Spiced Parsnip Cake
Dry ingredients
  • ¾ cup buckwheat flour
  • ¾ oat flour
  • ½ cup almond meal
  • 3 Tbsp mesquite powder
  • Pinch salt
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • ¾ cup crushed pecans
Date mixture
  • 8 medjool dates, pitted
  • ¼ cup hot water
  • ¾ cup coconut oil
Other ingredients
  • 4 eggs
  • 2 medium parsnips, about 2 cups grated
Coconut frosting
  • 6 pitted dates
  • ¼ cup hot water
  • Solids from 1 can coconut cream (around 1 cup)
  • 2 Tbsp coconut oil
  • 2 sliced figs
  • 2 Tbsp pecans, chopped
  1. Preheat oven to 175 C | 350 F
  2. Place dates in a high speed blender and add hot water. Allow to sit 10 minutes.
  3. Add all dry ingredients to a bowl and mix well to combine. Set aside.
  4. Grate the parsnip by hand or using a food processer and fold through the dry ingredients.
  5. Add the coconut oil to the dates and blend on high until fairly smooth. Beat the eggs with a hand mixer until frothy and golden orange. Add the date mix and blend again another minute or so.
  6. Fold the flour and parsnip mixture through the wet mix.
  7. Pour into a lined springform pan and bake in an oven around 45 minutes.
  8. To make the frosting, add the dates to a bowl and cover with the water and allow to sit 10 minutes. Use a fork to mash the dates.
  9. Scoop the solids off the top of a can of coconut cream (this is easiest if the can has been placed in the fridge at least half an hour prior), and add with the date mixture and oil to a high speed blended. Blend until smooth. Pour into a shallow container and place in a freezer. Leave around half an hour to 45 minutes to thicken, stirring with a spoon every 10 minutes or so.
  10. Once the cake has baked, allow to cool and then frost with the icing.
  11. Decorate with slcied fig and extra pecans.
The flavour of this cake improves by the day - I actually prefer it the second or third day than on the day its made. I also prefer it served at room temperature on slightly warmer - ie not straight out of the fridge, which is where I store it to prolong it's lifespan (it will last at least 5 - 6 days in the fridge if you don't eat it before then)
Recipe by to her core at https://tohercore.com/sweet-parsnip-and-pecan-cake/