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Vegan Parsnip & Walnut Cake

by Tiago Fragoso
on 18th January 2017
This section of our website is for recipes and tips shared by Ninja users, so they have not been tested by us and we do not have nutritional information for recipes.

A guilt-free vegan cake, that is free from any animal products and refined sugars.


Vegan Parsnip & Walnut Cake

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The parsnips add natural sweetness to the cake and its combination with the vanilla cream is simply delicious.

Ingredients

  • 300g parnsips
  • 300g wholewheat flour
  • 100g coconut sugar
  • 1 tsp baking powder
  • 1/2 tsp bicarbonate of soda
  • 200ml rice milk
  • 120ml melted coconut oil
  • 1 tsp vanilla extract
  • 100g chopped walnuts + extra for decoration
  • FOR THE VANILLA CREAM
  • 100g raw cashew nuts (soaked overnight)
  • 4 tbsp cold water
  • 4 tbsp agave nectar
  • 1 tsp vanilla extract
Prep Time
Serves
6

Instructions

  1. Preheat the over to 180°C/350F/Gas mark 4.

  2. Peel, chop and boil the parsnips until they become soft.

  3. Attach the plastic dough blade in the processor bowl of your Ninja Compact Kitchen System, select dough and allow the ingredients to combine together.

  4. Pour the dough into a large mixing bowl and re-use the Ninja Compact Kitchen System with the plastic dough blade – pour the drained parsnips into the blender and blend until they become mushy.

  5. Pour the mashed parsnips and chopped walnuts over the cake dough and slowly combine the two mixtures together.

  6. Pour the dough into a greased bundt cake tin and place the cake in the oven and cook for 35-40 minutes.

  7. Remove from the oven and leave it to cool for approximately 15 minutes before removing it from the tin.

  8. Remove from the tin and cool on a wire rack

  9. PREPARE THE VANILLA CREAM
    Drain the water from the cashew nuts and pour them into the blender cup, add the water, vanilla extract, agave and select blend in your Ninja Compact Kitchen System.

  10. Pour the vanilla cream over the cake and sprinkle with chopped walnuts – save the remainder of the vanilla cream and serve with the slices of cake.

Tiago Fragoso

I have always had an interest for the healthy food industry, thehealthybeard started completely out of the blue – I started posting pictures of the breakfasts and desserts that I would make, within weeks my Instagram began to grow and people would ask me for the recipes. In 2014 I decided to quit eating animal based products and follow a plant-based diet and never looked back! My recipes focus on quick and easy plant-based dishes that are accessible to people. I love to inspire and encourage others to follow a healthy lifestyle. You can keep up to date with my recipes via my Blog and Instagram.
Read more posts by Tiago Fragoso