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Parsnip, Cinnamon and Bran Cake

Serves: 8

Ready in: 60 mins +

Cost Cutting Eco Friendly

This unusual cake is just as comforting as it is delicious

Parsnip, Cinnamon and Bran Cake Recipe: Veggie


175g organic white spelt flour
2 tsp baking powder
1/2 tsp bicarbonate of soda
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp mixed spice
rind of 1 orange, grated
50g ground almonds
150g light muscovado sugar
75g Sharpham Park bran flakes, finely crushed
225g parsnips, grated
30g raisins
3 free-range eggs
150ml rapeseed oil
2-3 tbsp milk

[hd]For the frosting[/hd]
100g vegetarian cream cheese
100g icing sugar
grated rind of 1 orange, plus 1 tbsp orange juice


  • Preheat the oven to 180C/350F/Gas 4. Grease a 23cm deep round cake tin and line the base with baking parchment. Sift the flour, baking powder, bicarbonate of soda, cinnamon, ginger and mixed spice into a bowl then stir in the almonds, sugar, bran flakes, grated parsnips, orange rind and raisins. Mix well.
  • Beat together the eggs, oil and milk and mix into the dry ingredients. Tip the mixture into the prepared tin and bake in the oven for 40-45 minutes, or until just firm to touch. Once cooked, turn out and cool on a wire rack.
  • Beat together the cream cheese, icing sugar orange rind and juice and, when the cake has cooled, spread the frosting over the top.
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