Gluten-Free Parsnip Spice Cake

The sweeter and arguably more sophisticated cousin of the carrot into a cake, turned gluten free.
By Sarah Platanitis
parsnip-cake-web1

Gluten-Free Parsnip Spice Cake
 
Parsnip cake-The sweeter and arguably more sophisticated cousin of carrot cake, turned gluten free.
Author:
Recipe Type: Dessert
Cuisine: Gluten-Free
Ingredients
  • 3 cups all-purpose gluten-free flour, such as Domata Gluten-Free Recipe Ready Flour
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2 cups white sugar
  • 1 cup brown sugar
  • 1 tablespoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 3 large eggs
  • 1 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1-1/2 cups parsnips, grated
  • ½ cup raisins
  • ½ cup flaked coconut
  • ½ cup chopped walnuts
  • ¼ cup 10x sugar
Instructions
  1. Preheat oven to 350 degrees and grease a 15-cup capacity Bundt pan.
  2. Whisk dry ingredients together in a large bowl until well-blended. Beat eggs, applesauce and vanilla in a separate large bowl until smooth and fold in the flour mixture.
  3. Add parsnip, raisins, coconut and walnuts and mix well.
  4. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Allow to cool completely before cutting.
  6. Dust with 10x sugar before serving.

 

Sarah Platanitis

Sarah grew up a “restaurant kid” and spent most of her childhood pretending to be Julia Child. Her blog (sarahinthekitchen.com) is a place for kitchen musings and her food writing, photography and illustrations.

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