Carrot cake gets all the attention. Parsnip cake is better. Parsnips are sweeter than carrots, they grate finer, and they disappear into the batter without leaving orange streaks. This one is spiced with cinnamon, cloves, and nutmeg, loaded with raisins, coconut, and walnuts, and baked in a Bundt pan. A keeper for the recipe box, and one that tends to surprise people who think they know what a spice cake is.
The applesauce replaces oil, which keeps the cake moist without making it heavy. A cup of unsweetened applesauce, three eggs, a teaspoon of vanilla. It bakes for nearly an hour and comes out dense and fragrant. Powdered sugar on top is all it needs.
Tips for Making Gluten-Free Parsnip Spice Cake
Grate the parsnips finely
One and a half cups of grated parsnips should be fine shreds, not chunky pieces. Use the smallest holes on a box grater. 
Squeeze out any excess moisture with a clean towel before adding them to the batter. Wet parsnips make the centre of the cake soggy.
Grease the Bundt pan thoroughly
A 15-cup Bundt pan has deep grooves where the cake will stick if you do not grease every surface. Use butter and a dusting of gluten-free flour, or a thorough coat of baking spray.
Let the cake cool completely in the pan before inverting. Gluten-free cakes are more fragile when warm.
Gluten-Free Parsnip Spice Cake
- Total Time: 70 minutes
- Yield: Serves 12 1x
- Diet: Gluten-Free, Omnivore
Description
A sophisticated twist on carrot cake, this gluten-free parsnip spice cake is moist and flavorful. Perfect for a special occasion or a cozy autumn treat.
Ingredients
- 3 cups (710 ml) all-purpose gluten-free flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups (473 ml) white sugar
- 1 cup (237 ml) brown sugar
- 1 tablespoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup (237 ml) unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 1/2 cups (355 ml) parsnips, grated
- 1/2 cup (118 ml) raisins
- 1/2 cup (118 ml) flaked coconut
- 1/2 cup (118 ml) chopped walnuts
- 1/4 cup (59 ml) 10x sugar
Instructions
- Preheat oven to 350°F (177°C) and grease a 15-cup Bundt pan.
- 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.
- Add parsnip, raisins, coconut, and walnuts and mix well.
- Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
- Allow to cool completely before cutting.
- Dust with powdered sugar before serving.
Notes
- For a richer flavor, use a combination of light and dark brown sugar.
- To prevent the cake from drying out, ensure the parsnips are finely grated and do not contain excess moisture.
- Leftover cake can be stored in an airtight container at room temperature for up to 3 days or frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 40
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 55
- Fiber: 3
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Can I use regular flour instead of gluten-free?
Yes. Swap the gluten-free flour for an equal amount of regular all-purpose flour. The texture will be slightly different but the recipe works the same way.
Why applesauce instead of oil?
Applesauce keeps the cake moist while adding less fat. It also adds a subtle sweetness that pairs well with the parsnip and spices. One cup of unsweetened applesauce replaces what would normally be a cup of oil.
How do I store this cake?
In an airtight container at room temperature for up to three days. The spices and moisture from the applesauce keep it fresh. You can also freeze slices for up to two months, wrapped individually in plastic.
