This Parsnip & Peanut Butter Loaf Cake (Dairy Free) cake is unusual with its ingredients but I can assure you that it tastes delicious and is perfect for dairy free diets.
This recipe is inspired by a soup that my OH’s Mum has made combining parsnips and peanut butter. I didn’t actually sample the soup as it was made before I met my OH, but that flavour combination has intrigued me ever since she told me about it. Having made a delicious Parsnip, Honey & Orange Cake before, I know that parsnips make a wondeful additon to a cake. Naturally sweet and with a moistness that using a vegetable in a bake can give, adding parsnips to cake batter really works. Even a parsnip hater like my OH eats this Parsnip & Peanut Butter Loaf Cake (Dairy Free).
I added peanut butter not only because I wanted to taste how well it and parsnips go together, but because it is dairy free and therefore ideal to use in place of fat in a cake. This parsnip and peanut butter loaf cake really works and is very tasty and the texture of the crunchy peanut butter and chopped parsnip adds a lovely additon to the sponge. If you have never done so before, I urge you to try this flavour combination and bake this cake.
This cake will keep in a sealed tin/tub for about 3 days.
The recipe
- 100g self raising flour
- 100g crunchy peanut butter (I used crunchy for the texture)
- 100g roasted parsnips (in a maple syrup glaze)
- 75g caster sugar
- 2 tbsp maple syrup
- 2 eggs
- Roast the parsnips according to the instructions on the packet (you can use fresh parsnips and either roast them or just grate them raw into the batter)
- Once cooked allow them to cool while you prep the other ingredients
- Reduce the oven temp to 180oC / 160oC (fan)
- Grease and line a 1 lb baking tray (remember use oil to ensure it is dairy free)
- Place the peanut butter, sugar and maple syrup ina bowl and beat well to make a smooth paste
- Add the eggs and beat again
- Cut the parsnips up into small pieces - I like the fact that my loaf will have some texture. If you don't then you could blend the parsnips into a puree
- Add the parsnips and beat again
- Then fold in the flour until just combined being careful not to over beat
- Pour the cake batter into the loaf tin
- Place in the oven and cook for about 30 - 35 minutes, until cooked through
- Allow to cool before removing fronm the tin
This looks great Jenny, & so simple…looks kind of a bready texture…would one have it with lashings of butter ? I might just have to make it now…damn you, I wasn’t thinking about cake until I saw this!
it doesn’t taste like bread, i think its the peanut butter that has given it that texture and maybe the oil from the nuts??? i have made it twice now and it is really nice and as you say so simple. this is why i always have some frozen parsnips handy x
This sounds awesome! I can imagine the flavours compliment eachother well, I’d love to taste some!
it sounds weird but it just works x
I love parsnip, I like it in a lot of things but I’ve never seen it combined win peanut butter in a loaf before. Looks a really interesting combination!
So many good recipes with peanut butter! It makes me wish I could stand the stuff 😉
GBBO Round Up #Week 8 | Mummy Mishaps
[…] & Lemon Cake – Veggie Desserts Parsnip & Peanut Butter Loaf Cake – Mummy Mishaps Lemon & Courgette Cake – Jennifers Little […]
Sounds like an interesting combination, it looks lovely
it is but it works!
This looks lovely. I like peanut butter very much.
I love this !!
thank you and its very easy and tasty too x
I have never tried baking with parsnip before, but the possibilities are so intriguing. I personally enjoy parsnip and I can see how the sweetness would lend itself to baking. I’d never have thought to combine with peanut butter – so cool!
Parsnip & Peanut Butter Loaf Cake (Dairy Free) | Love All Blogs
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I love peanut butter and parsnips. This loaf looks So delicious, wish I could just eat it off the page!
Sounds and looks yummy. Gorgeous lighting in the pics too. Pinned and stumbled! Thanks so much for linking up to #recipeoftheweek. There’s a new linky live now, so I do hope you’ll pop over and join in 🙂
Oh this looks so interesting! I have some parsnips in the fridge and a bit of peanut butter left in the cupboard…..Hmmmmmm
I mentioned on twitter how much I love the idea of this cake — I’m a huge fan of unusual ingredient pairings, so I’m dying to try this recipe out for myself — but I also wanted to let you know that I’ve featured your post on my blog’s Weekend Wrap-Up. Thank you for the intriguing recipe, and I hope you’ve had a great weekend!
Here’s a link to the wrap-up — feel free to stop by, check out the other posts, and even grab a badge for your own post, if you’d like!
http://www.floptimism.com/2013/10/weekend-wrap-up-irrationality.html
oh thank you Jessica thats lovely of you i will pop over and take a look x