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parsnip cake

Ever since I watched “A Plastic Ocean”, the award-winning #documentary from @plasticoceans, I've been more and more aware of all the ways I'm able to reduce my plastic-usage. The Plastic Oceans Foundation is a global charitable organisation that aims to change the worlds’ attitude to plastic in a single generation.

As #EarthMonth2018 focuses on #PlasticPollution, today I'll share a #plasticfreefoodie recipe which is a reflection of how I've implemented these changes as part of @imperfectproduce #learnmorewasteless campaign.

Makes 8 to 10 servings


2 to 3 parsnips, peeled, steamed and pureed

1 cup raw cane sugar

4 ounces coconut butter

1½ cup almond milk

1 teaspoon apple cider vinegar

2 teaspoons vanilla extract

1 cup chickpea flour

1 cup spelt flour

2 teaspoons baking powder


1 cup cashews, soaked 3 hours or overnight

2 tablespoons water or coconut milk

3 tablespoons maple syrup

2 tablespoons coconut butter, melted

1 teaspoon vanilla extract

1 teaspoon fresh lemon juice


Fresh cranberries, clementines, and sage leaves

  • Preheat the oven to 350°F. Grease the sides of two 8-inch cake tins and line the bottom with parchment paper.

  • Scrub the parsnips and cut them into 1-inch cubes. Steam for 20 minutes until soft. Remove from heat and let this cool and puree. You only need 1 cup of this. (Save the rest for falafel, hummus, or smoothies.)

  • Add the vinegar to the oat milk to let it curdle. Set aside.

  • Beat the sugar and vegan butter together until fluffy. Add the parsnip puree, soured milk, and vanilla. Gradually beat in the dry ingredients until well combined.

  • Evenly distribute the batter into the two pans.

  • Bake for 30-35 minutes. Let cool completely before icing.


  • Drain and rinse the cashews, discarding the soaking liquid

  • Blend with remaining ingredients until smooth.

  • Spread onto the cake, allowing it to set before adding the fresh fruit and leaves

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