Ingredients

350ml

vegetable oil, plus extra for greasing

350g

gluten free plain flour

1 1/2 tsp

baking powder

1 tsp

mixed spice

1 tsp

bicarbonate of soda

220g

coconut sugar

100g

light brown sugar

eggs

300g

parsnips, peeled and grated

"What’s the best way to describe this cake? Well, it’s soft, sweet and basically tastes of candied parsnips. But that’s not the best part. When it cooks...oh when it cooks your house will smell of caramelised popcorn! It really is a sweet and mouth-watering aroma and the mixed spice just ties it up all together. But don’t take my word for it, try it yourself!" Nikibakes

Many thanks to Nikibakes for this tasty recipe.

Method

Preheat the oven to gas mark 5, 190°C, fan 170°C. Lightly grease a deep 34 x 23cm baking tin, then line the base with greaseproof paper and set aside.
Mix the flour, baking powder, mixed spice, bicarbonate of soda and a pinch of salt in a bowl. Set aside.
Mix the sugars in a separate bowl, add the eggs and whisk for 1 min until combined. Add the oil gradually, whisking between additions. When all the oil is mixed in, beat for 1 min to emulsify. Stir in the parsnip, then gently fold in the flour mix until just incorporated. Don't overmix – this will make the cake tough. Pour into the tin.
Bake for 40 mins, gently turning after 30 mins, until well risen and a cocktail stick inserted into the centre comes out clean. Rest in the tin on a cooling rack for 10 mins, then remove from the tin and cool completely on the rack. Enjoy!!