Spiced coconut and parsnip cake with cashew yogurt frosting
A delicious moist and nutty spiced cake lower in sugar and fat, higher in fiber, and made with buckwheat flour instead of refined wheat flour. Buckwheat flour gives this cake a delicious nutty taste, but whole-wheat flour works just as well. The parsnips add sweetness and moisture, but are unnoticeable in the finished product.
Ingredients
- 1 cup finely grated parsnip tightly packed (carrots will work as a sub)
- 1 cup buckwheat flour, sifted you can sub whole-wheat flour if you prefer
- 1 cup desiccated coconut
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 pinch of salt
- 1/2 cup granulated sweetener of choice, e.g. xylitol sugar will be fine if you do not need it to be sugar-free
- 1 cup plain Greek yoghurt
- 1 tbsp canola oil
- 3/4 cup milk of choice
- 2 large free-range eggs
Cashew yoghurt topping
- 1/2 cup cashew nuts
- 1/2 cup plain Greek yoghurt
- 1 tbsp honey optional – if you prefer a sweeter topping
- 1/4 cup chopped nuts of choice for decorating
Instructions
- Preheat the oven to 180 C
- Combine all the ingredients, except for the topping ingredients, in a large mixing bowl
- Line a baking tin with baking paper or spray it with non-stick cooking spray, and pour the batter into the tin
- Bake for 25 minutes in the center of the oven
Cashew yoghurt topping
- Blend the cashews, yoghurt, and optional honey in a high-speed blender (e.g. nutribullet) until smooth. Once your cake has cooled, you can add the topping and decorate with chopped nuts or fruit. You can also experiment with different toppings, such as cream cheese frosting. Or you could leave the topping off and serve with a dollop of fresh whipped cream.
Notes
Nutritional information: each slice provides roughly 28 kcal, 6g protein, 6g fat, 29g carbohydrate, 4g sugar and 4g fiber.
Heaven in my mouth