Vegan - Country Cake

Method

1.  Peel and chop the parsnips into medium size chunks and put in a pan along with the apple juice. Cook until the parsnips are tender, drain and put to one side to cool.

2. Once cooled drain any excess liquid from the parsnips and then mash or use a Blender to make the parsnips into a puree. Add 2 Tbsp Maple Syrup and stir in well.

3. Beat the Non-Dairy Margarine and the Natural Flavoured Icing Sugar until light and creamy.

4. Add the flour, cinnamon, baking powder to the mix along with the pureed parsnips and mix for 1 minute until well combined. Stir in the Pecan Nuts, Dates, and Cranberries carefully to avoid them being mashed.

6. Transfer the cake mixture to your 8 inch Cake tin and bake in the oven for approximately 40 minutes or until the cake pick or cocktail stick when inserted into the middle of the cake comes out clean.

7. Cool the cake in the tin for around 10-15 minutes before decanting to a wire rack to cool completely.

8. Mix the Natural Flavoured Icing for your topping with enough water to make a thick but smooth spreadable icing. spread the icing over the top of the cake and allow to drip down the sides. Decorate with a few pecan Nuts and cranberries.