This Parsnip Madeira cake is one of my favourite vegetable cakes. The parsnip gives this loaf cake a subtly nutty sweetness and moisture and it's very easy to make. It's like a moist parsnip pound cake.
Parsnip Madeira Cake
Adding parsnip to a cake should be as common as adding carrot.
I adore parsnip in cakes as it brings a beautifully sweet nutty flavour. It also means the cake is moist and lasts for ages.
I love using it in cakes, so I added parsnip to this Madeira cake. With delicious results.
It's moist, rich and utterly divine.
The flavor of the parsnip fades way, but really does make it moist.
The cake turned out beautifully moist and tasty and it's definitely worth making.
The parsnip makes it last for ages. We were quite restrained and didn’t finish it for four days, but it still tasted perfectly fresh.
vegetable cake recipes
I hope that you'll be inspired by this Parsnip Madeira Cake to explore more vegetable desserts.
My blog is full of them, so give some of these a try and I'm sure you'll love veg cakes!
Lemon and Cucumber Cake with Gin Icing
Sweet Vanilla Pea Cake with Lemon Frosting
parsnip cake
Carrot cake is so popular. You can't ever taste it, but we all know that it makes carrot cake so beautifully moist!
Parsnip works in a very similar way. It's a root vegetable that's naturally sweet.
Parsnips have a very mild nutty flavor, so they really do work incredibly well in cakes and bakes.
Try some of these other parsnip cake recipes!
Maple Parsnip Cake with Sweet Potato Frosting
Winter-Spiced Parsnip Cake with Mulled Wine Drizzle
Apple Parsnip Cupcakes with Boozy Apple Cider Icing
Vegetable Peeling Cake (carrot, parsnip)
Lemon, Poppy Seed and Parsnip Muffins
Carrot, Parsnip and Coconut Flapjacks
Get the parsnip madeira cake recipe
Did you make this recipe? Please let me know how it turned out for you!
Leave a comment and star rating below and share a picture with the hashtag #veggiedesserts. I love seeing your recreations of my vegetarian and vegan recipes.
Follow me on Instagram * Twitter * Facebook * Pinterest * Youtube
Parsnip Madeira Cake
Ingredients
- 6 oz (125g) parsnip (approximately two)
- 3/4 cup (170g) butter at room temperature
- 3/4 cup (170g) sugar
- 3 eggs
- 1 2/3 cups all-purpose flour(plain flour)
- 2 tsp baking powder
- 3 tbsp milk
Instructions
- Preheat the oven to 340F / 170C. Grease a loaf pan and line with baking parchment.
- Peel and grate the raw parsnip and set aside.
- In a large bowl, cream the butter and sugar together with an electric whisk until light and fluffy.
- And the eggs one at a time and beat each one in well.
- Mix in the parsnip and then sift in the flour and baking powder and combine. Add the milk and gently stir to combine.
- Pour the mixture into the prepared loaf tin and bake for 60 minutes or until an inserted skewer comes out clean. If the cake is browning too quickly, cover it with foil loosely.
- Cool the cake in the tin for 15 minutes and then remove from the tin and allow to cool completely.
- This cake lasts well, covered, for up to four days.
Nutrition Information
Emily
This is the absolute best my husband turned his nose up when I said parsnip cake but I grew too many parsnips this year and I’m definitely thrilled because now I’m enjoying this amazing cake and his now decided it’s actually the best cake his ever had!!!!!
Claire
Just made this for the second time in three days - my husband and boys absolutely LOVED the first one, and it was gone in less than 24 hours. Thanks for the recipe - I’m sure it will be made over and over! 🙂
Sweet Pea
The recipe doesn't say when to add the milk, or what to do with it. Also, do i have to use self raising flour? I wouldn't mind trying this recipe (googled veggie desserts after a delicious zucchini cake experiment), but i normally have just all purpose flour on hand.
Sarah
I really like the idea of this cake but would you suggest if I could add anything like blackberries or other fruits. Also randomly do you have any recipes for an inventive take on jam tarts?
Kate Hackworthy
Hi Sarah, I quite like a madeira cake plain and would maybe add the fruit as a compote sauce? But I don't see why you can't whack some berries right in. Maybe roll them in flour first so they don't sink. I don't have a jam tart recipe, but you could try my carrot jam and one of my flavoured pastries. I like the thought of carrot jam tarts with spinach pastry. It would be sweet but very bright!
Stephanie Pass
I'm curious about the taste. I love to make veggie cake/breads out of carrots and zucchini and squash. Parsnips might definitely be the next one to try. Thanks for sharing!
Kate Hackworthy
Hi Stephanie, I really love this cake. You can't taste the parsnip any more than you can taste carrot in carrot cake. It gives a lovely texture.
Debi @ Life Currents
This looks and sounds amazing! I love the idea. And, that trifle with beet custard sounds lovely! I'm really interested in that one!
Kate Hackworthy
Thanks Debi. I'm still working on the trifle!