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!
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!
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.
Parsnip Madeira Cake
- 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
- 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.