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    Home » Recipes » Cake

    Winter-Spiced Parsnip Cake with Mulled Wine Drizzle

    Published: Dec 14, 2015 · Modified: Jul 22, 2020 by Kate Hackworthy · This post may contain affiliate links ·

    Jump to Recipe

    This winter-spiced parsnip cake is moist, earthy and quite similar to carrot cake. It is enrobed in a rich vanilla buttercream and then striped with a spiced, boozy, mulled wine drizzle to make it taste of Christmas.

    Looking down at a table with a cake, mug of mulled wine and copper pot of cutlery.

    Mulled Wine Drizzle

    The scent of mulled wine hangs in the air. Those heady smells of cinnamon and nutmeg wrap the house in a hug of Christmas as we clink and drink and be merry. Quite merry. 

    Isn't that one of the best things about this time of year? Meeting up with friends, gathering family together, togetherness?

    As the mulled wine simmers on the stove and the doorbell rings with welcome guests, the mistletoe hangs and the tree is trimmed, that yearly feeling of excitement mingles with cheesy festive songs that blare out from the radio.

    More than a hundred Christmases have been celebrated in this house, but this is the first one that is ours. 

    Did the past inhabitants feel the same sense of joy, did their children run in circles through the dining room, did they place their tree in the window, too? In Victorian times did they cook a goose and send out the newly-popular Christmas cards? In wartime did they make do, mend and worry? Did the people who lived here in the sixties dance to the Ronette's Sleigh Ride in miniskirts, like I did yesterday?

    I love this time of year. So we'll celebrate it with a parsnip cake festooned with a mulled wine drizzle.

    A slice of cake on a plate, in front of the rest of the cake.

    Parsnip Cake

    Parsnip is wonderful in cake. It's similar to carrot, and although similarly sweet, it brings a lovely nuttiness. I've used all sorts of roots in cake, from parsnip cake to Root Vegetable Waste Cake - which uses roast dinner peelings! You could also try Recipes from a Pantry's Cassava Cake (which uses the root in a Filipino style dessert).

    Get the recipe for Winter-Spiced Parsnip Cake with Mulled Wine Drizzle

    A cake on a wooden table.

    Get the Parsnip Cake recipe

     

    A cake on a wooden table.

    Winter-Spiced Parsnip Cake with Mulled Wine Drizzle

    Kate Hackworthy | Veggie Desserts
    This winter-spiced parsnip cake is moist, earthy and quite similar to carrot cake. It is enrobed in a rich vanilla buttercream and then striped with a spiced, boozy, mulled wine drizzle to make it taste of Christmas.
    5 from 2 votes
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    Prep Time 20 mins
    Cook Time 30 mins
    Total Time 50 mins
    Course Dessert
    Cuisine American
    Servings 12
    Calories 452 kcal

    Ingredients
     

    • 300 g raw parsnip approx 2
    • 250 g (2 ¼ cups) plain (all purpose) flour
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground cinnamon
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • 3 eggs
    • 145 g (¾ cup) sugar
    • 120 ml (½ cup) vegetable oil
    • 120 g (1 cup) plain Greek yogurt
    • 1 teaspoon vanilla extract

    For the Vanilla Buttercream

    • 140 g (½ cup) butter, softened
    • 1-2 tablespoons milk
    • ½ teaspoon vanilla
    • 250 g (2 cups) powdered icing sugar

    For the Mulled Wine Drizzle

    • 30 ml (⅛ cup) mulled wine
    • 100 g (3 ½ oz) powdered icing sugar

    To decorate

    • Edible glitter optional

    Instructions
     

    • Preheat oven to 180C/350F. Grease 2 x 9” cake tins and line the bottom with baking parchment.
    • Peel and grate the raw parsnip. (You should have about 4 cups, grated). Set aside.
    • Sift the flour, bicarb of soda, baking powder, nutmeg, cinnamon, ginger and salt into a large bowl. Stir in the parsnip.
    • In a separate bowl, beat the eggs, sugar, oil, yogurt and vanilla together with an electric mixer.
    • Fold the wet ingredients into the dry gently.
    • Pour into the prepared pan and bake for 30 minutes or until an inserted skewer comes out clean.
    • Leave to cool in the tin.

    For the Vanilla Buttercream

    • Beat the butter until smooth, then add the milk and vanilla. Add the icing sugar and beat until smooth.

    For the Mulled Wine Drizzle

    • Beat the mulled wine and icing sugar until smooth.

    To finish:

    • Spread the completely cooled cake with the vanilla icing between layers and around the top and sides. Drizzle with the mulled wine drizzle and decorate with the edible glitter if using.

    Nutrition

    Calories: 452kcalCarbohydrates: 63gProtein: 5gFat: 21gSaturated Fat: 15gCholesterol: 67mgSodium: 250mgPotassium: 213mgFiber: 2gSugar: 42gVitamin A: 351IUVitamin C: 4mgCalcium: 62mgIron: 1mg

    The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.

    Tried this recipe?Mention @kateveggiedesserts or tag #veggiedesserts! I love seeing your recreations.

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    Comments

    1. Sarah :-)

      July 05, 2019 at 11:37 am

      5 stars
      Sounds lovely. Found some mulled cinder spice mix in the back of the cupboard and its made me crave something Christmasey. Would it be so wrong to try this recipe in July?

      Reply
    2. Jane

      December 19, 2017 at 7:50 am

      5 stars
      I love the thoughts of previous Christmases celebrated in your house! This year we'll be in Mums house (with Jonny cooking - YES!), and we think her house dates back to the 12th century. The a WHOLE lot of parties!
      Merry xmas lovely Kate, and wishing you a fabulous new year 🙂

      Reply
    3. John

      January 29, 2016 at 9:33 am

      Gorgeous Cake Flavor,I loves Your recipes and Snapshots...

      Reply
    4. Low Carb Recipes

      January 09, 2016 at 6:02 pm

      That looks so gorgeous! Never thought wine could make sure a pretty pink drizzle 🙂

      Reply
    5. Helen @ Fuss Free Flavours

      January 05, 2016 at 7:32 pm

      I really like cakes made with oil in place of the butter, as they are so moist. Another stunning recipe.

      Reply
    6. Elizabeth

      January 04, 2016 at 8:53 am

      Beautiful, simply beautiful! I so love your recipes and photographs! Thank you for sharing with Extra Veg!

      Reply
      • Kate Hackworthy

        January 04, 2016 at 2:33 pm

        Thank you so much Elizabeth!

        Reply
    7. Johanna @ Green Gourmet Giraffe

      December 29, 2015 at 12:46 pm

      Lovely post and such a tempting cake - I am very fond of mulled wine and have baked a cake with it but the drizzle is inspired - will keep that in mind for another christmas

      Reply
    8. littlesunnykitchen

      December 17, 2015 at 12:17 pm

      A parsnip cake! That's really interesting! I would love a slice to try as it looks very delicious 🙂

      Reply
    9. Kerry Cooks (@kerrycooksblog)

      December 16, 2015 at 10:25 pm

      Oh Kate, you've outdone yourself for Christmas! What a fabulous idea! Thanks for linking up with Festive Food Friday x

      Reply
    10. Patricia @ Grab a Plate

      December 16, 2015 at 4:57 pm

      Love this post -- it's nice to take a look back and wonder! This cake is just lovely! I'm always so impressed with your use of veggies in desserts like this cake! The mulled wine drizzle is....icing on the cake! Yum!

      Reply
    11. Camilla

      December 16, 2015 at 4:10 pm

      What a gorgeous looking cake, would love a slice with a cuppa right now:-)

      Reply
    12. recipesfromapantry

      December 15, 2015 at 10:02 am

      I NEED, NEED, NEED to make this cake. I don't normally know what to do with parsnip so rather excited with a cake idea.

      Reply
    13. Dominic Franks (@belleaukitchen)

      December 15, 2015 at 9:46 am

      what a beautiful and simple cake and that icing design is so perfect. It's Christmassy yet not overtly so. I adore it. I also love parsnip cake, all veg in cakes is good. Thanks for linking to Simply Eggcellent x

      Reply
    14. Nicole Neverman

      December 15, 2015 at 12:56 am

      This is such a great idea for a cake!! I bet this tastes absolutely amazing. I cannot wait to try this 🙂

      Reply
    15. Scott

      December 14, 2015 at 5:13 pm

      I know I have never had a cake quite like that. Parsnip? Hmm, send over a piece please!

      Reply
    16. According To D

      December 14, 2015 at 4:56 pm

      This looks SO delicious!! I love the holidays, there is so much to bake!!! Great recipe
      Danielle Greco - AccordingtoD.com

      Reply
    17. supergoldenbakes

      December 14, 2015 at 4:28 pm

      Fabulous looking cake and I love the moody shots 🙂 The mulled wine icing is a great idea too

      Reply
    18. Ceri @Natural Kitchen Adventures

      December 14, 2015 at 2:51 pm

      I am very much intrigued by the idea of mulled wine in the drizzle. I had my first glass last week and it immediately left me craving my sofa and a snooze (annoyingly was in a pub!). Love parsnip cake - great recipe!

      Reply
    19. kellie anderson

      December 14, 2015 at 2:04 pm

      I make parsnip cake too, but I *love* the festive festooning with mulled wine drizzle. Such yummy images too xx

      Reply
    20. the foodie couple

      December 14, 2015 at 1:10 pm

      oh gosh - mulled wine drizzle - inspired!!

      Reply
    21. Emily

      December 14, 2015 at 12:57 pm

      Gorgeous! I have a feeling I'd enjoy this x

      Reply
    22. sharon martin

      December 14, 2015 at 11:41 am

      I have never tried Parsnip cake!! As hubbie and I both love them I am going to give this a go, plus you had my mouth watering just reading the title 😉

      Reply
    23. laura_howtocook

      December 14, 2015 at 11:40 am

      Now mulled wine featuring as part of this cake's flavour has made me want to give it a go and maight even convert me to loving parsnips!

      Reply
    24. Jeanne Horak-Druiff

      December 14, 2015 at 11:33 am

      Mmmm, mulled wine, how do I love thee? Let me count the ways 🙂 Love this idea of incorporating the flavours of mulled wine in a cake - and I can imagine a parsnip cake to be super-moist!

      Reply
      • Kate Hackworthy

        December 14, 2015 at 11:59 am

        It is! There is a huge amount of parsnip in it so it's really moist - even days later.

        Reply
    25. Terri

      December 14, 2015 at 11:29 am

      I have never heard of parsnip cake and my initial reaction was yack! But my goodness those picture make it look gorgeous and I now feel I must taste one 🙂

      Reply
      • Kate Hackworthy

        December 14, 2015 at 11:32 am

        It's very similar to carrot cake.

        Reply

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    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

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    Kate Hackworthy in the kitchen

    Hi, I'm Kate, a journalist, author and multi-award-winning food blogger. I hope you enjoy my vegetarian and vegan recipes. About Me

    Collage of press logos.

    Popular recipes

    • The BEST Easy Red Lentil Dahl
    • Easy Naan Bread Recipe (yeast-free)
    • Mini Baked Potatoes
    • Easy Lentil Soup

    Easter Recipes

    • Easter Rice Krispie Nests
    • Italian Easter Bread (Pane di Pasqua)
    • Mushroom Wellington
    • Nut Roast

    My cookbook

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    Check out my Veggie Desserts Cookbook, full of tasty desserts with vegetables!

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