Sweets and Truffles

Vegan Country Cake

Enjoy making this Vegan Country Cake as a delicious treat for afternoon tea with family or friends. It’s such a deliciously moist cake I’m sure your family and friends will be asking for another slice!


What is Vegan Country Cake?

This VeganCountry Cake is made using nonanimal products. It is a deliciously moist cake made by using parsnips, Pecan Nuts, Dried Cranberries, and Pitted Dates. The top of the cake is decorated with our delicious Flavoured Icing Sugar and Pecan nuts and Dried Cranberries scattered over. 

 If you would like to check our full range of Natural Flavoured Icing Sugars and Cocoa Powders and Whipping it up Flavours click here.

Check more recipes out here.



300g Parsnips, peeled and cut into chunks
200ml Apple Juice or any Juice of your choice
2 Tbsp Maple Syrup
275g Self Raising Flour
150g Sugar and Crumbs Caramelised Orange Natural Flavour Icing Sugar
175g Non-Dairy Margarine
1 Level Tsp Baking Powder
1 Level Tsp Ground Cinnamon
100g Pitted Dates cut into sultana size pieces
60g Dried Cranberries
80g Pecan Nuts cut into Sultana size pieces
For the Topping
125g Sugar and Crumbs Caramalised Orange Natural Flavoured Icing Sugar
A few Pecan Nuts and Dried Cranberries to decorate.
Preheat oven to 180c / Gas Mark 4/ 350F
Line and grease an 8 inch Cake tin


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.


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