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CHOC ZUCCHINI PARSNIP CAKE

Because a night at the Goodness Me Box Night Market at The Grounds of Alexandria surrounded by wonderful people, desserts a plenty and delicious wholesome ingredients to include within them is made for inspiring new recipes! (More details will be up on this night very very soon!) So one for your weekend of playing in the kitchen and bringing more plants into your treats is this little ripper of a recipe. Choc Zucchini Parsnip Cake – yep you heard it here. Zucchini AND parsnip all in there!

Cooking new things can be such an awesome experience (they can be epic failures too and we’ve all been there) but once you get the hang of playing with different ingredients in the kitchen you soon learn and use your intuition with food. Within this recipe I played on that, by thinking about which ingredients would hold well and provide a lovely rich moist cake. Beetroot (root vegetable) is often used in chocolate cakes, cupcakes, muffins etc, so that gave rise to the idea of using one of the beet’s cousins – parsnip. Zucchini I know works well in baked treats too and both vegetables are quite neutral in flavour so I felt there wouldn’t be risk of overpowering any other of the important, nourishing and delicious ingredients we find in this one.

If you need to swap the almonds out and use a flour then spelt, rice and buckwheat flour will work well, you’ll just need to increase the coconut oil slightly – let’s say an extra 1/4 cup coconut oil. (Not yet had a chance to try this but you can and let me know?)

Enjoy this one – kids will love it too, it’s rich and yum, and you wouldn’t even know parsnip or zucchini had their place in the cake either.

CHOC ZUCCHINI PARSNIP CAKE

Serves 6

GF:DF:RSF

2/3 cup coconut oil, melted

¾ cup (100g) coconut sugar

3 eggs, lightly beaten

2tsp vanilla essence or a good pinch vanilla powder

¾ cup raw cacao powder

1 ½ tsp baking powder

pinch sea salt

125g (1 ¼ cups) almond meal

1 small (125g) grated parsnip

1 small (125g) grated zucchini

Preheat your oven to 180C and line a small loaf tin (10x16cm) with baking paper. In a large bowl, whisk together coconut oil, coconut sugar, eggs and vanilla until lovely and light. Add raw cacao, baking powder and sea salt and whisk well. Stir through almond meal and raw grated vegetables until well combined. Pour cake mixture into your cake tin and cook 45min in middle of oven or until the middle of the cake pops back when touched lightly. Allow to cool in tin for at least 30min before transferring to wire rack to serve.

+ Chocolate ganache optional

Jacqueline Alwill

Jacqueline is an Accredited Nutritional Medicine Practitioner specialising in family and early childhood nutrition and gut health. She writes for several media publications, hosts a regular nutrition segment on Channel 7 and in 2016 published her first book, "Seasons to Share" (Murdoch Books). Jacqueline is passionate about working with corporations and brands to support and educate their community and audience and is currently a media spokesperson and ambassador for Remedy Drinks, Eimele Australia, Woolworths, Kitchenaid and Nutrition Director at Bondi Bubs Wholefoods. She is mum to Jet and outside her working hours you'll find her with her family in the surf, on the beach, or out and about in nature.

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