Today I am sharing a new recipe for Low FODMAP Parsnip Cake!
I am a fan of breads and cakes with shredded veggies in them (perhaps a dietitian thing?) –zucchini bread, carrot cake, and my latest fav…parsnip cake. When I visited U Michigan this May, I enjoyed a wonderful dinner with some colleagues. For dessert, we shared many desserts… 🙂 including a parsnip cake. It tasted super yummy….and I knew I would have to attempt making a similar treat!
I love random inspirations.
So…with parsnips in hand…I delved into some recipes online–mixed and matched ingredients and then adapted it to fit the low FODMAP diet! First of all, let me tell you, my house smelled so delicious…I could hardly contain myself!
I love browned butter icing and thought a little layer of icing would suit the flavors in the cake–so I whipped up a small batch. I added my icing when the cake was still warm–which made it drip a bit down the sizes of the cake. I like it this way…but feel free to cool cake and frost later for less dripp-y frosting.
Spiced Parsnip Cake with Browned Butter Icing
- 1 cup gluten free all purpose flour (King Arthur GF multipurpose, or Trader Joe's GF flour)
- 1/2 cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 3/4 teaspoon all spice
- 1/2 teaspoon ginger
- 1/4 cup melted butter or oil, cooled
- 2 eggs
- 1/4 cup milk (use lactose free if lactose intolerant)
- 2 medium parsnips, peeled and FINELY grated
- 1/3 cup chopped walnuts
- 1/4 cup melted and slightly browned butter (heat in skillet over medium high heat-be careful not to burn but just lightly brown)
- 1 cup confectioner's sugar
- 1 teaspoon vanilla
- 2-3 tablespoons milk (use lactose free as desired-this amount should not pose problem though)
- Preheat oven to 350 degrees and prepare a 8 x 8 square pan by lightly oiling it.
- In medium bowl, add GF flour, sugar, baking powder, spices-blend together.
- In medium bowl, whisk butter, eggs and milk together. Gently, add to dry ingredients until blended.
- Fold in parsnips and walnuts.
- Add mixture to pan and bake for 30 minutes or until cake tester comes out clean.
- Make icing.
- In medium bowl, add browned butter, confectioner's sugar and vanilla. Beat with beaters on medium speed until creamy--adding milk as necessary to make frosting consistency.
- Let cake cool or keep a bit warm if you like warm dripping icing and spread top with icing and enjoy!
On a side but important note, today…. Tuesday, June 17th is 2014 Digestive Health Congressional Call-In Day. This is an important day for those who suffer with functional gut disorders such as IBS. Please consider calling your congressman or woman to ask for their support for more research funding in this well needed area. Please join me and call today! Click here to find out what office to call based on your zip code.
PLEASE make a difference and let your voice be heard!
17 replies on “Spiced Parsnip Cake with Browned Butter Icing“
Thanks for the yummy-looking recipe! I’m bummed out that I missed call-in day, though. Are there other opportunities of this kind that we can participate in?
I know Cory–I had a problem w/ my mail subscription and so the post did not get out on time! ugh! You can always call your senator and talk up the need for more research funding! Next week a group of health professionals –including me–will go to Washington to lobby for more research dollars for functional gut disorders. It’s such an important area –and more funding is needed!!
I see you took us up on the challenge to make the parsnip cake. Your reicpe looks fabulous! Great job and it was a pleasure to meet you and dine with you!
Thanks Chris! I enjoyed meeting you at U Michigan….and YES…I had to make the parsnip cake!!
You should check out Harry Eastwood’s _Red Velvet and Chocolate Heartache_. Mostly desserts, it’s almost entirely gluten free and every recipe includes a vegetable!
Edited to add: It’s not for a faint of heart American baker: all measures are in grams.
Thanks Lisa! I have added this book to my list of books to order!
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I am always searching for GF low-FODMAP recipes. I prefer to avoid white/ brown sugars. Any adjustments I should make if I substitute maple syrup?
Not sure Cate what I would adjust. You want the consistency of the batter to resemble cake batter–so you might need to up the flour content since you are adding a liquid sugar ingredient.
I really need some help with the quantity on the parsnips. Here in Washington State parsnips come in all sizes from 3 inches around and 8 inches long to 1 inch around by 3 inches long. I cook alot with parsnips so measuring grated would not be a problem, if I had an idea on the size parsnips used.
I did describe the medium size parsnips. They come much larger and much smaller too. So amount grated in cups would be appreciated.
Lisa, about 3/4 cup grated parsnips for the recipe.
Thanks for the great recipe! I’m allergic to carrots on top of all of the FODMAPs, so something using parsnips instead is always appreciated. Tried this recipe at a big family dinner, and everyone loved it, even people who don’t normally like root veggies. (We didn’t tell them the ingredients!) I love the mixture of spices!
Thanks for sharing. Glad you like this recipe!
Is this recipe safe to eat during the elimination phase of fodmap?
Kelly, a small piece of this cake should fit the elimination phase. 2 inch X 2 inch square.
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