Parsnip in a brownie, you say? Parsnips are naturally very sweet and you would be surprised how well they go together. You can keep this cake as simple as you like by just making it into a brownie, or going the whole way and adding a decadent chocolate mousse on top!
- For the Parsnip Brownie
- 1 medium parsnip, peeled
- 60 g (2 oz/1⁄2 cup) gluten-free flour mix or buckwheat flour
- 250 ml (81⁄2 oz/1 cup) Oat Milk or other plant milk
- 75 g (3 oz/1⁄2 cup) brown or coconut sugar
- 6 tablespoons cacao
- 1 teaspoon baking powder
- 1⁄2 teaspoon bicarbonate of soda (baking soda)
- a little coconut oil, for greasing
- berries, to serve For the Decadent Chocolate Mousse:
- 1 large avocado
- 3 tablespoons maple syrup
- 6 tablespoon cacao
- 1 teaspoon vanilla paste
- 120 ml (4 oz/1⁄2 cup) coconut milk
- Preheat the oven to 180°C (350°F/Gas 4) and grease a 20 cm/8 in square cake tin with coconut oil.
- Boil the parsnips until nice and soft, then drain. Weigh out 130 g (41⁄2 oz) and put in a blender along with all other brownie ingredients and blend until nice and smooth.
- Spoon the brownie mixture into the prepared pan and bake for 20 minutes until just firm to the touch. You can serve the cake as simple brownies.
- If you decide to go all the way and make the mousse topping, put all the ingredients in a blender and blitz until you have a smooth mixture.
- Transfer the cake to a wire rack to cool, then spread the mousse on top and decorate with some berries.