Vickys Parsnip Cupcakes, GF DF EF SF NF

Vickys Parsnip Cupcakes, GF DF EF SF NF

I like to sneak vegetables into my baked goods and I usually add them in a pureed form. Today I was going to make carrot muffins …more


12 servings

  1. 80 ml full fat coconut milk

  2. 1/2 tsp lemon juice

  3. 115 g granulated sugar

  4. 120 g crushed pineapple, patted dry

  5. 2 tbsp oil

  6. 1 tsp vanilla extract

  7. 1.5 tsp ground cardamom

  8. 1/2 tsp ground cinnamon

  9. 1/2 tsp ground nutmeg

  10. 1/2 tsp ground ginger

  11. 1 medium parsnip, grated (90g grated)

  12. 140 g gluten-free / plain flour

  13. 1 tsp baking powder

  14. 1/4 tsp baking soda / bicarb

  15. 1 pinch xanthan gum if using gluten-free flour

  16. 40 g raisins or sultanas


  1. Preheat the oven to gas 4 / 180C / 350F and line a 12 hole cupcake tin or an 8″ round cake tin

  2. Mix the coconut milk and lemon juice together in a mixing bowl and set aside for 5 minutes to sour. Alternatively use yogurt

  3. Add in the sugar, pineapple, oil, vanilla and spices and mix together well. Make sure your pineapple is squeezed dey or your cakes might sink in the middle

  4. Mix the flour, baking powder, bicarb and xanthan gum together then stir into the wet mixture

  5. Stir in the grated parsnip and raisins

  6. Pour into the cupcake liners or cake tin and bake for 20 minutes for cupcakes or 30 minutes for the 8″ layer or until golden. A toothpick test will work to check if they’re done

  7. Remove from the tin and let cool on a wire rack then ice with vanilla buttercream or cream cheese frosting. I only had muffin liners and should have only made 8 and baked for 35 minutes so they filled the liners… time!

  8. Recipe can easily be doubled to make a 2 layer cake

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