Parsnip Polenta Cake

By • April 9, 2016 0 Comments

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Author Notes: I first shared this recipe in Chickpea Magazine as part of an article on celebrating the Winter Solstice. It's one of my favorite no-waste treats (you pour the parsnip peelings straight into the batter) and I love that it works for all kinds of eaters: vegan and gluten-free friends alike can enjoy a super moist slice of this applesauce-olive-oil-cinnamon-flecked goodness. Kate Weiner

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Serves 4

  • 1/2 cup Cornmeal
  • 1 cup Shredded Parsnip
  • 1/2 cup Gluten-Free Flour
  • 1/4 teaspoon Salt
  • 1 1/2 teaspoons Baking Powder
  • 1/2 cup Olive Oil
  • 1/2 cup Applesauce
  • 1 1/2 teaspoons Cinnamon
  • 1 1/2 teaspoons Nutmeg
  • 1 tablespoon Maple Syrup
  1. Heat oven to 350. Mix cornmeal and 1 ¼ cup water in saucepan. Bring to boil. Reduce heat and stir frequently until thick, approx. 15 minutes.
  2. As polenta cooks, shred parsnip (keep the skin—the grittier texture gives the cake a nice bite).
  3. Remove polenta from stovetop and let cool. Combine flour, salt, and baking powder in separate bowl. Slowly pour in olive oil, applesauce, and polenta, stirring until smooth. Sprinkle in cinnamon, nutmeg, and a tablespoon of maple syrup. This isn't a particularly sweet cake, so if you like it sweeter, splash a little more maple syrup into the mix.
  4. Bake for 30-35 minutes in a small cake pan until firm. Serve with a cuppa tea or a glass of almond milk.

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