Parsnip-Pecan Cake (Gluten-free, Paleo)

up close photo of paleo gluten free parsnip pecan cake with swirls of buttercream frosting

Parsnip-Pecan Cake (Gluten-free, Paleo)

Parsnip-Pecan Cake with Satin Buttercream is a magically moist spice cake, perfect for special occasions year round. This Gluten-free cake recipe is also grain-free and Paleo.

Parsnip-Pecan Cake is an easy blender recipe -- quick to blend, bake and serve!

Course Dessert

Cuisine American, British, French

Keyword cake, dairy-free, gluten-free, grain-free, paleo, parsnip, pecan

Prep Time 20

Total Time 50

Servings servings

Calories 285kcal

Author Megan

Cost $8

Equipment

cake pan -- an 8" or 9" round cake pan for a layer cake, or a slightly larger square/rectangular pan is fine if you don't plan to cut it horizontally for frosting a layer cake
blender

Ingredients

6 eggs
1-½ cups pecans
1 cup parsnips boiled until very soft (or steamed) and puréed till smooth (measure after puréeing)
3/4 cup avocado oil or butter, melted (also okay to use: olive oil, or other solid fat, melted)
1/2 cup honey
2 Tablespoons chia seed meal , see how-to method below in Recipe Notes
1/2 teaspoon cinnamon
1/2 teaspoon baking soda , sifted
1/4 teaspoon sea salt

Instructions

Soaking the pecans (This just makes them soft enough to purée easily into the batter.)

The night before, or a minimum of six hours before making the cake, soak pecans in a large bowl in enough water to cover them by two inches. After the elapsed time, drain through colander.)

Cake recipe

Grease desired cake pan. Line the bottom if you plan to unmold it for a layer cake, with parchment paper cut to size. Preheat the oven to 325℉.
Place chia seed meal, cinnamon, baking soda and sea salt in a small bowl. Stir well to mix. Set aside.
Place remaining ingredients into blender: eggs, wet pecans, soft-cooked parsnips, fat and honey. Blend for 30 to 50 seconds until the batter is smooth.
With the motor on, add the dry ingredients. Process just long enough to incorporate them thoroughly, without over-mixing, about 5 to 8 seconds. Use a spatula to quickly fold in any dry ingredients by hand, if needed.
Pour/scrape batter into prepared pan and bake until toothpick inserted into center comes out clean or with dry crumbs adhering. Start checking at 30 minutes. Cool on rack before slicing or frosting.
When cake is cool, slice horizontally through the middle, if desired, to frost the center as well as the top, for a layered cake. (See frosting recipe links below in the Notes section.)

Notes

Frosting notes

Two frostings works great for this cake: Satin Buttercream for those who eat butter, or AIP Buttercream, for those who are dairy-free. Both frostings pipe beautifully and taste perfect with this cake.

The frosting for this cake is amazing, glorious to pipe. If, however, you intend to frost the entire cake -- top, sides etc, I recommend serving it room temperature. It firms up in the fridge and will not stick to the cake as well. I love it both ways. When I pipe, as you see in the photos, I personally like to chill it. The embellishments will also hold their shape beautifully if left at room temperature, though. You could always chill it and then pull it out one hour before serving for the best of both worlds.

How to make chia seed meal

To make chia seed meal, simply blend chia seeds in high-powered blender, or spice grinder, for 10 seconds. I blend 2 cups at a time (in the blender) for best results and store leftovers in the fridge.

Nutrition