vegan parsnip and butternut squash cake with tahini-chocolate frosting
BAKECETERA
BAKECETERA
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Ingredients

  • 1 3/4 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 cup apple sauce
  • 1/2 cup mashed
  • 1/2 cup sugar
  • 1/4 cup maple syrup
  • 1/4 cup vegetable oil
  • 2 teaspoons apple cider vinegar
  • 2 cups
  • 500 grams of parsnips
  • 3/4 cup
  • 170 grams
  • 2 1/2 cups powdered sugar
  • 1/4 cup tahini
  • 50 grams dark chocolate, melted and cooled pinch of salttahini-chocolate frosting - what you do:
  • In a large bowl, beat the butter until light and fluffy. (I use an electric beater here... my biceps aren't strong enough to do frosting on my own!)

Instructions

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