Parsnip Maple Coffee Cake with Walnut Streusel
A moist, spiced coffee cake featuring shredded parsnips that add natural sweetness and tender texture. Sweetened with pure maple syrup instead of refined sugar, this wholesome treat combines warm spices like cinnamon and ginger with chewy raisins and crunchy toasted walnuts. The oat-based streusel topping creates a delightful contrast to the soft cake beneath. Perfect for brunch gatherings, afternoon tea, or as a unique dessert that showcases parsnips in an unexpected way. The whole wheat flour and natural sweeteners make this a more nutritious alternative to traditional coffee cakes.
Ingredients
- ¼ cup old-fashioned oats
- ¼ cup all-purpose flour
- 2 tablespoons granulated natural cane sugar
- 2 tablespoons unsalted butter, softened
- ½ teaspoon cinnamon
- ¾ cup dark pure maple syrup
- ¾ cup unsweetened applesauce
- ½ cup organic canola or avocado oil
- 2 large eggsflax eggs2 eggs = 2 tbsp ground flax + 6 tbsp waterveganeggs-free
Mix and let sit 5 minutes before using
Full guide → - 2 teaspoons vanilla extract
- 1 cup white whole-wheat flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon salt
- 2 cups shredded peeled parsnipsshredded carrots1:1vegetable
Carrots will add more sweetness
- ½ cup raisins
- ½ cup chopped toasted walnuts
Instructions
- 1
Preheat oven to 350°F
- 2
Grease a 10-inch spring-form pan or mist with cooking spray
- 3
Rub together oats, flour, cane sugar, butter and cinnamon in a small bowl with clean fingertips until crumbly
- 4
Set streusel aside
- 5
Whisk maple syrup, applesauce, oil, eggs and vanilla in a large bowl
- 6
Whisk flour, baking powder, cinnamon, ginger and salt in a small bowl
- 7
Add the flour mixture to the wet mixture and stir to combine with a silicone spatula
- 8
Add parsnip, raisins and walnuts and stir to combine
- 9
Spread batter in the pan and top with streusel
- 10
Transfer to the oven and bake until the cake is puffed and the top is golden
- 11
Let cake cool at least one hour
- 12
Cut into wedges and serve
Tips
Toast walnuts in a dry skillet for 3-4 minutes to enhance their nutty flavor before adding to the batter
Shred parsnips using the large holes of a box grater for the best texture - they should be similar to shredded carrots
Let the cake cool completely before removing from the spring-form pan to prevent cracking
Good to Know
Cover and store at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1 day ahead - wrap cooled cake tightly and store at room temperature
Serve at room temperature, optionally warmed slightly in microwave for 15-20 seconds per slice
Common Mistakes
Do not overmix batter once flour is added to avoid tough cake
Ensure parsnips are well-drained after shredding to prevent soggy texture
Do not skip cooling time as cake needs to set properly
Substitutions
Dairy-Free Swaps
Vegan Options
Mix and let sit 5 minutes before using
Full guide →General Alternatives
Carrots will add more sweetness
FAQ
Can I substitute regular flour for white whole-wheat flour?
Yes, you can use all-purpose flour in equal amounts. The cake will be slightly less dense and nutty in flavor.
What if I don't have a spring-form pan?
Use a regular 9x13 inch baking pan and increase baking time by 5-10 minutes, checking for doneness with a toothpick.
How long will this cake keep fresh?
The cake stays fresh covered at room temperature for 3 days or refrigerated for up to 1 week. Freeze slices for up to 3 months.