Parsnip Pear Hazelnut Cake (raw, vegan, grain-free)
  • Parsnip hazelnut layer:
  • 110g parsnips, peeled and coarsely grated (1 cup)
  • 1tsp fresh ginger, peeled and grated
  • 1tsp lemon juice
  • 100g hazelnuts (3/4 cup)
  • 30g sunflower seeds (1/4 cup)
  • ½tsp cinnamon
  • pinch pink salt
  • 6 medjool dates, pitted
  • Pear coconut layer:
  • 2 large pears
  • 1tsp fresh ginger, peeled and grated
  • 1tsp lemon juice
  • 200g coconut butter (1 cup)
  • 2tbsp maple syrup
  • ½tsp cinnamon
  • Topping:
  • chopped hazelnuts
  • fresh thyme sprigs
  1. You will need 6" round cake tin with removable base.
  2. To make the base layer peel and roughly grate the parsnips, peel and finely grate ginger, squeeze lemon juice over, stir and set aside.
  3. Place hazelnuts and sunflower seeds into a food processor or high speed blender and pulse until roughly ground.
  4. Add cinnamon, salt and pitted medjool dates and pulse until the mixture comes together.
  5. Scoop the mix into a bowl with the parsnip mix and stir together until incorporated. You can also add the parsnip mix into the food processor and pulse just until incorporated.
  6. Spoon the mix into the tin, spread evenly onto the base and press down. Place into a fridge.
  7. In a double boiler gently melt coconut butter, leave to cool down.
  8. Stir in maple syrup and cinnamon.
  9. Peel, quarter and core the pears, place into blender or food processor with ginger and lemon juice and blend until smooth. Stir into the coconut butter mix and spoon onto the crust layer.
  10. Place into a freezer for about 1 hour to set, just enough so it's easy to remove from the tin. You can also leave it to set in fridge for at least 2 hours.
  11. Once the cake is set, carefully remove from the tin, place onto a cake stand and top with chopped hazelnuts and fresh thyme sprigs.
  12. Store in a fridge or slice leftovers to keep in freezer.
  13. Enjoy!
Recipe by Nirvana Cakery at