Prep time: 45 minutes
Baking time: 30 minutes
250gbutter (or non-dairy option), plus extra for greasing
150ggluten-free self-raising flour
1tsp baking powder.
¼tsp xanthan gum
250gfinely grated parsnips
4tbsp. almond milk
100gfree-from white chocolate
200gdairy-free cream cheese
75gsoftened butter (or non-dairy option)
300gsifted icing sugar
- Preheat the oven to 140ºC. Grease the two cake tins with softened butter and line them with parchment paper. Tip: use reusable parchment lining from Lakeland.
- Whisk butter and sugar together in a mixing bowl, adding and beating the eggs one by one before the next addition.
- In a separate bowl, sieve the gluten-free self-raising flour with the baking powder and xanthan gum.
- Begin finely grating the parsnips. If not shop-bought, also grind the almonds until flour-like consistency. Combine both with the sifted flour, baking powder and xanthan gum.
- In three goes, add the dry mixture to the creamed butter, whisking well before each next addition. Once combined, fold in the desiccated coconut and add the almond milk slowly, until the cake mixture reaches ‘dropping’ consistency.
- Divide the mixture equally between the two lined cake tins and bake for 30 minutes, or less if a skewer comes out clean. Set aside to cool on a wired rack.
- Melt the white chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bowl doesn’t touch the water.
- Add the cream cheese, butter and vanilla to the melted white chocolate and whisk together. Sieve the icing sugar and whisk again.
- Use half the buttercream to sandwich the cake halves and the rest to spread on top. Refrigerate for 30 minutes before serving.