Cranberry Parsnip Cake

Cranberry Parsnip Cake

By: Rose Marie Jarry, Master Chef at Kronobar

10 minutes + 35 minutes, 5 servings, gluten-free, vegan.


  • 1 ½ cup of parsnip, shredded
  • ½ cup zucchini, shredded
  • ½ cup dried cranberries (unsweetened is possible)
  • ½ cup raw walnuts, chopped
  • ½ cup date paste
  • ½ cup coconut palm sugar
  • ¼ cup tapioca flour
  • ¾ cup gluten free flour, I used green lentils flour for his high protein ratio.
  • ½ cup almond or coconut milk beverage
  • 1 pinch nutmeg powder
  • 1 tablespoon cinnamon powder
  • 2 tablespoons coconut oil
  • 1 tablespoon baking powder
  • 1 pinch sea salt


  1. Pre heat the oven to 350F.
  2. In a bowl mix all the ingredients, except for the milk and flours.
  3. When it begins to be well mixed, start adding the milk and then the flours. Mix well.
  4. Grease a cake pan of about 7×7 inches.
  5. Pour the mixture into the pan and bake for about 35 minutes. If you are using a wider pan, it might take less cooking time, so make sure you don’t over bake your cake.
  6. Let it cool down a few minutes before cutting.
  7. Keep refrigerated.