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Blackberry Parsnip Smash Cake

The ingredients will yield three 4-inch cakes or 12 cupcakes. Your choice!

Community Member
April 01, 2021
This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Submit your own recipe here!
Blackberry Parsnip Smash Cake

Ingredients

for 12 cupcakes

  • 1 parsnip, medium
  • ¾ cup fresh blackberry (110 g), quartered
  • ⅓ cup applesauce (75 g)
  • 1 banana, small
  • ⅓ cup greek yogurt (80 g)
  • 3 tablespoons unrefined coconut oil
  • ⅓ cup coconut sugar (65 g)
  • 1 ½ teaspoons orange zest
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all purpose flour (180 g)
  • 3 teaspoons baking powder, (make sure it’s fresh and not expired or stale)
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon salt

Nutrition Info

  • Calories 127
  • Fat 3g
  • Carbs 22g
  • Fiber 1g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  3. Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
  4. Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
  5. In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
  6. Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
  7. Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
  8. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  9. Cool and serve!

Ingredients

for 12 cupcakes

  • 1 parsnip, medium
  • ¾ cup fresh blackberry (110 g), quartered
  • ⅓ cup applesauce (75 g)
  • 1 banana, small
  • ⅓ cup greek yogurt (80 g)
  • 3 tablespoons unrefined coconut oil
  • ⅓ cup coconut sugar (65 g)
  • 1 ½ teaspoons orange zest
  • 1 ½ teaspoons vanilla extract
  • 1 ½ cups all purpose flour (180 g)
  • 3 teaspoons baking powder, (make sure it’s fresh and not expired or stale)
  • ⅛ teaspoon ground cardamom
  • ⅛ teaspoon salt

Nutrition Info

  • Calories 127
  • Fat 3g
  • Carbs 22g
  • Fiber 1g
  • Sugar 10g
  • Protein 2g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 350°F.
  2. Grease the muffin tin with your favorite neutral cooking oil then line with parchment cups or paper. Place on a sheet tray.
  3. Mix the parsnips, applesauce, banana, coconut yogurt, coconut oil, orange zest, vanilla extract, and coconut sugar if you’re using it. Use a fork to mash the banana then stir to thoroughly combine all the ingredients.
  4. Combine the apple cider vinegar and oat milk and let sit for 5 minutes, then add to the mixing bowl with the beets, along with the vanilla extract. Stir to thoroughly combine.
  5. In a separate mixing bowl, whisk together the flour, baking powder, cardamom, and salt.
  6. Add the dry ingredients to the bowl with the wet ingredients. Use a spatula to stir until combined and no streaks of flour remain. Now add the blackberries, and use the spatula to stir and mash them into the batter. .
  7. Evenly distribute the batter in the muffin tins, filling about halfway to leave enough room for the cakes to rise without spilling over the edge of the pan. Use the spatula to smooth the tops and push the batter into the edges of the muffin liners.
  8. Bake until a toothpick inserted in the center of the cupcakes comes out clean, about 30 minutes.
  9. Cool and serve!

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