Gluten-Free Agave Parsnip Beet Cake Recipe

Name: Gluten-Free Agave Parsnip Beet Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 cups macadamia nuts, very finely ground; 3/4 cup gluten-free flour; 1 teaspoon baking soda; 2 1/2 teaspoons all spice; 1/3 teaspoon sea salt; 1/4 teaspoon freshly ground white pepper; 1/2 cup agave nectar; 2 very ripe avocados, peeled, cored and very finely mashed; 2 eggs (or egg substitute); 2 tablespoons coconut flakes; 10 parsnips, peeled and grated; 4 golden beets, peeled and grated; 1/3 cup hazelnuts, toasted

Servings: persons

2 1/2 cups macadamia nuts, very finely ground
3/4 cup gluten-free flour
1 teaspoon baking soda
2 1/2 teaspoons all spice
1/3 teaspoon sea salt
1/4 teaspoon freshly ground white pepper
1/2 cup agave nectar
2 very ripe avocados, peeled, cored and very finely mashed
2 eggs (or egg substitute)
2 tablespoons coconut flakes
10 parsnips, peeled and grated
4 golden beets, peeled and grated
1/3 cup hazelnuts, toasted

1
Preheat oven to 350 degrees F.
2
Prepare a baking dish with baking spray.
3
In a large bowl, combine ground macadamia nuts with flour, baking soda, all spice, sea salt and pepper; mix to combine.
4
In a separate bowl, combine agave, avocados and egg substitute; beat on high speed until combined. Add dry ingredients; continue to mix on medium speed until well blended. Slowly add in parsnips, beets and coconut.
5
Transfer batter into prepared baking pan; sprinkle with toasted hazelnuts. Bake for 45 minutes or until golden brown.
6
Remove from oven; set aside to cool.
7
Enjoy!

153

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 cups macadamia nuts, very finely ground, 3/4 cup gluten-free flour, 1 teaspoon baking soda, 2 1/2 teaspoons all spice, and more.

Yes, Gluten-Free Agave Parsnip Beet Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free Agave Parsnip Beet Cake

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