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My “BrazilNip” Cake = Brazil Nut & Parsnip Cake!


This is a gorgeous and healthy cake recipe. I've made it super healthy especially for me....After seeing the naturopath I now try and avoid as much sugar as possible. But the one sugar which I’m allowed and which is good for me is coconut sugar - I have no idea why this is! But I now use it in all my cooking.

I’ve just made a very tasty and healthy cake using parsnips, lemon rind, ginger and brazil nuts!!

Really simple and easy to make and its a great alternative to a carrot cake!


250 g - Buckwheat Flour

175 g - Coconut Sugar

350 g - Parsnips - peeled & blended

Zest of 4 lemons (unwaxed)

85 g Brazil Nuts - blended

250 ml - Olive Oil

3 large free range eggs

125 g Stem Ginger - finely chopped. The stem ginger I used was covered in a syrup so I just washed that off before chopping them up.


Really simple instructions to follow….

Turn the oven on to 160 C Fan. I do this first so the oven gets nice and warm for when you put the cake in.

Cut out grease proof paper the same size as your tin and place in the tin.

Blend the brazil nuts in the food processor.


Peel and chop the parsnips - I also blended them as it makes it so much quicker.


Measure out the flour