Vegan Parsnip and Ginger Pudding with Salted Caramel Sauce

Vegan Parsnip and Ginger Pudding with Salted Caramel Sauce

Serves: 12

Prep time: 20 mins

Cook time: 45 mins



300g spelt flour

3 tsp baking powder

1 tsp bicarbonate of soda

2 tsp ground cinnamon

2 tsp ground ginger

½ tsp ground nutmeg

1 tsp vanilla bean extract

1 tsp salt 

200ml almond milk

125g apple puree

200g maple syrup

125g flavourless oil 

1 banana, mashed

2-3 large grated parsnips, approx. 500g


Salted Caramel Sauce

200g medjool dates

200ml water

300ml coconut milk, full fat

2 tbsp maple syrup

½ tsp pink Himalayan salt

1 tsp vanilla bean paste




  1. Preheat the oven to 180C/160C fan/gas 4 and line a small roasting tin, approx. 25cm x 18cm with greaseproof paper.
  2. Whisk all of the dry ingredients together in one bowl, and all of the wet ingredients in a large jug or separate bowl. 
  3. Mix the wet ingredients into the dry ingredients and fold in the banana and grated parsnip until just combined. Pour the mix into the lined roasting tin. 
  4. Bake for 45 mins, until a skewer comes out clean. 
  5. Meanwhile, make the salted date caramel sauce. Soak the dates in boiled water for 10 mins, then scoop out the dates and place into a food processor or blender with coconut milk, salt, maple syrup and vanilla paste and blitz until smooth. Set aside. 
  6. Serve the cake warm with a drizzle of salted date caramel sauce, and a spoon of coconut yoghurt for ultimate indulgence.