Cake of the Day: Parsnip Cake with Candied Kumquats

Photo: Masha Davydova

Russia-born Anya Kasoff makes her food blog, Golubka Kitchen, a family affair: Kasoff develops raw and gluten-free recipes from her home in Florida; daughter Masha Davydova tests and photographs the finished dishes in New York City. Food is the way they communicate. And they seem to communicate well, because together, they also published a cookbook called The Vibrant Table last summer.

Now, for the cake!

Kasoff makes the batter for the cake pictured here with buckwheat, millet, and tapioca flour, almond milk, and grated parsnips. For the kumquat marmalade, she boils down water, honey, and slices of the fresh fruit. “Candied citrus is essential to the flavor of this cake,” she writes, suggesting the use of Meyer lemons or sour oranges if you can’t find kumquats. After she makes vegan frosting from coconut milk and Tofutti cream cheese, she builds a triple-layer cake, spreading frosting and candied kumquats between each. The perfect bite, mixed of all three components, is sweet, nutty, and just a little tart.

It’s a pretty sweet way to use root vegetables, don’t you think?

Get this recipe: Parsnip Cake with Candied Kumquats

More beautiful cakes for the gluten-free:

Wild blueberry daisy cake, also from  Anya Kasoff

Gluten-free chocolate and chestnut tiramisù

Vegan chocolate cake, made completely in one bowl