Parsnip & Beet Marble Cake

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Skill Level
Preparation Time 10 minutes Total Time 50 minutes
Servings 12 Cost Per Serving $0.49
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Parsnip & Beet Cake
2 cups (200 g)Almond Flour
1 cupSpelt Flour
1 tspBaking Soda
1 1/2 tspBaking Powder
2 cupsParsnip, grated
1 cupBeet, grated
1 cupMaple Syrup
1/2 cupApple Sauce
1 tspGround Cinnamon
1/2 tsp eachGround Ginger, Ground Nutmeg
Ricotta Icing
2 cupsLight Ricotta Cheese
1/4 cupSliced Almonds
1 tspLemon Zest


  1. ​Preheat the oven to 350 degrees F.
  2. Combine almond flour, spelt flour, baking powder, baking soda, and spices into one bowl.
  3. Combine eggs, apple sauce and maple syrup in another bowl. 
  4. Fold the grated parsnip into the wet ingredients, combine well.
  5. Slowly mix the dry ingredients into the wet ingredients until well combined.
  6. Carefully fold in the grated beets. Pour into a non-stick baking dish and bake for about 40 minutes.
  7. For the icing, combine ricotta with lemon zest. Spread onto the cake once cooled,  and cover with sliced almonds.


  • ​Potatoes are a good source of vitamin C, but why not add some variety to your diet? Parsnips contain fewer calories and more fibre, making them an exciting and nutritious substitute for mashed potatoes.
  • One cup of parsnips provides 23% of the folic acid you need in a day, compared to 5% provided by potatoes. Folic acid is required to form red blood cells, so not getting enough can cause fatigue and anemia.
  • Parsnips are also rich in the antioxidant falcarinol. Cell studies suggest that falcarinol may have anti-inflammatory properties and can prevent cancer cells from growing. However, more research is needed before we will know whether the same effect happens in the human body.