Salted Caramel Pecan Parsnip Cake

Cake

• 80 g pecan nut halves, plus extra for decorating
• 190 g soft dark brown sugar
• 100 g dairy-free spread
• 150 g tinned coconut milk
• ½ tsp fine sea salt
• 250 g parsnips, peeled, cut in pieces (2 cm)
• 1 red apple (approx 100 g), cored, quartered
• 250 g self-raising flour
• 120 g vegetable oil, plus extra for greasing
• 2 Tbsp ground linseeds, mixed with 5 Tbsp water
• 1 tsp baking powder
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg

Cashew Cream Frosting

• 240 g cashew nuts
• 10 g sugar
• 50 g coconut oil
• 100 g tinned coconut milk
• ½ tsp natural vanilla extract