Layered Parsnip Cake With Candied Kumquats Recipe

Ingredients For Layered Parsnip Cake With Candied Kumquats Recipe

• 0.75 cup Honey
• 0.5 cup Water
• 1 Vanilla bean, seeds scraped out
• 2 pint Kumquats, sliced
• 1 can Fat from full fat thai coconut milk
• 2 Packages of plain vegan cream cheese
• 3 tablespoon Honey
• 1 teaspoon Vanilla extract
• Generous squeeze of lemon juice
• 0.75 cup Unsweetened almond milk
• 0.25 cup Ground chia seeds or flax seeds
• 0.75 cup Buckwheat flour
• 0.75 cup Millet flour
• 0.75 cup Tapioca flour
• 1 teaspoon Baking powder
• 1 teaspoon Baking soda
• 0.5 teaspoon Salt
• 2 teaspoon Ground cinnamon
• 0.5 teaspoon Nutmeg
• 0.75 cup Coconut sugar
• 1 cup Olive oil
• 2 teaspoon Vanilla extract
• 1 Zest orange
• 0.25 cup Freshly squeezed orange juice
• 3 cup About grated parsnips