Parsnip Angelfood Cupcakes

Can’t get your kids to eat their veggies? Here’s how!

  •  1 1/2 cups Biscuit & Baking Mix (Bob’s Red Mill brand is great)
  • 450 g Angelfood cake mix
  • 50 g ENER-G egg replacer
  • 2 tbsp. plain coconut yogurt (or yogurt alternative of your choice)
  • 360 ml water (Note: milk alternatives result in more flavor)
  • 1 – 2 cups shredded parsnip (depending on your taste buds)
  • 1-2 bananas
  • 1-2 tbsp. cinnamon
  • dash of nutmeg



Preheat oven to 375 degrees F. Whisk 50 g egg replacer with 360 ml water (if you prefer to use a milk alternative to give it more flavor go ahead and do so, e.g. almond milk). Slowly pour in the entire 450 g of angelfood cake mix, important: stir constantly to avoid clumps! Add 1 1/2 cups biscuit & baking mix. Now add the coconut yogurt and parsnip shavings. Stir. Sprinkle in the nutmeg & cinnamon. Fill small cupcake cups with batter 3/4 of the way and bake for 30-35 min. As always, baking times may vary, so be sure to do the tooth pick test and have it come out clean. Let cool for 20 minutes and ice with VegaNation’s signature tofu icing!


VegaNation’s Signature Tofu Icing

What you’ll need:

  • 1/2 cup tofu cream cheese (Tofutti brand is great)
  • 1/4 cup vegan shortening
  • 1 banana (mashed) 
  • 1/2 – 1 cup of shredded coconut

Be sure to add the shortening and tofu cream cheese together first, creating a creamy, smooth unit — no clumps! Now add the mashed banana. Chill for 15 minutes; feel free to add 1/2 – 1 cup of fancy shredded coconut at this point. Distribute evenly on your bakings!


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