Cannabis-Infused Parsnip Cake with Citrus Chai Frosting: A Satori Chocolates Collaboration

Recipe and photography by Monica Lo, @sousweed

A moist carrot cake is a joy for the tastebuds. And I’ll never say no to a fluffy zucchini bread. But have you tried parsnip cake? A parsnip is a root vegetable that looks very much like a cream-colored carrot. It’s sweeter and nuttier in flavor though. They’re wonderful roasted, mashed, or grated into a spiced cake. Even now as I’m writing, my partner is downstairs yelling, “Babe!! This cake is so good!” Who else loves veggies in their baked goods?

The infused cream cheese frosting is flavored with Satori's winter seasonal specialty—a limited-edition Chai Spiced White Chocolate. It celebrates the season with a delicious blend of cardamom, cinnamon, ginger, clove, nutmeg, and more with luxurious premium French white chocolate. Satori’s chef also adds turmeric to give this golden bar its beautiful hue while adding an extra dimension of flavor.

Cannabis-Infused Parsnip Cake with Citrus Chai Frosting

Serves 8

Dosage: 3.75mg per slice

Cake Ingredients:

  • 3 Tbsp butter
  • 1 cup grated parsnips (about 2-3 medium sized parsnips)
  • 2 Tbsp maple syrup
  • 2 Tbsp orange juice
  • 3/4 cup coconut oil or canola
  • 1 cup light brown sugar, firmly packed
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 Tbsp orange or meyer lemon zest
  • 1 Tbsp ginger, freshly grated
  • 1 tsp ground cinnamon
  • 1/4 tsp nutmeg, freshly grated
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • Candied citrus peels, to garnish, optional

Frosting Ingredients:

  • 4 oz cream cheese, room temperature
  • 2 Tbsp butter, room temperature
  • 1 tsp orange juice
  • Pinch of kosher salt
  • 1/2 cup confectioners’ sugar
  • 3 bars Satori Chai Spiced White Chocolate
  • 1 tsp orange or meyer lemon zest


  1. In a saucepan over medium heat, Add butter, grated parsnips, 2 tablespoons maple syrup and orange juice. Stir to coat. Cook until slightly softened, about 3 minutes. Allow to cool.
  2. Preheat your oven to 350ºF. Grease an 8-inch springform tin and set aside.
  3. To make the batter, add oil, brown sugar, maple syrup, vanilla, citrus zest, freshly grated ginger, cinnamon, nutmeg, and glazed parsnips in a large mixing bowl and mix well with a spatula.
  4. In a smaller mixing bowl, sift together flour, baking powder, baking soda, and salt.
  5. Add the dry ingredients into the large mixing bowl and stir until fully incorporated.
  6. Pour batter into the prepared cake tin and bake for 45 minutes, or until an inserted skewer comes out clean. Allow to cool to the touch, about 30 minutes, before removing from springform tin.

Frosting Directions:

  1. In a bowl of stand mixer fitted with a whisk attachment, combine softened cream cheese, butter, orange juice, and kosher salt.
  2. Sift in confectioners’ sugar and whisk until the mixture is smooth.
  3. In a microwave proof bowl, melt Satori Chai Spiced White Chocolate on 50% for 1 minute, stirring after 30 seconds. Allow to cool.
  4. Add cooled, melted spiced white chocolate and citrus zest to the cream cheese mixture and whip until combined.
  5. Frost your parsnip cake on the top using a butter knife or spatula. Top with the optional candied citrus peel.