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Mix the chia seeds and water together to make a chia ‘egg’ and set aside to thicken (around 10 minutes).
In a large bowl, sift together the flour, baking powder, cinnamon, cardamom, and salt. In another bowl, whisk together the oil, milk, vinegar, and sugar. Tip into the flour mixture and add the chia egg and grated parsnip. Stir well until fully combined.
Pour into your prepared tin, cover with foil, and bake for 30 minutes. Remove the foil and bake for a further 25 – 30 minutes, or until an inserted skewer comes out clean.
Meanwhile make the tosca topping. Toast the almonds in a pan until golden brown. In a saucepan, add the sugar, butter, flour, and oat milk. Bring to a boil before stirring in the toasted almonds.
Pour the tosca topping over the still warm cake and allow to cool before removing from the tin.