60min 4 ppl
Vegan Parkin Cake
75 minutes
4 people
Hardover 60 min or 12+ steps
75 min · 9 steps
Hard: over 60 min or 12+ steps
620 kcalper person
Protein 8g
Carbs 102g
Fats 21g
About this dish
Slow-cooked black treacle and stem ginger syrup give this Yorkshire parkin its signature dark, sticky depth. Resist the urge to eat it fresh — a 3 to 5 day rest transforms the crumb from firm to gloriously fudgy.
Allergy Info
Gluten, Soya
Diet Info
Vegan
Ingredients
Dairy & Eggs
- vegan block buttercubed100 g
- oat milkat room temperature120 ml
Tins & Jars
- black treacle150 g
- golden syrup100 g
- stem ginger in syrupfinely chopped3 balls
- stem ginger syrup (from the jar)2 tbsp
Dried Goods
- medium oatmeal150 g
- plain flour150 g
- dark brown muscovado sugar100 g
- ground flaxseed1 tbsp
- water3 tbsp
Spices & Seasonings
- ground ginger2 tsp
- mixed spice1 tsp
- bicarbonate of soda1 tsp
- fine sea salt0.5 tsp
Utensils
- Large mixing bowl
- Small bowl
- Medium saucepan
- Whisk
- Spatula or wooden spoon
- 20 cm square baking tin
- Baking parchment
- Skewer
- Aluminium foil
Method
1
Combine the ground flaxseed with 3 tablespoons of water in a small bowl. Stir well and set aside for 10 minutes until it becomes thick and gel-like.
Approx. 10 minutes
2
Preheat the oven to 160°C fan (180°C conventional). Grease a 20 cm square tin and line it with baking parchment.
Approx. 5 minutes
3
Finely chop the 3 balls of stem ginger and set aside.
Approx. 3 minutes
4
In a large bowl, whisk together the oatmeal, plain flour, ground ginger, mixed spice, bicarbonate of soda, and fine sea salt until well combined.
Approx. 3 minutes
5
Place the vegan butter, black treacle, golden syrup, stem ginger syrup, and muscovado sugar into a medium saucepan over low heat. Stir gently until fully melted and combined — do not let the mixture boil.
Approx. 7 minutes
6
Pour the warm treacle mixture into the dry ingredients and stir to combine. Fold in the chopped stem ginger, the flax egg, and the oat milk until a smooth, pourable batter forms.
Approx. 5 minutes
7
Pour the batter into the prepared tin and bake for 50–55 minutes, until the top is set and a skewer inserted into the centre comes out with just a few moist crumbs.
Approx. 55 minutes
8
Allow the cake to cool completely in the tin before removing.
Approx. 60 minutes
9
Wrap the cooled parkin tightly in baking parchment and then foil. Store at room temperature for 3–5 days before cutting — this resting period is essential for the parkin to soften and become deliciously sticky.
Approx. 0 minutes
