Vegan Parkin
Vegan parkin - this vegan version of the classic Yorkshire parkin is a sticky, spicy ginger cake made with oatmeal. It is easy to make, incredibly moreish and perfect for bonfire night!
Servings 12 people
Ingredients
- 100 g (3 ½ oz) roughly ground porridge oats* (or medium oatmeal)
- 250 g (2 cups) plain (all-purpose) flour
- 2 ½ teaspoon baking powder
- 3 ½ teaspoon ground ginger
- 1 teaspoon mixed spice (or pumpkin spice)
- a good pinch of salt
- 200 g (1 cup) dark brown soft sugar or dark muscovado sugar
- 130 g (4 ½ oz / ½ cup + 1 Tbsp) vegan block butter/margarine
- 180 g (6 ⅓ oz / ½ cup + 1 Tbsp) golden syrup
- 100 g (3 ½ oz / ¼ cup + 1 Tbsp) treacle (or molasses)
- 160 ml (⅔ cup) unsweetened non-dairy milk (soy is best)
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Grease a 23cm / 9 inch square cake tin and line it with baking parchment.
- Whisk together the ground oats/oatmeal, plain flour, baking powder, ground ginger, mixed spice and salt in a large bowl until well combined.
- Place the brown sugar, butter, golden syrup and treacle in a saucepan over a low heat. Cook, stirring often, until melted and smooth. Don't let the mixture boil.
- Pour the syrup mixture into the bowl of dry ingredients. Pour the milk into the pan that had the syrup in and give it a stir to pick up any sticky bits that may be left in the pan.
- Add the milk to the bowl then stir everything together until no dry lumps remain.
- Pour the batter into the prepared cake tin and spread it level. Bake for about 30 minutes until firm to the touch and a skewer inserted into the centre comes out clean.
- Leave the parkin to cool in the tin then cut into bars and store in an airtight container.
Notes
- For the best results make sure that you follow the recipe closely. As always, I highly recommend using the gram measurements (with a digital scale), rather than the cup conversions. Cup measurements are simply not accurate enough for baking and I cannot guarantee the best results if you use them.
- *For the ground oats, simply pulse rolled porridge oats in a food processor or blender until they are mostly ground up but still retain some chunky texture; you don’t want to blend them too far and make oat flour. See post above for a photo of what the texture should look like.