Vegan Thor Cake
Vegan thor cake - this delicious vegan parkin cake is made with ginger, oatmeal, treacle and candied peel. It has a hearty, chewy texture, somewhere between cake and flapjack, and a rich, warm flavour.
Servings 12 people
Ingredients
- 275 g (3 cups) medium oatmeal
- 175 g (1 ⅓ cups) plain (all-purpose) flour
- 150 g (¾ cup) demarera (turbinado) sugar
- 1 teaspoon baking powder
- 4 teaspoons ground ginger
- ½ teaspoon ground nutmeg
- ½ teaspoon salt
- 200 g (¾ cup + 2 Tablespoons) vegan block butter
- 200 g (9 Tablespoons) black treacle (or molasses)
- 60 ml (¼ cup) unsweetened non-dairy milk (I use soy)
- 100 g (1 cup) candied peel
Instructions
- Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line a 20 cm/8 in square cake tin with baking parchment.
- Whisk together the oatmeal, flour, demarera sugar, baking powder, ginger, nutmeg and salt in a large bowl.
- Place the butter, treacle and milk in a pan and heat gently until melted.
- Pour the wet ingredients into the dry along with the candied peel and stir until well combined.
- Pour the batter into the prepared tin and spread it level.
- Bake for 40-45 minutes until firm to the touch and a skewer inserted into the centre comes out clean or with some moist crumbs but no wet batter.
- Leave the cake to cool in the tin then ideally wrap it well and store in an airtight container for 3 days before slicing and serving.
Notes
- See post above for tips, details and step-by-step photos.
- 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 medium oatmeal, you can 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.