Vegan Parkin (Sticky ginger Cake)
This sticky ginger cake that comes from Northern England is a perfect autumnal bake. It is moist, spicy and it has a great texture thanks to oatmeal. This vegan bake is very easy to make and of course very delicious.
What is parkin? It is sticky ginger cake made traditionally with oatmeal and black treacle. Where does parkin originate? In Northern England and there are two versions - one from Lancashire made with black treacle and the other one from Yorkshire made with golden syrup and treacle. The rest of the ingredients are the same. It is traditionally made for Guy Fawkes Night (which is celebrated on 5 November). But why is parking eaten on bonfire night I am not sure. I mean I suppose gingery bakes are great for when it gets colder and winter comes..
When I fist came across this moist ginger cake it was a Mary Berry parkin recipe. It looked amazing! I love baking with ginger and the description of parkin just sounds delicious - sticky, moist, spicy… I was testing this recipe a year ago but I didn’t make it in time for bonfire night so I decided not to post it and now it comes handy. Anyway, excuse me while I go and have another slice.
What ingredients do you need for this ginger cake?
OATMEAL - by oatmeal I mean oat groats. The less processed porridge oats basically (when I say less processed I don’t mean to make you feel bad, processed food is not bad at all). They give it a bit of crunch - which is really nice in the sticky cake. I am aware that not everyone has oatmeal at home and to be honest, it is not the easiest to find in supermarkets but you can use porridge oats instead.
BLACK TREACLE & GOLDEN SYRUP - you could replace one with the other - which is handy if you really can’t stand the taste of black treacle. However I would recommend to use both, it makes it a bit more interesting.
APPLESAUCE - is here to help oil. Also adds a bit of fiber into it and makes the cake even more moist.
GINGER - one tablespoon might seem like a lot but it actually isn’t. I think parkin could take even more to be honest but this amount is the amount that will make everyone happy. If you prefer your bakes a bit spicier, add one teaspoon.
How to make sticky parkin?
In a large bowl mix together non dairy milk, applesauce, rapeseed oil, golden syrup, black treacle and light brown caster sugar.
Sift all-purpose flour, baking powder and ginger into another bowl.
Add salt and whisk together.
Add dry ingredients (flour mix) and oatmeal into the wet ingredients.
Mix until well combined.
Pour the batter into 22 cm square cake tin (lined with baking parchment) and bake in preheated oven 160C/140C (fan) for 50-55 minutes.
Tips and tricks on how to make vegan parkin
Can I make parking with porridge oats? Yes you can. I tried both versions and they both taste great. You can a bit more interesting texture with oatmeal but I know that it is not easy to find in supermarkets so just use porridge oats.
Do I have to wait few days before eating parkin? Yes and no. This cake gets better with time - it gets stickier, moister,… But you could also eat it after baking it. It isn’t as sticky and moist but it isn’t dry either - I like it both ways. Actually this is a perfect bake for someone who takes time to eat sweet stuff - lasts long and gets better with time, haha.
Can parkin be frozen? Yes. I would freeze it after baking (and cooling) and cut. Freeze in an airtight container and eat within few weeks.
For more vegan baking recipes like this be sure to check out:
Peanut Butter and Jam Slices (GF)
Banana Loaf with Peanut Butter Frosting
If you make this parkin, and take photos of it, you can tag me on instagram - @bigbakesmanifesto and use hashtag #bigbakesmanifesto too! I love to see people making my recipes. Or follow me on Pinterest, where you can comment and rate my recipes.
Makes 16 squares
Ingredients
75 ml non dairy milk
100 g applesauce
75 ml rapeseed oil
140 g golden syrup
140 g black treacle (or molasses)
50 g light brown caster sugar
250 g all purpose flour
2 tsp baking powder
1 tbsp ground ginger
1/2 tsp salt
100 g coarse oatmeal
Method
Preheat oven to 160 C/140 C (fan). Line a square cake tin (22 cm) with baking parchment - I like to butter it with vegan butter first, so the parchment sticks to the tin, but it is not necessary.
In a large bowl mix together all wet ingredients - non dairy milk, applesauce, oil, golden syrup, black treacle and caster sugar. Whisk until it is all combined.
Sift flour, baking powder and ginger into another bowl, add salt and whisk.
Add flour mixture and oatmeal into wet ingredients and stir until combined. Pour the mixture into the tin and bake for 50-55 mins. Let it cool down in the tin, then wrap in a cling foil and leave for about 4 days. By then the cake will get moister and stickier.