Recipe and images courtesy of Romy London (@romylondonuk on Instagram
Ready to spice up your bonfire night with a snack that’ll warm you from the inside out? Say hello to Parkin Cake - the sticky, gingery treat that’s been lighting up taste buds in Yorkshire for generations. This vegan version is so good, it might just steal the show from the fireworks! Once you’ve tasted a slice, you’ll be plotting excuses to make it all year around!
Prep Time: 20-25 minutes
Baking Time: 50-60 minutes
Cooling Time: 15 minutes
Ingredients (serves 12)
- 200g self-raising flour
- 100g oats
- 100g coconut sugar
- 2 tsp ground ginger
- 1 tsp mixed spice
- ¼ tsp salt
- 100g dairy-free butter
- 100ml golden syrup
- 100ml blackstrap molasses
- 200ml plant milk
- 2 tbsp apple cider vinegar
- 1 tsp bicarbonate of soda
For serving:
- 2 tbsp golden syrup
- 1 pinch of edible gold glitter
Instructions
- Preheat the oven to 160°C (fan)/180°C/gas mark 4. Grease and line a 20cm square cake tin.
- In a large bowl, mix together the flour, oatmeal, sugar, ginger, mixed spice, and salt.
- In a saucepan, gently heat the margarine, golden syrup, and black treacle until melted and combined. Remove from heat.
- In a jug, mix the plant-based milk with apple cider vinegar and bicarbonate of soda. It will fizz slightly.
- Pour the melted margarine mixture and the milk mixture into the dry ingredients. Stir until well combined.
- Pour the batter into the prepared tin and bake for 50-60 minutes, or until a skewer inserted into the centre comes out clean.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack to cool completely.
Serve warm slices of Parkin with a drizzle of “sparkler sauce” made by heating 2 tbsp golden syrup with a pinch of edible gold glitter. Remember, Parkin tastes even better after a few days, so consider making it 2-3 days before Bonfire Night for the best flavour and texture. Store in an airtight container to keep it beautifully moist and sticky.
