Gluten-Free Parkin with Stem Ginger (vegan)

Who can resist a glorious chunky piece of homemade parkin? This is a real homely bake which is incredibly moreish but also very easy to make.

You'll love this version which swaps out butter for coconut oil (making this recipe dairy-free and vegan) and switches all-purpose flour for a mix of oat flour, tapioca starch and sweet rice flour. This gluten-free flour mix is incredible as it really helps give the parkin its signature chew. I'll explain how to find these flours below which can't always be accessible in regular UK supermarkets.

We also amp up the fiery flavour of this Parkin by using stem ginger both in the batter and sprinkled over the top of the finished bake.

This recipe is super simple, quick to bake and when I used to sell it on my cake stall it was a total crowd pleaser (and even happily passes the taste test with my very good friend from Northern England).

Why is this version a little bit different?

If you are a traditional Yorkshire lad or lass then you’ll probably be shuddering in terror. Not only have we removed all the butter from your parkin but we have also studded it through with stem ginger and drizzled it in a tangy blanket of lemon icing.

I promise though, once you forgive my blatant flagrancy of the word ‘parkin’ you will learn to love these little changes. This iced parkin recipe is a lighter version and the zesty lemon gives a lovely textural and tasty balance. Don’t worry though, I haven’t messed around with the thick oozy golden syrup which is what gives ginger parkin its gorgeously treacle rich personality.

And I think we all agree that anything which includes little nuggets of stem ginger throughout is a little bit special.

Have you tried this Homemade Stem Ginger in Syrup recipe?

Watch the Video

Sometimes it helps to see a visual of what I'm talking about. So watch the video to see what it looks like to make your parkin recipe.

Is parkin the same as gingerbread?

It's true they are very similar but there are key differences:

• Parkin is made with oats whereas gingerbread has no oats.
• They both are made with delicious treacle but parkin is made with the lighter golden syrup and gingerbread is usually made with black treacle which has a more darkly molasses type flavour.
• Despite my modern interference parkin is usually quite a plain bake, whereas gingerbread is infused with spices.

Making it vegan

Traditional Ginger Parkin is made with butter and milk but switching up some of the ingredients to make a vegan / dairy-free parkin is no hardship.

• Instead of the butter we use melted coconut oil which gives a lovely lightness to the bake.
• Swap the milk for any non-dairy milk of your choice. I use almond milk or oat milk but really the choice is yours.

List of ingredients

Gluten-free oats. Porridge oats give a better texture rather than jumbo rolled oats. You can pulse jumbo oats in a food processor to break down slightly if that's all you can find. Please note, oats are not suitable for all gluten-free diets. You need to be wary of oats and choose certified gluten-free brands because they are often cross-contaminated with gluten during growing, harvesting, or processing. Additionally, some people with coeliac disease or gluten intolerance react to avenin, a protein in oats, even if they are certified gluten-free. Due to these concerns, some countries, like Australia, do not classify oats as a safe gluten-free food.

Caster sugar. A fine white sugar that's great for baking.

Gluten-free flours. Oat flour, sweet rice flour, tapioca flour (as explained above).

Plant-based milk. You could use oat milk, almond milk or oat milk. Coconut milk is a little too flavourful for this recipe. You could also use whole milk if dairy-free isn't an issue for you.

Coconut oil. Make sure it's unrefined as then the coconut flavour isn't as pronounced. You could also use a mild and light olive oil. Or even melted butter if dairy-free isn't an issue for you.

Apple cider vinegar. It helps aid with a tender crumb and assists in the rise when reacting with the bicarbonate of soda.

Stem ginger. Cut into tiny pieces and studded throughout. Try this Homemade Stem Ginger in Syrup recipe.

Ground ginger. For a lovely fiery ginger flavour.

Bicarbonate of soda. To help the parkin rise and give a tender crumb.

Baking powder. Using the two raising agents helps with the rise.

Golden syrup. For a lovely treacle flavour.

Icing sugar. You can omit the icing if you are a stickler for tradition but I love the tanginess it gives.

Lemon. Use unwaxed as you'll be using the zest as well as the juice.

How to make Gluten-Free Parkin

For full recipe instructions go to the recipe card at the end of this post.

1. Dry ingredients. Whisk sugar, flours, oats, ginger, baking powder, bicarbonate of soda and salt together.
2. Wet ingredients. Melt together the golden syrup, almond milk and coconut oil in a medium saucepan, whisking until smooth.
3. Mix. Pour the warm wet ingredients, along with the apple cider vinegar into the dry ingredients and combine well.
4. Bake. Pour into a square baking tin and bake for 40-45 minutes. Remove from the tin and cool.
5. Icing. Once the ginger parkin has cooled then beat the lemon juice, lemon zest and icing sugar together until smooth and pourable. Pour over the parkin and leave to set before cutting.