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.

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.

READ MORE >>> Homemade Stem Ginger in Syrup

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.

Why you'll love Ginger Parkin

• It’s difficult to find anyone who can resist the charms of parkin.
• It’s a bit like gingerbread but stuffed with a lot of oats so is a little chewier.
• The golden syrup used in the recipe makes the treat gloriously sticky.
• Chewy, sticky, packed with spice and definitely homely. 

Making it vegan

Traditional Ginger Parkin is made with butter and milk but switching up some of the ingredients to make a vegan 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.
• 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.
• 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.

How long does it last?

Ginger Parkin definitely improves after a couple of days of resting in the cake tin as it gets more sticky. If you don’t want to eat it straightaway then I would recommend leaving it whole and only cutting into pieces when you want some. Although you will find it difficult to restrain yourself.

Parkin just seems to last and last, as my Mum can attest to having forgotten about the parkin she had stashed in her handbag and re-discovering it 5 days later.