Lemon Iced Stem Ginger Parkin {gluten-free, vegan}
Lemon Iced Stem Ginger Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. This version is also gluten-free and vegan.
Servings Prep Time
12squares 25minutes
Cook Time
Servings Prep Time
12squares 25minutes
Cook Time
Stem Ginger Parkin
  • 300g golden caster sugar
  • 125g sweet rice flour
  • 100g oat flour
  • 35g tapioca flour
  • 185g gluten-free oats
  • teaspoons ground ginger
  • teaspoons bicarbonate of soda
  • ½teaspoon salt
  • 300ml almond milk
  • 3tablespoons golden syrup
  • 165ml coconut oil
  • 1tablespoon cider vinegar
  • 3 balls preserved stem gingerfinely chopped
Lemon Icing
  • 225g icing sugar
  • zest and juice of 1 lemon
  1. Pre-heat oven to 150°C and line and grease a 20cm square baking tin.
  2. In a large mixing bowl whisk together the sugar, flours, oats, ginger, bicarbonate of soda and salt and set aside for a minute.
  3. Take a medium sized saucepan and pour in the almond milk, golden syrup, coconut oil and cider vinegar. Turn onto a gentle heat and stir the ingredients together until everything has melted together.
  4. Pour the wet ingredients into the dry ingredients, along with the stem ginger and beat well with a wooden spoon.
  5. Pour the mixture into the baking tin and bake for 40-45 minutes.
  6. Remove from the oven, leave the parkin to settle for ten minutes then carefully turn out onto a wire rack to cool completely.
  7. Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is pourable.
  8. Pour the icing over the cooled parkin, leave to set and then cut the parkin into 12 squares.
Recipe Notes

* A lot of gluten-free oats are of the rolled or jumbo variety but that doesn’t work as well for this recipe. I have found that Nairn’s gluten-free oats which are a finer oatmeal give the best texture as the oats are able to become a part of the cake without being too granular.