side view of Lemon Iced Stem Ginger Parkin on a wire rack
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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.
Prep Time25 mins
Cook Time40 mins
Total Time1 hr 5 mins
Course: Cake
Cuisine: British
Servings: 12 squares
Calories: 451kcal
Author: Georgina Hartley

Ingredients

Stem Ginger Parkin

  • 300 g golden caster sugar
  • 125 g sweet rice flour
  • 100 g oat flour
  • 35 g tapioca flour
  • 185 g gluten-free oats
  • teaspoons ground ginger
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 300 ml almond milk
  • 3 tablespoons golden syrup
  • 165 ml coconut oil
  • 1 tablespoon cider vinegar
  • 3 balls preserved stem ginger finely chopped

Lemon Icing

  • 225 g icing sugar
  • zest and juice of 1 lemon

Instructions

  • Pre-heat oven to 150°C and line and grease a 20cm square baking tin.
  • In a large mixing bowl whisk together the sugar, flours, oats, ginger, bicarbonate of soda and salt and set aside for a minute.
  • 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.
  • Pour the wet ingredients into the dry ingredients, along with the stem ginger and beat well with a wooden spoon.
  • Pour the mixture into the baking tin and bake for 40-45 minutes.
  • Remove from the oven, leave the parkin to settle for ten minutes then carefully turn out onto a wire rack to cool completely.
  • Make the icing by beating together the lemon juice and zest with the icing sugar until the icing is pourable.
  • Pour the icing over the cooled parkin, leave to set and then cut the parkin into 12 squares.

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.

Nutrition

Calories: 451kcal | Carbohydrates: 75g | Protein: 4g | Fat: 15g | Saturated Fat: 12g | Sodium: 269mg | Potassium: 105mg | Fiber: 2g | Sugar: 47g | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1.1mg