Gluten-Free Ginger Parkin with Stem Ginger (vegan)

A cooling rack full of lemon iced ginger parkin.

5 from 3 votes

Gluten-Free Ginger Parkin with Stem Ginger (vegan)

Ginger Parkin is the most moreish treat in your cake tin, sticky, chewy and laced with spices. This is a vegan and gluten-free take on a classic British bake with a tangy lemon icing.

Prep Time25

Cook Time40

Total Time1 5

Course: Cake

Cuisine: British

Servings: squares

Calories: 336kcal

Author: Georgina Hartley

Ingredients

Stem Ginger Parkin

300 g caster sugar
125 g sweet rice flour glutinous rice flour
100 g oat flour
35 g tapioca flour
185 g gluten-free oats
1½ teaspoons ground ginger
¾ teaspoon bicarbonate of soda
¾ teaspoon baking powder
½ teaspoon salt
300 g almond milk
3 tablespoons golden syrup
165 g coconut oil
1 tablespoon apple cider vinegar
3 balls preserved stem ginger finely chopped

Lemon Icing

225 g icing sugar
zest and juice of 1 lemon
1 ball preserved stem ginger finely chopped

Metric - US Customary

Instructions

Pre-heat oven to 180°C/ 160°C fan assisted / gas mark 4 / 350°F and line and grease a 20cm (8 inch) square baking tin.
In a large mixing bowl whisk together the sugar, flours, oats, ginger, baking powder, bicarbonate of soda and salt and set aside for a minute.
Take a medium sized saucepan and pour in the almond milk, golden syrup and coconut oil. Turn onto a gentle heat and stir the ingredients together until everything has melted together.
Pour the wet ingredients, along with the apple cider vinegar 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 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 and sprinkle over the extra diced stem ginger. Leave to set and then cut the parkin into 12 squares.

Video

Notes

Oats. A lot of gluten-free oats are of the rolled or jumbo variety but that doesn’t work as well for this recipe. Look for gluten-free porridge 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. I use Nairn's Gluten-Free Porridge Oats. If you can't find these then you can use rolled oats but pulse them up a bit in the food processor to break them down a little.

Flours. Sweet rice flour, oat flour & tapioca flour. You can swap these 3 flours for the same amount of my Homemade Gluten-Free Flour Blend.

Ingredient measurements

Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements

These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information

Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 piece of parkin.

Nutrition