Recipe: Vegan Parkin Cake

vegan parkinThere’s a bite to the morning and a wistful mist hovering over the common, as I question was today the day to break out the gloves? The kids have excitedly ran around the neighbourhood, begging cauldrons in hand, later to OD on sugar. Fireworks are being let of randomly and more collectively in bangs and splashes of colour. It’s definitely the time of year for Parkin!

Traditionally from Yorkshire, this rich , gooey cake is crammed full of treacle and sugar. With the bite in the air on your skin and the gingery Parkin in your mouth, you’ll be left thinking that it’s starting to feel a lot like Xmas.

This recipe is taken from Chocolate and Beyond and made in collaboration with the lovely Jemma.  If like us you choose to use Gluten Free flour, you will need more liquid.  We’d also recommend cooking on a lower heat for a longer period of time. 150 degrees for 1 hour.

Ingredients:

1¼ cups / 185g plain flour

¾ cup / 125g rolled oats

¾ cup / 120ml Golden Syrup

½ cup / 100g sugar

¼ cup / 60ml black treacle

⅓ cup / 80ml rapeseed (canola) oil

4 tablespoons soya milk

2 tablespoons ground linseed (flaxseed)

2 teaspoons ground ginger

1 teaspoon ground mixed spice

1 teaspoon baking powder

¼ teaspoon salt

Treacle treating, Parkin is eaten around Bonfire night

Treacle treating, Parkin is eaten around Bonfire night

Flaxseed is a good binding alternative to egg. Whisking flaxseed with 1 tablespoon of water per egg can replace egg in other recipes. With flaxseed (linseed), it’s best to grind when you need and preserve the goodness rather than using pre-ground flax. This recipe calls for the flaxseed to be whisked with 4 tablespoons of soya milk and set aside.

Heat the treacle, sugar & golden syrup together until the sugar dissolves, but don’t boil. Whisk in the oil and leave it to cool.

Black treacle and sugar melted together to create the sticky, gooeiness of Vegan Parkin

Black treacle and sugar melted together to create the sticky, gooeiness of Vegan Parkin

Combine the dry ingredients, the flour, baking powder, salt, ground ginger and mixed spice and then stir in the oats. Make a well in the middle and pour the wet sugar mixture in, adding the flax and soya mix.

Adding the treacle mixture into the oats and flour

Adding the treacle mixture into the oats and flour

Adding the wet mix to the dry mix

Adding the wet mix to the dry mix

Pour into a greased or lined, baking tin and bake on 150 degrees for 1 hour or until a toothpick comes out clean.  Parkin is best enjoyed when it’s been left to goo up for a few days.  After removing from the oven leave it to cool for 10 minutes and then cut into squares.  If you’re lucky, a few bits will break off and you’ll manage to stop yourself from eating it and let it get gooey!

and Voila, the finished product! Delicious Vegan Parkin

and Voila, the finished product! Delicious Vegan Parkin

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