Vegan Gingerbread Parkin
A Gingerbread oatmeal cake, made in just two simple steps, using store cupboard ingredients
9
servings
Equipment
- 8" lined cake tin, square
Ingredients
- 1 cup Oatmeal
- 1 cup Plain flour
- 2 teaspoons Ginger - ground
- 2 teaspoons Baking powder
- ¼ teaspoon Salt
- ¾ cup Golden Syrup
- ⅓ cup Treacle - or molasses
- ½ cup Butter - vegan
- ½ cup Brown sugar
- 1 tbsp Egg replacer - whisked up with 3 tbsp water
- 1 tablespoon Soy milk - or plant based milk of your choice
Instructions
- Preheat oven to 140c.
- In a large jug, melt together the butter, syrups and sugar. Don't let it boil.
- In a large mixing bowl, combine all the dry ingredients, and stir in the melted butter/sugar mixture.
- Now mix in the egg replacer and the milk.
- Mix well, then leave to stand for about half an hour. This allows the oatmeal to absorb some of the liquid ingredients.
- Pour into your prepared cake in and bake for 70 mins.
- Leave to cool in the tin before removing, and wrapping tightly in foil and keeping in an airtight tin for at least a week before cutting into squares.
Notes
Don't worry if the top of the parkin looks all bubbly and pitted, that's due to the low volume of flour, so it has less gluten to hold it together. This makes a chewy, delicious cake that originally would have been economical to bake and lasted a long while in the tin.
Please note that where the recipe asks for milk, butter or yogurt, this refers to any plant-based version that you prefer.