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A traditional cake often made for Bonfire Night celebrations in the UK, Parkin is a deliciously moist spiced ginger cake made with oats and dark brown sugar | Recipe on the cookandhim.com #vegancake #bonfirenightfood #parkin #gingercake #spicecake

Parkin - Spiced Ginger Cake

Prep: 20 mins | Cook: 45 mins | Total: 65 mins | Quantity: 9-12 portions

Ingredients

  • 1 cup (240ml) plant milk
  • 1 tablespoon apple cider vinegar
  • 1 + 3/4 cups (250g) plain flour
  • 1 cup (100g) ground oats (see note)
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon ground ginger
  • 1/4 cup (55ml) light vegetable oil
  • 1/2 cup (120g) vegan yoghurt
  • 1/2 cup (90g) dark brown sugar
  • 1/2 cup (120g) golden syrup

Equipment:

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and grease, flour and base line a 9 x 9 inch (23 cm) square baking tin
  2. Whisk together the milk and vinegar and set aside to thicken and curdle slightly while you weigh out the dry ingredients
  3. In a large bowl put the flour, ground oats, baking powder, baking soda, nutmeg and ginger and mix well
  4. To the milk add the oil, yoghurt, sugar and syrup and whisk vigorously until there's no lumps of syrup left
  5. Add the wet to the dry and mix well, stirring up from the bottom of the bowl to ensure no flour 'pockets' remain
  6. Pour the batter into the prepared tin, gently tap the tin on the counter to level the top then bake for 40-45 minutes
  7. Test if the cake is cooked by inserting a cocktail stick in the centre of the cake. If it comes out clean with no raw cake clinging to it the cake is done, otherwise return to the oven for a few minutes and repeat the process
  8. Leave the cake to cool in the tin for around 30 minutes before carefully lifting out onto a wire rack to cool completely
  9. Cut the cake into squares once cooled and store in an airtight container at room temperature

Notes

  • Grind oats in a food processor or blender until finely chopped
  • This cake can also be frozen - I wrap the squares in foil before freezing
  • It also doesn't suffer for a few seconds in the microwave and served warm with vegan vanilla ice cream!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/parkin-spiced-ginger-cake/