If you’re a fan of traditional British treats with a deep, rich flavor, then this Vegan Parkin Cake recipe is sure to become a staple in your baking repertoire. Originating from Northern England, parkin is a sticky, moist gingerbread cake that traditionally features oats and golden syrup.
Our vegan version stays true to this classic, using plant-based ingredients to create a delightfully spiced, chewy cake that’s perfect for any occasion. Whether you’re baking for a vegan friend or simply want to try a wholesome, comforting treat, this recipe is easy to follow and yields fantastic results.
Parkin is traditionally enjoyed around Bonfire Night, but it’s equally wonderful as a year-round snack or dessert. The warmth of the ginger and the sweetness of the molasses-like golden syrup combine beautifully with the wholesome oats for a cake that is both hearty and indulgent.
Plus, it keeps exceptionally well, making it a great make-ahead treat. Ready to impress your friends and family with a vegan twist on this classic?
Let’s get started!
Why You’ll Love This Recipe
This vegan parkin cake recipe is a celebration of texture and flavor. It’s moist, chewy, and packed with warming spices like ginger, cinnamon, and cloves — perfect for cozy afternoons or festive gatherings.
Unlike many cakes, parkin uses oats, giving it a satisfying bite and added nutrition.
What’s more, it’s incredibly easy to make with simple pantry staples, and it’s naturally vegan and free from refined white sugar thanks to the use of golden syrup and brown sugar. This recipe also requires minimal fuss — just one bowl and a bit of patience while it cools and sets to perfection.
Whether you’re a seasoned baker or a newbie, this parkin recipe is reliable, delicious, and a wonderful way to explore vegan baking traditions. Plus, it pairs wonderfully with a cup of tea or a vegan hot chocolate — check out my Vegan Chocolate Milk Recipe Easy and Delicious Guide for a cozy drink idea!
Ingredients
| Ingredient | Quantity |
|---|---|
| Rolled oats | 120g (1 cup) |
| Whole wheat flour | 180g (1 1/2 cups) |
| Light brown sugar | 150g (3/4 cup, packed) |
| Golden syrup | 120ml (1/2 cup) |
| Plant-based milk (oat, soy, almond) | 240ml (1 cup) |
| Vegetable oil | 60ml (1/4 cup) |
| Baking powder | 2 tsp |
| Ground ginger | 2 tsp |
| Ground cinnamon | 1 tsp |
| Ground cloves | 1/2 tsp |
| Salt | 1/4 tsp |
| Apple cider vinegar | 1 tbsp |
Equipment
- Mixing bowl (large)
- Measuring cups and spoons
- Whisk or spoon for mixing
- 8-inch square cake pan or similar
- Parchment paper
- Oven
- Cooling rack
- Spatula
Instructions
- Preheat your oven to 160°C (320°F). Line your cake pan with parchment paper, allowing some overhang for easy removal.
- Toast the oats: Place the rolled oats on a baking sheet and toast them in the oven for about 5 minutes, until fragrant but not browned. This step enhances the flavor and texture.
- In your large mixing bowl, combine the whole wheat flour, baking powder, ground ginger, cinnamon, cloves, salt, and toasted oats. Whisk together well to evenly distribute all the spices and ingredients.
- In a separate bowl, whisk together plant-based milk, golden syrup, vegetable oil, apple cider vinegar, and light brown sugar until the sugar starts to dissolve.
- Pour the wet ingredients into the dry ingredients and mix thoroughly until you get a smooth, sticky batter. The batter will be thick and dense — this is perfect for parkin.
- Transfer the batter into your prepared cake pan and spread it evenly with a spatula.
- Bake for 35-40 minutes in the preheated oven. The cake should be firm to the touch but still moist inside. A skewer inserted in the center will come out mostly clean with a few moist crumbs.
- Allow the cake to cool completely in the pan on a wire rack. This step is crucial as parkin firms up as it cools and develops its signature sticky texture.
- Once cooled, remove the cake from the pan using the parchment paper edges and slice into squares or rectangles.
- Enjoy with a hot cup of tea or coffee, or keep the cake wrapped in an airtight container for up to a week. It also freezes well!
Tips & Variations
“For a gluten-free version, simply substitute the whole wheat flour with a gluten-free all-purpose flour blend and ensure your oats are certified gluten-free.”
Here are some additional tips to help you get the best vegan parkin cake:
- Golden syrup: This is a key ingredient that gives parkin its distinctive flavor and sticky texture. If you can’t find golden syrup, use light molasses or a mix of maple syrup and light corn syrup as a substitute, though the flavor will differ slightly.
- Flavor boosters: Feel free to add finely chopped crystallized ginger or a handful of chopped nuts for added texture and zing.
- Sweetener swap: You can adjust the sweetness by varying the amount of brown sugar or using coconut sugar for a more caramelized depth.
- Storage: Parkin is best stored in an airtight container once fully cooled. It actually tastes better after a day or two as the flavors meld beautifully.
For more vegan baking inspiration, check out my Vegan Pizzelle Recipe: Easy, Crispy, and Delicious Treat and Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat.
Nutrition Facts
| Nutrient | Per Serving (1 slice, approx. 60g) |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 38 g |
| Fiber | 3.5 g |
| Sugars | 18 g |
| Fat | 5 g |
| Saturated Fat | 0.5 g |
| Protein | 3 g |
| Sodium | 120 mg |
Serving Suggestions
Vegan parkin cake is best served slightly warm or at room temperature. It pairs wonderfully with a hot beverage such as tea, coffee, or a rich vegan hot chocolate.
For a festive twist, spread a little vegan butter and a drizzle of maple syrup on top.
If you’re planning a special breakfast or brunch, serve slices alongside fresh fruit and vegan yogurt for a balanced and indulgent meal. You can also crumble parkin over vegan ice cream or pudding for a delightful dessert topping.
For more cozy vegan dessert ideas, try my Vegan Halloween Dessert Recipes That Will Wow Your Guests or explore hearty meal ideas like the Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Conclusion
This vegan parkin cake is a delicious homage to a beloved British classic, reimagined for plant-based diets without sacrificing flavor or texture. Its rich spiced aroma, sticky moistness, and wholesome ingredients make it a perfect treat for chilly days or special celebrations.
With its simple ingredients and straightforward method, it’s accessible for all levels of bakers. Plus, it keeps well, making it ideal for prepping ahead and enjoying throughout the week.
Whether you’re new to vegan baking or a seasoned pro, this recipe is sure to bring warmth and comfort to your table.
Don’t forget to explore more vegan recipes on this site, like the Veggie Quesadilla Recipe Indian Style Easy & Delicious or the Vegan Flour Tortilla Recipe Easy, Soft, and Homemade for savory meal inspiration.
Happy baking!
📖 Recipe Card: Vegan Parkin Cake
Description: A traditional British ginger and oatmeal cake made vegan-friendly. Moist, spiced, and perfect for teatime.
Prep Time: PT15M
Cook Time: PT45M
Total Time: PT60M
Servings: 8 servings
Ingredients
- 1 cup rolled oats
- 1 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1 tsp baking soda
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup black treacle or molasses
- 1/2 cup brown sugar
- 1/2 cup unsweetened applesauce
- 1/4 cup vegetable oil
- 1/4 cup plant-based milk (e.g. almond or soy)
Instructions
- Preheat oven to 350°F (175°C) and grease a loaf pan.
- Mix rolled oats, flours, baking soda, ginger, cinnamon, and salt in a bowl.
- In another bowl, whisk together treacle, brown sugar, applesauce, oil, and plant milk.
- Combine wet and dry ingredients and stir until just mixed.
- Pour batter into the prepared pan and smooth the top.
- Bake for 40-45 minutes until a toothpick comes out clean.
- Let cool completely before slicing and serving.
Nutrition: Calories: 250 kcal | Protein: 4 g | Fat: 8 g | Carbs: 42 g
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