Yorkshire Parkin is a gingery, oaty sticky sweet cake. and improves with time in’t tin.
Its a traditional cake from Yorkshire, best eaten at Bonfire night and autumn days, it has a moist texture and spicy flavour.
Can be served with tea or as desert with ice cream and freshly cooked rhubarb
Preheat the oven to 140C/120C fan/Gas Mark 1. Line a 28cm x 18cm metal cake tin.
In a cup put 2 tablespoons of milled flaxseed and 4 tablespoons of water mix and put to one side to gel. If you don’t have milled flax seeds, google “vegan egg replacement” there are lot of ways of replacing an egg 😉
In a pan, over a gentle heat, melt the non dairy butter, sugar, treacle and golden syrup. Don’t allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
In a large mixing bowl sift in the dry ingredients and make a well in the centre. Gradually add the melted butter mixture and fold together. Pour in the flaxseed mixture, oat milk and combine together.
Pour the mix into your baking tin. Bake for just over 45 mins, however, keep an eye on it as parkin can easily become dry and over baked. Its ready when you can stick a tooth pick in and it comes out clean.
Remove from the oven and leave in the tin for 20 minutes. then lift out onto a cake rack and leave to cool completely.
Store the Parkin in a cake tin and wrapped in greaseproof paper.
You must keep it in a tin for a minimum of 1 day and up to a week before you cut it. (although we tend to start scoffing it straight away and its still good 🙂 )
Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.
treacle, sugar, butter,golden syrup 
gently melt, no bubbling 
pour it into the dry ingredients with the flax egg , oat milk and mix 
line a baking tin 
pour the mixture into the tin and bake 150C 45 mins 
check it doesn’t dry out after 30 mins 
let it cool in the tin for 20 mins 
place on cake rack to cool further 
Yorkshire Parkin after a few days in a tin 
ready to eat.
Yorkshire Parkin
Equipment
- 18cm x 28cm x 4cm metal baking tray
Ingredients
- 110 gm Plant based buttter
- 110 gm dark brown sugar
- 55 gm black treacle
- 200 gm golden syrup
- 225 gm medium oatmeal
- 110 gms self raising flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 pinch salt
- 2 tbsp milled flax seed
- 1 tbsp Oat milk
Method
- Preheat the oven to 160C/140C fan. line a 18cm x 28cm x 4cm cake tin.
- Make a flax seed egg by mixing 2 tbsp milled flaxseeds + 4 tbsp water and in a cup, mix and put to one side.
- In a pan, over a gentle heat, melt the non dairy butter, sugar, treacle and golden syrup. Don't allow the mixture to get too hot or bubble. When they have melted together remove from the heat and allow to cool slightly.
- In a large mixing bowl sift in the dry ingredients and make a well in the centre. Add the flax seed egg mixture, oat milk and gradually add the melted butter mixture and fold together.
- Pour into your lined baking tin. Bake for just over 45 mins, however, keep an eye on it as parkin can easily become dry and over baked. Its ready when you can stick a tooth pick in and it comes out clean.
- Remove from the oven and leave in the tin for 20 minutes. put onto a cake rack and leave to cool completely.
- Store the parkin in a cake tin and wrapped in greaseproof paper. You must keep it in a tin for a minimum of 1 day and up to a week before you cut it.Leaving it to develop will give it a moist and sticky texture, as well as making the flavour richer and deeper.
Notes
Its a traditional cake from Yorkshire, best eaten at Bonfire night and autumn days, it has a moist texture and spicy flavour. Can be served with tea or as desert with ice cream If you don’t have milled flax seeds, google “vegan egg replacement” there are lot of ways of replacing an egg 😉
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).
2 thoughts on “Yorkshire Parkin”
This is a family favourite in autumn. to find a vegan parkin recipe made our day.
Next time we will make twice as much as it didn’t last long
I served this as a posh desert, I saw it on a TV chef show, but using your vegan parkin worked perfectly
we served it with cooked rhubarb in a sugary spiced drizzle