Oozing earthy cinnamon, mixed spice, blackstrap molasses, piquant ginger, buckwheat and oats cake; Yorkshire Parkin.
Tuck into something moist and soft. And, relish.
This is a vegan and gluten-free cake that will overthrow any preconceptions you may have about plant-based baking. In fact, its moist, soft texture and rich, molasses-infused flavour will have you coming back for more.
When to Make This Recipe:
Make this:
- When you’re celebrating Bonfire with a lively display of sparks
- When you fancy an alternative dessert. Try something new and exciting. And, relish in the flavours of this cake
- When you’re hosting friends for fireworks display party. Watch their faces light up in delight.
Inspiration Behind the Recipe:
Yorkshire Parkin was inspired when cooking up a treat for friends at home. It was just before having our very own fireworks display which went off with a bang.
The Story of Parkin:
Yorkshire Parkin has its roots in British tradition, dating back to 1605 when Guy Fawkes, a Yorkshireman, attempted to blow up the Houses of Parliament. Interestingly, although his plot was foiled, it inspired an annual tradition of bonfires and celebrations across the country. As a result, Yorkshire Parkin has become a beloved treat in Britain.
To make my version of this beloved treat, I’ve replaced traditional wheat flour with buckwheat flour to make it gluten-free. Moreover, I’ve also used fresh ginger to create a more complex flavour profile. As a result, the combination of cinnamon, mixed spice, blackstrap molasses, and piquant ginger results in a truly decadent and comforting treat that’s sure to satisfy your cravings.
Recipe Highlights:
- Vegan and gluten-free, a decadent and comforting cake
- Moist and soft texture, perfect for snacking or serving at parties
- Rich, molasses-infused flavour with notes of cinnamon, mixed spice, ginger, and buckwheat
- Inspired by the traditional British treat, with a modern vegan and gluten-free twist
- Perfect for celebrating Bonfire Night or hosting a fireworks display party
What equipment to use:
For this recipe, I suggest:
High speed blender
Stove
Oven
What to do next:
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
Love.
Edward x
Ingredients
- 125g oats
- 125g buckwheat groats
- 25g flaxseeds
- 100g unrefined cane sugar
- 1 small stick of cinnamon
- 1tsp mixed spice
- 1.5inch block of ginger, finely grated
- 125g blackstrap molasses
- 160g olive oil
- 90ml filtered water
Instructions
- Pre-heat the oven to 180 degrees Celsius or 160 degrees if convection oven.
- Line a small cake tin with baking paper, after having greased the sides.
- In a high-speed blender, blend the oats, buckwheat, flaxseeds, sugar and cinnamon. Blend till fine. Transfer to a large mixing bowl. Add in the mixed spice and ginger.
- Gently melt the oils in a non stick pan.
Top tip – I boil the kettle and place boiling water into a glass dish. I dunk in a stainless steel spoon. This heated spoon ensures that as I take out the molasses from the jar, measure it and place into the melted butter, the molasses gently falls off the spoon. This way I do not waste any of the molasses.
- Gently cook the molasses and oil, until it starts to almost boil.
- Fold the molasses into the mixing bowl. Use a spatula. Add in the water.
- Transfer the Parkin into the baking tin. Flatten the top of the mixture with the spatula so that it is even all over. Cover with aluminium foil.
- Bake the Parkin for about 20 minutes. The Parkin is ready when you can insert a skewer and it comes out clean.
- Remove the Parkin from the tin, and leave to cool, preferably on a metal slatted wrack. When it is cool, cut into squares.
- Serve with a nice cup of tea.
2 comments
This is such an amazing recipe, thank you Edward! I have made it and it is an instant hit with my family as nearly half has already gone :)
I did a tiny bit of tweaking. I used a teaspoon of baking powder and about 125 mls of water. I also used black treacle and frozen fresh ginger root which is easier to grate. I also used normal flour as I didn’t have any whole meal. It was absolutely deliciously light and chewy just wondering if I should add some grated nutmeg next time I make it.:)
Thanks, Maryam. Always lovely to have feeback! Love. Edward x