A cosy gingerbread cake from the North of England (Yorkshire and Lancashire have heated debates about its origin), parkin is a beloved Bonfire Night bake to enjoy during the autumn months. Although I fully encourage you to try this one year round!
Parkin is a moist ginger cake made with oats, which give it a slightly chewy texture and a wonderful succulent bite. You can either enjoy it freshly baked as a lighter, fluffier cake or dessert with custard. Or you leave it to cool and store it for a few days for it to become darker, denser and stickier.
My husband is from Yorkshire so he has been my diligent taste tester while I developed this gluten free parkin recipe, declaring “yup, that’s parkin, that is” (which is the most detailed sort of feedback I can ever get from him). BUT after pressing him further he assured me this gluten free parkin tastes exactly like the gluten-filled variety he has been enjoying for years. Hurrah!
What Oats Should I Use?
As we are making a gluten free parkin, please ensure you use gluten free certified oats. Standard oats are not milled safely, with a lot of cross contact with gluten-containing grains, hence a dedicated gluten free variety is needed.
You can find gluten free oats widely, in the supermarket free from aisle for example.
For this recipe, we blitz them to make a finer texture (although still coarser than oat flour). Breaking them down while still adding lovely texture to our gluten free parkin.
Do I Need Milled Flax Too?
You can absolutely replace the flax in this recipe with extra gluten free oats. However, if you have milled flax to hand (I get mine in Aldi in the fruit and nut section), it adds a lovely texture to the gluten free parkin.
Can I Make This Recipe Dairy Free?
I haven’t tried and tested it but I feel sure this would work well with dairy free ingredients. I would recommend a plant based butter (rather than oil) and a plant based milk.
Gluten Free Parkin Recipe
This gluten free parkin recipe makes 12 pieces of parkin, roughly, depending on how big you like to slice yours. You can enjoy on the day of baking, for a fluffier parkin, or store wrapped in foil and leave to age for a few days if you like a stickier parkin.
You’ll find a full method below. Feel free to email me any questions or comments you might have – laura@mygfguide.com – or DM me on social media @myglutenfreeguide. And do send me a photo if you try this gluten free parkin recipe, I love seeing your homemade bakes.
If you enjoy making and eating this gluten free parkin, I would be very grateful if you could leave a review on the recipe card below. They’re useful for other readers and to be honest, also really encouraging for me and helpful to see what sort of recipes you are all enjoying. Then I know what to focus on when developing new recipes.
Enjoy! Laura xxx
Gluten Free Parkin
A classic Northern English bake traditional eaten around Bonfire Night but absolutely delicious year round. This gingerbread style cake can be enjoyed fresh and fluffy or left to age, making it sticky, dense and succulent.
Ingredients
- 200g unsalted butter
- 160ml black treacle
- 140ml golden syrup
- 120g dark brown sugar
- 220g gluten free self raising flour
- 100g gluten free oat, blitzed until fine
- 20g milled flaxseed (or replace with extra oats)
- 0.5 tsp xanthan gum
- 0.5 tsp bicarbonate of soda
- 1 tbsp ground ginger
- 1 tbsp mixed spiced
- 120ml milk
- 1 large egg, beaten
Instructions
- Add the butter, treacle, golden syrup and sugar to a small, heavy-bottomed saucepan. Place over a low heat and leave to melt for a few minutes (do not let it boil).
- Preheat your oven to 150C (fan) and line a 20cm (8 inch) square tin with non stick baking paper.
- Take a large mixing bowl and combine the flour, blitzed oats, flaxseed (if using), xanthan gum, bicarb, ginger and mixed spice. Stir really well to combine.
- Add the molten butter and sugars to the bowl, stir through, then ad the milk and egg. Mix until you have a well combined, completely smooth batter,
- Pour the batter into the prepared tin, even it out, then bake on the middle shelf of the oven for 45-50 minutes, or until cooked through (you can test the centre with a toothpick - if it comes out clean the parkin is baked, if there is still wet batter on the pick bake it for longer).
- Leave it to cool in the tin (or if eating warm as a dessert with custard, you can serve straight away. Once cooled, you can slice and enjoy for a more cake-like parkin. Or wrap in baking paper and foil and leave in a cool place to age for a week, for a chewier, more sticky parkin.
Notes
If you only have plain gluten free flour, add 2 tsp of baking powder to the recipe.
For more gluten free meals, baked goods and more, why not try some of my other recipes or bookmark them for later:
Happy baking! Laura xxx
