Makes 1 loaf


97.5g black treacle

65g golden syrup

138g vegan sunflower spread 

162g plain flour

12g ground ginger

2g ground cinnamon

101g dark brown sugar

1g table salt

6g bicarbonate of soda

36ml water

12g chia seeds

78g soya milk

18g oats

30g candied orange peel


83g vegan sunflower spread 

166g icing sugar

Mandarin syrup

83g mandarin puree

42g water

67g caster sugar

4g pectin juane

Mandarin segments, garnish


  1. For the orange spiced parkin, set the oven to 160’C. In a pan, weigh out the black treacle, golden syrup, flora spread and dark brown sugar. 
  2. To make the vegan “egg” mixture, in a separate bowl mix with the chia and water. Leave to set aside until it goes gloopy.
  3. In another bowl, weigh the oats and soya milk and leave together to soak, forming an oatmeal consistency.
  4. Weigh out all remaining dry ingredients (flour, bicarb of soda, salt, cinnamon and ginger) into a bowl.
  5. Heat up the sugar, treacle, vegan spread and golden syrup in the pan until dissolved. Pour this into the dry ingredients and whisk until incorporated. Add oatmeal mix to this, combining well. Then pour into the tin.
  6. Bake for 30-45 minutes, until the knife comes out clean. Leave to cool on a cooling rack.
  7. To make the buttercream, whisk the vegan spread and icing sugar together.
  8. For the mandarin syrup, place the mandarin puree and water in a pan and bring to a boil. In a separate bowl, mix the caster sugar and pectin juane together and then add this to the pan on the stove. Keep stirring to ensure no lumps form.
  9. Once combined, take off heat and leave to cool.
  10. Pipe the buttercream on top of the loaf cake once cool and drizzle over the mandarin syrup. Cut the mandarin into segments and garnish.

For more recipes visit BaxterStorey website.