Vegan simnel cake for Easter

What is simnel cake?

A simnel cake is a traditional Easter cake, from the United Kingdom. Originally the cake was made on Mothering Sunday - nowadays it's more commonly made on Easter Sunday.

It’s a fruit cake, that is similar to, although lighter than, a Christmas cake.

However, it is different in that it has a layer of marzipan baked into the centre of the cake. Plus it is also topped with a single layer of marzipan (or almond paste) and 11 balls of marzipan.

These 11 balls are said to represent the disciples of Jesus. The reason that there are only 11 (even though there were 12 disciples) is because there is no ball for Judas, who betrayed Jesus at Easter.

As for where the name came from, it's probably derived from the Italian word simila - meaning the best quality flour was used.

Read more about the origins of simnel cake.

Make it vegan

There are three main ingredients that need to be changed to make a vegan simnel cake. These are:

• eggs - I have used flax eggs to bind this simnel cake together. However, you may notice that it doesn’t rise as much as a traditional simnel cake made with eggs. Read more about flax eggs.
• butter - replace with dairy free block butter - I like Naturli.
• marzipan, or almond paste - most shop bought marzipan is vegan. However, if you’re not sure please check the ingredients. If you would like to make your own you can try this recipe.

Do you have to use marzipan?

For it to be a traditional simnel cake you really do need to use the marzipan.

Of course, if you don't like it feel free to leave it out. This way you'll have a delicious vegan fruit cake that's suitable for any occasion.

Ingredients

To make this vegan simnel cake you will need the following ingredients:

• 225g dairy free block butter, I use Naturli 
• 225g light brown sugar
• 4 tablespoons ground flax seed
• 8 tablespoons cold water
• 225g plain flour
• 2 teaspoons baking powder 
• 400g mixed fruit
• 80g glacé cherries
• Zest 2 lemons
• 2 tsp mixed spice

And for the topping you will need:

• 500g golden marzipan
• 2 tablespoons apricot jam

Equipment

I make my simnel cake using a stand mixer - you can however use a mixing bowl and a wooden spoon if you prefer.

You will also need :

• 20cm (8 inch) round cake tin, ideally with a loose bottom
• baking paper
• rolling pin

Storing

Store in an airtight cake tin. This cake keeps well and will last for 3-4 weeks if stored properly in an airtight container in a cool location.

More vegan Easter recipes

• Mini egg brownies
• Homemade Easter chocolates
• Vegan hot cross buns
• Mini reduced sugar simnel cakes

How to make vegan simnel cake

Make your flax eggs

1. Place 4 tablespoons ground flax seed into a small bowl. Add 8 tablespoons of cold water and stir well. Set aside to thicken.

Make the cake batter

2. Place 225g dairy free butter and 225g light brown sugar into a stand mixer or mixing bowl.

3. Beat well for 2 minutes until well combined.

4. Add the remaining ingredients to the mixing bowl (the flax egg, 225g plain flour, 2 teaspoons baking powder, 400g dried mixed fruit, 80g quartered glacé cherries, the zest of two lemons and 2 teaspoons of mixed spice.

5. Beat together until well combined.

Add to cake tin

6. Transfer half of the cake mixture to your prepared cake tin.

7. Roll out a third of your marzipan into a circle that is slightly smaller than the diameter of the tin. 

8. Place this on top of the cake mixture.
 

9. Spoon the rest of the cake mixture on top and level the surface.

Decorate

12. Transfer the cake to a plate or board.

13. Gently warm your apricot jam and brush it over the top of the cake.

14. Roll out most of the remaining marzipan into a circle and cover the top of your cake.

15. Use your hands to roll the remaining marzipan into 11 balls and place around the outside of the cake. To brown the marzipan place under a preheated grill for a few minutes - checking often to avoid burning - or use a small kitchen blowtorch.

Store in an airtight container.