Vegan Simnel Cake
This spiced vegan Simnel cake is light and fruity with a sweet marzipan topping – perfect for a spring tea time treat
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Traditionally served during Lent, on Mothering Sunday, the humble Simnel cake has become synonymous with Easter treats.
In this vegan Simnel cake recipe, the light fruit cake is soft and moist, with a sweet and nutty topping of marzipan.
Decorated in the traditional style, the 12 marzipan balls on top are said to represent Jesus and the apostles, minus Judas.
Level up this vegan Simnel cake recipe:
You can’t have too much marzipan in a Simnel cake, so cut your cake in half (or bake two!) and add another layer in the middle.
Alternatively, mix lumps of extra marzipan into your cake batter before you bake it to let the flavours melt together beautifully.
Once decorated, add some colour to your marzipan by lightly scorching it with a cook’s blowtorch, or place the whole cake under a hot grill until the marzipan turns a light golden colour.
This is great to eat straight away, as the warm, slightly sticky marzipan is a real treat!
Total Time: 2 hours
Prep Time: 15 minutes
Cook Time: 45 minutes
Calories: 473
Servings: 12
Rating:
Nutritional information per serving:
Serving size
143g
calories
473
fat
18g
saturates
2.8g
carbs
72g
sugars
45g
fibre
3g
protein
6.7g
salt
0.53g
Total Time: 2 hours
Calories: 473
Servings: 12
Ingredients
Method
Ingredients
(Servings: 12)
- 25 25 ml soya milk
- 0.16666666666667 0.16666666666667 tsp cider vinegar
- 25 25 g self-raising flour
- 16.666666666667 16.666666666667 g caster sugar
- 12.5 12.5 g dairy-free butter
- 0.083333333333333 0.083333333333333 tsp baking powder
- 0.083333333333333 0.083333333333333 tsp mixed spice
- 12.5 12.5 g sultanas
- 8.3333333333333 8.3333333333333 g mixed peel
- 8.3333333333333 8.3333333333333 g glacé cherries, chopped
- 33.333333333333 33.333333333333 g marzipan
- You will also need
- a non-stick 10-inch cake tin
Method
- Preheat the oven to 180°C/355°F/Gas 4. Stir the cider vinegar into the milk and leave to curdle slightly, creating buttermilk.
- In a bowl, add the flour, sugar, butter, baking powder, buttermilk, mixed spice, sultanas, mixed peel and glacé cherries and beat with a wooden spoon or an electric
mixer until smooth. Pour the mixture into the cake tin and bake for 45-60 minutes until the cake is cooked through. Transfer to a cooling rack and allow to cool thoroughly before decorating. - To decorate, roll 12 small balls of marzipan and set aside. Roll out the rest of the marzipan and cut a circle large enough to cover the cake. Place the circle of marzipan on the top of the cake and crimp the edges, then place the marzipan balls around the top of the cake.
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