Dairy-free simnel cake
A traditional Easter treat
- 175g Vegan spread
- 180g Light brown sugar
- 180g Self raising flour
- 3 Flax eggs
- 1 tsp Mixed spice
- Pinch of salt
- 1tsp Baking powder
- ½ tsp Almond essence
- 350g Mixed dried fruit
- 50g Mixed peel
- ½ lemon (grated zest only)
- 500g Marzipan
- 4tbsp Apricot jam
Impress your guests with this tasty, easy to make traditional simnel cake. Packed with juicy currants and a marzipan layer baked into the middle, this dairy-free simnel cake recipe is an Easter must-have. AND it uses simple ingredients you’re likely to have in your cupboard already. Let’s go!
Note: This recipe uses three flax eggs. If you want to learn more about vegan egg alternatives in cooking and baking, please read my blog post here (link opens in a new tab).
Line a 20cm round cake tin, and preheat the oven to 150C/gas mark 2.
In a bowl, beat together the butter and sugar until pale and fluffy, then add in the flour, flax eggs, almond essence, baking powder, salt and mixed spice and whisk until combined. Add the mixed dried fruit, peel and grated lemon zest and stir into the mixture.
Spoon half of the mixture into the tin and smooth the top. Take a third of the marzipan, roll it out to 20cm in diameter and place on top of the cake mix in the tin. Add the rest of the cake mixture and smooth the top.
Bake in the preheated oven for 2 hours or until golden and a skewer inserted in the middle of the cake comes out clean (remember there’s a layer of marzipan in the middle so don't confuse marzipan on the skewer for uncooked cake). Once baked, remove from the oven and let it cool on a wire rack.
Melt the apricot jam in a pan, then brush the top of the cooled cake with it. Divide the remainder of the marzipan in half, roll out to 20cm in diameter, and place on top of the cake. Take the remaining third of marzipan and roll out little balls, arranging them around the edge of the cake.
Place the cake under a hot grill for 1-2 of minutes, or until the top of the marzipan begins to brown. Enjoy!