🍰 Recipe of the Week: Vegan Simnel Cake – A Slice of History with a Modern Twist

There’s something deeply comforting about a rich, fruit-packed Simnel cake—and this week, we’re giving this traditional Easter bake an All About Greens twist with our deliciously moist vegan fruit cake base and plant-based marzipan.

Whether you’re baking to celebrate the season, explore tradition, or just love a good slice with a cup of tea, this is a cake with both flavour and meaning.

✝️ A Little History: The Apostles and the Marzipan

Simnel cake dates back to medieval times and is most often associated with Mothering Sunday and Easter. Its hallmark? A layer of marzipan baked into the centre, and another laid on top—crowned with 11 marzipan balls, representing the 12 apostles minus Judas.

The symbolism is powerful, but the taste? Even better.

Our version is 100% plant-based, rich with soaked fruits, citrus zest, spices, and finished with golden vegan marzipan that's gently toasted for that perfect finish.

🍒 The Base: Our Signature Vegan Fruit Cake

We’re using our course-famous fruit cake as the base. Here’s what makes it so special:

• Soaked sultanas, raisins, currants, cranberries, and glace cherries

• Zest of orange and lemon for a burst of freshness

• A warm mix of spices, agave syrup, and vegan margarine

• Bound together with soya milk and a touch of red wine vinegar

• Optional nuts and grated apple for extra texture and richness

You’ll soak the fruit in brandy for up to a week, then fold into the dense, flavourful batter and bake low and slow for that classic fruit cake texture.

🌿 Vegan Fruit Cake Recipe (Simnel Cake Base)

Serves: 8–10
Prep Time: 45 minutes (plus 2–3 days fruit soaking)
Cook Time: 2 hours

Ingredients:

• 125g Sultanas

• 125g Raisins

• 125g Currants

• 100g Mixed Peel

• 85g Glace Cherries, halved

• 100g Dried Cranberries

• 100ml Brandy (or sherry/Cointreau)

• 175g Vegan Margarine

• 175g Soft Dark Brown Sugar (or light brown)

• 30g Agave Syrup

• Zest of 1 Orange

• Zest of 1 Waxed Lemon

• 350g Plain Flour

• 0.75 tsp Bicarbonate of Soda

• 1 tsp Mixed Spice

• 0.5 tsp Ground Cinnamon

• 1 pinch Salt

• 40g Ground Almonds

• 2 tsp Red Wine Vinegar

• 120ml Soya Milk

• 60g Roughly Chopped Nuts (optional)

• 1 Apple, coarsely grated

• 1 block (500g) Marzipan

Method:

1. Soak the Fruit: Combine all dried fruits in a bowl with the brandy. Cover and leave to soak for at least 24 hours (up to 1 week), stirring occasionally.

2. Prepare to Bake: Preheat oven to 150ºC Fan / Gas Mark 2. Grease and double-line a deep 20cm round cake tin.

3. Cream the Base: Beat margarine, sugar, agave, and citrus zest until fluffy.

4. Mix Dry Ingredients: In a second bowl, combine flour, bicarb, spices, salt, and ground almonds.

5. Combine Wet & Dry: Add red wine vinegar to soya milk to thicken. Fold all components together gently—don’t overmix.

6. Fold in Fruit: Stir in soaked fruits (with leftover liquid), nuts, and grated apple.

7. Add Marzipan: Fold in 100g marzipan, small balls, around 5g

8. Bake: Spoon into tin, level the top, and bake for 30 mins. Lower oven to 140ºC and bake for 1.5 hours until a skewer comes out clean.

9. Cool & Store: Let cool in the tin, then wrap in foil and store in an airtight container. You can feed it with more brandy over time for richness.

🌿 The Simnel Twist: Vegan Marzipan & Assembly

To transform this cake into a Simnel celebration:

1. Top the cake with a layer of marzipan, brush the cake with some warmed apricot jam to help it stick and form 11 small balls to represent the apostles.

2. Gently blow-torch the marzipan topping until golden and slightly caramelised.

🧑‍🍳 Want to Bake Along with Us?

This Simnel cake recipe (and many others like it) is part of our online plant-based cooking course. If you want to learn:

• How to confidently bake vegan classics

• Tips for working with egg-free batters and vegan marzipan

• How to flavour and balance traditional recipes the plant-based way

Then it’s time to cook like a pro with All About Greens.