Easter Simnel Cake. Gluten, Dairy, Soya, Egg free and Vegan! 

Easter is of course the time for chocolate but we also love a traditional Simnel Cake. Lighter than a traditional fruitcake and with the added layer of marzipan it is truly a delicious cake. 

With only a little preparation and some patience you will have a delicious, tasty treat for everyone to enjoy. You wouldn’t know it is allergy friendly if you were in a blind taste test. 


  • 400g Marzipan 
  • 1 Apple, grated 
  • 150g Caster Sugar 
  • 125ml Sunflower Oil 
  • 75ml Water 
  • 1 teaspoon Mixed Spice 
  • 1 teaspoon Xantham Gum 
  • 175g Gluten Free Self Raising Flour 
  • 300g Dried Mixed Fruit 
  • 2 tablespoons warm Apricot Jam 


  1. Divide the Marzipan into 3 sections. Using one section Roll 11 small balls. Roll the other 2 sections to approximately 5mm thick, and then using the tin you’re using for baking cut out circles. Place to one side. 
  2. Preheat the oven to 160c and grease and line an 8inch deep round tin. 
  3. Add the apple, sugar, oil and water into a large bowl and beat well. 
  4. Add the spice, gum and flour and stir to combine. Pour in the dried fruit and stir again until fully combined. 
  5. Pour half of the mixture into the tin. Then lay one Marzipan circle on top. Pour the remaining mixture on top and smooth with the back of a spoon. 
  6. Lightly cover with parchment to avoid burning and cracking and place into the centre of the oven. 
  7. Allow to bake for 90-105 minutes. A skewer inserted into the centre should come out clean. Turn onto a wire rack to cool completely. 
  8. Once cooled, spread a little warm jam over the top and decorate with the remaining Marzipan circle. Using a little more warm Jam fix the Marzipan balls to the top. 



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