This simnel cake from Romy London offers a vegan take on the classic Easter bake. The loaf brings together spiced cake, soaked dried fruit, and a decorative marzipan topping. Simnel cake traditionally marks the Easter season, often appearing as a centerpiece on festive tables. This version keeps that tradition while making the cake fully plant-based. The marzipan flowers on top give the loaf a bright and celebratory look.

The cake itself is packed with South African blush raisins, sultanas, and Persian golden raisins that soak up orange juice or brandy before baking. Orange peel and cinnamon add warmth and citrus notes. Vegan butter, applesauce, and flaxseed help create a moist crumb without eggs. Once baked, the loaf is brushed with orange marmalade and finished with marzipan for sweetness and shine.

Serve this simnel cake sliced on a spring dessert table alongside tea or coffee. It works well for Easter gatherings where people want something festive and traditional. The decorative marzipan in pretty pastels of purple and yellow fit Easter’s theme perfectly.

Simnel cake method

Try this simnel cake for a vegan Easter dessert packed with dried fruit, warm spice, and marzipan decoration. It keeps the classic festive look while offering a plant-based twist on the traditional loaf.

vegan simnel cake with sultanas, orange peel, and marzipan

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Duration3

Cook Time45

Prep Time15

Servings

Ingredients

100 g Persian golden raisins
80 g South African blush raisins
80 g sultanas
1 whole orange peel cap finely diced + extra for decoration
60 ml brandy or fresh orange juice
180 g plain flour
30 g almond flour
1 tsp ground cinnamon
1 tsp baking powder
¾ tsp baking soda
A pinch of salt
2 tbsp milled flaxseeds
90 ml plant milk
4 tbsp applesauce
180 g dairy-free butter at room temperature
120 g light brown sugar
1-2 tbsp orange marmalade for brushing
Marzipan for decorating

Instructions

Soak the Fruit: In a bowl, mix the raisins, sultanas, and diced orange peel with brandy or orange juice. Cover and let them soak in the fridge for at least 2 hours (or overnight if you’re planning ahead—go you!).
Prep the Dry Ingredients: Sift the plain flour, almond flour, cinnamon, baking powder, baking soda, and salt into a medium bowl.
Make the Flax Egg: In a small bowl, mix the flaxseeds with plant milk and let it sit for 10 minutes. It’ll thicken up into a lovely egg replacement.
Preheat & Mix: Get that oven going at 160°C. Using an electric hand mixer, cream together the vegan butter and brown sugar until fluffy. Stir in the flax mix and applesauce until smooth. Gradually add in the dry ingredients, mixing until just combined.
Fold & Bake: Gently fold in the soaked fruits, then transfer the batter into a lined and lightly greased loaf tin. Bake for 45-55 minutes or until a skewer poked in the center comes out clean.
Cool & Decorate: Let the loaf cool completely before moving it to a serving board. Brush with orange marmalade, top with marzipan, and sprinkle with extra orange peel for a bit of flair.
Serve & Enjoy! Slice it up and enjoy on its own or with a dollop of vegan whipped cream. Happy Easter baking!

This recipe was republished with permission from Romy London.

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