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.
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!