This traditional Gluten Free Simnel Cake is a lovely bake for Easter or Mother’s Day. It’s a rich, spiced fruit cake with a hidden layer of marzipan and a browned marzipan topping. Traditionally made during Lent, this version is fully gluten free and easy to follow.
Table of Contents
- What you need to know at-a-glance:
- More Gluten Free Easter Bakes
- Ingredients and Substitutions
- How to Make Gluten Free Simnel Cake
- Storing and Freezing Instructions
- Gluten Free Simnel Cake Recipe
- Frequently Asked Questions
- More Gluten Free Cakes
What you need to know at-a-glance:
- What is Simnel Cake? A light, spiced fruit cake filled with glacé cherries and almonds, with a layer of marzipan inside and a marzipan topping.
- Tradition: Simnel cake is often made during Lent and is commonly decorated with 11 marzipan balls, representing the 11 apostles.
- Flour: Use any supermarket gluten free plain flour blend. In the UK I use FREEE; in the US choose a 1:1 gluten free all-purpose mix.
- Pro tip: This cake is richly spiced and fruity — it’s a lighter alternative to a Christmas fruit cake and perfect for seasonal celebrations.
This Simnel Cake is usually baked halfway through Lent as a treat during fasting. It’s closely associated with Mothering Sunday and Easter, but it makes a delicious celebration cake whenever you want something fruity and gently spiced.
The flavour profile is full of warm spices — cinnamon, ginger, cloves, nutmeg, coriander and allspice — combined with mixed dried fruit and glacé cherries. If you enjoy this, try other seasonal gluten free bakes such as hot cross buns or a gluten free fruit cake.
More Gluten Free Easter Bakes
Ingredients and Substitutions
Below is an overview of the key ingredients and suitable swaps for this gluten free simnel cake.
- Mixed dried fruit: Use a mixed bag of sultanas, raisins, currants, candied peel and glacé cherries.
- Mixed spice: A premixed blend of cinnamon, ginger, cloves, coriander, nutmeg and sometimes mace works well.
- Light brown sugar.
- Unsalted butter: Replace with a dairy-free baking block like Stork to make the cake dairy free.
- Eggs.
- Gluten free plain flour: Any plain/gluten free all-purpose blend (Freee, Juvela, M&S, Asda, etc.) is fine.
- Xanthan gum: A small amount helps prevent crumbling in gluten free cakes.
- Baking powder: Use a gluten free baking powder.
- Ground almonds.
- Marzipan: White or yellow marzipan is fine for the centre and topping.
How to Make Gluten Free Simnel Cake
Step-by-step photos and instructions make this cake straightforward to bake. The method below summarises the process.
1. Add the mixed fruit, orange zest and juice, mixed spice and 2 tbsp water to a saucepan. Heat gently with the lid on for about 5 minutes, stirring occasionally, until the fruit has softened. Alternatively microwave for 2 minutes.
2. Take one third of the marzipan and roll it out to cut a disc the size of an 8-inch/20cm cake tin. Wrap the remaining marzipan and set aside for the topping later.
3. Grease a 20cm cake tin and double-line it with baking paper, leaving the paper about an inch higher than the tin to protect the marzipan and edges while baking. Preheat the oven to 150°C (fan 130°C) / Gas Mark 2.
4. Cream the butter and light brown sugar with an electric whisk until pale and fluffy. In a separate bowl, whisk together the gluten free plain flour, baking powder and xanthan gum. Add the dry mix to the butter and sugar along with the ground almonds and eggs and beat until just combined — don’t overmix.
5. Fold in the warmed fruit and its juices plus the halved glacé cherries.
6. Spoon half the batter into the lined tin and level it. Place the marzipan disc on top, then cover with the remaining batter and smooth the surface.
7. Bake for about 2 hours, until a skewer inserted into the centre comes out clean. Remove from the oven and allow to cool completely in the tin before decorating.
8. When cool, remove the paper and brush the top with warmed apricot jam. Reserve 165g of marzipan; roll out the remainder and cut a disc the size of the cake. Lay this disc on top and gently flatten the edges. Divide the reserved marzipan into 11 equal balls (about 15g each) and arrange them on the cake.
9. To finish, caramelise the marzipan with a kitchen blow torch or place the cake under a hot grill for 1–2 minutes until the marzipan begins to brown. Watch closely to avoid burning.
Storing and Freezing Instructions
To store: Keep the finished cake in an airtight container at room temperature for 1–2 weeks. Do not refrigerate, as that will dry the cake out.
To freeze: You can freeze the whole cake before decorating, then defrost and finish when needed. Individual slices can be frozen between sheets of baking paper to prevent sticking — defrost at room temperature.
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Gluten Free Simnel Cake Recipe
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Equipment
-
20cm round cake tin
Ingredients
- 250 g mixed dried fruit and peel
- 100 g halved glacé cherries
- zest and juice of 1 orange
- 2 tsp mixed spice
- 200 g light brown sugar
- 200 g butter
- 4 large eggs
- 175 g gf plain flour
- 1/4 tsp xanthan gum
- 1 tsp baking powder
- 150 g ground almonds
- 1 tbsp apricot jam (warmed)
- 500 g marzipan
Instructions
- Add mixed fruit, orange zest and juice, mixed spice and 2 tbsp water to a saucepan. Cook on low with a lid for 5 minutes, stirring occasionally, or microwave for 2 minutes.
- Roll out one third of the marzipan and cut a disc to fit an 8-inch/20cm cake tin. Wrap and set aside the remaining marzipan for decorating.
- Grease and double-line the cake tin with baking paper, leaving an inch above the rim. Preheat oven to 150°C (fan 130°C) / Gas mark 2.
- Cream butter and brown sugar until pale. Combine gluten free flour, baking powder and xanthan gum in a separate bowl, then add to the creamed mixture with ground almonds and eggs. Mix until just combined.
- Fold in the warmed fruit and cherries with all the pan juices.
- Spoon half the batter into the tin, level it, then place the marzipan disc on top. Cover with the remaining batter and smooth.
- Bake for about 2 hours, until a skewer comes out clean. Cool completely in the tin before decorating.
- Brush the cooled cake with warmed apricot jam. Roll out the remaining marzipan and cut a disc to fit the top. Divide 165g marzipan into 11 balls, arrange them on top and caramelise using a blow torch or a hot grill for 1–2 minutes.
Notes
- Help: Step-by-step photos appear earlier in the post to guide you through the process.
- Storing: Keeps 1–2 weeks airtight at room temperature; slices freeze well between baking paper.
- Dairy free: Swap the butter for a dairy-free margarine to make this gluten and dairy free.
- Weighing: Using scales gives the most reliable results for gluten free baking.
Nutrition
Frequently Asked Questions
Here are answers to common questions about making this gluten free simnel cake.
Simnel cake is a traditional fruit cake, historically linked to medieval celebrations and now associated with Lent. It’s a lighter fruit cake made with ground almonds and flour, with fruit warmed in orange juice and spice before being folded into the batter and a layer of marzipan baked into the centre.
The 11 marzipan balls traditionally represent Jesus’ twelve apostles, excluding Judas. Occasionally 12 balls are used with the extra representing Christ. For an even look, weigh each ball — about 15g each.
A blow torch makes caramelising the marzipan quick and precise, but it’s not essential. You can achieve a similar result under a hot grill—just watch closely as the marzipan can burn quickly.
More Gluten Free Cakes
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