Healthy Low-Sugar Vegan Easter Simnel Cake

by Emilia Gordes, Easter 2015

Baked for us by Emilia, a nutrition student specialising in plant-based nutrition, this is an absolutely delicious cake! It's perfect for those who want to avoid the sugar overload which usually comes with Easter as it only contains a small amount of coconut syrup, dried apricots and dates and it's also got a fabulous spicy freshness to it. 


250 g white self raising flour
150 g coconut flour
2 tsp vanilla powder
1 tbsp turmeric powder
100 g soaked raisins
1 tsp bicarbonate of soda
4 tbsp coconut syrop ( golden syrup/ agave syrop )
4 tbsp avocado oil ( coconut oil/ any other good quality oil )
100g water

250 g organic soaked dried apricots
1 tbsp fresh turmeric
3 tbsp baobab powder

40 g almond paste
20 g coconut flour
4 tbsp coconut syrup

Do not worry than the turmeric will add a strong flavour. It doesn't but does contribute to an interesting texture and colour. It has some amazing health properties and I like to add it it to pretty much everything I make.

  1. Prepare the filling first. Simply blend the ready soaked dried apricots along with the fresh turmeric and baobab powder until smooth like a cream.
  2. Pre-heat the oven to 200 degrees.
  3. Mix all the ingredients listed above for the cake in a large bowl until it has the composition of a dough.
  4. Place half of it on a flat medium size cake tray and mould it into a neat round flat-topped disc.
  5. Spread the 'middle layer cream.
  6. Add the rest of the dough on the top of the filling and gently mould into a flat disc.
  7. Now make the almond balls. Mix the almond paste, coconut syrup and coconut flour together.
  8. Roll it using your hands into a long 'sausage', cut off even-sized pieces and roll each one into an egg-shaped ball.
  9. Place them around the edge of the cake, or decorate it in any way that you like.
  10. Put the cake in the oven for an hour on medium heat.

Serve when cold with ice-cream, double cream or with your favourite tea. Enjoy!

Serves: 10
Time: 20 minutes