Gluten-Free Simnel Cake (Easter Bundt Cake)

This Gluten-Free Easter Bundt Cake has become a firm family favourite. It's a modernised version of a Simnel Cake baked in a bundt tin packed with fruits and spices and with the marzipan balls the crowning glory.

If you love traditional Easter recipes then you'll be bowled over by this Gluten-Free Simnel Cake which has all the hallmarks of the cake you know and love but with a celebration of carefully chosen gluten-free flours and no xanthan gum.

This Bundt Cake is very easy to make. A classic Simnel Cake usually has a thick layer of marzipan covering the top of the fruit cake but it can feel a little heavy so I prefer to dice the marzipan into thin shards and spread throughout the cake. But we do keep the marzipan balls which sit happily atop like an Easter garland.

It must be said that my version of a Simnel Cake has been modernised a little. The intention, taste and celebratory feel is still present but this version is lighter. It also feels more celebratory baked in the beautiful bundt tin.

What is Simnel Cake?

Simnel Cake is a light fruit cake, synonymous with Easter. Crammed with marzipan, dried fruit and spices. Simnel Cakes have been baked since medieval times to celebrate the end of Lent fasting. Although Wikipedia says that they were originally baked during Lent to break up the fasting.

Mother's Day

It’s also interesting that they were adopted for a time by Mothering Sunday as they were a constant presence in our house during Easter due to my Mum’s love of them. My Auntie Lil would dutifully make her one every year. It would reside comfortably in our larder, pecked at over a couple of weeks. Traditional Simnel Cakes can keep for a while but this lighter fruit cake bundt has a shorter shelf life.

What does a Simnel Cake represent?

Simnel Cakes are instantly recognisable due to the eleven balls of marzipan, representing the eleven aspostles, perched symbolically around the edge of the cake like a confectionary crown.

Why is Simnel Cake called Simnel?

Well, now this is ironic. The Simnel Cake is called as such because the latin name for white flour is ‘simila’ and that is what was traditionally used to bake the cake. Not this cake my friend. We have used alternative gluten-free flours, only a couple of which are white.

Ingredients Needed

Sweet Rice Flour (glutinous rice flour). This starchy flour is chosen for its light neutral taste, we don’t want it to interfere with everything that’s going on. Plus it gives the cake bounce and binding power.

Oat Flour for its tender crumb and lightness. Swap with sorghum flour if you can’t digest oats.

Potato Starch helps absorb excess moisture and gives lightness.

It is also possible to substitute the above list of flours for the same amount of my Homemade Gluten-Free Flour Blend which you can make a big batch of and can be used for most of the gluten-free cake recipes on my website without the need for xanthan gum. I don't recommend swapping for a branded gluten-free flour as it won't produce the same results.

Almond flour. You are looking for blanched ground almonds. There is a bit of labelling confusion over almond flour which is sold as ‘ground almonds’ in most major UK supermarkets and found in the baking aisle. If you want to know what exactly you are looking for then check out this post >>>Is Almond Flour The Same As Ground Almonds.This cake can be made with finely ground almond meal too. The almonds add stability and moistness to the recipe

Sugar. This recipe uses a mix of dark muscovado sugar and soft light brown sugar. Muscovado is a type of unrefined cane sugar with a high molasses content, giving it a rich, moist texture and a deep, robust flavour. You can use the whole amount of light brown sugar if you prefer - it won't have as rich a flavour but it will work fine.

Unsalted butter. We need unsalted so we can control the salt content of the recipe. Make sure it is at room temperature.

Eggs. This recipe uses medium size, about 60g each with shell (50g each without shell). These are often classified as large eggs in the US. I recommend weighing your eggs to ensure the correct amount.

Buttermilk. We are adding buttermilk to our cake batter here which makes for an amazingly moist, light and tangy fruitcake. A lovely contrast with the jewelled fruits.

If you don’t have buttermilk then you can use 350ml whole milk + 1½ tbsp. lemon juice. Whisk together then let sit for five minutes before adding to your cake batter.

Vanilla extract. You don’t need to use the best quality vanilla extract here as it’s included to amplify the richness of the chocolate. A supermarket brand is just fine.

Orange and lemon zest. Use the zest of fresh citrus and make sure they are unwaxed and organic otherwise you need to scrub off the wax.

Spices. This is a deliciously spiced cake and uses cinnamon, mixed spice (see my Homemade Mixed Spice recipe) and nutmeg to set the cake up beautifully.

Marzipan. You often find Simnel Cakes to have a thick layer of marzipan in the centre of the cake as well as draped over the top. Instead we are following Delia’s example and dicing up our marzipan to be dispersed throughout the cake which isn’t so heavy hitting. But we still retain our recognisable marzipan balls perched high atop the cake.

Try using Homemade Marzipan. The switch from ready-made will transform your Simnel Cake immeasurably. The Homemade Marzipan almost melts into the centre of the cake which is utterly delicious. Plus I guarantee those marzipan balls will be fought over instead of instantly discarded.

Dried fruit. We're sticking to tradition here with a combination of sultanas, currants, and Mixed Peel. 

Glacé cherries. The best ones to use are the lovely whole red glacé cherries. If you have any Homemade Glacé Cherries in your larder then you’ll be given the award of Star Baker!

Baking powder. A leaving agent which causes the cake to rise and lightens it. Do check your baking powder is gluten-free before use.

Bicarbonate of soda. Also known as baking soda, this is a white crystalline powder that is commonly used as a leavening agent in baking.

Salt. I like to use kosher salt in my baking as it has a round gentle flavour. Using salt in your baked goods lifts and sharpens all the other flavours.

Icing sugar. (powdered sugar). Instead of the blanket of marzipan on the surface of the cake we are using a simple lemon icing, spiked with a little almond extract as a nod to the original.

Almond extract. This is optional and used for the icing topping.

How To Make Gluten-Free Simnel Cake

For full recipe instructions go to the recipe card at the end of this post. 

Cream the butter with the sugars and citrus zest until light and fluffy.

Eggs. Add them in one at a time.

Flours. Whisk the dry ingredients with the flour.

Buttermilk. Add the flour alternately with the buttermilk.

Add-ins. Finally stir in all the add-ins.

Bake for 75 minutes in a moderate oven.

Ice with a simple icing sugar + lemon icing.

Decorate with the marzipan balls.