Easter Simnel Cake Vegan & Gluten Free



So before the Easter brake is totally over here is an amazingly rich Gluten Free, Vegan celebration cake. Known as a Simnel cake it has something to do with the 11 true disciples of Christ. (I am hazy on the religion but the cake is too good to ignore!)

I actually got the recipe from the Doves Farm website, they have some great ideas, partially for Gluten Free baking. These cake comes complete with homemade Marzipan, I had no idea it would be so easy to make!! This really is a true celebration cake, so rich and sticky, you would never know it was Gluten Free or Vegan!!

Link to Simnel Cake Recipe: Gluten Free Simnel Cake

A quick note on the recipe, in point 1. It means add the icing sugar and in point 2. It means the brown sugar!!! Also when making the marzipan you might need to add a little more water in your lemons are small, you want a firm dough you can roll and mold.

I cooked mine in a bigger tin, because I didn’t have an 8in, so I cooked it for about 1 and a half hours at about 120c



Veggie Curry & Naan



Gosh it has been a while since I last managed to find time to post anything on here… life has been crazy, I got a new job, moved out of the cabin and now am in a lovely little flat… with a very small kitchen and no internet! It has made life interesting! It is a rented flat as well, with a dodgy cooker which is slowly driving me mad… the temp keeps changing, some days it cooks hot other days not so much!

One of my all time fave dinners is Nicks veggie curry, and to make it extra special because I had a day off last week I made vegan naan bread! So here you go, fantastic veggie curry and naan.(I am afraid the naan is not g/f but the curry is!)

What you will need:

  • Lentils about 150g
  • 1 small cauliflower
  • 4 carrots
  • 1 pepper
  • 1 small Cabbage
  • Spinach (fresh or frozen)
  • Onion (optional – I cant eat them but I know most people do!)
  • Mild curry power
  • Garam Masala
  • Coconut milk
  • Veggie Stock
  • ——–
  •  1 tsp. active dry yeast (1/2 package)
  • 1/2 cup warm water
  • 1 Tbsp. sugar
  • 3 Tbsp. soy milk
  • 1 tsp. salt
  • 1 3/4-2 cups bread flour
  • 2 Tbsp. olive oil

What you need to do:


If you want to make the naan you might need to make them the day before, or start early! It will take at least 2hrs to make them. The curry will take about 45mins!

  1. To make the naan follow this recipe: Vegan Naan
  2. Start your curry…Wash your lentils, the cover with water and simmer until they start to go pale, almost translucent, (about 20mins)
  3. Peal and chop the carrots and cauliflower, pepper, cabbage (and onion if your using it!)
  4. Fry all the veg together in a large frying pan or wok. Once all veg is tender, drain then add the cooked lentils, coconut milk, and stock.
  5. Now add the spice to taste, this really is a taste thing because different brands will make a huge difference when it comes with mixed spices!
  6. Let the curry simmer and reduce down for about 10mins. Now add the spinach – If you are doing from this frozen it will brake up quite quickly, if it is from fresh be amazed at how small it becomes once it has wilted!!
  7. Check on your naan bread, if you made them earlier you might want to toast them to warm them up again 🙂
  8. Now enjoy!! For variations you might want add chickpeas or other seasonal veggies try with and without the coconut milk (you might need to add a little soya milk)