My vegan version of Bakewell Tart – with a nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam. So good!
Jump to Recipe
La De Da! Well, have I got a delicious recipe for you?
A nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam.
Oh, my goodness, it’s good.
What memories does this recipe conjure up for me? Little Mr Kipling Bakewell tarts, which I used to wolf down given the chance when I was little. I’m not sure they were very healthy but i remember and love their almondy deliciousness.
In fact, I’m sure they started my love for frangipane and all almond based desserts–no bad thing I think 😉
My version is just as rich and almondy but happily it’s homemade with natural whole ingredients and refined sugar free. I tested this recipe out on lots of my friends (willing victims)–a very big thumbs up all round!
I hope you enjoy xx
My vegan version of Bakewell Tart - with a nutty base, the most gorgeous gooey almond filing, fresh tart raspberries and a layer of raspberry jam. So good!
Prep time: 20 minutes mins
Cook time: 40 minutes mins
6-8 servings
No ratings yet
Ingredients
For the tart base
- 2 tbsp ground flaxseed
- 4 tbsp filtered water
- 1/2 cups ground almonds–or whole almonds ground in a mini chopper/blender or grinder
- 1 cup gluten-free oat flour–or flour of choice; wholemeal buckwheat, white
- 1/2 cup buckwheat flour
- 1/2 tsp sea salt
- 1 tsp coconut sugar
- 1 1/2 tbsp neutral oil–I used rapeseed
- 3 tbsp almond milk
For the filling
- 2 flax eggs–2 tbsp ground flax–6 tbsp water mix in a bowl and leave for a few minutes
- 3/4 cup coconut sugar
- 1/2 cup dairy free butter
- 2 tsp almond extract
- 2 cups ground almonds
- 2 tbsp buckwheat flour
- 1/2 tsp baking powder
- Zest 1/2 lemon
To make the tart
- 1 –2 tbsp raspberry jam of choice
- 1 cup raspberries
- Handful flaked almonds
Instructions
To make the filling
Make up the flax eggs and allow to stand for a few minutes
Cream together the butter, sugar and almond essence. Stir in the flax eggs.
In a large bowl, mix ground almonds, buckwheat and baking powder. Transfer the butter mix to the dry ingredients. Mix to combine thoroughly. Mix in the lemon zest.
To make the tart
Firstly, make the almond meal by adding the nuts to a mini chopper or blender and blitzing until you get a fine meal. Or use pre ground almonds.
Make the flax egg by mixing the ground flax and water in a bowl–set aside to thicken.
Grease a round, loose bottom pie pan with oil.
Add all the dry ingredients to a large bowl and mix to combine. Then add in the oil, almond milk and flax egg. Mix throughly to form a dough.
Transfer the dough to the pie pan and use your fingers to press into the bottom and up the sides. Poke a few holes with a fork across the bottom.
Bake tart for 10 minutes on Gas Mark 4/180c. Remove from the oven. Allow the tart base to cool a little.
Layer the jam across the bottom of the tart, then add in the frangipane filling. Top with raspberries and press in a little.
Sprinkle a few flaked almonds.
Bake for 40-55 minutes or until your filling puffed up and is set. Remove from the oven and allow to cool and before removing the tart pan.
Delicious served warm with vegan Icecream or cold with a cup of tea.
Print Recipe Pin Recipe
If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Raspberries, Almonds, Jam or Buckwheat Flour
Fruity Carrot Cake Muffins
Chocolate Biscoff Almond Brownie Hearts
Chai Spiced Parsnip Cake
Mince Pie Dark Cherry Star Bread
Festive Blinis ~ Mini Pizzas and Beetroot Dip and Dill
Discuss this Recipe with Niki
22 Responses
Hi Niki,
Would you recommend using coconut oil for the tart base, and also thawed frozen raspberries for the filling? Thanks!
Reply
Hi Kathleen
I think that coconut oil should be ok for the base but I wouldn’t recommend using thawed frozen raspberries as I fear there would be too much moisture.
Love
Niki xxReply
Hello,
Can I use only buckwheat flour for the crust, or I have to mix it with the oat flour?
Reply
Hi Stely
You can definitely use just buckwheat flour – just as delicious!
Love
Niki xReply
Hi! Can I use eggs instead of flaxseeds? Will the result be the same? Is the cake dry or moist? Thanks!
Reply
Hi Katja
Yes you absolutely can. Either work well.
Best
Niki xxReply
Finally I’ve found a vegan Bakewell tart recipe! Are these in Australian or American cups measurement?
Thanks x
Reply
Yay!
It’s the US size cup xxxReply
Hi Nikki
What size pie pan did you use please.?
Can’t wait to try this !!!!
Reply
Hi Jackie!
I used an 8 inch loose bottom.
Let me know how you get on xxxReply
This recipe looks amazing!
Do you think I could make it with strawberries (I have a huge basket full right now and want to make a cake with them) or would the texture get weird? Maybe if I add them on top after baking the filling?
Also how big is your pie pan?
Reply
Hi Franny
I think that strawberries would be lovely, I’d just chop them up a little.
Enjoy xxReply
Do you line the pan with parchment paper?
Reply
Hey Emily
You definitely can, I just geased with a little coconut oil.
Best
Niki xxReply
I’d really love to try this!
Please explain what flax eggs are?
Thank you!
I’ll of course exchange sea salt for desert salt
Reply
Hey Samantha
Flax eggs are a vegan egg substitute. They act as a binding agent.
Let me know how you get on!
Love, Niki xxReply
Looks delicious! What can I submitted the vegan butter with?
Reply
Thank you x
You can use margarine or butter
Best wishes
Niki xxReply
Can you use coconut oil instead of the vegan butter?
Reply
Hi Natalie
I’m afraid I haven’t tried with coconut oil.
Please let me know if you try.
Best wishes
Niki xReply
Hi, any substitutes for the 1/2 c of buckwheat flour. Thanks.
Reply
Hi Kim
Yes absolutely, you can use any flour of your choice.
I just like buckwheat for its nutty flavour and that it’s naturally gluten free.Keep me posted.
Love, Niki xxReply
Buy Me a Coffee
If you’ve enjoyed using my recipes, I’d love you to support my blog.
I’ll be cooking up a plateful of super-delicious vegan recipes here over the coming months.
To support my work, promote the vegan message far and wide, and of course help keep Dill in kittie food, you can buy me a coffee here.
Thank you, and much love, Niki xxx
(Payments via Ko-Fi are processed by Stripe, a global payments platform certified to the the most stringent level of certification available in the payments industry.)
Cookie Consent
Our website uses cookies to provide the necessary website functionality, improve your experience and analyse our traffic. By Clicking "Accept", you agree to our Privacy Policy and cookies usage. Not consenting or withdrawing consent may adversely affect certain features and functions.
FunctionalAlways active
The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
Preferences
The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
Statistics
The technical storage or access that is used exclusively for statistical purposes.The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
Marketing
The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
Manage optionsManage servicesManage vendorsRead more about these purposes
View preferences
{title}{title}{title}
Get my Free Top 5 Recipes using Herbs eBook...
Privacy Policy
