Vegan Bakewell tart – this vegan take on the classic almond and raspberry tart is simple to make and absolutely delicious.
A crisp shortcrust pastry holds a layer of raspberry jam, a dairy- and egg-free almond frangipane, fresh raspberries and a scattering of flaked almonds. Perfect for afternoon tea or dessert.
This vegan Bakewell tart is a delightful seasonal treat. It works beautifully for a sunny afternoon tea, a garden party or as a warm dessert served with vegan vanilla ice cream. The combination of almond and raspberry is wonderfully balanced: crisp pastry, sweet jam, buttery almond frangipane and the tang of fresh raspberries make every bite memorable.
What is a Bakewell tart?
A traditional Bakewell tart is a British classic: a shortcrust pastry case filled with jam and topped with almond frangipane and flaked almonds. It’s different to Bakewell pudding — the pudding is typically made with puff or flaky pastry and an eggy almond custard and is usually served warm. The tart is more structured and uses a frangipane filling. This vegan version replaces eggs and dairy while keeping the traditional flavours and texture.
The frangipane used here is adapted from a recipe by Lazy Cat Kitchen; this version makes a few small changes to suit vegan ingredients while preserving the light, almond-forward flavour.
How to make Vegan Bakewell Tart
(See the ingredients and full instructions in the recipe below)
Begin with the pastry. Combine plain flour, icing sugar and a pinch of salt. Cut in very cold vegan block butter until the mixture resembles fine breadcrumbs — a food processor makes this quick, or use your fingertips to rub the butter into the flour.
Add a tablespoon of cold vodka if using (this helps keep the pastry crisp) and a little cold water until the dough just comes together. Shape it into a disc, wrap and chill for about 30 minutes.
Roll the chilled pastry into a circle large enough to line a 23–25cm tart tin, press into the corners and trim the excess. Prick the base with a fork and chill or freeze for 20 minutes to firm up.
Line the case with foil and blind bake with baking beans or dried rice until the shell is set, then remove the foil and beans and return briefly to the oven until pale golden. Allow the shell to cool slightly before assembling.
Make the frangipane by whisking melted vegan butter or oil with caster sugar, then adding flour and cornflour. Gradually whisk in aquafaba (the liquid from a tin of chickpeas) or non-dairy milk, then fold in ground almonds, baking powder and a little almond extract for extra flavour.
Spread a generous layer of raspberry jam over the base of the tart, spoon over the frangipane and level it. Scatter fresh raspberries and flaked almonds across the top.
Bake until the frangipane is set and the top is golden, about 30–45 minutes. If the edges brown too quickly, tent loosely with foil for the last part of the bake. Cool before slicing.
Top tips
- Weigh ingredients by grams for the best baking results; cup measures are less reliable.
- Use block-style vegan butter (not the spreadable tub) and keep it fridge-cold for a flakier pastry. Brands like Naturli (block), Earth Balance or similar work well.
- Do not overwork the pastry; handle it as little as possible and keep it cold to maintain a crisp texture.
- Freezing the tart shell briefly before blind baking helps prevent shrinking and keeps the edges crisp.
- Aquafaba is simply the liquid from a tin of chickpeas or white beans and works as an effective egg replacement in the frangipane.
- The blind-baked shell can be made a day or two ahead and stored in an airtight container until ready to fill.
Substitutions
- Aquafaba can be swapped for unsweetened non-dairy milk (soy is a great option).
- Frozen raspberries work in place of fresh—toss them with 1 tbsp cornflour first, shake off excess and use them frozen (do not defrost).
- Other berries or cherries are suitable alternatives to raspberries.
- Solid coconut oil can replace vegan butter in the pastry, though it behaves differently when cold and may need less chilling time.
- For the frangipane you can substitute coconut oil or a neutral oil (sunflower or mild olive oil) for vegan butter if preferred.
How to store
Best eaten the day it’s baked. The tart will keep in an airtight container for up to 3 days at room temperature; refrigerate in very warm weather.
Ingredients (for a 23–25cm tart)
Pastry:
- 250g plain (all-purpose) flour
- 40g icing (powdered) sugar
- ¼ tsp salt
- 150g vegan block butter, cold and diced
- 1 tbsp cold vodka (optional) and ice water as needed
Frangipane:
- 80g melted vegan butter (or 80ml melted coconut/neutral oil)
- 130g caster (superfine) sugar
- 60g plain flour
- 10g cornflour (cornstarch)
- 90ml aquafaba or non-dairy milk
- 200g ground almonds
- 1 tsp baking powder
- ½ tsp almond extract
To assemble:
- About 6 tbsp good-quality raspberry jam
- 150g fresh raspberries
- A couple of handfuls of flaked almonds
Instructions
- Make the pastry: combine flour, icing sugar and salt; rub in cold diced vegan butter until it forms fine crumbs. Add vodka if using, then enough ice water to bring the dough together. Shape into a disc, wrap and chill for 30 minutes.
- Roll out the pastry and line a 23–25cm tart tin. Trim the edges, prick the base and freeze for 20 minutes.
- Preheat the oven to 180°C / 350°F / gas mark 4. Line the case with foil and fill with baking beans or dried rice. Blind bake for 20 minutes, then remove the lining and beans and bake for another 10 minutes until pale golden. Cool slightly.
- Prepare the frangipane: whisk melted vegan butter or oil with sugar, then mix in flour and cornflour. Gradually whisk in aquafaba or non-dairy milk, then stir in ground almonds, baking powder and almond extract.
- Spread raspberry jam over the tart base. Spoon and level the frangipane on top, then scatter fresh raspberries and flaked almonds.
- Bake for 30–45 minutes until golden and set. If the tart browns too quickly, tent with foil for the last 10–15 minutes. Allow to cool before serving.
Notes
- Use gram measurements with a digital scale for reliable baking results.
- Aquafaba is the liquid from a tin of chickpeas or white beans and makes an excellent egg replacement in vegan baking.
- If using frozen raspberries, toss them with 1 tbsp cornflour and use them straight from the freezer; do not defrost before baking.
- The frangipane recipe here is adapted from a recipe by Lazy Cat Kitchen.
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